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A square piece of gingerbread cake on a white plate topped with vanilla caramel sauce and whipped cream
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5 from 1 vote

Gingerbread Cake

This gingerbread recipe made with Bob's Red Mill all-purpose flour is absolutely delicious, easy to make, and the perfect festive holiday dessert to share with loved ones by a cozy fire sipping warm mugs of apple cider.
Prep Time15 minutes
Cook Time35 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 24
Author: Melissa Griffiths

Ingredients

For the cake:

  • 1/2 cup granulated sugar
  • 1/2 cup butter at room temperature
  • 1 cup molasses
  • 1 large egg
  • 2 1/2 cups Bob's Red Mill all-purpose flour
  • 1 1/2 teaspoons Bob's Red Mill aluminum-free baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup very hot water

For the simple vanilla caramel sauce

  • 1 cup granulated sugar
  • 1/2 cup butter
  • 1 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • fresh whipped cream for serving

Instructions

  • Preheat the oven to 350 degree F and grease or butter a 9x13 inch baking dish well and set aside.
  • In a medium bowl beat together the sugar and butter until light and fluffy, about three minutes.
  • Add the molasses and egg and stir to combine well.
  • Add the flour, baking powder, cinnamon, ginger, cloves, and salt. Stir to combine well.
  • Add the hot water a little at a time while stirring until a soft batter forms, scraping down the sides as needed.
  • Scrape the batter into the prepared pan and bake for 35 to 40 minutes or until the cake springs back lightly when touched.
  • To make the vanilla caramel, add the sugar, butter, and heavy whipping cream to a medium sauce pot and place it over medium heat. Stirring often, bring the mixture to a simmer and simmer for 3-5 minutes until slightly thickened. Remove from the heat and stir in the vanilla.
  • Serve the cake warm or at room temperature with warm vanilla caramel sauce and fresh whipped cream.

Notes

  • You can make the cake a day ahead of time as needed.
  • You can make this cake easier to serve to a crowd by turning it into a "poke cake." Just poke the top of the cake with a fork all over while warm and then drizzle the top with the warm caramel.
  • When the cake cools or just before serving, top with fresh whipped cream all over the top and then cut and serve.
  • Can be stored in the fridge for 4 - 5 days.

Nutrition

Serving: 1 of 24 servings | Calories: 242kcal | Carbohydrates: 33g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 147mg | Potassium: 236mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 394IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 1mg

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