Gingerbread Torte with Caramel Sauce

This rich, moist cake delivers the sweet and spicy tones gingerbread fans adore, but the fun doesn’t stop there. Top it with ice cream and drizzle on the homemade caramel sauce to make it absolutely unforgettable.


10 minutes


35 minutes


8 to 10





  • ½ cup (1 stick) Challenge Butter
  • ½ cup packed light brown sugar
  • 1 eggs
  • ½ cup light molasses
  • 1½ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ginger
  • ½ teaspoon cinnamon
  • ½ cup boiling water

Caramel Sauce

  • 1¼ cups packed light brown sugar
  • ½ cup (1 stick) Challenge Butter
  • ½ cup whipping cream



  • 1

    Preheat oven to 350°F. Cream softened butter with sugar. Add egg and molasses; beat well.

  • 2

    Combine: flour, baking powder, salt, ginger, and cinnamon. Add dry ingredients to molasses mixture alternately with boiling water. Beat after each addition.

  • 3

    Pour into a buttered 9-inch round spring form pan or cake pan. Bake 30 minutes or until top is browned and springs back when lightly pressed. Serve warm.

Caramel Sauce

  • 4

    Melt and stir butter and brown sugar in a medium saucepan over medium heat. Whisk in whipping cream and stir until sugar is dissolved and sauce is smooth, about 3 minutes.


  • !

    To serve, cut wedges of torte and place on serving plate. If desired, sprinkle the top with sifted powdered sugar. Accompany with a scoop of vanilla ice cream, and drizzle each portion with caramel sauce.

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