Name: Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 1/4 cups (281 g) all-purpose flour, spooned and leveled; 1 tbsp ground ginger; 1 tbsp ground cinnamon; 1 tsp ground nutmeg; 1/2 tsp ground allspice; 1/4 tsp ground cloves; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 10 tbsp (140 g) unsalted butter, softened; 1/2 cup (100 g) granulated white sugar; 1/2 cup (110 g) light brown sugar, packed; 3 eggs, at room temperature; 1/2 cup (170 g) unsulphured molasses; 1 tsp vanilla extract; 3/4 cup (180 g) buttermilk, at room temperature; 9 tbsp (126 g) unsalted butter; 3 tbsp (64 g) unsulphured molasses; 3/4 cup (165 g) brown sugar; 1 cup (240 ml) heavy cream; 1 1/2 tsp vanilla extract; 1/2 tsp ground ginger; 1/2 tsp ground cinnamon; Pinch ground nutmeg; Pinch ground allspice; Pinch ground cloves; 1/4 tsp salt; 1 cup (224 g) unsalted butter, softened; 8 oz (226 g) cream cheese, cold; 2 1/2 cups (325 g) powdered sugar

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If you’re looking for that cozy, melt-in-your-mouth dessert that feels like a warm hug on a cold day, this Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe is exactly what you need. I’ve made this cake countless times, especially during the holiday season, and every bite bursts with those classic gingerbread spices that make it feel so comforting. Plus, the silky caramel swirl combined with the light tang of cream cheese frosting takes this cake from good to unforgettable.

What I love most about this Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe is how versatile it is. It’s tender, richly flavored, and moist enough to please everyone at the table — whether it’s a simple family dinner or a festive celebration. Trust me, once you try this, you’ll want to keep this recipe in your rotation all winter long.

Ingredients You’ll Need

The right ingredients make all the difference in nailing the perfect balance of spice, moisture, and rich flavor in this gingerbread cake. Picking fresh spices and room temperature dairy really elevates the texture and aroma, so I always suggest prepping those beforehand.

All-purpose flour: Provides structure; spoon and level for accurate measuring.
Ground ginger: The star spice here—gives that signature warm, zesty kick.
Ground cinnamon: Adds sweetness and depth to the spice mix.
Ground nutmeg: Just a pinch enhances overall warmth.
Ground allspice: Brings complexity and subtle fruitiness.
Ground cloves: A little goes a long way for that classic holiday spice.
Baking powder and baking soda: Key leavening agents to keep the cake light.
Salt: Balances the sweetness and enhances flavor.
Unsalted butter: Use softened for better mixing and control of salt levels.
Granulated white sugar: Helps with structure and sweetness.
Light brown sugar: Adds moisture and that lovely caramel note.
Eggs: At room temperature, they blend more smoothly in the batter.
Unsulphured molasses: Essential for authentic rich flavor and moisture.
Vanilla extract: Enhances all the spices and deepens flavor.
Buttermilk: Adds tanginess and helps tenderize the crumb.
Heavy cream: For the caramel sauce, it makes it luxuriously smooth.
Cream cheese: Cold and fresh, providing that dreamy frosting texture.
Powdered sugar: For sweetening the frosting without graininess.

Variations

I love sharing this Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe as a base, but feel free to tweak it to make it your own. I often swap out ingredients depending on the occasion or what’s in my pantry, and that’s what makes baking so much fun.

Gluten-free: I once tried this with a gluten-free flour blend, and it turned out fantastic—just make sure your blend has xanthan gum for structure.
Vegan version: Substitute butter with vegan margarine and eggs with flax eggs; the cake loses a bit of moisture, but the caramel and cream cheese frosting can be swapped with coconut cream and vegan cream cheese to keep the magic.
Spice intensity: If you like it spicier, add an extra 1/2 teaspoon of ginger or cinnamon; just tweak carefully so it doesn’t overpower the caramel sweetness.
Fruit add-ins: I sometimes toss in chopped crystallized ginger or dried cranberries for texture contrast—it adds a lovely burst of flavor and surprise in every bite.
Nutty crunch: Toasted pecans or walnuts folded into the batter or sprinkled on top give it a fantastic crunch and extra personality.

How to Make Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe

Step 1: Spice It Up – Mixing Your Dry Ingredients

First, in a large bowl, whisk together your flour, ground ginger, cinnamon, nutmeg, allspice, cloves, baking powder, baking soda, and salt. This step is crucial because it evenly distributes those warm spices and leavening agents throughout your cake, ensuring every bite has consistent flavor and rise. I always take a moment here to inhale the spice mixture – that smell alone gets me excited for what’s coming!

Step 2: Cream Butter and Sugars Until Fluffy

Using a mixer, cream the softened unsalted butter with both granulated and brown sugars until light and fluffy – this usually takes around 3 to 5 minutes. This step traps air, helping your cake become tender and fluffy. Be patient, as the perfect creaminess here makes a noticeable difference in the final texture.

Step 3: Add Eggs, Molasses, and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, mix in the molasses and vanilla. I always scrape down the sides at this point to catch any bits of butter or sugar hiding around the bowl. The molasses gives this cake its classic deep, robust flavor and beautiful color.

Step 4: Alternate Adding Dry Ingredients and Buttermilk

Gradually add the dry ingredient mixture to the batter alternately with the buttermilk, beginning and ending with the dry ingredients. Stir gently with each addition until just combined—overmixing can make the cake tough. This alternating method keeps the batter light and moist, thanks to the acidity in the buttermilk reacting with the leaveners.

Step 5: Bake and Prepare the Caramel

Pour your batter into a greased or parchment-lined cake pan and pop it into a preheated oven at 350°F (175°C) for about 35-40 minutes. While the cake bakes, it’s the perfect time to make your gingerbread caramel. Melt butter, molasses, and brown sugar together, then whisk in cream and spices, letting it simmer until thick and luscious. This homemade caramel is what truly sets the recipe apart—rich, spicy, and silky smooth.

Step 6: Cream Cheese Frosting Magic

Once the cake is cool, whip up the cream cheese frosting by beating softened butter and chilled cream cheese together until smooth. Gradually add powdered sugar for that perfect balance of sweet and tangy. The chill of the cream cheese against the warmth of the spices creates a frosting that’s unbelievably creamy and just the right amount of sweet.

How to Serve Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe

A top view of baking ingredients arranged neatly on a white marbled texture. At the center is a white bowl filled with a mound of white flour, showing a crumbly texture. Surrounding it are small white bowls holding dark brown cocoa powder with a fine texture, light brown cinnamon powder, granulated white sugar, and a dark liquid that looks like vanilla extract. There is a white bowl filled with creamy butter spread in smooth swirls. Three brown eggs lie on the surface, with a block of light yellow butter on a white plate with speckles. Everything is laid out clearly and evenly spaced. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to finish this cake with a drizzle of the leftover warm gingerbread caramel and a sprinkle of finely chopped toasted pecans. The caramel drizzle gives it an elegant, glossy finish, while the nuts add a perfect crunchy contrast. Sometimes, if I’m feeling festive, a dusting of cinnamon or a few crystallized ginger pieces on top make it visually stunning and extra aromatic.

Side Dishes

Pair this cake with a simple side of whipped cream or a scoop of vanilla ice cream for a classic combo. If you want something more indulgent, spiced pear compote or a cup of hot mulled cider complement the gingerbread’s flavors beautifully.

Creative Ways to Present

For holiday parties, I’ve layered this gingerbread cake as a cake stack with caramel poured between each layer and frosted the whole thing with cream cheese frosting. Decorating it with fresh cranberries and rosemary sprigs turns it into an absolute showstopper. You could also bake the batter in muffin tins for adorable individual servings, drizzling caramel just before serving.

Make Ahead and Storage

Storing Leftovers

I tightly cover leftover cake with plastic wrap or store in an airtight container in the fridge. The frosting keeps it moist, and the flavors actually deepen after a day or two, which is always a pleasant surprise. Just make sure to bring it to room temp before serving again for the best texture.

Freezing

If you want to freeze the cake, I recommend freezing it without the cream cheese frosting first. Wrap the cooled cake layers tightly in plastic wrap and foil, and it will keep for up to 2 months. When you’re ready, thaw it overnight in the fridge, then add freshly made frosting and caramel sauce before serving.

Reheating

Reheat individual slices gently in the microwave for about 15 seconds or in a warm oven, especially if you want to re-drizzle caramel on top. Avoid overheating as it can dry out the cake, and always remove any refrigerated frosting beforehand to prevent it from getting grainy.

FAQs

Can I make the Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe ahead of time?

Absolutely! You can bake the cake layers a day in advance and store them wrapped tightly at room temperature or in the fridge. Make the frosting fresh the day of serving for the best texture, and prepare the caramel sauce while assembling for optimal flavor.
What’s the best molasses to use in this recipe?

I recommend using unsulphured molasses as it has a smoother, richer flavor without the bitterness sometimes found in sulpured molasses. It lends that deep, authentic gingerbread taste that’s key to this recipe.
Can I substitute the buttermilk in the cake?

Yes! If you don’t have buttermilk, you can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using to achieve the same tangy effect.
How do I avoid the cake being too dense?

Make sure not to overmix the batter once you add the flour, as this can develop gluten and make the cake dense. Also, cream the butter and sugar well to incorporate air, which helps create a lighter texture.
Can I use store-bought caramel instead of making the gingerbread caramel?

You can, but I highly recommend making the gingerbread caramel yourself. The homemade version has a wonderful spiced depth and freshness that complements the cake perfectly and can’t be matched by store-bought caramel.

Final Thoughts

This Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe has become a true favorite in my kitchen. It’s like a celebration of all the best cozy spices wrapped in a luscious, tender cake with that indulgent caramel and tangy frosting finishing it off just right. Whether you’re baking for loved ones or to treat yourself, I promise this recipe will warm your heart and your home. Give it a try—you’ll thank me after the very first bite!