Can You Bake a Cozy Gingerbread Cake with Caramel Sauce in Just 60 Minutes?
Craving a warm, spiced dessert that’s perfect for fall or winter gatherings? What if you could bake a moist gingerbread cake topped with a rich caramel sauce in just 60 minutes of active time? Granny’s Gingerbread Cake with Caramel Sauce, with 5 reviews, is your answer—ideal for holiday dinners, cozy evenings, or gifting. Ready to fill your kitchen with molasses and cinnamon aromas? Let’s get baking!
Overview: Why Granny’s Gingerbread Cake Shines
What makes Granny’s Gingerbread Cake so special? This nostalgic recipe combines a tender, molasses-rich cake spiced with ginger and cinnamon, baked in a 9-inch square pan and paired with a velvety caramel sauce for a comforting, crowd-pleasing dessert. The optional whipped cream adds a creamy touch. The recipe is beginner-friendly, kid-approved for simple tasks, and adaptable for dietary needs, yielding 9 generous servings.
Time requirement: 60 minutes active (25 minutes prep, 35 minutes cooking), plus cooling time. The single-pan method keeps it simple.
Difficulty level: Easy! If you can mix batter and stir a sauce, you’re set. A 9-inch square baking pan, mixing bowls, and a saucepan are the main tools, and kids can help whisk dry ingredients or drizzle caramel.
Health perks: Molasses provides iron and antioxidants, while moderate portions keep it balanced as a treat. The recipe supports gluten-free or vegan diets with swaps, making it a wholesome indulgence.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 9 servings (from a 9-inch square pan). Each ingredient plays a key role, with swaps for flexibility.
Cake
- Butter (9 tablespoons, softened): Adds richness and tenderness. Sub: Vegan butter or coconut oil.
- Sugar (1/3 cup): Sweetens and tenderizes cake. Sub: Coconut sugar or 1/4 cup sugar + 1 tablespoon maple syrup.
- Molasses (1 cup): Provides deep, rich flavor and moisture. Sub: Dark corn syrup or a mix of 3/4 cup maple syrup + 1/4 cup brown sugar (flavor will vary).
- Large egg (1, room temperature): Binds and adds structure. Sub: Flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for vegan.
- All-purpose flour (2-1/4 cups): Forms the cake’s structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 1-1/4 cups all-purpose.
- Baking soda (1 teaspoon): Works with molasses for lift. Sub: No substitute; critical for texture.
- Ground ginger (1 teaspoon): Adds warm spice. Sub: Fresh grated ginger (1 tablespoon) or allspice.
- Ground cinnamon (1 teaspoon): Enhances spiced flavor. Sub: Pumpkin pie spice or nutmeg.
- Salt (1/4 teaspoon): Balances sweetness. Sub: Kosher salt or omit for low-sodium.
- Water (3/4 cup): Thins batter for moist texture. Sub: Milk or plant-based milk for richer flavor.
Caramel Sauce
- Brown sugar (1 cup, packed): Creates caramel flavor. Sub: Coconut sugar or 3/4 cup brown sugar + 2 tablespoons maple syrup.
- Cornstarch (1 tablespoon): Thickens sauce. Sub: Arrowroot powder or all-purpose flour.
- Cold water (1 cup): Forms smooth sauce base. Sub: No substitute; critical for consistency.
- Butter (1/4 cup, cubed): Adds richness. Sub: Vegan butter or coconut oil.
- Vanilla extract (1 teaspoon): Enhances flavor. Sub: Almond extract or omit.
- Whipped cream (optional): Adds creamy finish. Sub: Vegan whipped topping or omit.
These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent dessert.
Step-by-Step Instructions: Let’s Bake This Cake!
Ready to start? You’ll need a 9-inch square baking pan, mixing bowls, and a small saucepan. These steps are clear, with tips for success.
- Preheat oven and prep pan: Preheat to 325°F (163°C). Grease a 9-inch square baking pan with butter or cooking spray; optionally line with parchment for easy removal. Tip: Parchment overhangs make lifting cake out easier.
- Cream wet ingredients: In a large bowl, cream 9 tablespoons softened butter and 1/3 cup sugar with a mixer or whisk until light and fluffy (5-7 minutes). Beat in 1 cup molasses and 1 egg until well blended. Tip: Room-temperature egg ensures smooth batter; scrape bowl sides for even mixing.
- Combine dry ingredients: In a medium bowl, whisk 2-1/4 cups flour, 1 teaspoon baking soda, 1 teaspoon ginger, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Tip: Sift if flour is clumpy for a lighter texture.
- Mix batter: Add dry ingredients to the wet mixture alternately with 3/4 cup water (start and end with dry, about three additions of dry and two of water). Mix until just combined. Tip: Don’t overmix to keep cake tender; batter will be slightly thick.
- Bake: Transfer batter to the greased pan; smooth top. Bake at 325°F for 35-40 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10-15 minutes. Tip: Check at 35 minutes; cover with foil if edges brown too quickly.
- Make caramel sauce: In a small saucepan, whisk 1 cup brown sugar and 1 tablespoon cornstarch. Stir in 1 cup cold water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes until thickened. Remove from heat; stir in 1/4 cup cubed butter and 1 teaspoon vanilla until smooth. Tip: Stir constantly to avoid lumps; let sauce cool slightly for easier serving.
- Serve: Cut cake into 9 squares. Serve warm, drizzled with caramel sauce and topped with whipped cream if desired. Tip: Warm caramel in microwave for 10 seconds if it thickens; use a spoon to drizzle for a rustic look.
Assembly: Plate It Like a Pro
This cake is warm and spiced with a glossy caramel drizzle, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Cake: Cut into 9 squares and place 1 per plate, showcasing the caramel sauce. Tip: Serve slightly warm to highlight the moist texture.
- Garnish: Drizzle extra caramel or add a dollop of whipped cream. Tip: Sprinkle with a pinch of cinnamon or chopped pecans for elegance.
- Serving suggestion: Pair with coffee, chai tea, or hot cocoa for a complete dessert. Tip: Brew coffee during cooling for efficiency.
- Presentation: For a cozy vibe, use white or brown plates to highlight the dark cake and caramel. Serve on a square platter for gatherings. Tip: Add a cinnamon stick or small ginger root for a seasonal touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your cake and sauce tasting great.
- Storage: Store cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. Store caramel sauce separately in the fridge for up to 1 week; reheat gently in a saucepan or microwave. Tip: Wrap cake tightly to prevent drying; warm slices in a 300°F oven for 5 minutes.
- Freezing: Freeze unfrosted cake (whole or sliced) in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently. Freeze caramel sauce in a separate container; thaw and reheat before serving. Tip: Wrap cake in plastic wrap and foil to prevent freezer burn.
- Make-ahead: Prepare batter and store in the fridge for up to 1 day; bake fresh. Make caramel sauce up to 3 days ahead; refrigerate and reheat. Tip: Don’t pour sauce over cake early—it may soften the texture.
Health tip: Storing properly preserves the molasses’ iron and antioxidants, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use vegan butter, flax egg, and plant-based milk instead of water; top with vegan whipped topping.
- Gluten-free option: Use gluten-free flour blend; replace cornstarch with arrowroot in sauce.
- Lower sugar: Reduce sugar to 1/4 cup in cake and brown sugar to 3/4 cup in sauce; add 1 tablespoon maple syrup to each.
- Nutty twist: Fold 1/2 cup chopped pecans or walnuts into batter.
- Spiced boost: Add 1/2 teaspoon nutmeg or cloves to dry ingredients.
- Add-ins: Stir 1/2 cup raisins or dried cranberries into batter for extra texture.
Conclusion: Savor Your Gingerbread Cake
You’re now ready to master Granny’s Gingerbread Cake with Caramel Sauce! This wholesome, nostalgic treat brings molasses, spices, and rich caramel together for a dessert that’s perfect for holiday dinners, cozy evenings, or gifting. With just 60 minutes of active time and a square pan, you can create a flavorful, comforting cake that’s as delicious as it is heartwarming. Play with vegan or spiced twists to make it your own. Grab that baking pan, drizzle some caramel, and enjoy this spiced delight. Share your results in the comments—I’d love to hear how it turned out!
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Granny’s Gingerbread Cake with Caramel Sauce
Description
Craving a warm, spiced dessert that’s perfect for fall or winter gatherings? What if you could bake a moist gingerbread cake topped with a rich caramel sauce in just 60 minutes of active time? Granny’s Gingerbread Cake with Caramel Sauce, with 5 reviews, is your answer—ideal for holiday dinners, cozy evenings, or gifting
Ingredients
Cake
- Butter (9 tablespoons, softened): Adds richness and tenderness. Sub: Vegan butter or coconut oil.
- Sugar (1/3 cup): Sweetens and tenderizes cake. Sub: Coconut sugar or 1/4 cup sugar + 1 tablespoon maple syrup.
- Molasses (1 cup): Provides deep, rich flavor and moisture. Sub: Dark corn syrup or a mix of 3/4 cup maple syrup + 1/4 cup brown sugar (flavor will vary).
- Large egg (1, room temperature): Binds and adds structure. Sub: Flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for vegan.
- All-purpose flour (2-1/4 cups): Forms the cake’s structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 1-1/4 cups all-purpose.
- Baking soda (1 teaspoon): Works with molasses for lift. Sub: No substitute; critical for texture.
- Ground ginger (1 teaspoon): Adds warm spice. Sub: Fresh grated ginger (1 tablespoon) or allspice.
- Ground cinnamon (1 teaspoon): Enhances spiced flavor. Sub: Pumpkin pie spice or nutmeg.
- Salt (1/4 teaspoon): Balances sweetness. Sub: Kosher salt or omit for low-sodium.
- Water (3/4 cup): Thins batter for moist texture. Sub: Milk or plant-based milk for richer flavor.
Caramel Sauce
- Brown sugar (1 cup, packed): Creates caramel flavor. Sub: Coconut sugar or 3/4 cup brown sugar + 2 tablespoons maple syrup.
- Cornstarch (1 tablespoon): Thickens sauce. Sub: Arrowroot powder or all-purpose flour.
- Cold water (1 cup): Forms smooth sauce base. Sub: No substitute; critical for consistency.
- Butter (1/4 cup, cubed): Adds richness. Sub: Vegan butter or coconut oil.
- Vanilla extract (1 teaspoon): Enhances flavor. Sub: Almond extract or omit.
- Whipped cream (optional): Adds creamy finish. Sub: Vegan whipped topping or omit.
These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent dessert
Instructions
Ready to start? You’ll need a 9-inch square baking pan, mixing bowls, and a small saucepan. These steps are clear, with tips for success.
- Preheat oven and prep pan: Preheat to 325°F (163°C). Grease a 9-inch square baking pan with butter or cooking spray; optionally line with parchment for easy removal. Tip: Parchment overhangs make lifting cake out easier.
- Cream wet ingredients: In a large bowl, cream 9 tablespoons softened butter and 1/3 cup sugar with a mixer or whisk until light and fluffy (5-7 minutes). Beat in 1 cup molasses and 1 egg until well blended. Tip: Room-temperature egg ensures smooth batter; scrape bowl sides for even mixing.
- Combine dry ingredients: In a medium bowl, whisk 2-1/4 cups flour, 1 teaspoon baking soda, 1 teaspoon ginger, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Tip: Sift if flour is clumpy for a lighter texture.
- Mix batter: Add dry ingredients to the wet mixture alternately with 3/4 cup water (start and end with dry, about three additions of dry and two of water). Mix until just combined. Tip: Don’t overmix to keep cake tender; batter will be slightly thick.
- Bake: Transfer batter to the greased pan; smooth top. Bake at 325°F for 35-40 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10-15 minutes. Tip: Check at 35 minutes; cover with foil if edges brown too quickly.
- Make caramel sauce: In a small saucepan, whisk 1 cup brown sugar and 1 tablespoon cornstarch. Stir in 1 cup cold water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes until thickened. Remove from heat; stir in 1/4 cup cubed butter and 1 teaspoon vanilla until smooth. Tip: Stir constantly to avoid lumps; let sauce cool slightly for easier serving.
- Serve: Cut cake into 9 squares. Serve warm, drizzled with caramel sauce and topped with whipped cream if desired. Tip: Warm caramel in microwave for 10 seconds if it thickens; use a spoon to drizzle for a rustic look.
FAQs: Your Questions Answered
Can I use blackstrap molasses? Yes, but it’s stronger and less sweet; use 3/4 cup and add 2 tablespoons sugar to balance.
What are the health benefits? Molasses provides iron and antioxidants; moderate portions keep it balanced.
How do I know the cake is done? A toothpick comes out clean after 35-40 minutes.
Can I prep for a gathering? Yes! Bake cake and make sauce up to 3 days ahead; reheat sauce before serving.
Kid-friendly? Totally! Spiced flavor appeals to kids; omit whipped cream for simpler servings.
Why is my cake dense? Overmixed batter or cold egg. Mix minimally and use room-temperature egg.
Gluten-free? Use gluten-free flour for cake and arrowroot for sauce.
How to store leftovers? Cake at room temp for 3 days, fridge for 1 week; sauce in fridge for 1 week; freeze both for 3 months; thaw before serving.