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.
- Butter. Salted or unsalted is fine. You can also substitute shortening if needed.
- 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.
- 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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Super Moist Gingerbread Cake with Caramel Icing
- 3/4 cup brown sugar
- 1/2 cup unsulphured molasses (baking molasses)
- 1/4 cup water
- 3/4 cup butter, softened (or shortening)
- 2 eggs
- 2 1/4 cups all purpose flour
- 3/4 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 2 1/2 tsp. baking powder
- 2 tsp.
- 1/2 tsp. nutmeg
- 1 cup boiling water
- 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.
Fantastic recipe (I made it with the frosting, as suggested)! May be the best gingerbread cake I have ever had…
Delighted that you enjoyed it!