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
5 from 1 vote

Cake Gravy

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Seriously addicting… this Cake Gravy is sweet, creamy and utterly delicious over almost anything you can think of! But especially CAKE!


  • 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


  • In saucepan add flour, salt and sugar and whisk until combined.
  • Pour in your milk and heat over medium heat until it starts to thicken, about 3-5 minutes.
  • Remove from heat and add in your butter and extracts and stir until butter is melted.
  • Set aside to cool slightly and thicken a bit.
  • Pour over sweet breads, bundt cakes, pound cakes, etc.


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Cake Gravy

Photos by Tornadough Alli

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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 !

  2. 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…

  3. 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

  4. 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.

  5. 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.

  6. 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!!!!

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