Another year, another gingerbread recipe.
This birthday we’re celebrating with a traditional gingerbread cake.
The warm, aromatic flavors of ginger and cinnamon scent the kitchen in the best way while the cake is baking. And then you get to eat this delicious creation with a divine, velvety caramel sauce and a dollop of whipped cream. So yummy.
I wish you all the the very best in 2026. Thank you so much for joining me here in my happy place. xx
Gingerbread Cake With Caramel Sauce
Ingredients:
9 tablespoons butter, softened
1/3 cup sugar
1 cup molasses
1 large egg, room temperature
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
Whipped cream
Caramel Sauce (recipe follows)
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy, about 6 minutes. Beat in molasses and egg until well blended.
2. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt then add to creamed butter mixture alternately with water.
3. Transfer to a greased 9-inch square baking pan. Bake at 325°F for 35-40 minutes or until a tester inserted in the center comes out clean.
4. Serve warm cake with the caramel sauce. Top with whipped cream.
Serves 9
Caramel Sauce
Ingredients:
1 cup packed brown sugar
1 tablespoon cornstarch
1 cup cold water
1/4 cup butter, cubed
1 teaspoon vanilla extract
Whipped cream, optional
Directions:
1. Combine brown sugar and cornstarch in a small saucepan. Stir in water until smooth.
2. Bring to a boil and stir for 2 minutes or until sauce is thickened.
3. Remove from the heat then stir in butter and vanilla until smooth.
Recipes from Taste Of Home
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