Gingerbread Gooey Butter Cake Ice Cream Sundae

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Aug 25, 2015


Gingerbread Gooey Butter Cake Ice Cream Sundae

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Gingerbread Gooey Butter Cake Ice Cream Sundae
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Yield Servings
Author Julie Ruble
Prep time
Cooking time
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A wonderfully decadent cake and sundae combo. Feel free to garnish with a caramel or vanilla ice cream to suit your tastes!


  • Crust
  • 1 cup cake flour
  • 3 tablespoons brown sugar
  • 1/3 cup Butter, softened
  • Filling
  • 1 1/4 cups brown sugar
  • 3/4 cup Butter, softened
  • 1 egg
  • 1 cup all purpose flour
  • 2/3 cup evaporated milk
  • 1/4 cup unsulphered light molasses
  • 3 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 pinch salt
  • 1 teaspoon vanilla
  • Garnish
  • lemon ice cream (optional)
  • lemon zest (optional)


  1. Preheat oven to 350 degrees F.
  2. Whisk together cake flour and brown sugar in a medium bowl. Cut in the butter with a pastry cutter or two knives until the mixture resembles fine crumbs and starts to cling together.
  3. Press the mixture into the bottom and up the sides of a 10-inch cast iron skillet (this step is a lot harder than it sounds, but be patient and use the back of a spoon to help spread/press the mixture down. If needed, put mixture in refrigerator for a few minutes to make the butter less sticky).
  1. Cream together the butter and brown sugar until fluffy (about 2-3 minutes). Mix in the egg until just combined.
  2. Alternate adding the flour and evaporated milk, mixing after each addition.
  3. Mix in the molasses, spices, salt, and vanilla.
  4. Pour the filling into the crust and level the top with a spatula.
Bake and assemble the cake
  1. Bake for 30-35 minutes or until cake is nearly set. Do not overcook!
  2. Let it cool in pan for 30 minutes - cake will continue to set firmly in this time.
  3. Pile the top high with lemon ice cream, sprinkle on lemon zest, and serve immediately.


NOTE: If you don’t have a skillet, you can bake this in a greased 9-inch square baking dish (use a glass one if you have it, and check it early and often. Remove when there’s some jiggle left.)