Description
This classic Gingerbread Cake features warm spices like ginger, cinnamon, and cloves combined with rich molasses for a deeply flavorful dessert. Topped with a luscious homemade butterscotch sauce, it’s perfect for cozy gatherings and festive occasions.
Ingredients
Scale
Gingerbread Cake
- 2 1/3 cup 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)
- 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 and prepare pan: Preheat your oven to 350°F (180°C). Lightly grease a 9×13 inch (23×33 cm) cake pan and dust it with flour to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, ground cloves, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a separate large bowl, whisk the melted butter, brown sugar, molasses, and hot water together thoroughly until the butter is fully incorporated without separation.
- Add eggs and vanilla: Whisk in the eggs and vanilla extract carefully, making sure the mixture has cooled enough so the eggs don’t scramble.
- Combine wet and dry mixtures: Gently whisk the dry ingredients into the wet ingredients until the batter is smooth and free of lumps. The batter will be thin.
- Bake the cake: Pour the batter into the prepared pan and bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Make the butterscotch sauce: In a medium saucepan over low-medium heat, melt the butter. Add the brown sugar and salt, stirring gently until dissolved.
- Incorporate cream: Bring the mixture to a gentle boil and whisk in the whipping cream. Continue whisking as it simmers until the cream is fully combined.
- Finish sauce: Remove from heat and whisk in the vanilla extract for a smooth, fragrant butterscotch sauce.
- Serve: Slice the gingerbread cake and serve warm with the butterscotch sauce drizzled on top. Optionally, add a dollop of whipped cream and a sprinkle of cinnamon for extra indulgence.
Notes
- Use fancy or cooking molasses for the best flavor; avoid blackstrap molasses as it is too bitter.
- Honey can be substituted for molasses if necessary, though flavor and texture will vary.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Keep the butterscotch sauce refrigerated in an airtight container for up to 1 week, reheat gently before serving.
- Ensure eggs are added to a cooled wet mixture to prevent scrambling.
- For best results, slice the cake with a sharp knife for clean pieces.
Nutrition
- Serving Size: 1 piece
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
