Gingerbread

Gingerbread with Butterscotch Sauce: A Cozy Holiday Dessert

Looking for a dessert that captures the warmth and nostalgia of the holiday season? This Gingerbread with Butterscotch Sauce is the perfect blend of classic gingerbread spices and a rich, creamy butterscotch sauce. Moist, spiced, and indulgent, this dessert is a must-have for winter gatherings, holiday parties, or simply treating yourself to a cozy night in. Topped with a drizzle of homemade butterscotch, each slice is bursting with festive flavors that will leave everyone wanting more!

Ingredients:

For the Gingerbread Cake:

• 2 ⅓ cups all-purpose flour
• 2 teaspoons ground ginger
• 1 ½ teaspoons cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 1 ½ teaspoons baking soda
• ¼ teaspoon salt
• ¾ cup unsalted butter, melted
• 1 cup brown sugar (light or dark)
• 1 cup molasses
• 1 cup hot water
• 2 large eggs
• 2 teaspoons vanilla extract

For the Butterscotch Sauce:

• ⅓ cup unsalted butter
• ¾ cup brown sugar
• ½ teaspoon salt
• ⅔ cup whipping cream
• 2 teaspoons vanilla extract

Directions:

1. Make the Gingerbread Cake:

• Preheat your oven to 350°F (180°C). Grease and flour a 9×13 inch (23×33 cm) cake pan to prevent sticking.
• In a large mixing bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, ground cloves, baking soda, and salt until well combined.
• In another large bowl, whisk the melted butter, brown sugar, molasses, and hot water until smooth and well incorporated.
• Add the eggs and vanilla extract to the wet mixture, whisking until fully combined. Make sure the mixture is not too hot before adding the eggs to avoid cooking them.
• Gradually whisk the dry ingredients into the wet mixture, whisking until smooth. The batter will be thin, which is normal.
• Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
• Once baked, allow the gingerbread to cool slightly in the pan while you prepare the butterscotch sauce.

2. Prepare the Butterscotch Sauce:

• In a medium saucepan, melt the butter over low-medium heat.
• Add the brown sugar and salt, stirring gently until the sugar dissolves and the mixture becomes smooth.
• Bring the mixture to a gentle boil, then whisk in the whipping cream. Let it boil for 1 minute, whisking constantly until the sauce thickens and becomes glossy.
• Remove from heat and stir in the vanilla extract.

3. Serve:

• Slice the warm gingerbread cake and serve with a generous drizzle of the butterscotch sauce. For an extra touch of decadence, top with whipped cream and a sprinkle of cinnamon.

Recipe Tips:

• Molasses: For a more intense flavor, use dark molasses. If you prefer a milder taste, light molasses works well too.
• Butterscotch Sauce: Be sure to whisk the sauce constantly to avoid it sticking or burning. The sauce will thicken as it cools.
• Make-Ahead Tip: You can make the butterscotch sauce ahead of time and store it in the fridge. Simply warm it up before serving.

Serving Suggestions:

This Gingerbread with Butterscotch Sauce is delicious on its own, but for a truly indulgent treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. The warm spices and rich sauce pair beautifully with hot drinks like spiced tea, coffee, or even hot chocolate for the perfect cozy dessert experience.

Nutrition Information:

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Calories: 390 kcal per serving
• Servings: 12 servings

This Gingerbread Cake is the ultimate holiday dessert—soft, spiced, and filled with warm flavors that will remind you of all the best parts of the season. Paired with the rich and buttery Butterscotch Sauce, it’s a dessert that’s guaranteed to impress your guests and satisfy your sweet cravings. Enjoy it warm for the coziest experience!

Gingerbread

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• Author: Dulcia
• Total Time: 50 minutes
• Yield: 12 1x

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Description

This Gingerbread Cake is everything you crave in a holiday dessert—warm, spiced, and incredibly soft. The rich combination of molasses, ginger, cinnamon, and nutmeg creates a comforting flavor profile perfect for cold days. But what truly elevates this cake is the homemade butterscotch sauce that adds a buttery, caramel-like sweetness, balancing the spices beautifully.

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Ingredients

Scale 1x2x3x

Gingerbread Cake:
2 1/3 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, melted
1 cup brown sugar (light or dark)
1 cup molasses
1 cup hot water
2 large eggs
2 teaspoons vanilla extract
Butterscotch Sauce:
1/3 cup unsalted butter
3/4 cup brown sugar
1/2 teaspoon salt
2/3 cup whipping cream
2 teaspoons vanilla extract

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Instructions

1. Make the Gingerbread Cake:
Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch (23×33 cm) cake pan.
In a large bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
In another large bowl, whisk melted butter, brown sugar, molasses, and hot water until smooth.
Add eggs and vanilla extract, whisking until combined. Make sure the mixture isn’t too hot before adding eggs to avoid scrambling them.
Gradually whisk the dry ingredients into the wet mixture until smooth. The batter will be thin.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean or with a few crumbs.
2. Prepare the Butterscotch Sauce:
In a medium saucepan over low-medium heat, melt the butter.
Add brown sugar and salt, stirring gently until the sugar dissolves.
Bring the mixture to a gentle boil, then whisk in the whipping cream. Let it boil for a minute until well incorporated.
Remove from heat and whisk in the vanilla extract.
3. Serve:
Slice the gingerbread cake and serve warm with a generous drizzle of the butterscotch sauce. Optionally, top with whipped cream and a sprinkle of cinnamon for extra decadence.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 390