Description
This Gingerbread Cake with Caramel and Cream Cheese Frosting is a moist and flavorful dessert perfect for cozy gatherings. The spiced cake features the warm flavors of ginger, cinnamon, and nutmeg, complemented by a rich caramel sauce infused with traditional holiday spices. Topped with a luscious cream cheese frosting and drizzled with extra caramel, this cake delivers a perfect balance of sweet and spice in every bite.
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 Sauce
- 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 of ground nutmeg
- Pinch of ground allspice
- Pinch of 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
- Preheat and prepare pan. Preheat the oven to 350°F (175°C). Spray a 9×9 inch pan with non-stick spray and line it with parchment paper to ensure easy removal of the cake after baking.
- Mix dry ingredients. In a medium bowl, sift together the flour, ground ginger, ground cinnamon, ground nutmeg, ground allspice, ground cloves, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugars. In a large bowl, combine softened butter, granulated sugar, and brown sugar. Using an electric mixer or stand mixer with paddle attachment, cream together for about 2 minutes until light and fluffy.
- Add eggs and liquids. Add the eggs one at a time, mixing well after each addition, then add molasses and vanilla extract. Mix on medium speed until the batter is pale and smooth, about 1 minute.
- Combine wet and dry ingredients. Gradually add the dry flour mixture alternating with buttermilk to the wet ingredients, mixing on low speed just until combined and batter is smooth. Scrape down the sides of the bowl as needed.
- Bake the cake. Pour the batter into the prepared pan and bake for 34-39 minutes, checking doneness by inserting a toothpick or cake tester that should come out clean. Aim for about 35 minutes.
- Cool the cake. Let the cake cool in the pan on a wire rack for 20 minutes. Use the parchment paper to carefully lift the cake out and cool completely on the wire rack before decorating.
- Prepare the caramel sauce. While the cake bakes, melt butter, molasses, and brown sugar in a medium saucepan over medium heat. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Finish the caramel sauce. Reduce heat to medium-low, whisk in heavy cream and simmer for an additional 3-4 minutes. Remove from heat and whisk in vanilla, ground ginger, cinnamon, nutmeg, allspice, cloves, and salt. Allow caramel to cool to room temperature.
- Make the cream cheese frosting. Beat softened butter on high speed for about 5 minutes until pale and fluffy. Add cold cream cheese and beat until light and fluffy, about 1 minute.
- Add powdered sugar to frosting. Sift in powdered sugar gradually and mix on low speed to combine, then increase to high and beat until frosting is smooth and fluffy.
- Poke cake for caramel infusion. Once cooled, transfer cake to a serving plate. Using a wooden stick or spoon handle, poke holes evenly all over the top of the cake.
- Fill holes with caramel. Fill a piping bag with cooled gingerbread caramel, cut a small tip, and pipe the caramel into each hole. Use an offset spatula to smooth and evenly distribute the caramel across the cake. Warm caramel slightly if too thick.
- Frost the cake. Spread a thick layer of cream cheese frosting evenly over the top of the cake.
- Decorate with extra caramel. Drizzle additional caramel sauce on top and swirl gently with the back of a spoon for a beautiful finish.
- Serve. Cut the cake into 16 squares. Optionally drizzle more caramel sauce on each serving for added flavor and serve.
Notes
- Ensure all refrigerated ingredients like eggs and buttermilk are at room temperature to improve mixing and texture.
- Use unsulphured molasses for the best flavor and richness in the cake and caramel.
- If the caramel sauce thickens too much before using, gently warm it to a pourable consistency.
- This cake can be stored covered in the refrigerator for up to 3 days; bring it to room temperature before serving for best flavor.
- For easier slicing, chill the cake for 30 minutes after frosting.
- Adjust spices to taste; the recipe uses classic gingerbread warm spices but can be customized.
