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Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe

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★★★★★

4.9 from 66 reviews

This Gingerbread Cake with Caramel and Cream Cheese Frosting is a rich, moist treat perfect for the holiday season. The spiced cake combines classic gingerbread flavors with warming spices, topped with a luscious homemade gingerbread caramel sauce and a smooth, tangy cream cheese frosting, creating a perfect balance of sweetness and spice.

Ingredients

Scale

For the Gingerbread Cake:

  • 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

For the Gingerbread Caramel:

  • 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

For the Cream Cheese Frosting:

  • 1 cup (224 g) unsalted butter, softened
  • 8 oz (226 g) cream cheese, cold
  • 2 1/2 cups (325 g) powdered sugar

Instructions

  1. Prepare the Gingerbread Cake Batter: In a large bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, nutmeg, allspice, cloves, baking powder, baking soda, and salt. In a separate bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the molasses and vanilla extract. Gradually add the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients, and mix until just combined.
  2. Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper. Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
  3. Make the Gingerbread Caramel: In a medium saucepan over medium heat, melt the butter. Add the brown sugar and molasses, stirring until the sugar dissolves. Slowly stir in the heavy cream and continue to cook, stirring frequently, until the sauce thickens and coats the back of a spoon, about 7-10 minutes. Remove from heat and stir in vanilla extract, ground ginger, cinnamon, nutmeg, allspice, cloves, and salt. Allow the caramel to cool to room temperature but remain pourable.
  4. Prepare the Cream Cheese Frosting: In a mixing bowl, beat the softened butter until creamy. Add the cold cream cheese and continue beating until smooth and well combined. Gradually add the powdered sugar and beat until the frosting is fluffy and spreadable.
  5. Assemble the Cake: If desired, slice the cooled cake horizontally to create two layers. Spread a layer of cream cheese frosting between the cake layers. Frost the top and sides of the cake with the remaining cream cheese frosting. Drizzle the cooled gingerbread caramel sauce generously over the top of the frosted cake, allowing it to drip down the sides.
  6. Serve and Enjoy: Let the assembled cake set for about 30 minutes to an hour to allow the frosting and caramel to set slightly. Slice and serve at room temperature. Store leftovers covered in the refrigerator.

Notes

  • Ensure all ingredients like eggs and buttermilk are at room temperature for better mixing.
  • Adjust spices according to personal preference for more or less warmth.
  • The caramel sauce can be made ahead and refrigerated; gently warm before drizzling.
  • This cake tastes even better the day after baking once the flavors meld.
  • Store the cake covered in the refrigerator for up to 4 days.

Keywords: gingerbread cake, caramel sauce, cream cheese frosting, holiday dessert, spiced cake

Find it online: https://busyrecipe.com/gingerbread-cake-with-caramel-and-cream-cheese-frosting-recipe/