This super moist, mildly flavored Gingerbread Cake is topped with homemade caramel icing to create an easy dessert that is perfectly delicious!
I actually don’t like most gingerbread flavored things, but this cake? It’s a totally different story!
Gingerbread cake with caramel icing just so happens to be my father-in-law’s favorite, which of course means that it often gets made for his birthday celebration.
The first time I heard that it was the dessert of the evening, I was a bit disappointed (I love dessert, what can I say?) and skeptical. All I could think about were the gingerbread cookies my childhood friend’s mom made each Christmas. The intense gingerbread flavor of those cookies kind of ruined any taste I had for all things gingerbread!
But guess what? One bite of this gingerbread cake and all disappointment and skepticism were gone! This cake was super moist, had only a mild gingerbread flavor and combined with the caramel icing? Well, it was just perfectly delicious!
And now I love whipping this perfect fall and winter dessert myself! In fact, I’ve enjoyed serving it to guests numerous times and have always been rewarded with lots of compliments and approving “mmm’s” as people dig in. I also discovered that there are other people like me who didn’t think they liked gingerbread….but changed their mind when they had their first bite of this cake! 😉
Gingerbread Cake with Caramel Icing
10 minPrep Time
25 minCook Time
35 minTotal Time
Yields 1 cake
- 3/4 c. brown sugar
- 1/2 c. molasses
- 1/4 c. water
- 3/4 c. butter (or shortening)
- 2 eggs
- 2 1/4 c. flour
- 3/4 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 2 1/2 tsp. baking powder
- 2 tsp. ginger
- 1/2 tsp. nutmeg
- 1 c. boiling water
- Mix sugar, molasses, 1/4 c. water and butter; add eggs.
- Mix in dry ingredients; add hot water last.
- Pour batter into a greased 9×13 cake pan.
- Bake at 350 degrees for 25 min. or until toothpick inserted in center comes out clean.
- Top with Quick Caramel Icing .