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!
- 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
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.
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.