Gingerbread Spice Cake with Caramel Sauce

Something about the holiday season just makes me want to bake, more so then I normally do, which is quit a bit anyway. As I headed into the kitchen I was toying with the idea of gingerbread and spice cake and said, why not throw those together and top it off with some homemade caramel sauce for good measure! And that is exactly what I did!

Cake Ingredients

  • 2 1/3 cup flour
  • 1/3 cup sugar
  • 1 cup molasses
  • 3/4 cup water
  • 1 stick of butter
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
Now if you have been following my blog long, you will have realized by now I am not one of those bakers who combine dry/wet ingredients separate. I throw all my ingredients in a bowl and just mix it up. So throw all those ingredients in and get mixing!!

I used two round cake pans that had been greased and floured to create my cake. It doesn’t look like much in the pans, but trust me on this one. Bake the cakes at 350 degrees for 20-25 minutes. Use the toothpick test to make sure they are done. What’s the toothpick test? It is when you put a toothpick in the center and if it come out clean, the cake is done. If it has batter on it, it needs to cook longer.

Now while your cake is baking, it is time to get your homemade caramel sauce made. This involves lots of stirring so be prepared.


Caramel Sauce Ingredients
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 stick of butter
  • 1/4 teaspoon of salt
  • 1/2 cup milk
  • 1/3 cup milk

Combine all but the 1/3 cup of milk in a sauce pan on medium heat. It will begin to bubble and boil as things melt together…. now start stirring!! You will stir and stir and stir…. why? So the sugars don’t burn. It is a fine line between caramel and burnt so watch your color as it darkens. Smell it, watch it and most of all stir it!! And just when you think it is done…. add in that 1/3 cup of milk and keep stirring a little longer. You want it slightly runny in the pan as it will firm up when it cools.

Once the cake is done, pour the warm caramel over the bottom cake like when you frosting a cake. If you caramel has hardened up, pop it in the microwave to get it more runny. Put the top cake on and pour the desired amount of caramel on top. It will run down the sides and pool, so remember, you don’t have to use all the caramel you just made…. this stuff can be put in a jar in the fridge for up to three weeks and goes great on ice cream. Put the cake in the fridge to help the caramel set up faster.

If your feeling extra creative you can also add things to the cake batter, like chopped walnuts or raisins….. You are limited only by your imagination and, well, good taste. I would leave out the anchovies! Enjoy!!

16 thoughts on “Gingerbread Spice Cake with Caramel Sauce

  1. Mindie, I love gingerbread and caramel, so I know they would be heavenly together! This makes a wonderful winter dessert!

    Visiting from Creative Home and Garden Hop. 🙂

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