Description
This Gingerbread recipe offers a moist, spiced cake rich with warm flavors of ginger, cinnamon, nutmeg, and cloves, perfectly complemented by a luscious homemade butterscotch sauce. Ideal for festive occasions or cozy gatherings, it serves 15 slices and combines classic holiday spices with a smooth, sweet molasses base.
Ingredients
Scale
Gingerbread
- 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
Butterscotch Sauce
- 1/3 cup unsalted butter
- 3/4 cup brown sugar
- 1/2 teaspoon salt
- 2/3 cup whipping cream
- 2 teaspoons vanilla extract
Instructions
- Preheat and prepare pan: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Lightly grease a 9×13 inch (23×33 cm) cake pan and sprinkle it with flour to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, ground cloves, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a separate large bowl, whisk together the melted butter, brown sugar, molasses, and hot water until the mixture is homogeneous and the butter is incorporated without separation.
- Add eggs and vanilla: Whisk in the eggs and vanilla extract into the wet mixture. Make sure the mixture is not too hot to prevent scrambling the eggs.
- Combine batter: Gently whisk the dry ingredients into the wet ingredients until smooth with no lumps. The batter will be thin.
- Bake the cake: Pour the batter into the prepared pan and bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Prepare butterscotch sauce: In a medium saucepan over low-medium heat, melt the butter. Once melted, add the brown sugar and salt, stirring gently until the sugar dissolves completely.
- Finish sauce: Bring the butter and sugar mixture to a gentle boil, then whisk in the whipping cream. Continue whisking as it gently boils to incorporate the cream fully.
- Remove from heat & add vanilla: Remove the saucepan from the heat and whisk in the vanilla extract for a smooth, fragrant sauce.
- Serve: Slice the cooled gingerbread cake with a sharp knife and serve warm topped with the butterscotch sauce. Optionally, add a dollop of whipped cream and a sprinkle of cinnamon for extra indulgence.
Notes
- Use fancy or cooking molasses for best flavor. Avoid blackstrap molasses due to its strong, bitter taste.
- Honey can be used as a substitute for molasses if preferred, but the flavor and texture may vary.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Keep leftover butterscotch sauce refrigerated in an airtight container for up to one week.
- Nutrition info is estimated based on dividing the pan and sauce evenly into 15 pieces and serving with sauce.
Nutrition
- Serving Size: 1 piece with butterscotch sauce
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
