Name: Super Moist Gingerbread Cake with Caramel Icing
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 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. ground ginger; 1/2 tsp. nutmeg; 1 cup boiling water

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

a gingerbread cake square topped with caramel icing on a small plate

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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

a slice of gingerbread cake with caramel frosting on a white plate

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.

a square of gingerbread cake topped with frosting on a white plate

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.

gingerbread cake with a piece on a fork resting on a white plate

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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4.89 from 26 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

Course: Dessert

Cuisine: American

Servings:

Author: Lydia @ ThriftyFrugalMom.com

Ingredients

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. ground 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.

a square of Gingerbread Cake with Caramel Frosting with text overlay