Description
A classic gingerbread cake flavored with warm spices and rich molasses, served with a luscious homemade butterscotch sauce. Perfect for cozy gatherings and holiday celebrations.
Ingredients
Scale
Gingerbread
- 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
Butterscotch Sauce
- 1/3 cup unsalted butter
- 3/4 cup brown sugar
- 1/2 teaspoon salt
- 2/3 cup whipping cream
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350F (180C) degrees. Lightly grease a 9×13 inch (23×33 cm) cake pan and sprinkle it with flour to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, ground cloves, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate large bowl, whisk the melted unsalted butter, brown sugar, molasses, and hot water together until fully combined and the butter is no longer separated.
- Add Eggs and Vanilla: Whisk in the eggs and vanilla extract to the wet mixture. Make sure the mixture is cool enough before adding eggs to avoid scrambling.
- Combine Wet and Dry: Gently whisk the dry ingredients into the wet ingredients until the batter is smooth and free of lumps. The batter will be thin.
- Bake Gingerbread: Pour the batter into the prepared cake pan. Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Prepare Butterscotch Sauce: Place the unsalted butter in a medium saucepan over low to medium heat and melt it completely.
- Add Sugar and Salt: Add the brown sugar and salt to the melted butter. Stir gently until the brown sugar dissolves completely.
- Add Cream and Boil: Bring the mixture to a gentle boil, then whisk in the whipping cream. Continue whisking while boiling gently until the sauce is smooth and fully incorporated.
- Finish Sauce: Remove the saucepan from heat and whisk in the vanilla extract. Set the sauce aside to keep warm.
- Serve: Slice the gingerbread cake with a sharp knife. Serve warm slices topped with warm butterscotch sauce. Optionally add a dollop of whipped cream and a sprinkle of cinnamon for extra flavor.
Notes
- Use fancy or cooking molasses instead of blackstrap molasses for best flavor. Honey can be substituted for molasses if needed.
- Store leftover gingerbread cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Store leftover butterscotch sauce in an airtight container in the refrigerator for up to 1 week.
- For even slices, divide the pan and sauce into 15 equal pieces.
Nutrition
- Serving Size: 1 piece with butterscotch sauce
- Calories: 340 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
