1-Prepare the Oven and Pan: First, preheat your oven to 350°F. This temperature is ideal for baking the cake evenly without burning the edges. Next, prepare your baking pan. A 9×13 inch pan works best for this recipe. Grease the pan thoroughly with butter or cooking spray to prevent the cake from sticking. You can also line the bottom with parchment paper for extra insurance, making it easier to lift the cake out later.

2-Mix the Dry Ingredients: In a medium-sized mixing bowl, whisk together the dry ingredients. Add the 2 cups of flour, 1 teaspoon of baking soda, 2 teaspoons of ground ginger, 1 teaspoon of cinnamon, ½ teaspoon of cloves, and a pinch of salt. Whisking these together ensures that the leavening agent and spices are evenly distributed throughout the flour. This step is crucial for consistent flavor and texture in every bite.

3-Combine Wet Ingredients: In a separate, larger bowl, beat the ½ cup of softened butter and ½ cup of brown sugar together until the mixture is light and fluffy. This adds air to the batter, making the cake tender. Once creamed, add the 1 cup of molasses and the 1 egg. Beat well again until the mixture is smooth and fully incorporated. The molasses will be thick, so take your time to ensure it blends well with the butter and egg.

4-Combine Batter and Bake: Now, it is time to bring the batter together. Gradually add the dry ingredient mixture to the wet ingredients, alternating with 1 cup of hot water. Start and end with the dry ingredients. Mix gently after each addition just until combined. Be careful not to overmix, as this can make the cake tough. The batter will be quite thin, which is normal for this type of cake. Pour the batter into your prepared 9×13 pan. Place the pan in the preheated oven and bake for 35 to 45 minutes. The baking time can vary depending on your oven, so start checking at the 35-minute mark. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should spring back lightly when touched.

5-Make the Salted Caramel: While the cake is baking, you can prepare the caramel sauce. In a medium saucepan over medium heat, melt ½ cup of butter. Add 1 cup of brown sugar and ¼ cup of milk to the pan. Stir the mixture constantly until the sugar dissolves. Bring it to a boil and let it cook for about 2 minutes. The sauce should thicken slightly. Remove it from the heat. If you prefer salted caramel, stir in a pinch of sea salt at this stage.

6-Add the Caramel and Serve: Once the cake is out of the oven, let it cool in the pan for about 10 minutes. While the cake is still warm, poke holes all over the surface with a skewer or a fork. Pour the warm caramel sauce evenly over the top of the cake. Allow the cake to sit for another 30 minutes so it can soak up the sauce. This step ensures the cake stays incredibly moist and infuses it with caramel flavor. Serve warm for the best experience.