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Gingerbread Cake with Butter Rum Toffee Sauce BoulderLocavore.com

Gingerbread Cake with Butter Rum Toffee Sauce

This is a deep, sultry Gingerbread Cake made perfect with a creamy Butter Rum Toffee sauce. Add whipped cream and life couldn't be better. Beautiful for the holidays.
Course Dessert
Cuisine American
Keyword butter rum sauce, gingerbread cake recipe, homemade gingerbread cake
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 40 minutes
Servings 9
Calories 516 kcal
Author Toni Dash


For the Gingerbread Cake:

  • ½ cup soft Shortening (E.g. Crisco shortening or equivalent)
  • 2 tablespoons granulated Sugar
  • 1 Egg , room temperature
  • 1 cup Molasses
  • 1 cup boiling Water
  • 2 ¼ cups all purpose Flour (gluten free or regular)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Kosher Salt
  • 1 teaspoon ground Ginger
  • 1 teaspoon ground Cinnamon

For the Butter Rum Toffee Sauce:

  • ½ cup (1 stick) unsalted Butter
  • ¼ cup granulated Sugar
  • ¼ cup Light Brown Sugar
  • ¼ cup Heavy Whipping Cream
  • ¼ cup Rum
  • ½ teaspoon Vanilla extract
  • 1 ½ teaspoons Cornstarch


Instructions for Gingerbread Cake:

  1. Preheat oven to 325 degrees. Prepare a 9 x 9 pan with parchment paper. Spray with cooking spray.
  2. In the bowl of a free standing mixer* mix together shortening, sugar and egg until combined.
  3. In a separate bowl, combine boiling water and molasses; stirring to dissolve molasses. Pour into shortening mixture and mix to combine.
  4. In a separate bowl combine the flour, baking soda, salt, ginger and cinnamon. Stir together. Slowly add to the batter, beating slowly to fully combine.
  5. Pour into the prepared pan. Bake for 40-45 minutes until the sides of the cake are pulling away from the pan and the top of the cake is firm to the touch. Remove from heat and allow to cool on a cooling rack.

Instructions for Butter Rum Toffee Sauce:

  1. Combine butter and sugars in a medium saucepan over medium-low heat; allow butter to melt and sugar to dissolve. Stir constantly until butter begins to turn light brown (around 5 minutes).
  2. Whisk in the cream, rum, vanilla and cornstarch. Whisk constantly allowing sauce to thicken (about 15 minutes). Note: sauce will continue to thicken when removed from heat so it may not seem as thick as it will be in the end.
  3. Remove from heat and allow to cool and thicken. Can be stored in the refrigerator in a sealed container for 2 weeks and rewarmed when using.

Recipe Notes

*can be made using a hand held mixer

Nutrition Facts
Gingerbread Cake with Butter Rum Toffee Sauce
Amount Per Serving (9 g)
Calories 516 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 11g55%
Cholesterol 54mg18%
Sodium 278mg12%
Potassium 601mg17%
Carbohydrates 66g22%
Fiber 0g0%
Sugar 42g47%
Protein 4g8%
Vitamin A 440IU9%
Calcium 99mg10%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.