One Bowl Gingerbread Cake with Mango Vanilla Jam. Maybe the easiest gingerbread cake recipe ever with sweet tropical mango jam filling and topped with a simple vanilla glaze.
Spouse had a birthday last week and I always try to tailor birthday cakes to the person’s favorite flavors.
Everyone knows how much Spouse loves her gingerbread and I’ve been wanting to develop a quick, one bowl, simplified version of her favourite cake. It came together in no time plus it turned out beautifully moist and well spiced so I know we will be making it many times in the future.
To compliment the cake I filled it with some very simple to prepare vanilla mango jam and a simple vanilla glaze. Spouse loved it and so did the kids. We normally send out leftover dessert to friends and neighbors but o this occasion, there were nothing but crumbs left on the plate by the next day.
Sorry to the “Leftover List”, you’ll have to wait until next time to sample this one.
UPDATE April 8, 2017: The jam in this recipe has become a bit of a favourite in our house at weekend brunches where we serve it with scones and cream for a great weekend treat. Find the recipe for Homemade Clotted Cream here and the recipe for Proper English Scones here.
Like this One Bowl Gingerbread Cake recipe?
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- 1 cup sugar
- 2 1/2 cups all purpose flour
- 3 tbsp powdered ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 2 tsp. baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup soured milk
- 1/2 cup fancy or light molasses not cooking molasses or blackstrap molasses
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp freshly grated ginger root optional
- 3 ripe mangoes finely diced
- 3/4 cup sugar
- 1/2 cup water
- 1 vanilla bean
- 2 cups icing sugar
- approximately 3 tbsp milk
- 1/2 tsp vanilla extract
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 to 3 minutes.
Pour into 2 greased and floured 8 or 9 inch cake pans. Line the bottoms with parchment paper circles for easier release. Bake at 350 degrees F for 30-40 minutes or until toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes before turning out onto a wire rack to cool completely. Fill between the two layers with Mango Vanilla Jam.
Split the vanilla bean lengthwise, scrape out the seed paste with a knife. Add the scraped out seeds, along with the vanilla pod to a small saucepan along with the remaining ingredients. Bring to a very slow simmer for about a half hour or until almost all of the liquid has boiled off. Mash with a fork and set aside to cool completely before using to fill the cake.
Mix all ingredients together until smooth. If it is too thick to flow properly add a few more drops of milk or if too thin a couple of tbsp icing sugar until you get the right consistency.
Spread the vanilla glaze over the top of the cake, letting it drizzle down the sides. garnish with a dollop of the jam or fresh mango slices in the center of the cake.
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