Description
This Caramel Ginger Cake is the perfect blend of sweet caramel and spicy ginger, creating a flavor-packed dessert. Moist, rich, and wonderfully spiced, it’s perfect for any occasion—whether a cozy evening or a special celebration. The cake is easy to make and can be topped with a silky caramel glaze for an added indulgence.
Ingredients
Scale
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- ¾ cup molasses
- 1/3 cup milk
- 1 tsp vanilla extract
For the Caramel Glaze:
- ½ cup unsalted butter
- 1 cup brown sugar, packed
- ¼ cup heavy cream
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- Make the Cake Batter: In a large bowl, beat together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the molasses, milk, and vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Caramel Glaze: In a saucepan, melt the butter over medium heat. Stir in the brown sugar and bring it to a simmer. Cook for 2 minutes until it starts to thicken, then add the heavy cream, vanilla extract, and a pinch of salt. Let the glaze simmer for another 2-3 minutes until it thickens. Remove from heat.
- Glaze the Cake: Once the cake has cooled, drizzle the caramel glaze over the top, allowing it to drip down the sides for a beautiful finish.
Notes
- For a stronger ginger flavor: Increase the ginger to 1 ½ teaspoons.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.
- Freezing: Freeze the cake (without glaze) for up to 3 months. Thaw before glazing and serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 300
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 2g