Name: Gingerbread Cake with Butterscotch Sauce Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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 (fancy or cooking molasses recommended); 1 cup hot water; 2 large eggs; 2 teaspoons vanilla extract; 1/3 cup unsalted butter; 3/4 cup brown sugar; 1/2 teaspoon salt; 2/3 cup whipping cream; 2 teaspoons vanilla extract

Jump to Recipe· 4.4 from 24 reviews

If you’ve ever wished for the perfect cozy dessert to warm up your soul, you’re going to love what I have for you today. This Gingerbread Cake with Butterscotch Sauce Recipe is an absolute showstopper—rich, fragrant, and buttery-soft cake paired with the most luscious, gooey sauce that drizzles over each slice like a dream. Trust me, once you try this combination, you’ll be making it over and over, especially as soon as the weather starts to chill.

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Why This Recipe Works

Perfect Spice Balance: The blend of ginger, cinnamon, nutmeg, and cloves creates that authentic gingerbread warmth without overpowering.
Moist Yet Tender Texture: Molasses and melted butter keep the cake wonderfully moist while the baking soda guarantees a tender crumb.
Butterscotch Sauce Magic: The sauce adds a buttery, caramel richness that elevates the cake from everyday to special occasion status.
Simple Ingredients, Impressive Results: You likely have all the ingredients in your pantry, so it’s an easy recipe to throw together any time.

Gingerbread Cake with Butterscotch Sauce, gingerbread cake recipe, spiced gingerbread cake, cozy holiday dessert, easy gingerbread cake - The image shows a white rectangular baking dish filled with a smooth, dark brown dessert that has a few small bubbles on the surface, giving it a slightly textured look. The dish sits on a white marbled surface with visible veins. The dessert has a shiny, even top layer that reflects some light, indicating a moist texture beneath. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Gingerbread Cake with Butterscotch Sauce Recipe comes together with some pantry staples and seasonings that sing holiday vibes. Each ingredient plays a role—whether it’s flavor, texture, or that gooey delightful sauce you’ll want to drizzle on everything.

Gingerbread Cake with Butterscotch Sauce, gingerbread cake recipe, spiced gingerbread cake, cozy holiday dessert, easy gingerbread cake - Flat lay of a small mound of all-purpose flour, two teaspoons of ground ginger in a small white bowl, a small white bowl with cinnamon powder, another with nutmeg powder, a tiny white bowl containing ground cloves, a small white bowl with baking soda, a pinch of salt in a tiny white bowl, a small white bowl holding melted unsalted butter, a small white bowl filled with light brown sugar, a small white bowl with dark molasses, a small white bowl of hot water, two whole uncracked brown eggs, a small white bowl with vanilla extract, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

All-purpose flour: The base that gives structure but keeps the cake tender.
Ground ginger, cinnamon, nutmeg, cloves: Classic warming spices that bring the signature gingerbread flavor.
Baking soda: Leavens the cake and keeps it light despite the dense molasses.
Melted unsalted butter: Adds richness and moistness — make sure it’s just melted, not hot.
Brown sugar: Deep, caramel notes complement the spices and molasses beautifully.
Molasses: The heart of gingerbread flavor; I recommend fancy or cooking molasses—not blackstrap which can be too bitter.
Hot water: Helps dissolve the sugar and activates the baking soda for lift.
Eggs: Bind everything together and add moisture.
Vanilla extract: Rounds out the flavors with a sweet, floral hint.
Unsalted butter (for sauce): The base for that irresistible butterscotch sauce.
Brown sugar (for sauce): Creates that caramel goodness when melted with butter.
Salt: Enhances all the sweet flavors and balances the sauce.
Whipping cream: Adds richness and silkiness to the sauce.
Vanilla extract (for sauce): Finishing touch for a perfect flavor boost.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this Gingerbread Cake with Butterscotch Sauce Recipe is how easy it is to make it your own. Whether you like it a little more spiced or want to add a touch of nuts for texture, these tweaks come from my own kitchen experiments and can give you some fun ideas.

Extra Spice Kick: I sometimes add a pinch of ground black pepper or cardamom to give an extra layer of warmth, and it works beautifully!
Dairy-Free Version: Substitute the butter with coconut oil and plant-based cream for the butterscotch sauce, perfect for my lactose-intolerant friends.
Add Mix-ins: Chopped crystallized ginger or chopped pecans stirred into the batter adds delightful bursts of flavor and texture.
Molasses Swap: If you don’t have molasses, a good quality honey can work in a pinch—just expect a slightly lighter color and flavor.

Step-by-Step: How I Make Gingerbread Cake with Butterscotch Sauce Recipe

Step 1: Prep Your Pan and Ingredients

Start by preheating your oven to 350°F (180°C). This is super important for even baking. Grease your 9×13 inch cake pan lightly with butter, then dust it with flour—this little step ensures the cake comes out clean without sticking. While that’s heating, gather your ingredients so everything’s ready to go; trust me, it saves from scrambling mid-step.

Step 2: Mix Your Dry Ingredients

In a large bowl, whisk together the flour, baking soda, salt, and all your warm spices (ground ginger, cinnamon, nutmeg, cloves). This not only blends them thoroughly but helps distribute the spices evenly throughout your cake batter.

Step 3: Blend the Wet Ingredients

In a separate bowl, whisk together the melted butter (make sure it’s warm, not hot), brown sugar, molasses, and hot water. Whisk until you don’t see any slicks of butter floating on top. Then add eggs and vanilla extract—tip: add the eggs when the mixture is not hot to avoid scrambling them. I learned this the hard way early on, so take it from me!

Step 4: Combine Wet and Dry Mixtures

Now gently whisk the dry ingredients into your wet bowl. Stir just until you see no lumps—for this cake, the batter should be a little on the thin side, so don’t worry if it looks runny. That’s how you know it’ll bake up moist and tender.

Step 5: Bake the Cake

Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for about 30-35 minutes, or until a toothpick inserted near the center comes out clean or with just a few moist crumbs. Don’t overbake—your cake should be springy and soft! Let it cool slightly before serving.

Step 6: Make the Butterscotch Sauce

While the cake is in the oven or cooling, melt butter over low-medium heat in a saucepan. Once melted, stir in brown sugar and salt until dissolved. Bring to a gentle boil, then carefully whisk in the cream. Keep whisking as it boils gently to fully incorporate the cream and make the sauce silky smooth. Remove from heat and finish with vanilla extract. You’ll want to serve this sauce warm—it’s pure magic poured on gingerbread.

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Pro Tips for Making Gingerbread Cake with Butterscotch Sauce Recipe

Molasses Choice Matters: Use fancy or cooking molasses for that perfect gingerbread flavor—blackstrap is too bitter and will dominate the cake.
Keep It Moist: Don’t overmix the batter once you combine wet and dry ingredients; a few lumps are okay and help prevent a dense cake.
Sauce Timing: Make your butterscotch sauce close to serving time—warm sauce drizzled on slightly warm cake tastes heavenly.
Watch Your Oven: Because every oven is different, start checking a few minutes before the 30-minute mark to avoid drying out your cake.

How to Serve Gingerbread Cake with Butterscotch Sauce Recipe

Gingerbread Cake with Butterscotch Sauce, gingerbread cake recipe, spiced gingerbread cake, cozy holiday dessert, easy gingerbread cake - A dark brown moist cake slice sits on a white plate with a decorative edge placed on a white marbled surface. The cake has two visible layers of rich texture, topped with a glossy layer of dark caramel sauce that drips down the sides. On top of the caramel is a generous dollop of white whipped cream sprinkled with a light dusting of brown spice. In the blurred background, another slice of the same cake is on a white plate. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love a simple dusting of ground cinnamon on top, but sometimes I add a dollop of freshly whipped cream or even a scoop of vanilla ice cream if I’m feeling indulgent. For a little crunch, crushed candied ginger or toasted pecans sprinkled right before serving adds a lovely contrast to the soft cake and silky sauce.

Side Dishes

This Gingerbread Cake with Butterscotch Sauce Recipe pairs beautifully with a cup of hot tea or coffee to cut through the sweetness. If you’re serving a bigger meal, fresh fruit salad with citrus or pomegranate seeds adds a zesty counterpoint that I find balances the dessert’s richness just right.

Creative Ways to Present

For festive gatherings, I like to slice the cake into bite-sized squares and serve them in mini ramekins with a drizzle of butterscotch sauce and a sprinkle of edible gold dust—it’s like edible magic. Another crowd-pleaser is layering warmed cake cubes with whipped cream and sauce in clear glasses for a gingerbread trifle effect.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cake in an airtight container at room temperature for up to 3 days—it stays wonderfully moist. If I want to keep it longer, the fridge works for up to 5 days, but bring the cake back to room temperature before serving for the best flavor.

Freezing

I’ve frozen slices of this gingerbread cake wrapped tightly in plastic wrap and foil with great results. It freezes well for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and then warm gently in the oven or microwave to bring back that fresh-baked feeling.

Reheating

Reheat your slices at 300°F (150°C) wrapped loosely in foil for about 10-12 minutes. This warms the cake without drying it out. Then just warm your butterscotch sauce on the stovetop or microwave and drizzle generously. It’s almost like having it fresh-baked all over again!

FAQs

Can I make this Gingerbread Cake gluten-free?

Absolutely! I suggest swapping the all-purpose flour for a gluten-free blend designed for baking, like Bob’s Red Mill 1-to-1 gluten-free flour. Just be mindful that texture might slightly change, becoming a bit denser. To help with moisture, you might add an extra egg or a tablespoon of yogurt.
What’s the best molasses to use?

For this recipe, I strongly recommend using fancy molasses or cooking molasses—they’re sweeter and milder. Blackstrap molasses is much more intense and slightly bitter, which can overpower the cake’s delicate spice balance.
How do I know when the cake is done?

Insert a toothpick or cake tester in the center. If it comes out clean or with just a few moist crumbs, it’s perfect. If there’s wet batter, keep baking and check every couple of minutes to avoid overbaking.
Can I prepare the butterscotch sauce ahead of time?

Yes, you can make the sauce up to a week ahead and store it in the fridge in an airtight container. Reheat gently on the stovetop or microwave and whisk before serving to bring it back to silky smooth perfection.

Final Thoughts

This Gingerbread Cake with Butterscotch Sauce Recipe is truly one of my favorite desserts to share with friends during the colder months. It’s cozy, comforting, and feels extra special without being complicated. I hope you enjoy baking it as much as I do—and once you taste that first warm slice drenched in homemade butterscotch sauce, I’m sure it’ll become a staple in your kitchen too.