This Warm Gingerbread Cake with Butter Sauce is absolutely divine and the perfect holiday dessert to share. You will want to make this over and over.
It’s day 9 of this 12 Days of Sugar and this Warm Gingerbread Cake with Butter Sauce is going to be the perfect addition to your holiday dinner menus.
When I saw this recipe over on my cute Melanie’s friend’s blog, I knew immediately it had to be part of my 12 Days of Sugar. I absolutely love gingerbread, and it can only get better when you pour butter sauce over it, right?You guys, this cake is absolutely divine!! It’s such a perfect dessert for your holiday dinners. It’s gingerbread after all, and isn’t it one of those quintessential holiday desserts?
The cake is tender, moist, and not too sweet. . .I love it. Buuuut then the butter sauce completely steals the show here. I use the butter sauce that goes with our family’s cranberry muffins, but Mel’s sauce was almost identical (just had more cream).Yes, that gingerbread cake is swimming in the butter sauce! Do you have a problem with that? I sure don’t!
You guys, I promise you this cake is going to make your holiday dinner parties the biggest success. I can’t wait to make this for one of mine. Oh, and your house will smell amazing while this is baking!
TIPS FOR MAKING GINGERBREAD CAKE WITH BUTTER SAUCE:
- Make sure you don’t overbake this cake. Watch it closely because everyone’s ovens are different. I always set my timer for even a few minutes less than the lowest cooking time and check the cake.
- You want to serve both the cake and butter sauce warm. You can make the butter sauce ahead of time and then warm it up on low on your stovetop. If you need to make the cake ahead of time, I would just microwave each piece for a few seconds before pouring the butter sauce over it.
- This cake can easily be halved. I’ve made it in an 8×8 pan and then left out only 1/4 cup of the crumb mixture to spread on top.
- I highly suggest doubling the butter sauce recipe if you make the full 9×13 size cake.
Oh and one last thing, I have to give a shout out to my sister Lori because today is a big day for her. . .it’s her 50th birthday and she is in complete denial about it, and I don’t blame her. I’ll be in denial too when my turn comes! 🎉🎈HAPPY 50TH BIRTHDAY Lori! 🎉🎈Love you sis!!Print
- 1 cup sugar
- ½ cup butter, softened
- 2 cups flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup buttermilk
- ½ cup molasses
- 2 eggs
- 1 teaspoon vanilla
- 1 cup sugar
- 1/2 cup heavy cream
- ½ cup butter
- 1 teaspoon vanilla
- Preheat oven to 350 degrees. Spray a 9×13 baking pan with cooking spray. Set aside.
- In the bowl of an electric mixture (or you can use a hand mixer) add sugar, butter, flour, ginger, cinnamon, allspice and salt. Mix until crumbly. Reserve ½ cup of the above mixture and set aside.
- To the remaining crumb mixture, add baking soda, buttermilk, molasses, eggs and vanilla. Mix well and pour into the prepared pan. Sprinkle with the reserved crumb mixture. Bake at 350 for 23-28 minutes, or until toothpick comes out clean. Watch carefully so you don’t over bake!
- Let cool just slightly, and serve warm with butter sauce.
- Combine butter, sugar and whipping cream in a medium-size saucepan. Stir over medium heat until mixture begins to boil. Remove from heat and stir in vanilla. Pour over warm gingerbread cake.
LEAVE A COMMENT BELOW IF YOU GIVE THIS A TRY! I WOULD LOVE TO HEAR WHAT YOU THINK. SHARE IT ON INSTAGRAM USING THE HASHTAG #5BOYSBAKER SO I CAN SEE WHAT YOU’RE MAKING IN YOUR KITCHEN.
Recipe Source: Adapted slightly from Mel & Boys Kitchen (Thanks my cute friend for such a great recipe!!)