Gooey Gingerbread Layer Cake

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Our stir-as-you-go recipe bakes one cake layer at a time, so you can easily make this showstopping cake even if you only have one skillet.

Gooey Gingerbread Layer Cake
Serves: 1 (10-inch) cake
 
Ingredients
  • 4¼ cups all-purpose flour
  • 2 cups granulated sugar
  • 2 tablespoons ground ginger
  • 1 tablespoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 2½ cups whole milk
  • 1 cup unsulphured molasses
  • 3 large eggs, divided
  • ¾ cup canola oil, divided
  • 2 (4-ounce) bars dark chocolate
  • ½ cup heavy whipping cream
  • 9 tablespoons hot caramel topping, slightly warmed
  • 1½ cups chopped candied pecans
Instructions
  1. Preheat oven to 350°. Spray a 10-inch cast iron skillet with baking spray with flour.
  2. In a large bowl, whisk together flour, sugar, ginger, baking soda, cinnamon, salt, nutmeg, and cloves. In a large liquid measuring cup, whisk together milk and molasses.
  3. In a medium bowl, place one-third flour mixture (about 2¼ cups); make a well in center of flour mixture. Add one-third milk mixture (about 1 cup plus 2 tablespoons), 1 egg, and ¼ cup oil. Whisk together until well combined. Pour into prepared pan.
  4. Bake until a wooden pick inserted in center comes out clean, about 27 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Wipe skillet clean, and spray with baking spray with flour. Repeat two more times with remaining flour mixture, milk mixture, eggs, and oil.
  5. In a microwave-safe bowl, heat chocolate and cream on high in 30-second intervals, stirring between each, until chocolate is melted and smooth, about 2 minutes.
  6. Place one cooled cake layer on a serving plate. Spread one-third chocolate mixture onto cake. Drizzle with 3 tablespoons caramel. Sprinkle with ½ cup pecans. Repeat with remaining cake layers, chocolate, caramel, and pecans. Refrigerate for at least 3 hours before serving or for up to 3 days. Slice cake with a hot knife.

 

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