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

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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.