Ingredients
- Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 egg
- ½ cup hot water
- ¼ cup chopped crystallized ginger
- Whipped Cream Topping:
- 1 cup heavy whipping cream, chilled
- 2 tablespoons pure maple syrup
Why This Dish Is A Crowd Favorite
Chef Tips
- Don’t overmix the batter; stir until just combined to keep the texture tender.
- Let the cake cool completely before adding the whipped topping to prevent it from melting.
Step 1
Gently heat your oven to 350°F (175°C). Grease a 9-inch round or square pan, then line the bottom with parchment paper to make sure the cake doesn’t stick.
Step 2
In a big bowl, whisk together the flour, cinnamon, ground ginger, baking soda, baking powder, and salt. In another bowl, cream the butter and brown sugar with an electric mixer until the mixture is light and fluffy—this usually takes about 3 to 4 minutes. Then, add the corn syrup, molasses, and egg, beating until everything is smooth.
Step 3
Slowly pour in the hot water while continuing to mix, then gradually add the flour mixture, stirring until the batter is smooth and well combined. Fold in the crystallized ginger for a little extra zing. Pour the batter into your prepared pan.
Step 4
Bake the gingerbread for about 30 to 35 minutes. You’ll know it’s done when a toothpick poked in the center comes out clean. Let it cool in the pan for around 10 minutes before running a knife around the edges and flipping it out onto a wire rack to cool completely. Once cooled, cut into squares or wedges.
Step 5
For the whipped topping, beat the heavy cream with the maple syrup until stiff peaks form. Dollop or spread this creamy maple whipped cream over each slice just before serving—it’s the perfect finish!
