Gingerbread Cake with Caramel Sauce
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.
Ingredients
- ½ cup and 1 tablespoon butter softened (9 tablespoons total)
- 1/3 cup sugar
- 1 cup molasses
- 1 large egg room temperature
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp cardamom optional
- ¼ tsp salt
- ¾ cup water
Caramel Sauce
- 1 cup packed dark brown sugar
- 1 Tbsp cornstarch
- 1 cup cold water
- ¼ cup butter cubed
- 1 tsp vanilla extract
- Whipped cream optional
Instructions
- In the bowl of your stand mixer, or a large bowl, cream butter and sugar, at medium speed, until light and fluffy, 5–7 minutes. Beat in the molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cardamom, and salt; add to the creamed mixture alternately with water.
- Transfer to a greased 9-inch square baking pan. Bake in preheated 325°(F) for 35–40 minutes or until a toothpick inserted in the center comes out clean. Place the baked cake in the pan on a wire rack to cool slightly.
- For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Mix. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 80gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 38mgSodium: 285mgFiber: 1gSugar: 55g
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