Warm Gingerbread Cake with a Caramel Sauce Recipe

Warm Gingerbread Cake with a Caramel Sauce Recipe

How To Make Warm Gingerbread Cake with a Caramel Sauce

Made with warm spices, enjoy moist and delectable gingerbread cake that’s topped with a creamy brown caramel sauce, for a mouthwatering dessert.

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes



  • 9tbspbutter,softened
  • cupsugar
  • 1cupmolasses
  • 1egg
  • cupsall purpose flour
  • 1tspbaking soda
  • 1tspground ginger
  • 1tspground cinnamon
  • ¼tspsalt
  • ¾cupwater

For Caramel Sauce:

  • 1cupbrown sugar,packed
  • 1tbspcornstarch
  • 1cupcold water
  • ¼cupbutter,cubed
  • 1tspvanilla extract
  • heavy whipped cream,optional


  1. Preheat oven to 325 degrees F. Grease a 9-inch round or square pan and set aside.

  2. In a large bowl or kitchenmaid mixer, cream butter and sugar until light and fluffy. Beat in molasses and egg until blended together.

  3. Combine the flour, baking soda, ginger, cinnamon, and salt; add to creamed mixture alternately with water.

  4. Pour the cake into the pan. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.

Caramel Sauce:

  1. In a medium-size saucepan, combine brown sugar and cornstarch. Add the water and bring to a boil for about 2 minutes until the sauce starts to thicken. Remove from heat and stir in the cubed butter and vanilla until melted and smooth.

  2. Serve over warm cake with whipped cream.


  • Calories: 472.20kcal
  • Fat: 17.44g
  • Saturated Fat: 10.74g
  • Trans Fat: 0.67g
  • Monounsaturated Fat: 4.53g
  • Polyunsaturated Fat: 0.87g
  • Carbohydrates: 76.33g
  • Fiber: 1.03g
  • Sugar: 51.19g
  • Protein: 4.05g
  • Cholesterol: 61.86mg
  • Sodium: 234.59mg
  • Calcium: 107.11mg
  • Potassium: 619.33mg
  • Iron: 3.49mg
  • Vitamin A: 147.95µg
  • Vitamin C: 0.01mg
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