Cake Gravy

filed under: Cakes on September 20, 2017

Seriously addicting… this Cake Gravy is sweet, creamy and utterly delicious over almost anything you can think of! But especially, CAKE! Try it on my Chocolate Pound Cake, Vanilla Pound Cake, even Lemon Pound Cake! And if you love this recipe you will love my Chocolate Cake Gravy!

Cake Gravy

Cake Gravy

Have you heard of Cake Gravy? No? Well, friends, you are absolutely 100% missing out! This luscious pourable “gravy” is a fun alternative to topping your cake other than classic frosting or powdered sugar glaze! You will be instantly hooked!

Reasons why I love this Cake Gravy:

  1. Well it’s gravy for cake, no explanation needed there.
  2. The flavor of the sugar and vanilla and almond with a pinch of salt give this just the right balance.
  3. It’s completely different from all the things.
  4. You can practically put it on ALL the desserts you can think of!


Cake Gravy

So is that enough explanation needed to get you to try this yet? If not, I’m sure I can come up with another HUGE list of reasons why you need to run and make this Cake Gravy as fast as you can!

Just in case you are thinking… this sounds familiar! It’s because this recipe is similar to a traditional ermine frosting. 🙂

Cake Gravy
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins

Seriously addicting… this Cake Gravy is sweet, creamy and utterly delicious over almost anything you can think of! But especially CAKE!

Course: Dessert
Cuisine: American
Keyword: Cake Gravy
Servings: 8 servings
Author: Amanda Rettke
  • 3 tablespoons all-purpose flour
  • 1/2 tsp. salt
  • 1 cup granulated sugar
  • 1 cup milk
  • 3 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  1. In saucepan add flour, salt and sugar and whisk until combined.
  2. Pour in your milk and heat over medium heat until it starts to thicken, about 3-5 minutes.
  3. Remove from heat and add in your butter and extracts and stir until butter is melted.
  4. Set aside to cool slightly and thicken a bit.
  5. Pour over sweet breads, bundt cakes, pound cakes, etc.

Recipe Video


Cake Gravy

Photos by Tornadough Alli

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  • 2pots2cook says:

    This is so helpful ingredient; when bundt or any bars do get a bit dry (and they do, especially for holidays with so many food in the pantry) this refreshes all of them the best way ! So very frugal ! Thank you so much !

  • Deidra says:

    Does anyone know if this would work well with non-dairy milk? I have a friend who has a dairy allergy, but thought something like this might be good for her birthday. Thanks…

  • Shirley Crumpler says:

    How long will this keep?

  • Rachael says:

    How can I make a chocolate version of this?

  • michael woolford says:

    I like all of your recipes.

  • Ronda M Smith says:

    Do you pour it over the whole cake or do you just put it on the pieces your gonna eat and put the rest in the fridge

  • Linda fox says:

    This sounds exactly like the one my mother in law made for my husband in the late forties. Only hers was lite chocolate and maybe a little thinner. He always said he wished I could make it. She forgot the recipe by the time I thought I could make it. I’m definitely making this for him.

  • Karen says:

    Never heard of Cake Gravy. Going to give it a try. Think would be yummy with Bread pudding.

  • Sherrill says:

    I remember when my grandmother would make the cake gravy. I always had to ask my mom on how to make it. Now that mom is gone i have the recipe….thank you.

  • Shirley Ogle Huskey says:

    I had an aunt that made a cake and took out a a cup of the batter and made a pudding out of it, she would add a cup of sugar, a cup of milk 1/2 stick of butter then added vanilla flavoring or sometimes lemon, or almond flavoring you like. I love pineapple flavoring my self She called cottage pudding cake. It has been passed down 5 generations in my family. Yummy!!!!

  • Dolores says:

    Is there another extract other then 1/2 tsp. almond extract? I don’t care for the flavor of the almond, but like vanilla & other extracts.

  • Judy Kern says:

    My mother-in-law called cake gravy Rabbit Juice because she would add just a little bit of red food coloring to make it look pink for Easter.

  • LA says:

    Do you have other flavors of gravy?
    I realize this was put on a cake, but surely there are other flavors of gravy, to go with other flavors of cakes. It would be great to have choices. Maybe some mix and match.
    Thank you

  • Deborah says:

    What if someone is allergic to peanuts is there something to replace almond extract

  • Velma Bell says:

    My mom used to make the cake and pudding like Linda Fox’s comment. Part of the cake batter is used for the pudding. I would LOVE to have the recipe:)

  • Velma Bell says:

    Could Dhirley Ogle Huskey please share her recipe.