Made with a blend of aromatic spices and rich molasses, this cake is soft, moist, and bursting with flavor. The homemade caramel sauce adds a deliciously sweet touch that perfectly complements the warm and spicy gingerbread.
Preheat 350℉. Grease a 9x13 cake pan with nonstick cooking spray or butter. Sprinkle in some all purpose flour and coat all the sides. Dump out excess flour.
Mix together all purpose flour, baking soda, cinnamon, ground ginger, ground cloves and salt in a medium bowl. Set aside.
In a large bowl, beat the softened butter with an electric mixer. Add in the brown sugar and mix again.
Add the molasses and mix again, followed by hot water. Let the mixture cool a minute (so you don’t cook the eggs in the next step). You can check how hot it is just by dipping your finger.
Beat in the egg and vanilla extract
Add half of the dry ingredients to the wet and mix in.
Repeat with the last half.
Pour into the cake pan and bake 30-35 minutes, or until toothpick comes out clean.
Invert the cake onto a rack to cool. Once cooled, slice into square servings.
Melt butter in saucepan. Stir in brown sugar and salt until dissolved. Bring to a gentle boil, whisk in the whipping cream gently until mixed through. Remove from heat and stir in vanilla extract.
Drizzle a bit of caramel sauce overtop of the cake. Top with whipped cream if desired. Slice and serve.