Introduction

This classic gingerbread recipe delivers a moist, warmly spiced cake perfect for cozy gatherings or holiday treats. Paired with a rich butterscotch sauce, it’s a comforting dessert that’s sure to please any crowd.

A close-up image shows a thick square piece of dark brown chocolate cake with a moist, crumbly texture sitting on a white plate with subtle patterns. The cake is topped with a thick layer of glossy dark chocolate sauce that drips down the sides, pooling slightly on the plate. On top of the chocolate sauce, there is a generous dollop of white whipped cream sprinkled lightly with brown cinnamon powder. A silver fork rests on the left side of the plate. The background is a white marbled texture, and blurred behind the main cake piece is another slice of the same cake and a white cup filled with a dark beverage. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/3 cups 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*
1 cup hot water
2 large eggs
2 teaspoons vanilla extract
1/3 cup unsalted butter (for sauce)
3/4 cup brown sugar (for sauce)
1/2 teaspoon salt (for sauce)
2/3 cup whipping cream
2 teaspoons vanilla extract (for sauce)

Instructions

Step 1: Preheat your oven to 350°F (180°C). Lightly grease a 9×13 inch (23×33 cm) cake pan and dust it with flour to prevent sticking.
Step 2: In a large bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt until evenly combined.
Step 3: In a separate large bowl, whisk the melted butter, brown sugar, molasses, and hot water together. Stir until fully blended and the butter is no longer separated.
Step 4: Add the eggs and vanilla extract to the wet mixture. Make sure the mixture is not hot to avoid scrambling the eggs, then whisk until smooth.
Step 5: Gently fold the dry ingredients into the wet ingredients, mixing until just combined and no lumps remain. The batter will be thin.
Step 6: Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 7: While the cake bakes, prepare the butterscotch sauce. Melt 1/3 cup butter in a medium saucepan over low to medium heat.
Step 8: Once melted, add the brown sugar and salt. Stir gently until the sugar dissolves completely.
Step 9: Bring the mixture to a gentle boil. Slowly whisk in the whipping cream and continue whisking as it boils until fully incorporated.
Step 10: Remove the saucepan from heat and whisk in the vanilla extract. Set the sauce aside until ready to serve.
Step 11: Allow the gingerbread cake to cool slightly. Slice with a sharp knife and serve warm, drizzled with the butterscotch sauce. Optionally, add a dollop of whipped cream and a sprinkle of cinnamon for extra indulgence.

Tips & Variations

Use dark molasses for a richer, deeper flavor, or light molasses for a milder taste.
For extra moisture, you can substitute half of the hot water with brewed strong black tea or coffee.
Add chopped crystallized ginger or raisins to the batter for added texture and bite.
Make the butterscotch sauce ahead and gently reheat before serving.

Storage

Store any leftover gingerbread cake covered tightly at room temperature for up to 3 days. The butterscotch sauce can be refrigerated in an airtight container for up to a week; warm it gently before serving. For longer storage, freeze the cake slices wrapped well for up to 2 months and thaw before reheating.

How to Serve

A square piece of moist dark brown cake sits on a white plate with a textured edge, topped with a thick layer of shiny caramel sauce that drips down the sides. On top of the caramel is a generous dollop of white whipped cream sprinkled lightly with brown cinnamon or nutmeg powder. The plate is set on a white marbled textured surface, with a silver fork resting to the side. In the blurred background, another slice of the same dark brown cake and part of a white cup with a golden stripe are visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baking powder instead of baking soda?

This recipe relies on baking soda, which reacts with the molasses to help the cake rise properly. Using baking powder may result in a different texture and rise.

How do I know when the gingerbread is done?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid overbaking to keep it moist.