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Gingerbread Cake with Caramel

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A warm and aromatic gingerbread cake made with molasses and spices, topped with a rich homemade caramel drizzle. Perfect for festive gatherings or a cozy dessert.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 34 minutes
  • Total Time: 50 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 ½ tsp ground ginger
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ½ tsp salt
  • ½ cup melted butter
  • ½ cup brown sugar
  • 1 large egg
  • 1 cup warm water
  • ½ cup molasses
  • 1 tsp vanilla
  • 1 cup granulated sugar (for caramel)
  • 6 tbsp butter (for caramel)
  • ½ cup heavy cream (for caramel)
  • Flaky sea salt for garnish

Instructions

  1. Preheat the oven to 350°F and grease an 8×8 or 9×9-inch baking pan.
  2. In a mixing bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, combine the melted butter, brown sugar, egg, warm water, molasses, and vanilla until blended.
  4. Add the dry ingredients to the wet mixture and stir until a smooth batter forms.
  5. Pour the batter into the prepared pan and spread evenly.
  6. Bake for 28–34 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool completely before slicing into squares.
  8. To make the caramel drizzle, heat the sugar in a saucepan over medium heat until melted and amber in color.
  9. Stir in the butter until smooth.
  10. Slowly pour in the heavy cream; the mixture will bubble vigorously.
  11. Simmer for 1 minute, then remove from heat.
  12. Arrange the cake squares on a serving platter.
  13. Drizzle caramel over each slice and sprinkle lightly with flaky sea salt.

Notes

  • Add orange zest for a citrusy twist.
  • Stir in raisins or chopped dates for added sweetness and texture.
  • Use coconut sugar instead of brown sugar for a different depth of flavor.
  • Replace caramel with vanilla glaze for a lighter option.
  • Add a dollop of whipped cream on top before serving.
  • Store leftovers in an airtight container at room temperature for 3 days or refrigerate for up to 5 days.
  • Freeze individual slices for up to 3 months.
  • Reheat in microwave for 10–15 seconds before serving.

Nutrition

Find it online: https://savorymomskitchen.com/gingerbread-cake-with-caramel/