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.
More Easy Dessert Recipes You’ll Love
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- Best Ever Chocolate Cake – no eggs, no milk, no butter
- The Best Oatmeal Chocolate Chip Bars
- Blonde Brownies- an easy chocolate chip brownie
- 5 Minute Perfectly Chocolate Buttercream Frosting
Super Moist Gingerbread Cake with Caramel Icing
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
Erin
If the actual cake comes out HALF as good as the batter tasted, it’s gonna be AHHMAZING! Lol
I’ve never really tried Gingerbread cake, but now I’m a fan! Thank you for the perfect recipe!
Lydia Beiler
Your comment made me smile, Erin! I’m so glad that this cake helped you give Gingerbread cake a try. And I hope the finished product was as delicious as you hoped!
KH
Fantastic recipe (I made it with the frosting, as suggested)! May be the best gingerbread cake I have ever had…
Lydia Beiler
Delighted that you enjoyed it!