Gingerbread Cake

Gingerbread cake is the most aromatic seasonal treat ideal for rounding up your holiday menus. While gingerbread is gorgeous and delicious, it is also a lot of work. But those traditional and comfy flavors are super simple in my gingerbread cake. It is guaranteed to lift your spirits and get you ready for the holiday season!

Course Dessert/Snack

Cuisine American, European

Prep Time 15

Cook Time 40

Servings

Calories 263kcal

Author Imma

Ingredients

Gingerbread Cake

2½ cup (300 g) all-purpose flour
1 teaspoon (4.8 g) baking soda
½ teaspoon (2.4 g) baking powder
1 teaspoon (2.75 g) ground cinnamon
2 teaspoon (5.4 g) ground ginger
½ teaspoon (.5 g) allspice
½ teaspoon (1 g) nutmeg
½ teaspoon (3 g) salt
10 ounce (284 g) unsalted butter, room temperature
½ cup (100 g) light brown sugar
½ cup (100 g) granulated white sugar
3 large eggs
2 tablespoon (7 g) fresh ginger, finely grated
1 cup (322 g) molasses
1 cup (237 g) hot water

Butterscotch Sauce

1½ cup (300g) brown sugar, loosely packed
⅓ cup (76g) unsalted butter
1½ cup (360g) heavy cream
1 teaspoon (5ml) pure vanilla extract

Instructions

Gingerbread Cake

Preheat oven to 350℉/177℃. Grease a 9"x13" square pan or a 10-inch round cake pan with cooking spray.
Mix the dry ingredients in a medium bowl: flour, baking soda, baking powder, cinnamon, ginger, allspice, nutmeg, and salt.
Cream the butter in a large mixing bowl with the granulated and brown sugar until smooth and light.
Add the egg, fresh ginger, and molasses and mix well.
Add dry ingredients to the wet mixture and stir to combine. Slowly add the hot water and stir until smooth. No worries if the batter thins out. Scrape the sides of the mixing bowl.
Pour into the prepared desired cake pan and bake for 35-40 minutes. It's done when a toothpick inserted in the center of the cake comes out clean. If using a 10-inch cake pan, you might have to bake for an additional 5 minutes.
Remove and let it cool for about 10 minutes. Then slice and serve topped with homemade whipped cream and a drizzle of sauce.

Butterscotch Sauce

Place the butter and brown sugar in a saucepan over medium heat.
Stir until the butter and sugar melt.
Add the heavy cream and vanilla extract. Let it simmer for about 2 minutes.
Enjoy!

Notes

Preheating the oven at least 15 minutes beforehand is important on this one. It gives you a more evenly baked cake.
If I worry about the cake sticking to the pan, I grease the pan with either butter or cooking oil, then lightly flour the pan. The oil helps the flour stick to the pan so that the cake doesn't.
You can make the butterscotch sauce up to a week ahead of time and store it in a glass jar in the fridge.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition