Gingerbread Cake with Butterscotch Sauce Recipe
This classic gingerbread recipe results in a moist and flavorful cake infused with warming spices like ginger, cinnamon, nutmeg, and cloves. Topped with a rich homemade butterscotch sauce, it’s a perfect dessert for cozy gatherings and holiday celebrations. The cake has a tender crumb and a delightful balance of sweet molasses and spice, complemented wonderfully by the silky, creamy sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 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
- Prepare Cake Pan: Preheat the oven to 350°F (180°C). Lightly grease a 9×13 inch (23×33 cm) cake pan and sprinkle lightly with flour to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt until fully combined.
- Combine Wet Ingredients: In a separate large bowl, whisk the melted butter, brown sugar, molasses, and hot water thoroughly until the mixture is uniform and the butter does not separate.
- Add Eggs and Vanilla: Whisk in the eggs and vanilla extract carefully. Make sure the mixture is not hot to avoid scrambling the eggs.
- Combine Batter: Gently whisk the dry ingredients into the wet ingredients until smooth and free of lumps. The resulting batter will be thin.
- Bake the Cake: Pour the batter into the prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Make Butterscotch Sauce: In a medium saucepan over low to medium heat, melt the butter. Once fully melted, add the brown sugar and salt, stirring gently until sugar dissolves.
- Incorporate Cream: Bring the mixture to a gentle boil, then whisk in the whipping cream and continue whisking as it simmers until the cream is completely incorporated into the sauce.
- Finish Sauce: Remove the saucepan from heat and whisk in the vanilla extract for extra flavor.
- Serve: Slice the gingerbread cake with a sharp knife. Serve warm drizzled with the butterscotch sauce and optionally add a dollop of whipped cream and a sprinkle of cinnamon for extra indulgence.
Notes
- The batter for the gingerbread cake will be thin, which is normal and results in a moist cake.
- Ensure eggs are added only when the wet mixture has cooled slightly to prevent scrambling.
- Molasses is key for authentic gingerbread flavor; you can use light or dark molasses depending on taste preference.
- For a richer butterscotch sauce, use heavy whipping cream as specified.
- Serve the cake warm to enjoy the full flavor and richness of the sauce.
- The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
Keywords: gingerbread cake, butterscotch sauce, holiday dessert, spiced cake, classic gingerbread
