Warm Gingerbread Cake with Caramel Sauce

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Warm Gingerbread Cake with Caramel Sauce

This warm gingerbread cake is made of up delicious and classic holiday flavors. Topped with a homemade caramel sauce, it melts in your mouth and flies off of the table. Your guests will love it!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Keyword: cake recipes, gingerbread cake, gingerbread cake with a caramel sauce

Servings: Servings

Author: Alyssa Rivers

Ingredients

9 tablespoons butter softened
1/3 cup sugar
1 cup molasses
1 large egg
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water

Caramel sauce ingredients:

1 cup brown sugar packed
1 tablespoon plus 2 teaspoons cornstarch
1 cup cold water
1/4 cup butter cubed
1 teaspoon vanilla extract
heavy whipped cream optional

Instructions

Preheat oven to 325 degrees. Grease a 9 inch round or square pan and set it aside. (I used a 9-inch springform pan and it worked great)
In a large bowl or kitchen aid mixer, cream butter and sugar until light and fluffy. Beat in molasses and egg until blended together.
In a separate bowl combine the flour, baking soda, ginger, cinnamon, and salt; add to creamed mixture alternately with the water.
Pour the cake into the 9-inch pan. Bake for 35-40 minutes or until the toothpick in the center comes out clean. Place on a wire rack.

To make the caramel sauce:

In a medium-size saucepan, combine brown sugar and cornstarch. Add the water and bring to a boil until the sauce starts to thicken for about 2 minutes. This is not a thick sauce, so it will be fairly runny. Remove from heat and stir in the cubed butter and vanilla until melted and smooth. Serve over warm cake with whipped cream.

Notes

Updated on December 24, 2021

Originally Posted on December 7, 2014

Nutrition

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