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Gingerbread Cake With Caramel Sauce

Gingerbread Cake with Caramel Sauce is the best dessert to satisfy cravings and impress guests. Warm spices and rich caramel create a treat hard to resist.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 12
Calories: 423 kcal
Course: Dessert
Cuisine: American

Ingredients

Cake
  • 2 ⅓ cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg or star anise
  • ½ teaspoon allspice
  • ½ teaspoon salt
  • ½ cup butter room temp
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 cup unsulphured molasses
  • 2 large eggs beaten
  • 1 cup hot water
Caramel Sauce
  • 1 ¼ cup brown sugar packed
  • ½ cup butter
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
For serving
  • Cool whip or ice cream

Instructions

    Cup of Yum
  1. Heat the oven to 350°, and spray a 9x13-inch pan with cooking spray.
  2. In a bowl, combine the flour, cinnamon, baking soda, ginger, cloves, nutmeg, allspice, and salt together.
  3. In a separate bowl, beat the butter, sugar and brown sugar together until creamy. Add the molasses and eggs and beat to combine.
  4. Add the flour and combine. Pour in the hot water and stir well.
  5. Pour into the prepared pan and bake for 40 minutes, or until a toothpick comes out clean and the cake starts to pull from the sides.
  6. While the cake is baking, make the caramel sauce. Add the brown sugar, butter, and whipping cream to a pan. Bring to a simmer and cook over medium low until the sauce begins to thicken. Stir in the vanilla. The sauce will continue to thicken as it cools.
  7. Serve the cake with ice cream and caramel sauce.

Notes

  • Tips: This cake can be served without the caramel sauce. You can use cool whip or ice cream instead. Watch the caramel sauce carefully while cooking. It can burn easily, so don’t walk away from it while it cooks.
  • Storage: Store in an airtight container at room temperature for up to 7 days. The caramel sauce should refrigerated and will keep up to 1 month. May be frozen for up to 3 months.

Nutrition Information

Calories 423kcal (21%) Carbohydrates 107g (36%) Protein 10g (20%) Fat 30g (46%) Saturated Fat 11g (55%) Polyunsaturated Fat 5g Monounsaturated Fat 12g Trans Fat 0.3g Cholesterol 75mg (25%) Sodium 458mg (19%) Potassium 889mg (25%) Fiber 3g (12%) Sugar 71g (142%) Vitamin A 599IU (12%) Vitamin C 0.4mg (0%) Calcium 204mg (20%) Iron 5mg (28%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 423

% Daily Value*

Calories 423kcal 21%
Carbohydrates 107g 36%
Protein 10g 20%
Fat 30g 46%
Saturated Fat 11g 55%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 12g 60%
Trans Fat 0.3g 15%
Cholesterol 75mg 25%
Sodium 458mg 19%
Potassium 889mg 19%
Fiber 3g 12%
Sugar 71g 142%
Vitamin A 599IU 12%
Vitamin C 0.4mg 0%
Calcium 204mg 20%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.