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Gingerbread Cake Drizzled With Caramel Sauce

A delightful gingerbread cake paired with a rich caramel drizzle, offering warmth and spices in every bite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.25 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Wet Ingredients
  • 1 cup unsweetened applesauce
  • 0.75 cups granulated sugar
  • 0.5 cups brown sugar
  • 2 large eggs
  • 0.5 cups vegetable oil
  • 1 cup hot water
  • 1 cup caramel sauce store-bought or homemade

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda, and salt until well combined.
  3. In another bowl, mix the applesauce, granulated sugar, brown sugar, eggs, and vegetable oil. Beat until smooth.
  4. Gradually add the wet mixture to the dry mixture, stirring gently. Once combined, add the hot water and mix until smooth—it’s okay if a few lumps remain.
Baking
  1. Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Serving
  1. Once cooled, cut the cake into squares and generously drizzle with caramel sauce before serving.

Notes

For serving suggestions, this cake pairs beautifully with vanilla bean ice cream or whipped cream. A side of fresh fruit or a warm beverage like chai tea enhances the experience. To reduce sugar, use honey or maple syrup instead.