Description
This moist and flavorful gingerbread cake is perfect for the holidays, topped with whipped cream and caramel.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 0 tsp baking powder
- 0 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 0 tsp ground nutmeg
- 0 tsp ground cloves
- 0 cup unsalted butter (softened)
- 0 cup brown sugar (packed)
- 0 cup molasses
- 1 large egg
- 1 cup hot water or coffee
- 14 oz sweetened condensed milk
- 8 oz whipped topping (thawed)
- 2 tbsp caramel sauce (optional)
- crushed gingersnaps (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch dish.
- Whisk together flour, baking soda, baking powder, salt, and spices.
- Beat butter, brown sugar, molasses, and egg until creamy.
- Combine wet and dry ingredients, alternating with hot water or coffee.
- Bake for 30–35 minutes until a toothpick comes out clean.
- Poke holes in the warm cake and pour condensed milk evenly over it.
- Cool completely, then refrigerate at least 2 hours.
- Spread whipped topping, drizzle with caramel, and garnish before serving.
Notes
- Allow the cake to cool completely before adding the whipped topping for best results.
- The caramel sauce is optional, but it adds a nice sweetness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg