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What better way to spread joy than with a mouthwatering Holiday Gingerbread Cake? This delightful treat combines the warm, aromatic flavors of ginger, cinnamon, and cloves with a rich and gooey caramel sauce that takes it to the next level.

I’m so happy to be posting this recipe today! For the past several years I’ve wanted to share a superb gingerbread recipe. What is the Christmas season without a really great Old Fashioned Gingerbread Cake?

Growing up, I have fond memories of my Mom making gingerbread cake and serving it with a dollop of whipped cream! She only made it once a year, but I remember how much she enjoyed her yearly slice of cake!

At the time, I didn’t fully appreciate the flavors of gingerbread, but I loved the aroma that filled the house, and the warmth it added to the Holiday Season. Thankfully, time changes all things…including my cravings for gingerbread!

If you love gingerbread, you are going to love this ultra moist, rich, spiced traditional gingerbread recipe. What really makes this recipe stand out from all the others, is its delicious warm homemade caramel sauce.

So, let’s dive into the magic of baking and create a dessert that captures the spirit of the holidays!

Ingredients Needed for Gingerbread Cake Recipe

• ½ Cup plus 1 Tablespoon of butter, softened (9 Tablespoons total)
• 1/3 cup sugar
• 1 Cup Molasses – I use Grandma’s brand of unsulphered Molasses
• 1 large egg, room temperature
• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon cardamom (optional)
• ¼ teaspoon salt
• ¾ Cup water

Caramel Sauce Ingredients

• 1 cup packed dark brown sugar – you can substitute light brown sugar.
• 1 Tablespoon of cornstarch
• 1 Cup cold water
• ¼ cup butter, cubed
• 1 teaspoon vanilla extract
• Whipped Cream, optional

How To Make Classic Gingerbread Cake

I love the simplicity of this recipe! So will you, especially when the results are the BEST gingerbread cake you’ve ever had! This is one recipe that is sure to get a lot of requests.

In a large bowl, or the bowl of your stand mixer, cream softened butter and sugar until light and fluffy! About 5–7 minutes.

Note: You can use a hand electric mixer if you don’t have a stand mixer.

Beat unsulphered molasses and egg, at medium speed, until well blended.

Why use unsulphered molasses? I’m so glad you asked!

Unsulphered molasses is made from ripe sugar cane. It doesn’t require any sulphur dioxide to preserve it. It is considered to be a more pure form, cleaner tasting molasses. This is why it is recommended in most recipes calling for molasses.

In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cardamom, and salt. Mix well to combine.

With the mixer on low speed, alternately add the flour mixture with ¾ cup of water.

Continue mixing until all the ingredients are combined, scraping down the sides of the bowl, being careful not to over mix the cake batter.

TIP: Over-mixing the cake batter can create too many air bubbles and cause the cake to fall during baking.

Baking Instructions

Preheat the oven to 325° (F). Prepare a 9-inch square pan by spraying the pan with non-stick baking spray, or you can line the baking pan with parchment paper.

I prefer spraying the baking dish with non-stick baking spray, but if you want to be able to “lift” the cake from the pan, I recommend using a combination of spraying the pan and then lining it with parchment paper.

Note: Baking spray is different from cooking spray! Baking spray has flour in the mixture and is made for cake and muffin batters.

Pour the cake batter into the prepared pan and spread evenly with a spatula.

Bake in a preheated 325° oven for 35–40 minutes or until a toothpick inserted in the center comes out clean. The magic has begun…your house now smells of gingerbread without a fancy candle!

Place the warm gingerbread cake in the pan, on a wire rack. Cool while making the warm caramel sauce.

Making Homemade Caramel Sauce

What takes this gingerbread cake recipe over the top, and makes it stand out from the other gingerbread recipes? It’s this easy recipe for caramel sauce! The golden syrup makes this the perfect dessert.

In a small saucepan, combine brown sugar and cornstarch. Mix with a wire whisk.

Slowly stir in the water until the mixture is smooth.

Over medium heat, bring the mixture to a boil. Cook and stir for 2 minutes, or until thickened.

Carefully remove the mixture from the heat. Stir in the butter and vanilla until smooth and creamy!

Take note of the side of the saucepan. Can you see where the mixture began and where it ends after boiling?

That’s because the liquids reduce as the mixture boils and thickens. Creating the exact consistency you’re looking for. This is a really easy homemade caramel sauce that doesn’t require heavy cream.

Slice the cake into 9 squares. Serve the gingerbread cake warm.

If desired, top with a big dollop of fresh whipped cream, with a sprinkle of warm spices like nutmeg. Pour warm caramel sauce over the top of the cake.

Each bite is a little bit of heaven! It’s the perfect dessert for this time of year! Great for family gatherings or holiday parties. It’s also a wonderful stress reliever for all of the overworked Mrs. Claus’s out there this season! I may or may not be speaking from personal experience… Lol.

FAQ’s

• I like salted caramel sauce. Is it possible to adjust the recipe for the caramel sauce to include salt? YES! Add ¼ to ½ teaspoon sea salt to the caramel sauce to taste! Start with the lower measurement and increase to fit your personal preference.
• What is the best way to store the cake? The best way is in an airtight container. However, if you don’t have a container big enough, cover the cake with plastic wrap. Store in the refrigerator. You can wrap each individual piece for the best results. Reheat in the microwave before serving.
• How long does the gingerbread cake keep? If properly stored, this cake is best when stored no longer than 3–5 days for freshness. It can be frozen for up to 3 months.
• Are there other toppings beside the caramel sauce you’d recommend? Of course! You can serve with vanilla ice cream or sprinkle the cake with powder sugar. There’s always the option to eat it plain! This cake is so good it can stand on its own!
• Can this recipe be made into cupcakes? Yes! This is the perfect recipe for cupcakes! Adjust your baking time to 16–20 minutes and line the cupcake pan with liners.

Other Favorite Christmas Desserts

• Easy Cream Puffs
• World’s Best Rum Cake Recipe
• Cranberry Blueberry Cream Pie
• Easy Chocolate Pecan Chess Pie
• Cranberry Raspberry Cherry Pie
• Mini Apple Pie Cheesecakes from Julia’s Cuisine

This delightful Christmas dessert is the perfect way to celebrate the holiday season. Enjoy … and I hope you’ll make this festive treat a new tradition in your home!

Happy Holidays My Friends!

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