Gingerbread Cake with Butterscotch Sauce Recipe
This classic gingerbread recipe features a moist and flavorful cake infused with warm spices like ginger, cinnamon, nutmeg, and cloves. Baked to perfection, the cake is accompanied by a rich, homemade butterscotch sauce that adds a luscious sweetness. Perfect for festive occasions or cozy desserts, this gingerbread delivers a comforting and nostalgic taste experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 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
- Preheat Oven and Prepare Pan: 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.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate large bowl, whisk the melted unsalted butter, brown sugar, molasses, and hot water thoroughly until the butter is fully incorporated and the mixture looks uniform.
- Add Eggs and Vanilla: Allow the wet mixture to cool slightly, then whisk in the eggs and vanilla extract gently, ensuring the mixture isn’t hot to avoid scrambling the eggs.
- Incorporate Dry Into Wet: Gradually add the dry ingredient mixture into the wet ingredients, whisking softly until smooth and lump-free. The batter will be thin in consistency.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Prepare the Butterscotch Sauce: In a medium saucepan over low-medium heat, melt the butter. Once melted, add the brown sugar and salt, stirring gently until the sugar dissolves.
- Finish the Sauce: Bring the mixture to a gentle boil, then whisk in the heavy cream gradually. Continue whisking as the sauce gently boils until the cream is fully combined and the sauce thickens slightly.
- Add Vanilla and Remove from Heat: Remove the saucepan from heat and whisk in the vanilla extract to finish the sauce.
- Serve: Slice the gingerbread cake with a sharp knife and serve warm topped with the luscious butterscotch sauce. Optionally, add a dollop of whipped cream and a sprinkle of cinnamon for extra indulgence.
Notes
- Ensure the wet mixture is not too hot before adding eggs to prevent scrambling.
- The batter is thin—this is expected and results in a moist cake.
- Use light or dark brown sugar depending on your sweetness and flavor preference.
- If molasses is unavailable, blackstrap molasses is a stronger alternative but may affect sweetness.
- Butterscotch sauce can be prepared ahead and gently reheated before serving.
- Serve the cake warm or at room temperature for best flavor.
Keywords: gingerbread, gingerbread cake, butterscotch sauce, molasses cake, holiday dessert, spiced cake, easy dessert recipe
