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Gingerbread Whipped Cream Vanilla White Sauce

When I was a child, every fall in October, my Mother would make gingerbread. This was the only time of the year that she would make it. I don’t know if it was something about the change and the crispness of the weather during that time of the year that made her crave the sweet, moist and spicy cake or if it was something that her mother would do during that time of the year, but this time of the year feels most appropriate for Mother’s gingerbread to me. She would always serve it warm topped with whipped cream or with a thin lightly textured buttery vanilla white sauce. I still remember the warm, spicy moist cake today. Spice up your October with this gingerbread recipe.


(Serves 9)

1/4 cup butter

1 cup sugar

2 eggs

1/4 cup boiling water

1/4 cup molasses

2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons powdered ginger

1) Butter and flour a 9 inch square cake pan.

2) Pre-heat oven to 350 degrees F.

3) In a large bowl cream softened butter and sugar together and beat until light and well blended.

4) Boil cup of water and add to mixture along with molasses. Mix thoroughly.

5) Add baking soda, salt, and ginger to the mixture.

6) Slowly add flour to mixture, beat and mix thoroughly.

7) Pour mixture into the square cake pan and bake for 35 to 45 minutes or until a inserted toothpick comes out clean.

8) Cool for 5 minutes and remove from pan and place on cake plate.

9) Cut cake into 9 square pieces. Gingerbread is beat when served warm with optional whip cream or vanilla white sauce.

WHIPPED CREAM (optional)

1 cup heavy cream

2 tablespoons powdered confectioner’s sugar

3 teaspoons vanilla

1) Place heavy cream in to mixing bowl. Using a electric beater, whip cream until it forms peaks.

2) Continuing whipping and add sugar and vanilla. After whipped place in a strainer over a bowl so that fluid does not accumulate.

3) Refrigerator until needed. Will keep for several hours.


1/2 cup water

2 teaspoons flour

5 tablespoons butter

1 cup powdered confectioner’s sugar

3 teaspoons vanilla

1) Put water in small saucepan and bring to a boil.

2) Mix flour with small amount of hot water and mix until smooth then add to pan, mix and bring to a boil and remove from heat and cool.

3) Cream butter and powdered sugar then add cooled flour mixture and vanilla and mix well and keep refrigerated until needed.