Super Moist Gingerbread Cake with Caramel Icing

This mild flavored super moist Gingerbread Cake is topped with homemade caramel icing to create an easy dessert that is perfectly delicious!

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This 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 skeptical, since I’m not typically a big fan of gingerbread-flavored things.

But one bite of this cake and all skepticism was gone! This cake was super moist, had only a mild gingerbread flavor and combined with the caramel icing? Well, it was just perfectly delicious!

Watch Video: Learn How to Make This Recipe

Easy Gingerbread Cake Ingredients

• Brown Sugar.
• Molasses. Use unsulphured baking molasses so it’s not overpowering.
• Water.
• Butter. Salted or unsalted is fine. You can also substitute shortening if needed.
• Eggs.
• Flour. Regular all-purpose flour works great.
• Baking Soda.
• Cinnamon, Ginger and Nutmeg.
• Baking Powder.
• Boiling Water.

How To Make Gingerbread Cake

STEP 1: Combine the brown sugar, water, molasses, and butter in a large mixing bowl. Beat in the eggs.

STEP 2: Mix in the dry ingredients, adding the boiling water last.

STEP 3: Transfer the cake batter to a greased 9×13 baking pan.

STEP 4: Bake for 25 minutes at 350 degrees, or until a toothpick comes out clean.

STEP 5: Once the cake has cooled top with my Quick Caramel Icing.

Helpful Tips

• Using unsulphured molasses is very important! If you use blackstrap molasses, the flavor will be much stronger and likely overpowering. I cannot promise that it will still taste good if you sub that!
• Storing. The gingerbread cake can be kept at room temperature for 2 days or in the fridge in an airtight container or plastic wrap for 4 to 5 days.
• Freezing. This cake freezes really well so it’s perfect for making ahead.
• Frosting. Wait until the cake is completely cool to ice, so the frosting doesn’t soak into the cake.

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