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!

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 up 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!  😉

Super Moist Gingerbread Cake with Caramel Icing

Print Recipe

4.41 from 5 votes

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!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Servings: 18

Author: ThriftyFrugalMom.com

Ingredients

• 3/4 cup brown sugar
• 1/2 cup unsulphured molasses (baking molasses)
• 1/4 cup water
• 3/4 cup butter (or shortening)
• 2 eggs
• 2 1/4 cups 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 cup boiling water

Instructions

• Mix brown 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.

Notes

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!  

You can buy the unsulphured "baking" molasses on Amazon but I've found that it's much cheaper at my local grocery stores.  

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