Introduction

This classic gingerbread cake is warm, spiced, and perfectly moist, making it a delightful treat for any occasion. Topped with a rich butterscotch sauce, it’s a comforting dessert that’s simple to prepare and sure to impress.

A single piece of dark brown, moist chocolate cake is placed on a white plate with a slightly textured edge. On top of the cake is a thick layer of glossy caramel sauce that is dripping down the sides, creating a shiny effect. Over the caramel, there is a fluffy dollop of white whipped cream dusted lightly with cinnamon or cocoa powder. In the background, there is another slice of the same chocolate cake on a white plate, slightly out of focus, and a blurred cup with a white and yellow pattern. The setting rests on a white marbled textured surface. 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 sauce)
3/4 cup brown sugar (for sauce)
1/2 teaspoon salt (for sauce)
2/3 cup whipping cream
2 teaspoons vanilla extract (for sauce)

Instructions

Step 1: 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.
Step 2: In a large bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt until well combined.
Step 3: In another large bowl, whisk the melted butter, brown sugar, molasses, and hot water together. Stir enough to ensure the butter is fully incorporated and not separated.
Step 4: Add the eggs and vanilla extract to the wet mixture. Make sure the mixture has cooled slightly before adding the eggs to prevent scrambling, then whisk until smooth.
Step 5: Gently fold the dry ingredients into the wet ingredients, whisking until there are no lumps. The batter will be thin.
Step 6: Pour the batter into the prepared pan and bake for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs.
Step 7: While the cake bakes, prepare the butterscotch sauce. Place the butter in a medium saucepan over low-medium heat and melt completely.
Step 8: Add the brown sugar and salt to the melted butter. Stir continuously until the sugar dissolves and the mixture is smooth.
Step 9: Bring the mixture to a gentle boil, then slowly whisk in the whipping cream. Continue whisking as it boils gently until fully incorporated and smooth.
Step 10: Remove the saucepan from heat and stir in the vanilla extract. Set the sauce aside, keeping it warm.
Step 11: Once the cake has cooled slightly, slice with a sharp knife and serve warm with the butterscotch sauce. Optionally, add a dollop of whipped cream and a sprinkle of cinnamon for extra indulgence.

Tips & Variations

For a deeper flavor, toast the spices lightly before mixing them into the flour.
Use dark molasses for a richer, more robust taste.
Try adding chopped nuts or crystallized ginger to the batter for added texture.
The butterscotch sauce can be made ahead and gently reheated before serving.
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.

Storage

Store the gingerbread cake covered at room temperature for up to 3 days. Keep the butterscotch sauce in an airtight container in the refrigerator for up to 1 week; reheat gently on the stove before serving. The cake can also be frozen for up to 2 months wrapped tightly in plastic wrap and foil; thaw overnight in the refrigerator.

How to Serve

A slice of dark brown, moist chocolate cake sits on a white plate with intricate designs, topped with a thick layer of shiny dark chocolate sauce that drips down the sides. On top of the sauce is a generous dollop of white whipped cream sprinkled lightly with brown cinnamon or cocoa powder. The plate rests on a wooden surface, with a silver fork partially visible on the left side. A blurred slice of cake and a white mug with a light brown streak are seen in the soft background. 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 vegan?

Yes, replace the butter with a plant-based alternative, use flax eggs or another egg substitute, and ensure your molasses and other ingredients are vegan-friendly.

Is it okay if the batter is thin?

Yes, this batter is naturally thin due to the hot water and molasses. It will still bake into a moist, tender cake as expected.