Gingerbread Cake with Butterscotch Sauce Recipe

ByLucy
Jump to Recipe· 4.7 from 34 reviews

If you’re looking for a cozy, warmly spiced dessert that feels like a hug on a chilly day, you’re in for a treat. This Gingerbread Cake with Butterscotch Sauce Recipe is honestly one of my favorites when I want something simple, classic, but with a rich twist. The cake itself is moist and full of comforting spices, and the butterscotch sauce? Pure decadence drizzled right on top. Stick with me—as I walk you through this, I’ll share the little tricks that make it just right every time.

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Why This Recipe Works

  • Comforting Spices: The blend of ginger, cinnamon, nutmeg, and cloves creates that classic gingerbread flavor that everyone loves.
  • Moist Texture: The combination of molasses and hot water keeps the cake perfectly tender and moist.
  • Butterscotch Sauce Magic: The creamy, buttery sauce is the perfect sweet finish that elevates this from good to unforgettable.
  • Easy and Approachable: No fancy equipment or ingredients needed — just straightforward baking with a delicious result.
Gingerbread Cake with Butterscotch Sauce, gingerbread cake, spiced cake with butterscotch, cozy gingerbread dessert, moist gingerbread cake - The image shows a white rectangular baking dish filled with a smooth, dark brown dessert that has a few small bubbles on the surface, giving it a slightly textured look. The dish sits on a white marbled surface with visible veins. The dessert has a shiny, even top layer that reflects some light, indicating a moist texture beneath. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Gingerbread Cake with Butterscotch Sauce Recipe comes together to build on classic flavors and textures. I always recommend picking fresh spices when you can—they really bring that warm aroma alive. Also, choosing the right molasses can make a difference in taste, so keep that in mind when shopping.

Gingerbread Cake with Butterscotch Sauce, gingerbread cake, spiced cake with butterscotch, cozy gingerbread dessert, moist gingerbread cake - Flat lay of a small mound of all-purpose flour, two teaspoons of ground ginger in a small white bowl, a small white bowl with cinnamon powder, another with nutmeg powder, a tiny white bowl containing ground cloves, a small white bowl with baking soda, a pinch of salt in a tiny white bowl, a small white bowl holding melted unsalted butter, a small white bowl filled with light brown sugar, a small white bowl with dark molasses, a small white bowl of hot water, two whole uncracked brown eggs, a small white bowl with vanilla extract, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997
  • All-purpose flour: Provides structure without weighing down the delicate cake texture.
  • Ground ginger: The star of the show, giving that distinct spicy kick.
  • Cinnamon: Adds sweetness and warmth that rounds out the flavors.
  • Nutmeg: A subtle background note that deepens the spice profile.
  • Ground cloves: Small amounts go a long way to amp up that cozy, slightly sharp flavor.
  • Baking soda: The leavening agent that helps the cake rise and stay fluffy.
  • Salt: Balances the sweetness and enhances the spices.
  • Unsalted butter (melted): Adds richness and moisture; melting it helps blend better with sugars.
  • Brown sugar: I use light or dark interchangeably—it lends a caramel depth.
  • Molasses: Look for fancy or cooking molasses, not blackstrap, to get the right flavor and sweetness.
  • Hot water: It blooms the spices and dissolves ingredients, keeping the batter smooth and the cake tender.
  • Eggs: Bind everything together and contribute to the cake’s structure and moisture.
  • Vanilla extract: Just a splash to round off the spice notes and elevate the overall flavor.
  • Unsalted butter (for sauce): The base of the butterscotch sauce, providing that rich buttery taste.
  • Brown sugar (for sauce): Sweetens the sauce while giving it that classic butterscotch color and flavor.
  • Salt (for sauce): Just a pinch to balance the sweetness and enhance the buttery notes.
  • Whipping cream: Makes the sauce luxuriously creamy and smooth.
  • Vanilla extract (for sauce): Adds warmth and depth at the final step.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Gingerbread Cake with Butterscotch Sauce Recipe my own by playing around with a few extras. Don’t hesitate to tuck in your favorite nuts or swap the butterscotch sauce for a dollop of whipped cream if that’s what you prefer. It’s all about what makes your taste buds happiest.

  • Nutty Upgrade: Sometimes, I toss in chopped pecans or walnuts into the batter for a delightful crunch that contrasts beautifully with the soft cake.
  • Dairy-Free Version: I’ve tried swapping the butter with coconut oil and using coconut cream instead of whipping cream for the sauce with great success—it’s still rich but lighter.
  • Spice Adjustments: If you’re a fan of warming spices, try adding a pinch of cardamom or allspice for a little extra zing.

Step-by-Step: How I Make Gingerbread Cake with Butterscotch Sauce Recipe

Step 1: Get Your Oven and Pan Ready

First things first, preheat that oven to 350°F (180°C). I like to lightly grease my 9×13 inch cake pan with butter and then dust it with flour to make sure the cake doesn’t stick. This little habit saved me more than once from ruined edges!

Step 2: Mix Your Dry Spices and Flour

In a large bowl, whisk together your flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. This step really helps to evenly distribute those fragrant spices so every bite is perfectly spiced.

Step 3: Combine the Wet Ingredients

In another bowl, whisk the melted butter with the brown sugar, molasses, and HOT water. Make sure you whisk it well until it looks homogenous—no visible separation. Then, after letting the mixture cool briefly (to prevent scrambling), beat in the eggs and vanilla extract.

Step 4: Bring It All Together

Now gently whisk the dry ingredients into the wet mixture. The batter will be thin—that’s how it should be. Don’t overmix here; just combine until no flour lumps remain and the blend looks silky.

Step 5: Bake and Test

Pour your batter into the prepared pan and bake for 30 to 35 minutes. Start checking at 30 minutes by inserting a toothpick in the center—when it comes out clean or with just a few crumbs, you’re good to go. Resist opening the oven repeatedly to keep your cake even and moist.

Step 6: Whip Up the Butterscotch Sauce

While the cake cools slightly, melt butter in a saucepan over medium-low heat. Add brown sugar and salt and stir gently until the sugar dissolves. Bring it to a gentle boil, then whisk in the cream slowly as it simmers. Remove from heat and finish with vanilla extract. Just like that, you’ve got a sauce that’s creamy, sweet, and utterly addictive.

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Tips from My Kitchen

  • Cool Your Batter Before Eggs: I learned the hard way that adding eggs to hot butter mixture scrambles them—letting it cool just a minute helps avoid that.
  • Choose Your Molasses Wisely: Fancy molasses lends a sweeter, milder flavor, while blackstrap can make it bitter. I always keep this in mind while shopping.
  • Thin Batter, Thick Reward: Don’t fret if your batter is runny; that’s how you get a moist, tender cake.
  • Whisk Sauce Vigorously: Whisk the cream into the butterscotch sauce as it boils to prevent curdling and keep it silky smooth.

How to Serve Gingerbread Cake with Butterscotch Sauce Recipe

Gingerbread Cake with Butterscotch Sauce, gingerbread cake, spiced cake with butterscotch, cozy gingerbread dessert, moist gingerbread cake - A dark brown moist cake slice sits on a white plate with a decorative edge placed on a white marbled surface. The cake has two visible layers of rich texture, topped with a glossy layer of dark caramel sauce that drips down the sides. On top of the caramel is a generous dollop of white whipped cream sprinkled with a light dusting of brown spice. In the blurred background, another slice of the same cake is on a white plate. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping each slice with a generous drizzle of the warm butterscotch sauce, a dollop of freshly whipped cream, and a light dusting of cinnamon. Sometimes, I sprinkle crushed candied ginger on top for a little extra zing and texture — trust me, it’s worth trying!

Side Dishes

Pair this cake with a scoop of vanilla ice cream or even a cup of hot chai tea for a perfect afternoon treat or after-dinner dessert. The warmth of the spices in the cake syncs beautifully with those drinks.

Creative Ways to Present

For holiday gatherings, I like to cut the cake into festive shapes using cookie cutters, then drizzle the butterscotch sauce over the top in pretty swirls. Add a sprig of fresh rosemary or a cinnamon stick on the side for that extra cozy touch that will wow your guests.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container at room temperature for up to 3 days, or pop them in the fridge if I want to stretch the shelf life to 5 days. The cake actually seems to mellow and get more flavorful after a day or two—which is a nice surprise.

Freezing

Freeze any extra cake slices wrapped tightly in plastic wrap and then foil to prevent freezer burn. When I thaw them, I do it overnight in the refrigerator for the best texture. You can freeze the butterscotch sauce too in a sealed jar for up to a week—just warm it gently before serving.

Reheating

To reheat, I pop individual slices in the microwave for about 20-30 seconds—it brings back that soft, warm feeling—and reheat the sauce gently in a small pan or microwave until just warm. Be careful not to boil the sauce again or it can separate.

FAQs

  1. Can I make the Gingerbread Cake gluten-free?

    Absolutely! Swap the all-purpose flour for a gluten-free blend that contains xanthan gum or a similar binder. Just keep an eye on the batter consistency, as some gluten-free flours absorb more liquid.

  2. What’s the best molasses to use in this Gingerbread Cake with Butterscotch Sauce Recipe?

    I recommend using fancy molasses or cooking molasses because they have a sweeter and milder flavor compared to blackstrap molasses, which can be quite bitter and overpowering.

  3. Can I prepare the butterscotch sauce ahead of time?

    Yes! You can make the sauce up to a week in advance and store it in an airtight container in the fridge. Just warm it gently before serving to get back that silky texture.

  4. My batter looks very thin—is that okay?

    This is perfectly normal for this recipe. The thin batter ensures the cake stays moist and tender after baking.

  5. How can I make this recipe dairy-free?

    Use coconut oil instead of butter and substitute the whipping cream with canned coconut cream. The butterscotch sauce will still have a lovely richness and flavor.

Final Thoughts

This Gingerbread Cake with Butterscotch Sauce Recipe has become one of my go-to desserts whenever I want to make something that feels festive and comforting but never complicated. There’s something so nostalgic about the spices paired with that dreamy sauce, and sharing it with friends or family always feels special. I hope you enjoy making it as much as I do—and maybe it will become your new favorite too!

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Gingerbread Cake with Butterscotch Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 34 reviews
  • Author: Lucy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 15 pieces
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

A classic gingerbread cake recipe featuring warm spices like ginger, cinnamon, and nutmeg, perfectly moist with a rich molasses flavor. Served with a luscious homemade butterscotch sauce for a deliciously comforting dessert.

Ingredients

Gingerbread Cake

  • 2 1/3 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup brown sugar, light or dark
  • 1 cup molasses (fancy or cooking molasses, not blackstrap)
  • 1 cup hot water
  • 2 large eggs
  • 2 teaspoons vanilla extract

Butterscotch Sauce

  • 1/3 cup unsalted butter
  • 3/4 cup brown sugar
  • 1/2 teaspoon salt
  • 2/3 cup whipping cream
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven and prepare pan: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Lightly grease a 9×13 inch (23×33 cm) cake pan and sprinkle with flour to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, ground cloves, baking soda, and salt to combine well.
  3. Mix wet ingredients: In a separate large bowl, whisk together the melted butter, brown sugar, molasses, and hot water. Whisk thoroughly until the butter is fully incorporated and the mixture is smooth without separation.
  4. Add eggs and vanilla: Whisk in the eggs and vanilla extract into the wet mixture. Ensure the mixture is not hot before adding eggs to avoid scrambling.
  5. Combine wet and dry ingredients: Gently whisk the dry ingredients into the wet ingredients until fully combined with no lumps, resulting in a thin batter.
  6. Bake the cake: Pour the batter into the prepared pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.
  7. Make butterscotch sauce: In a medium saucepan over low-medium heat, melt the butter. Once melted, add brown sugar and salt, stirring gently until sugar dissolves. Bring to a gentle boil, then whisk in the whipping cream. Continue whisking as the mixture gently boils to fully incorporate the cream. Remove from heat and whisk in vanilla extract.
  8. Serve: Slice the gingerbread cake and serve warm drizzled with the butterscotch sauce. Optionally add a dollop of whipped cream and sprinkle with cinnamon for extra flavor.

Notes

  • Use fancy or cooking molasses rather than blackstrap molasses for the best flavor.
  • Honey can be substituted for molasses if needed, but this will alter the traditional taste.
  • Store leftover gingerbread cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
  • Keep butterscotch sauce in an airtight container in the refrigerator for up to 1 week.
  • Nutrition info is estimated based on 1 of 15 equal slices served with butterscotch sauce.

Nutrition

  • Serving Size: 1 slice with sauce
  • Calories: 350 kcal
  • Sugar: 30 g
  • Sodium: 210 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 50 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 55 mg

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