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
Scale
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
- 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.
- Mix dry ingredients: In a large bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, ground cloves, baking soda, and salt to combine well.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
