Cinnamon Ginger Cake With Caramel Icing Recipe

Name: Cinnamon Ginger Cake With Caramel Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tbsp (1 stick) butter, softened; 1/3 cup granulated sugar; 1 None egg; 3/4 cup golden syrup or molasses; 2 cups flour; 2 tsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp baking soda; None None FOR THE CARAMEL ICING; 4 tbsp (1/ 2 stick) butter, chopped; 1/2 cup firmly packed light brown sugar; 2 tbsp milk; 1 1/2 cups powdered sugar; 1 tsp vanilla extract

Servings: persons

8 tbsp (1 stick) butter, softened
1/3 cup granulated sugar
1 None egg
3/4 cup golden syrup or molasses
2 cups flour
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp baking soda
None None FOR THE CARAMEL ICING
4 tbsp (1/ 2 stick) butter, chopped
1/2 cup firmly packed light brown sugar
2 tbsp milk
1 1/2 cups powdered sugar
1 tsp vanilla extract

1
Preheat the oven to 350u00b0F. Grease deep 9-inch round cake pan.
2
Beat butter and granulated sugar in large bowl with electric mixer until light and fluffy. Beat in egg then gradually add syrup, beating well. Stir in sifted dry ingredients and 3/4 cup hot water in two batches, stirring until smooth. Pour into prepared pan.
3
Bake about 1 hour until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
4
For the caramel icing, combine butter and brown sugar in small saucepan. Stir constantly on high heat, without boiling, until butter is melted and sugar dissolved. Add milk; stir a further 2 mins. Remove from heat. Gradually beat in sifted powdered sugar and vanilla extract.
5
Spread top of cake with icing. Sprinkle with additional cinnamon, if desired.

912

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 tbsp (1 stick) butter, softened, 1/3 cup granulated sugar, 1 None egg, 3/4 cup golden syrup or molasses, and more.

Yes, Cinnamon Ginger Cake With Caramel Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cinnamon Ginger Cake With Caramel Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions