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.
Servings: 12
Calories: 423kcal
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
- Heat the oven to 350°, and spray a 9x13-inch pan with cooking spray.
- In a bowl, combine the flour, cinnamon, baking soda, ginger, cloves, nutmeg, allspice, and salt together.
- In a separate bowl, beat the butter, sugar and brown sugar together until creamy. Add the molasses and eggs and beat to combine.
- Add the flour and combine. Pour in the hot water and stir well.
- 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.
- 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.
- Serve the cake with ice cream and caramel sauce.
Video
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.
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
Calories: 423kcal | Carbohydrates: 107g | Protein: 10g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 458mg | Potassium: 889mg | Fiber: 3g | Sugar: 71g | Vitamin A: 599IU | Vitamin C: 0.4mg | Calcium: 204mg | Iron: 5mg