Get ready for a dessert experience that will transport you to flavor heaven! This isn't just any ordinary cake – it's a show-stopping Ginger Cake topped with an irresistible salted caramel sauce that will have everyone begging for your recipe. Imagine a perfectly spiced, moist cake with warm notes of ginger and cinnamon, drizzled with a luxurious caramel that balances sweet and salty in every single bite. Whether you're looking to impress dinner guests or treat yourself to a decadent dessert, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup molasses
- 4 large eggs
- 1 cup heavy cream
- 1 cup sugar (for caramel)
- 1 teaspoon sea salt (for caramel)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring even coverage to prevent sticking.
- In a medium mixing bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt. Whisk to combine and ensure even distribution of spices.
- In a large mixing bowl, cream the unsalted butter and brown sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add molasses to the butter mixture and beat until well incorporated. Then add eggs one at a time, mixing thoroughly after each addition.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in a dense cake.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the salted caramel sauce. In a heavy-bottomed saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
- Carefully add heavy cream to the caramelized sugar, stirring constantly. The mixture will bubble vigorously, so be cautious.
- Remove from heat and stir in sea salt. Let the caramel sauce cool slightly.
- Once the cake is baked, remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- When the cake has cooled, drizzle generously with the salted caramel sauce before serving.
Tips
- Room Temperature Matters: Ensure all your ingredients, especially eggs and butter, are at room temperature for the smoothest batter and most consistent texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to a tough, dense cake.
- Caramel Sauce Secret: When making the caramel, watch it carefully and stir constantly. The difference between perfect caramel and burnt sugar can be just seconds.
- Check for Doneness: Use the toothpick test to ensure your cake is fully baked – it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Allow the cake to cool completely before adding the caramel sauce to prevent it from becoming too runny.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature, making it perfect for making ahead of time.
Nutrition Facts
Calories: 699kcal
Carbohydrates: g
Protein: g
Fat: 34g
Saturated Fat: g
Cholesterol: mg
