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Caramel Gingerbread Cake

Caramel gingerbread cake is baked in a 9x13-inch pan until tender, with warm ginger and cinnamon flavor in every piece. Spoon the homemade brown sugar caramel sauce over the cake just before serving.
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Prep Time 20 minutes
Cook Time 38 minutes
Cooling time 15 minutes
Total Time 1 hour 13 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 nonstick cooking spray for coating the pan
  • 2.5 cups all-purpose flour
  • 1.5 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp fine salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 2 eggs large, at room temperature
  • 0.5 cup unsulfured molasses not blackstrap
  • 1 tsp vanilla extract
  • 1 cup buttermilk at room temperature
For the caramel sauce
  • 1 cup light brown sugar packed
  • 0.5 cup heavy cream
  • 4 tbsp unsalted butter
  • 0.25 tsp fine salt
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer
  • 1 medium saucepan

Method
 

Make the cake
  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking pan with nonstick cooking spray.
  3. Whisk the flour, ginger, cinnamon, cloves, baking powder, baking soda, and salt in a medium bowl.
  4. Beat the softened butter and brown sugar in a large bowl with an electric mixer until light and fluffy, about 2 minutes.
  5. Beat in the eggs one at a time, then mix in the molasses and vanilla.
  6. Mix in the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour mixture; mix just until combined.
  7. Spread the batter evenly in the prepared pan.
  8. Bake for 30 to 35 minutes, until the center springs back lightly and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool the cake in the pan for at least 15 minutes.
Make the caramel sauce
  1. Combine the brown sugar, heavy cream, butter, and salt in a medium saucepan.
  2. Bring to a simmer over medium heat, stirring until the butter melts.
  3. Simmer for 3 minutes, stirring often.
  4. Remove from the heat and stir in the vanilla.
  5. Cut the cake into 12 pieces.
  6. Spoon the warm sauce over each serving.

Notes

For the best texture, use the eggs and buttermilk at room temperature as directed. Refrigerate leftovers for up to 4 days; freeze the cake, preferably without the sauce, for up to 2 months. For a dairy-free swap, use plant-based butter, cream, and buttermilk alternatives.