Why Make This Recipe
Caramel Ginger Cake is perfect for those who love a mix of sweet and spicy flavors. The warm spices paired with rich caramel make it a wonderful treat for any occasion. This cake is moist, flavorful, and delightful. Whether for a cozy family gathering or a festive celebration, it’s sure to impress everyone at the table.
How to Make Caramel Ginger Cake
Ingredients:
- 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
- ½ cup unsalted butter (for glaze)
- 1 cup brown sugar (for glaze), packed
- ¼ cup heavy cream
- ½ tsp vanilla extract (for glaze)
- Pinch of salt (for glaze)
Directions:
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- 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.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- 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.
- 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.
- Once the cake has cooled, drizzle the caramel glaze over the top, allowing it to drip down the sides for a beautiful finish.
How to Serve Caramel Ginger Cake
Serve this cake warm or at room temperature. It’s delicious on its own, but you can also add a scoop of vanilla ice cream or whipped cream for extra sweetness. A sprinkle of extra ginger or cinnamon can enhance its flavor and presentation.
How to Store Caramel Ginger Cake
To keep the cake fresh, store it in an airtight container at room temperature for up to three days. You can also wrap it tightly and refrigerate it for up to a week. If you want to keep it longer, consider freezing it. Just wrap it in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 3 months.
Tips to Make Caramel Ginger Cake
- Make sure the butter is at room temperature for easy mixing and a light texture.
- Use fresh spices for the best flavor.
- If the glaze is too thick, add a little more heavy cream to adjust the consistency.
- For extra warmth, consider adding a teaspoon of freshly grated ginger to the batter.
Variation
You can enhance the flavor even more by adding chopped nuts or dried fruit to the batter. Walnuts or pecans pair very nicely with the spices and caramel.
FAQs
1. Can I use a different kind of sugar?
Yes, you can use white sugar instead of brown sugar, but the flavor will be slightly different, and the cake may not be as rich.
2. Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors develop. Just store it properly as mentioned above.
3. Is there a gluten-free option for this cake?
Yes, you can substitute regular flour with a gluten-free all-purpose flour blend. Make sure it has xanthan gum for a good texture.
Enjoy making and sharing this delightful Caramel Ginger Cake!
Print
Caramel Ginger Cake
A moist cake blending sweet and spicy flavors, topped with a rich caramel glaze, perfect for gatherings.
- Total Time: 60 minutes
- Yield: 8 servings 1x
Ingredients
- 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
- ½ cup unsalted butter (for glaze)
- 1 cup brown sugar (for glaze), packed
- ¼ cup heavy cream
- ½ tsp vanilla extract (for glaze)
- Pinch of salt (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- 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.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- 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.
- 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.
- Once the cake has cooled, drizzle the caramel glaze over the top, allowing it to drip down the sides.
Notes
Store in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg