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Warm Gingerbread Cake with Caramel Sauce
This warm gingerbread cake is made of up delicious and classic holiday flavors. Topped with a homemade caramel sauce, it melts in your mouth and flies off of the table. Your guests will love it!
👥 9 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●saucepan
📝 Preparation Steps
1
Preheat oven to 325 degrees. Grease a 9 inch round or square pan and set it aside. (I used a 9-inch springform pan and it worked great)
2
In a large bowl or kitchen aid mixer, cream butter and sugar until light and fluffy. Beat in molasses and egg until blended together.
butter (softened)9 tablespoonscup butter (cubed)1/4molasses1 cuplarge egg1
3
In a separate bowl combine the flour, baking soda, ginger, cinnamon, and salt; add to creamed mixture alternately with the water.
baking soda1 teaspoonground ginger1 teaspoonground cinnamon1 teaspooncup water3/4cold water1 cup
4
Pour the cake into the 9-inch pan. Bake for ⏱️ 35-40 minutes or until the toothpick in the center comes out clean. Place on a wire rack.
5
To make the caramel sauce:
6
In a medium-size saucepan, combine brown sugar and cornstarch. Add the water and bring to a boil until the sauce starts to thicken for about ⏱️ 2 minutes. This is not a thick sauce, so it will be fairly runny. Remove from heat and stir in the cubed butter and vanilla until melted and smooth. Serve over warm cake with whipped cream.
brown sugar (packed)1 cupcup water3/4cold water1 cupbutter (softened)9 tablespoonscup butter (cubed)1/4
Nutrition Facts
calories
414 kcal
fat Content
17 g
serving Size
9 slices
fiber Content
1 g
sugar Content
59 g
sodium Content
360 mg
protein Content
2 g
cholesterol Content
62 mg
carbohydrate Content
66 g
saturated Fat Content
11 g
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