by Alyssa Rivers
We have had quite the unusual start to winter here in Utah. By now we usually have to bundle ourselves up like the kid in the Christmas story every time we go out. Usually by now we always have snow. Well this year is different. There is no snow. And it is nice outside! Like 55 degrees and jacket weather. I could hear kids playing at the park today and kids riding their bikes outside. It was glorious. I keep thinking that if this is global warming then bring it on! 😉
I am still reminded that it is the holidays with the Christmas lights and holiday baking. And gingerbread. Love gingerbread! But this cake was THE BEST GINGERBREAD CAKE I have had in my life! In fact, it was probably one of the best cakes I have ever had! You guys will not even believe how amazing it is. It baked perfectly and was so moist. But the caramel sauce. Oh.my.gosh. The caramel sauce on top was mind blowing. It went together so well on top of this warm cake. And then with a dollop of fresh whipped cream. Wow! I can’t get over how incredible it was. If you know what is good for you run to the store and get the ingredients to make this. Your family will go nuts over this amazing cake. It is perfect for the holidays and so amazing, I might just make it year round!
- 9 tablespoons butter, softened
- ⅓ cup sugar
- 1 cup molasses
- 1 egg
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup water
- caramel sauce ingredients:
- 1 cup packed brown sugar
- 1 tablespoon cornstarch
- 1 cup cold water
- ¼ cup butter, cubed
- 1 teaspoon vanilla extract
- heavy whipped cream, optional
- Preheat oven to 325 degrees. Grease a 9 inch round or square pan and set aside. (I used a 9 inch springform pan and it worked great)
- In a large bowl or kitchenmaid mixer, cream butter and sugar until light and fluffy. Beat in molasses and egg until blended together. Combine the flour, baking
- soda, ginger, cinnamon and salt; add to creamed mixture alternately
- with water.
- Pour the cake into the 9 inch pan. Bake for 35-40 minutes or until toothpick in 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 about 2 minutes. Remove from heat and stir in the cubed butter and vanilla until melted and smooth. Serve over warm cake with whipped cream.
Recipe from Taste of Home
Wow! This recipe sounds amazing! I am a gingerbread-aholic this time of year! I just discovered your blog! Great recipes! Hope to try more out!
The combination of the caramel sauce and this warm gingerbread cake sounds just amazing! I’ve been on a total gingerbread kick lately. I might have to continue it with this cake!
Warm gingerbread and caramel? Sign me up! This looks so rich and fluffy! Pinned!
This looks & sounds absolutely delicious!! Going to have to make this for the holidays.
This brought back a childhood memory of going after Sunday night church to a friend’s house, where they served this dessert……we are going back 40+ years! I’ve looked all over for something similar….thank you!
This sounds amazing. I love warm gingerbread. That’s how my mom served it with whipped cream.
I’d love it if you shared this at Holiday Best with the Tumbleweed Contessa.
Linda
Plz tell some replacement for egg for thr ginginger bread cake with caramel…
I think 1/4 cup apple sauce would work fine
Is this someone I can make the day before to serve on Christmas night? Thanks.
I think it tastes best warm out of the oven with the sauce drizzled on top but that is just my opinion. 🙂
Made this today as we were having an early xmas due to people going on holidays and I have to say I was dubious when I put it into the oven but it turned out amazing. So moist and delicious! Alyssa is right, warm is the way to go and the sauce is a perfect compliment.
Thanks for the awesome recipe!
It is tasty, but the oven temp and/or cooking time is inaccurate. It took about an hour to cook in my oven (which heats to an accurate temperature), and by the time it was done in the middle, the edges were burnt.
I was thinking of taking this to a friends place for dessert – it sounds delicious. Would it be possible to take The cake and sauce and reheat both or would that not work?
I just made this tonight. My gosh was it awesome! I added about an extra 1/4 tsp of ground ginger and instead of the sauce posted, I used what I call my “Crack Sauce”. It is just equal parts 35% cream (whip cream) and brown sugar. Heat over the stove and whisk til it is just about to come to a boil. Remove from heat and enjoy. I can’t see why you couldn’t make a slurry of cornstarch and add it once it is about to boil to help thicken it up a bit. However, the gingerbread was so good. It was just what I have been craving. I cooked about 37min at recommended temp and it turned out amazing. Thanks so very much for sharing your easy but delicious recipe with us!
Is the temperature supposed to be 325? Mine has had to bake for a long time and the edges are burned now that the middle is finally done. Just wondering if it should be a little hotter.
This looks delicious! I am going to make for my mom’s birthday. Just wondering, if I make the sauce beforehand, would it be just as good to microwave right before using? Thanks.
Have you stored this cake for a couple of days – refrigerator or freezer? And can you reward the cake to serve with the sauce? Would appreciate your experiences in making ahead for an event.
Thank you, Jean
I would store it in a refrigerator for about 2 to 3 days. I would wait to add the sauce until before you are ready to serve. Hope that answers your questions and helps! Enjoy your cake! XOXO