• Preheat the oven to 350 degrees F and line your cake pan with parchment paper.
• Whisk together the flour, baking powder, baking soda, salt, and spices in a bowl and set aside.
• In a separate bowl, whisk sourdough discard, molasses, brown sugar, sugar, melted butter, oil, sour cream, vanilla extract, and eggs until smooth.
• Add the dry mixture to the wet mixture and mix until just combined. Do not over-mix.
• Pour the hot water in and whisk gently until you have a smooth, pourable batter.
• Pour the batter into the cake pan and bake for 28-35 minutes or until the center springs back and a toothpick comes out with just a few moist crumbs. If baking in an 8x8 inch pan bake for 40-45 minutes.
• Allow the cake to cool for 15-20 minutes in the pan before transferring to a cooling rack to cool completely.

How to make the whipped cream

• In a mixing bowl, pour in the cold heavy cream. Make sure the heavy cream is well-chilled for optimal results.
• Begin whipping the cream using a hand mixer or a stand mixer with the whisk attachment. Start at a low speed to avoid splattering and gradually increase the speed as the cream thickens.
• Once the cream begins to thicken and soft peaks form, add the powdered sugar and a dash of vanilla extract.
• Keep whipping the cream until it reaches stiff peaks. Stiff peaks mean that the whipped cream holds its shape, and you can turn off the mixer when the cream is smooth and thick, and forms peaks that stand upright (takes about 8 minutes).

How to serve sourdough gingerbread cake

• If topping with the homemade whipped cream, I recommend allowing the cake to cool completely (about 30 minutes).
• You can cut each piece into a square and I use an ice cream scooper to top with the whipped cream or you can simply spread the whipped cream over the entire cake.
• I like to finish mine with a sugared cranberry for a pop of color and a light dusting of cinnamon, but feel free to serve this cake any way you love!
• Store the sourdough gingerbread cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. You can also freeze individual slices for up to 2 months, just wrap them well and thaw at room temperature before enjoying.