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A piece of gingerbread with whipped cream, caramel sauce and cinnamon sugar sprinkle.
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Traditional Gingerbread Cake Recipe

A moist old fashioned gingerbread cake made with molasses and warm spices. Serve it plain or with whipped cream and warm caramel sauce.
Course Dessert
Keyword gingerbread cake, molasses gingerbread, old fashioned gingerbread cake, traditional gingerbread cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 slices

Ingredients

  • 1 cup granulated sugar
  • 1 cup butter softened
  • 2 eggs
  • 1 tsp vanilla extract
  • ¾ cup molasses
  • ¼ cup boiling water
  • ½ tsp baking soda
  • 2 cups all purpose flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cloves
  • 1 cup boiling water

Caramel Sauce

  • 1 cup brown sugar
  • ¼ cup all-purpose flour
  • ½ tsp salt
  • 2 cups water
  • 1 tbsp butter
  • 1 tsp vanilla extract

Instructions

  • Grease and flour a 9 by 13 inch baking pan and set it aside. Preheat the oven to 350°F.
  • In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs and beat until well combined, then stir in the vanilla extract.
  • Mix the molasses with 1/4 cup boiling water, then stir in the baking soda. Stir well and add the molasses mixture to the butter and sugar mixture.
    Disolving molasses in boiling water for Gingerbread.
  • Place the flour, baking powder, salt, cinnamon, ginger, and cloves in a medium bowl. Whisk together, then add the dry ingredients to the butter and molasses mixture
    A bowl with flour and assorted gingerbread spices.
  • Add 1 cup boiling water and mix until smooth. Pour the batter into the prepared baking pan.
  • Bake for 35 to 45 minutes, or until a toothpick inserted into the centre comes out clean.

Caramel Sauce

  • In a small pot, combine the brown sugar, all-purpose flour, and salt. Stir in the water until smooth.
  • Cook over medium heat for about 3 minutes, stirring often, until the sauce thickens. Remove from the heat.
  • Add the butter and vanilla extract. Stir until the butter melts and the sauce is smooth, then serve warm with the gingerbread cake.
    A forkful of delicious moist Gingerbread cake, with caramel sauce. A bite of cake on a fork.

Notes

  • The gingerbread batter will be thinner than a typical cake batter after the final cup of boiling water is added.
  • The cake can be served plain, with whipped cream, or with the warm caramel sauce.
  • Store leftover gingerbread covered at room temperature for up to 2 days, or refrigerate for longer storage.
  • Reheat the caramel sauce gently before serving if it thickens as it cools.