Creating Gingerbread Cake with Caramel Sauce is straightforward if you follow these simple steps:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
2. Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, baking soda, ginger, cinnamon, nutmeg, and salt.
3. Cream Butter: In another bowl, beat the softened butter until creamy. Gradually add the dry mixture and mix until well combined.
4. Add Molasses: Stir in the molasses until fully incorporated.
5. Incorporate Eggs: Add the eggs one at a time, mixing well after each addition.
6. Add Hot Water: Gradually add hot water to the batter, mixing until smooth. The batter will be thin.
7. Pour Batter: Pour the batter into the prepared baking dish, spreading it evenly.
8. Bake: Place in the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Cool: Remove from the oven and let the cake cool in the pan for 15-20 minutes. Then, transfer to a wire rack to cool completely.
10. Make Caramel Sauce: In a saucepan over medium heat, melt the sugar until it turns a golden brown. Add the butter and stir until melted. Slowly pour in the cream, stirring continuously until smooth. Add a pinch of salt and vanilla extract.
11. Serve: Once the cake is cool, drizzle the caramel sauce over the top before slicing.