Gingerbread with Hot Caramel Sauce
Indulge in the warm, spiced flavors of the holiday season with this decadent Gingerbread with Hot Caramel Sauce. This classic dessert elevates moist, aromatic gingerbread—infused with molasses, cinnamon, ginger, and cloves—into the ultimate treat by topping it with a rich homemade caramel sauce made from butter, brown sugar, heavy cream, and a hint of vanilla. Perfectly balanced between cozy and luxurious, this dessert is easy to prepare in under an hour and ideal for holiday gatherings or a cozy night in. Serve it warm with a drizzle of caramel and an optional dollop of whipped cream or scoop of vanilla ice cream for a finish that’s utterly swoon-worthy. Whether you're craving nostalgic comfort or looking for a festive centerpiece, this gingerbread recipe will leave both guests and family asking for seconds.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground cloves
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.5 cups granulated sugar
- 0.75 cups molasses
- 1 large egg, room temperature
- 0.75 cups boiling water
- 1 cups heavy cream
- 0.5 cups unsalted butter
- 1 cups brown sugar
- 1 teaspoon vanilla extract
- 1 as desired optional garnish: whipped cream or vanilla ice cream
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
In a medium bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer, cream the softened butter and granulated sugar until light and fluffy, about 2 minutes.
Add the molasses and egg to the butter-sugar mixture, beating until well combined.
Gradually stir in the flour mixture, alternating with the boiling water, starting and ending with the flour mixture. Mix until the batter is smooth.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool slightly on a wire rack while preparing the caramel sauce.
For the caramel sauce, in a medium saucepan over medium heat, combine the heavy cream, butter, and brown sugar. Cook, stirring constantly, until the mixture comes to a boil. Reduce the heat to low and simmer for 3-4 minutes, stirring occasionally.
Remove the sauce from the heat and stir in the vanilla extract.
To serve, cut the gingerbread into squares, drizzle generously with the hot caramel sauce, and optionally garnish with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 21.9 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 325 mg | 14% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 66.4 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 118 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 580 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.
