Ingredients
Cake Ingredients
- 1 cup molasses
- 1 cup hot water
- ½ cup granulated white sugar
- ½ cup light brown sugar
- ¾ cup unsalted butter, room temperature
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg
- 14-ounce jar caramel sauce
Frosting Ingredients
- 4 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 4 cups powdered sugar
- 1 cup heavy cream
- Crushed gingerbread cookies for topping
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper and spray with a nonstick spray to ensure easy cake removal.
- Mix wet ingredients: In a large bowl, whisk together molasses, hot water, granulated sugar, light brown sugar, eggs, melted butter, and vanilla extract until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg to evenly distribute the spices.
- Blend wet and dry mixture: Add the dry ingredients to the wet ingredients and whisk gently just until the flour mixture is incorporated. Avoid overmixing to keep the cake tender.
- Bake the cake: Pour the batter into the prepared baking dish and smooth the top. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Poke holes and soak: While the cake is still warm, use the handle of a wooden spoon to poke holes evenly across the surface. Pour the caramel sauce over the top, letting it seep into the holes to create a moist, flavorful cake.
- Chill the cake: Transfer the cake to the refrigerator and chill for at least 2 hours to allow the caramel to fully soak in and enhance the texture.
- Prepare frosting: Beat together room temperature butter, vanilla extract, molasses, powdered sugar, and heavy cream until the frosting is light and fluffy.
- Frost and decorate: Spread the molasses frosting evenly over the chilled cake. Sprinkle the crushed gingerbread cookies on top for added texture and festive flair.
- Serve and store: Serve chilled or at room temperature. Cover and refrigerate any leftovers for up to 3 days; the flavors deepen and improve after a day.
Notes
- Do not overmix the batter to keep the cake light and tender.
- Poking holes immediately after baking helps the caramel penetrate deeply, making the cake very moist.
- You can substitute crushed gingerbread cookies topping with crushed graham crackers if desired.
- For easier slicing, allow the cake to chill fully before cutting.
- Leftover cake can be stored refrigerated for up to 3 days.
- This cake tastes even better the next day after chilling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
