There’s a certain magic that fills the air when the aroma of warm gingerbread wafts through the house, wrapping around you like a cozy hug on a chilly Southern evening. This Gingerbread Cake, with its rich spices and sweet, sticky toffee sauce, has a way of taking you back to a time when family gatherings meant laughter, stories, and the irresistible scent of something delicious baking in the oven.
Why make this recipe?
This Gingerbread Cake is not just a dessert; it’s a slice of nostalgia served on a plate. Born from the joy of joyful family gatherings, it’s perfect for cozy winter nights or festive occasions. With a delightful blend of spices that dance on your taste buds and a toffee sauce that urges you to come back for seconds, this cake holds the warmth of home in every bite. No matter where you are, it will remind you of love shared at the kitchen table, surrounded by laughter and happy chatter.
How to make Gingerbread Cake
Ingredients:
For the Cake:
- 8 oz Medjool dates, pitted and finely chopped
- 1 cup water
- ½ cup vanilla or plain yogurt
- 2 ½ cups gluten-free flour or all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp ground cloves
- 1 tsp ground ginger
- 1 tsp kosher salt
- 8 tbsp butter (room temperature)
- ⅓ cup packed light brown sugar
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- ½ cup buttermilk (or ½ cup milk + 2 tsp white vinegar if dairy-free)
- ½ cup molasses
- 2 eggs
For the Toffee Sauce:
- 2 ½ cups heavy cream
- 2 tsp vanilla extract
- 2 tbsp molasses
- ⅔ cup brown sugar
Directions:
Step 1: Prepare the Cake
Preheat the oven to a toasty 350°F (175°C), and grease up a 9×13-inch cake pan with some nonstick baking spray—gotta keep that lovely cake from sticking! In a small pot, combine the water with your chopped dates; let them mingle over medium-low heat as you mash them into a delightful paste. This is where the magic begins, about 7-10 minutes of stirring, and soon you’ll have a sweet date mixture to fold in.
In a mixing bowl, cream together the butter, light brown sugar, and granulated sugar until it’s light and fluffy, just like a cloud on a summer day. Now, mix in the eggs one at a time, letting each one introduce a little bit of love before adding the vanilla, molasses, yogurt, date paste, and buttermilk.
In a separate bowl, whisk together the flour and all those aromatic spices—baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Gradually let those dry ingredients dance their way into the wet mixture. Stir ’til it’s smooth and lovely.
Now, pour that rich batter into your prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean. Your kitchen will soon be filled with the warm, inviting scent that beckons everyone to gather around.
Step 2: Make the Toffee Sauce
While the cake is baking, let’s whip up that luscious toffee sauce. In a medium stock pot, combine heavy cream, vanilla, molasses, and brown sugar. Cook over medium heat, stirring continuously until it turns a gorgeous light golden color—this should take about 10 minutes. Once ready, transfer it to a bowl and let it cool slightly.
Step 3: Assemble and Serve
As your cake cools just a bit, grab a toothpick and poke holes all over the top, letting those sweet flavors soak in. Pour three-quarters of your toffee sauce over the cake, saving a little for later. Give it about 10 minutes to soak in, then slice and drizzle with the remaining sauce right before serving.
How to serve Gingerbread Cake
When it’s time to serve, bring the whole family together, cut the cake into generous squares, and drizzle that warm toffee sauce over each slice. Perhaps, add a dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling indulgent. This cake is not just a dessert; it’s a thank-you note to everyone you love.
How to store Gingerbread Cake
If by some miracle you have leftovers, keep them in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap those slices tightly in plastic wrap and store them in the fridge for about a week—though I can’t promise it will last that long!
Tips to make Gingerbread Cake
- Make sure your butter is truly at room temperature for a fluffy batter.
- For an extra zing of flavor, consider adding grated lemon zest to the batter.
- This cake can be made ahead of time; it gets even better the next day when the spices have had time to meld together.
Variations
Feel free to swap out the Medjool dates for other dried fruits like raisins or figs. The spices can be adjusted too to match your personal taste; if you love cinnamon, feel free to add a touch more.
FAQs
Can I make this cake gluten-free?
Absolutely! Just use gluten-free flour, and it will turn out just as delightful.
Can I replace the eggs for a vegan version?
Yes, you can use flaxseed meal as an egg substitute (1 tablespoon ground flax mixed with 3 tablespoons water = 1 egg).
How long does the toffee sauce last?
You can store the toffee sauce in the refrigerator for about a week. Just reheat before serving!
This Gingerbread Cake is a beautiful reminder of the joy of cooking and sharing food with those you cherish. So gather around, bake this delightful treat, and remember the warmth of family and the sweet moments shared over a comforting slice of cake. Happy baking, y’all!
Gingerbread Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch cake pan with nonstick baking spray.
- In a small pot, combine water and chopped dates over medium-low heat and mash into a paste, about 7-10 minutes.
- In a mixing bowl, cream together butter, light brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, followed by vanilla, molasses, yogurt, date paste, and buttermilk.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- Gradually mix dry ingredients into the wet mixture until smooth.
- Pour batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean.
- In a medium stock pot, combine heavy cream, vanilla, molasses, and brown sugar.
- Cook over medium heat, stirring until it turns light golden, about 10 minutes. Transfer to a bowl and allow to cool slightly.
- Once the cake cools a bit, poke holes in the top and pour three-quarters of the toffee sauce over it.
- Let it soak for about 10 minutes, then slice and drizzle with remaining sauce before serving.