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Warm Gingerbread Cake with Salted Caramel Sauce - easy to make ahead and the perfect Thanksgiving dessert!
Warm Gingerbread Cake with Salted Caramel Sauce
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
This Warm Gingerbread Cake with Salted Caramel Sauce is the most cozy fall dessert imaginable! Easy to make with pantry staples, it's light on the pocketbook too! Make it as a 9x9 cake or a bundt to step it up!
Course: Dessert
Cuisine: American
Keyword: fall desserts, gingerbread cake
Servings: 9 servings
Calories: 345 kcal
Author: Myra
For the Gingerbread Cake
  • 1 and 3/4 cups flour
  • 4 tsp ground ginger
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp cloves
  • pinch salt if using salted butter (otherwise 1/4 tsp)
  • 1/2 cup butter softened
  • 1/2 cup brown sugar packed
  • 1 egg at room temperature*
  • 1 cup molasses
  • 1/2 cup boiling water
For the Salted Caramel Sauce**
  • sugar
  • butter
  • whipping cream
  • salt
  1. Boil kettle and preheat oven to 350 degrees F.
  2. In a medium sized bowl whisk together flour, ginger, cinnamon, baking soda, cloves and salt. Set aside.
  3. In a large bowl, whip butter until it's smooth and creamy. Add brown sugar and egg and mix until it's light and fluffy. Add molasses and mix well.
  4. Switch to a whisk. Add dry ingredients and gently combine with the whisk. Don't overmix or the cake will be more dense and tough.
  5. Add boiling water and stir to combine.
  6. Spray a 9x9 inch square pan or a bundt pan with cooking spray (if you're using the bundt, spray it particularly well - helps with unmolding). Pour batter in. Bake for 35-40 minutes, until a toothpick inserted in the middle comes out clean. Mine took about 36 minutes. Cool in the pan for 10 minutes and then on a rack until completely cool. (You can run a thin spatula between the cake and the pan to help it release.) You can freeze it at this stage if you want to.***
  7. While the cake is baking you can make the salted caramel sauce following the recipe below from Sally's Baking Addiction. You can make this up to 2 weeks ahead of time.***
  8. When you're ready to serve, I like to warm the gingerbread cake up and microwave the salted caramel sauce for 30 seconds so it's pourable.
  9. Serve warm gingerbread cake with salted caramel sauce, and sweetened whipped cream or vanilla ice cream. ENJOY! :)
Recipe Notes

*To quickly bring an egg to room temperature put it in a bowl and run warm-hot water over it.  Let it sit in the water for a few minutes.

**Get the complete recipe for this amazing and easy Salted Caramel Sauce over at Sally's Baking Addiction.  It's worth it, trust me!

***If you want to make the cake ahead of time and freeze it, let it cool completely, then chill it in the fridge.  Wrap it well in cling wrap and then in foil.  When you thaw it, let it thaw completely while it's still wrapped up.

You can make the salted caramel up to 2 weeks ahead of time and store it in a container in the fridge.

Nutritional information is for cake only.


Nutrition Facts
Warm Gingerbread Cake with Salted Caramel Sauce
Amount Per Serving
Calories 345 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 45mg15%
Sodium 254mg11%
Potassium 607mg17%
Carbohydrates 59g20%
Fiber 1g4%
Sugar 39g43%
Protein 3g6%
Vitamin A 340IU7%
Calcium 105mg11%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.