Introduction

This classic gingerbread cake is warmly spiced and moist, perfect for cozy gatherings or a festive treat. Topped with a rich butterscotch sauce, it’s a delightful dessert that’s easy to make and sure to impress.

A close-up of a dark brown moist cake slice with a thick glossy layer of caramel sauce pouring down its sides, sitting on a white plate. On top of the caramel sauce is a large dollop of fluffy white whipped cream sprinkled lightly with cinnamon or nutmeg. The plate rests on a white marbled textured surface with a blurred white plate holding another cake piece in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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*
1 cup hot water
2 large eggs
2 teaspoons vanilla extract
1/3 cup unsalted butter (for butterscotch sauce)
3/4 cup brown sugar (for butterscotch sauce)
1/2 teaspoon salt (for butterscotch sauce)
2/3 cup whipping cream
2 teaspoons vanilla extract (for butterscotch sauce)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Lightly grease a 9×13 inch (23×33 cm) cake pan and sprinkle with flour.
Step 2: In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
Step 3: In a separate large bowl, whisk the melted butter, brown sugar, molasses, and hot water until combined and the butter is fully incorporated.
Step 4: Whisk in the eggs and vanilla extract. Ensure the mixture is not hot before adding the eggs to prevent scrambling.
Step 5: Gently whisk the dry ingredients into the wet ingredients until smooth. The batter will be thin.
Step 6: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
Step 7: For the butterscotch sauce, melt 1/3 cup butter in a medium saucepan over low-medium heat.
Step 8: Add the brown sugar and salt to the melted butter, stirring gently until the sugar dissolves.
Step 9: Bring the mixture to a gentle boil, then whisk in the whipping cream. Continue whisking as it boils gently until the cream is fully incorporated.
Step 10: Remove from heat and whisk in 2 teaspoons vanilla extract.
Step 11: Slice the cooled cake and serve warm with the butterscotch sauce. Optionally, add a dollop of whipped cream and a sprinkle of cinnamon for extra indulgence.

Tips & Variations

Use dark molasses for a richer, more robust flavor, or light molasses for a milder sweetness.
Ensure eggs are added at a lukewarm temperature to avoid curdling the batter.
For a spicier kick, increase the ground ginger or add a pinch of black pepper.
Whipped cream or vanilla ice cream make great accompaniments when serving.

Storage

Store leftover gingerbread covered in the refrigerator for up to 4 days. Reheat gently in the microwave or oven before serving to enjoy the warm butterscotch sauce at its best. The sauce can be stored separately in an airtight container in the fridge for up to 5 days and warmed before use.

How to Serve

A square piece of dark brown chocolate cake with a moist, crumbly texture sits on a white plate. The cake has a glossy chocolate sauce dripping down its sides and pooling slightly on the plate. On top, there is a dollop of white whipped cream sprinkled lightly with cocoa powder. A silver fork rests beside the cake, with some sauce on the plate near its prongs. In the background, another piece of the same cake is visible on a white plate, as well as a white cup filled with dark coffee, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gingerbread cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend, but be sure it contains xanthan gum for structure. Baking times may vary slightly.

Is molasses necessary for the recipe?

Molasses is key to the traditional flavor and moist texture of gingerbread. If unavailable, you can try using dark corn syrup or a mix of brown sugar and honey, but the flavor will be different.