Gingerbread Cake with Brown Sugar Sauce
Warm your home with the nostalgic flavors of this delightful Gingerbread Cake with Brown Sugar Sauce, a holiday-inspired dessert that’s perfect for any occasion. Infused with aromatic spices like ginger, cinnamon, and cloves, this tender, moist cake is elevated by the rich, caramel-like brown sugar sauce that’s drizzled generously on top. The combination of molasses and buttermilk ensures every bite is decadently soft and full of flavor. Quick to prepare and ideal for serving to a crowd, this dessert is a seasonal favorite that pairs wonderfully with whipped cream or a scoop of vanilla ice cream. Whether you’re celebrating the holidays or simply craving a cozy dessert, this gingerbread cake recipe is guaranteed to impress. Perfect for gatherings, home-baked gifts, or family dinners, it packs traditional spice-filled goodness in every slice.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground cloves
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 0.75 cups Granulated sugar
- 0.75 cups Molasses
- 2 units Large eggs
- 1 cups Buttermilk
- 1 cups Brown sugar (for sauce)
- 0.5 cups Unsalted butter (for sauce)
- 0.5 cups Heavy cream (for sauce)
- 1 teaspoons Vanilla extract (for sauce)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
In a large mixing bowl, use a handheld or stand mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the molasses and eggs to the butter-sugar mixture, one at a time, beating well after each addition.
Reduce the mixer speed to low, and alternately add the dry flour mixture and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined, but do not overmix.
Pour the batter evenly into the prepared baking pan, and smooth the surface with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, make the brown sugar sauce. In a medium saucepan, combine the brown sugar, butter, and heavy cream over medium heat. Cook, stirring frequently, until the mixture comes to a gentle boil and the sugar is fully dissolved.
Remove the saucepan from the heat and stir in the vanilla extract. Allow the sauce to cool slightly before serving.
To serve, slice the gingerbread cake into squares and drizzle the warm brown sugar sauce over each piece. Optionally, serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 436 mg | 19% | |
| Total Carbohydrate | 98.3 g | 36% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 67.7 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 152 mg | 12% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 581 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
