Ingredients
– 2 cups all-purpose flour – Forms the structure and tender crumb of the cake.
– 1 teaspoon baking soda – Helps the cake rise with the acidity from molasses.
– 1 tablespoon ground ginger – Delivers the signature spicy warmth central to gingerbread.
– 1 teaspoon cinnamon – Adds sweet, earthy notes that complement the ginger.
– 1/4 teaspoon cloves – Brings a deep, pungent flavor for holiday spice balance.
– 1/4 teaspoon salt – Enhances all flavors without overpowering.
– 1/2 cup unsalted butter, softened – Creates richness and fluffiness in the batter.
– 1/2 cup brown sugar – Provides moisture and caramel-like depth.
– 1 cup molasses – Gives the cake its signature dark color, chewiness, and bold taste; use unsulphured for best results.
– 1 egg – Binds ingredients and adds lift.
– 1 cup hot water – Activates baking soda for a light, airy texture.
– 1 cup sugar – Base for the caramel sauce, melts into golden syrup.
– 1/4 cup water – Helps dissolve sugar for smooth caramel.
– 1/2 cup heavy cream – Adds creamy richness to the caramel topping.
– 1 teaspoon vanilla – Rounds out the caramel with subtle aroma.
– Pinch of salt – Balances sweetness in the caramel drizzle.
Instructions
1-First Step: Prepare the Dry Ingredients Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 tablespoon ground ginger, 1 teaspoon cinnamon, 1/4 teaspoon cloves, and 1/4 teaspoon salt in a medium bowl. This mix ensures even spice distribution. Sifting prevents lumps for a smoother batter. Set aside while you work on the wet parts.
2-Second Step: Cream the Wet Ingredients In a large bowl, beat 1/2 cup softened unsalted butter with 1/2 cup brown sugar until light and fluffy, about 2-3 minutes. Add 1 egg and 1 cup molasses, mixing well. The mixture will look glossy and thick. Scrape down sides to incorporate everything fully. This base builds flavor and moisture.
3-Third Step: Combine Batter Alternately add the dry flour mixture and 1 cup hot water to the wet ingredients, starting and ending with dry. Stir gently until just combined; batter will be thin and pourable. Avoid overmixing to keep the cake tender. Pour into a greased 9×13-inch pan. Tap pan lightly to release air bubbles.
4-Fourth Step: Bake the Cake Bake at 350°F (175°C) for 35-40 minutes. Test with a toothpick in the center; it should come out clean. Edges may pull away slightly. Cool completely in the pan on a wire rack, about 1 hour. This prevents soggy caramel topping.
5-Fifth Step: Make the Caramel Sauce In a saucepan, combine 1 cup sugar and 1/4 cup water over medium heat. Stir until sugar dissolves, then cook without stirring until amber color forms, 8-10 minutes. Remove from heat. Slowly whisk in 1/2 cup hot heavy cream, 1 teaspoon vanilla, and pinch of salt. It will bubble vigorously; stir until smooth. Let cool slightly.
6-Final Step: Assemble and Serve Drizzle warm caramel over cooled cake. Let set for 30 minutes. Slice into 12 pieces. Serve at room temperature or warm. Pairs great with vanilla ice cream. Pro tip: Use unsulphured molasses for authentic flavor. For inspiration, see this detailed version. Store as noted below. This sticky caramel gingerbread loaf style works in loaf pans too, baking 45-50 minutes.
Notes
🎂 Activate baking soda with hot water and molasses mixture last to ensure even rising and tender crumb without gumminess in the spiced batter.
🍮 Stir caramel constantly while melting sugar to avoid burning, and use a heat-safe whisk for smooth incorporation of butter and cream.
❄️ Bake the cake a day ahead for flavors to meld; wrap tightly and add fresh caramel just before serving to maintain its glossy, pourable shine.
- Prep Time: 20 minutes
- Cool: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 calories
- Sugar: 32g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg