Name: Gingerbread Cake with Butterscotch Sauce Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 1/3 cup 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 (fancy or cooking molasses recommended); 1 cup hot water; 2 large eggs; 2 teaspoons vanilla extract; 1/3 cup unsalted butter; 3/4 cup brown sugar; 1/2 teaspoon salt; 2/3 cup whipping cream; 2 teaspoons vanilla extract

Jump to Recipe· 4.9 from 3 reviews

If you’re anything like me, there’s something irresistibly cozy about the aroma of warm spices and sweet syrup wafting through your kitchen. That’s exactly what you get with this Gingerbread Cake with Butterscotch Sauce Recipe. It’s the perfect blend of moist, spicy gingerbread paired with a luscious, creamy sauce that takes it over the top. Especially during cooler months, this cake feels like a warm hug in dessert form — but honestly, I enjoy it anytime I need a little pick-me-up. Stick with me, and I’ll share everything you need to make this fan-freaking-tastic treat yourself!

💛

Why This Recipe Works

Perfect Spice Balance: The careful combination of ginger, cinnamon, nutmeg, and cloves creates that signature gingerbread warmth without overpowering your palate.
Moist Texture: Using molasses and hot water keeps the cake tender and moist, making every bite melt in your mouth.
Rich Butterscotch Sauce: The creamy, buttery sauce adds a luxurious finish that perfectly complements the spice in the cake.
Simple to Make: Despite feeling decadent and complex, this cake is straightforward with mostly pantry staples and minimal fuss.

Gingerbread Cake with Butterscotch Sauce, gingerbread cake recipe, spiced gingerbread dessert, moist gingerbread cake, easy holiday gingerbread cake - The image shows a white rectangular baking dish filled with a smooth, dark brown dessert that has a few small bubbles on the surface, giving it a slightly textured look. The dish sits on a white marbled surface with visible veins. The dessert has a shiny, even top layer that reflects some light, indicating a moist texture beneath. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Gingerbread Cake with Butterscotch Sauce Recipe comes from taking simple, familiar ingredients and letting them shine together. Each component adds depth or texture, and I’ve got some of my go-to tips to help you pick the best ingredients without stress.

All-purpose flour: The backbone of the cake, flour gives structure while allowing the spices and molasses to come through beautifully.
Ground ginger, cinnamon, nutmeg, cloves: These warm spices are essential for authentic gingerbread flavor; fresh spices pack a punch, so I always check the expiration date!
Baking soda: This helps the cake rise and keeps it light despite being dense with spices and molasses.
Unsalted butter: Melting it rather than creaming gives a lovely tender crumb and richness.
Brown sugar: Adds a subtle caramel sweetness and deepens the overall flavor.
Molasses: The star ingredient! I always use fancy or cooking molasses — it has just the right intensity without bitterness that blackstrap molasses can bring.
Eggs: They bind everything together and add moisture without heaviness.
Vanilla extract: Enhances the spices and sweet notes, rounding out the flavor profile.
Hot water: This might sound odd, but hot water warms the batter, helping dissolve the sugar and butter evenly—key for moistness.
Heavy cream (for sauce): Provides the luscious texture that makes the butterscotch sauce irresistibly creamy.
Salt: Balances the sweetness in both cake and sauce, making flavors pop.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love encouraging people to make this Gingerbread Cake with Butterscotch Sauce Recipe their own. Over time, I’ve tried a few variations, and it’s amazing how just small tweaks can shift the flavor and vibe completely. So don’t be afraid to play around and find your perfect version!

Variation: For a little extra warmth, I sometimes add a pinch of cardamom or a splash of freshly grated orange zest—it adds a bright, fresh note that contrasts beautifully with the spices.
Dietary modifications: If you need it gluten-free, try substituting with a 1:1 gluten-free baking flour blend—just watch the texture and adjust liquid if the mix absorbs more.
Molasses swap: If you don’t love molasses, substituting with honey works in a pinch, though the flavor will be milder and less traditional.

Step-by-Step: How I Make Gingerbread Cake with Butterscotch Sauce Recipe

Step 1: Prepping and Mixing the Spiced Dry Ingredients

Start by preheating your oven to 350°F (180°C)—you want it nice and ready. Then, lightly grease a 9×13 inch pan and dust it with a little flour to prevent sticking. In a large bowl, whisk together all your dry spices (ginger, cinnamon, nutmeg, cloves), flour, baking soda, and salt until everything is well blended. A good whisk here is key to distributing those lovely spices evenly throughout the cake so every bite tastes just right.

Step 2: Combining the Wet Ingredients Gently but Thoroughly

In a separate bowl, mix your melted butter, brown sugar, molasses, and hot water. Make sure you whisk this enough so the butter doesn’t stay separated—it’ll look like a smooth, inviting liquid by the end. This step is super important for that moist, tender texture. Then, make sure your mixture has cooled down a little—too hot and your eggs might scramble—before adding in the eggs and vanilla extract. Whisk until everything is fully combined.

Step 3: Bringing it Together and Baking

Now, gently whisk the dry ingredients into the wet ingredients. The batter will be thinner than a usual cake batter, so don’t worry—it’s supposed to be that way. Pour it into your prepared pan, spread it evenly, and pop it into the oven. Bake for 30-35 minutes, but start checking at 30—with a toothpick inserted in the center, you want it to come out clean or with only a few moist crumbs attached. It smells absolutely divine when it’s close!

Step 4: Making That Dreamy Butterscotch Sauce

While your cake is baking, get started on the butterscotch sauce. In a saucepan over medium-low heat, melt the butter, then add brown sugar and salt. Stir gently until the sugar dissolves, and then bring everything to a gentle boil. Now whisk in your heavy cream continuously as it boils to fully incorporate the sauce and get it silky smooth. Take it off the heat and whisk in the vanilla extract last for that rich, fragrant finish.

Step 5: Serve and Enjoy!

Let the cake cool just a bit before slicing with a sharp knife. Serve each slice with a generous drizzle of warm butterscotch sauce—and if you’re feeling fancy, add a dollop of whipped cream and a sprinkle of cinnamon on top. Trust me, it’s pure delight.

💡

Pro Tips for Making Gingerbread Cake with Butterscotch Sauce Recipe

Cool Batter Before Eggs: Always ensure your melted butter mixture cools a bit before whisking in eggs, so they don’t scramble; this will keep your cake smooth and uniform.
Use a Sharp Knife for Slicing: A serrated knife works great to maintain clean edges without tearing the cake.
Don’t Overbake: Keep a close eye at the 30-minute mark; overbaking leads to dryness, and you want that moist, tender crumb.
Sauce Consistency: If your butterscotch sauce thickens too much while cooling, gently whisk in a splash of heavy cream to loosen it again.

How to Serve Gingerbread Cake with Butterscotch Sauce Recipe

Garnishes

I usually keep garnishes simple but effective—some whipped cream adds a soft cloud-like texture creaminess that balances the spice, and a light dusting of cinnamon on top visually ties it all together with an extra hint of warmth. Sometimes, I throw on a few crystallized ginger pieces if I have them on hand for a little zing and crunch.

Side Dishes

This cake stands beautifully on its own but pairs wonderfully with a cup of chai or strong coffee. If you want to turn it into an indulgent dessert spread, I like serving it alongside simple vanilla ice cream or a scoop of spiced apple compote for a seasonal twist.

Creative Ways to Present

For special occasions, I’ve layered smaller squares of the gingerbread cake with whipped cream and sprinkled chopped pecans or walnuts between the layers to create a stunning trifle effect. Another easy trick is drizzling the butterscotch sauce in thin zigzags over each slice on individual plates and adding a sprig of fresh mint—it makes the whole presentation look like you spent hours, honestly!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover gingerbread cake in an airtight container at room temperature, and it keeps perfectly for up to three days. If you want it to last longer, the fridge works well for about five days. Just be sure to bring slices back to room temp or warm them slightly before serving so it’s tender and flavorful again.

Freezing

I’ve frozen this cake successfully by wrapping it tightly in plastic wrap and then foil, which helps preserve moisture and flavor. It defrosts overnight in the refrigerator and stays pretty much as moist and delicious as fresh! I usually freeze it in individual slices for quick treats.

Reheating

The best way I’ve found to reheat leftover slices is in the microwave for about 20-30 seconds—just until warm and soft. If you want to preserve the cake’s texture, you can also pop it in a warm oven (around 300°F) for 10 minutes. Don’t forget to warm the butterscotch sauce separately and drizzle it over when ready to serve.

FAQs

Can I make the Gingerbread Cake with Butterscotch Sauce Recipe dairy-free?

Absolutely! Swap the butter for a plant-based alternative and use coconut cream or another non-dairy heavy cream substitute for the butterscotch sauce. The flavor will be slightly different but still deliciously spiced and moist.
What kind of molasses should I use?

I recommend using fancy or cooking molasses, which has a balanced sweetness and rich flavor. Avoid blackstrap molasses as it’s much more bitter and can overpower the cake.
Can I prepare the butterscotch sauce ahead of time?

Yes! The sauce can be made up to a week in advance and kept in an airtight container in the refrigerator. Warm gently before serving to bring back that creamy, pourable goodness.
Will this cake work as gingerbread cookies?

While the flavors are similar, the batter is much thinner and designed for a moist cake, so it’s not suitable for cookie shaping or baking. For gingerbread cookies, you’ll need a dough with less liquid and higher firmness.
Can I halve the recipe?

Definitely. Just adjust your pan size accordingly (a smaller square pan or loaf pan works well), and keep an eye on baking time, as it may reduce a bit—start check around 20-25 minutes.

Final Thoughts

This Gingerbread Cake with Butterscotch Sauce Recipe is one I keep returning to year after year because it hits all the right notes—warm spices, tender crumb, and that dreamy sauce that makes you close your eyes and smile. I hope you enjoy making it as much as I do, and that it brings a little extra joy to your kitchen and family gatherings. Seriously, if you want a dessert that feels like a festive celebration and is ridiculously easy to throw together, this is your go-to. Grab your ingredients, get cozy, and dive in. You won’t regret it!