Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe
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Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe

ByLily Carter
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Hey there! If you’re craving something cozy, deeply spiced, and sweet enough to make you swoon, you’ve landed in the perfect spot. This Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe is exactly what you want to pull out when the weather turns chilly or when you just need a dessert that feels like a warm hug. The gingerbread cake itself is moist and incredibly spiced, and when paired with rich caramel and tangy cream cheese frosting, it elevates the whole experience to something truly special.

I first made this recipe during the holidays when I wanted a show-stopper without the fuss — and honestly, it quickly became my go-to for everything from casual weekend treat sessions to holiday parties. You’ll find that this Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe is both comforting and elegant, perfect for family gatherings or just a quiet night in with a cup of tea.

Ingredients You’ll Need

These ingredients work together to create layers of flavor and texture that complement each other beautifully. For instance, the molasses adds a depth to the cake that you won’t get from sugar alone, and the blend of warm spices gives it that classic gingerbread aroma that fills your kitchen with comfort. Here’s a quick rundown and some tips to help you shop smart and bake confidently.

  • All-purpose flour: Make sure it’s spooned and leveled for accuracy; this keeps your cake from getting too dense.
  • Ground ginger: Freshly ground if possible, for that sharp, spicy kick.
  • Ground cinnamon: Adds warmth and sweetness—opt for Ceylon cinnamon if you can find it.
  • Ground nutmeg: A little goes a long way, so stick to the measurement for balance.
  • Ground allspice: Brings mild complexity—no substitute is quite the same.
  • Ground cloves: Use sparingly; it’s potent and complements the other spices.
  • Baking powder & baking soda: You’ll need both to get that perfect rise and texture.
  • Salt: Always important to bring out the flavors, even in sweet cakes.
  • Unsalted butter: Softened, this creates a creamy base and tender crumb.
  • Granulated white sugar & light brown sugar: Brown sugar adds moisture and a subtle molasses flavor.
  • Eggs: At room temperature for better mixing and texture.
  • Unsulphured molasses: Key for authentic gingerbread flavor; avoid blackstrap as it’s bitter.
  • Vanilla extract: Enhances all the flavors—don’t skip it.
  • Buttermilk: Also at room temp, it tenderizes and adds tanginess that balances the sweetness.
  • Heavy cream: Needed for your luscious caramel sauce.
  • Cream cheese: Cold for the frosting to get the right texture.
  • Powdered sugar: For smooth, sweet frosting without grit.

Variations

This Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe is super versatile—I love tweaking it depending on the occasion and what’s in my pantry. Feel free to play around with the spices or the frosting to make it truly your own.

  • Dairy-Free Variation: Swap butter for coconut oil and use a dairy-free cream cheese and coconut cream for the frosting—works great for allergy-friendly treats!
  • Spicy Kick: Add a pinch of cayenne or black pepper in the cake or caramel if you’re into a little heat — I tried this once and it was surprisingly addictive!
  • Pecan or Walnut Addition: Folding chopped toasted nuts into the batter adds a lovely crunch and depth of flavor.
  • Mini Cake or Muffins: Use this batter to make individual servings for easy gifting or quick snacks.
  • Gluten-Free: Swap flour with a gluten-free all-purpose mix, just watch the texture and possibly add an extra egg for moisture.

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

Step 1: Mix Your Dry Spices and Flour

Start by whisking together all your dry ingredients – flour, ginger, cinnamon, nutmeg, allspice, cloves, baking powder, baking soda, and salt. This ensures an even distribution of spices and rising agents. I always take a moment here, inhaling the cozy scent that instantly transports me to a holiday market.

Step 2: Cream Butter and Sugars

Using a stand mixer or hand mixer, beat your softened butter with both white and brown sugars until fluffy and pale—usually about 3 to 5 minutes. This step creates air pockets for a light, tender cake. Don’t rush it here; I promise it pays off in texture.

Step 3: Add Eggs, Molasses, and Vanilla

Beat in the eggs one at a time, making sure each is fully combined before adding the next. Then stir in molasses and vanilla extract. The molasses is the heart of your gingerbread flavor, so don’t cut corners here!

Step 4: Alternate Dry Ingredients and Buttermilk

With the mixer on low speed, add the dry mixture and buttermilk alternately to the wet, starting and ending with the dried ingredients. Mix just until combined—overmixing can make your cake tough. This step keeps the crumb tender and moist.

Step 5: Bake the Cake

Pour the batter into a greased and lined cake pan, then bake at 350°F (175°C) for about 30-35 minutes, or until a toothpick inserted comes out clean. I usually check at the 30-minute mark to avoid overbaking—the smell wafting out is a delicious clue it’s almost done.

Step 6: Make the Gingerbread Caramel Sauce

While the cake is baking, melt butter in a saucepan, then stir in molasses, brown sugar, heavy cream, vanilla, and your warm spices. Simmer gently until thickened and glossy. This caramel sauce is dream-worthy on its own, and it complements the cake perfectly.

Step 7: Prepare the Cream Cheese Frosting

Beat softened butter and cold cream cheese together until smooth and creamy. Gradually add powdered sugar and continue beating until the frosting is spreadable and fluffy. The cream cheese adds a tangy balance to the sweet caramel and spiced cake.

Step 8: Assemble and Frost

Once the cake is cool, spread a layer of icing on top, drizzle with the warm caramel sauce, and then add another layer of frosting if you like. I usually drizzle some caramel over the final layer and let it drip down the sides for a rustic look that tastes as good as it looks!

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

The image shows various baking ingredients arranged neatly on a white marbled surface. At the center is a white plate piled high with white flour, with a coarse texture including some small lumps. Surrounding it are small white bowls containing different powders and pastes: deep brown cocoa powder with a fine texture, light brown ground cinnamon with a smooth finish, fine white sugar, and a creamy, off-white soft butter or cream with swirled peaks. There is a second plate with two cubes of pale yellow solid butter that look smooth and soft. Three brown eggs with a smooth shell are placed naturally near the bowls, and a dark, syrupy liquid, possibly vanilla extract or molasses, is held in another small white bowl. The colors range from white, brown to creamy yellow, all contrasting gently against the white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love garnishing this cake with some toasted pecans or crystallized ginger pieces for that delightful crunch and burst of texture. A sprinkle of flaky sea salt on top of the caramel drizzle also brings an incredible balance, turning every bite into a symphony of sweet, spicy, and salty.

Side Dishes

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream if you want to keep things simple. For drinks, a warm chai latte or hot apple cider really complements the spicy, rich flavors.

Creative Ways to Present

For special occasions, I’ve layered this gingerbread cake as a multi-tiered cake and added fresh rosemary sprigs and cranberries as a festive touch. You can also serve it in individual mason jars for dinner parties—just spoon cake, caramel, and frosting layers for an elegant yet casual look.

Make Ahead and Storage

Storing Leftovers

I store leftover gingerbread cake wrapped tightly in plastic wrap or in an airtight container in the fridge. It keeps beautifully for up to four days, and the flavors actually deepen overnight—bonus!

Freezing

If you want to freeze this cake, I recommend freezing it unfrosted and slicing it into portions first. Wrap each piece well with plastic wrap and then foil. Thaw overnight in the fridge and frost fresh before serving. I’ve done this with great success when prepping for holidays.

Reheating

To revive leftover cake slices, I gently warm them in the microwave for 15-20 seconds or in a low oven wrapped in foil. Avoid overheating, or the cake will dry out. If you want the caramel warm again, microwave a little separately and drizzle freshly.

FAQs

  1. Can I make the Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe dairy-free?

    Absolutely! Swapping the butter for coconut oil or a vegan butter substitute and using dairy-free cream cheese and non-dairy milk to make the frosting works well. Just watch the consistency as you go—you might need to adjust powdered sugar or liquid amounts slightly.

  2. How long does the cake keep fresh?

    Stored properly in an airtight container in the fridge, this gingerbread cake stays fresh for up to 4 days. The spices often taste even better the next day after the flavors have melded.

  3. Can I use regular sugar instead of brown sugar for the caramel?

    Brown sugar is important here because it adds a deeper, molasses-y flavor and softness to the caramel. You can use white sugar, but the flavor won’t be quite as rich or complex.

  4. Is there a way to make this recipe gluten-free?

    Yes! Try using a high-quality gluten-free all-purpose flour blend with xanthan gum included. You might want to add an extra egg or reduce flour slightly to maintain moisture and tenderness.

  5. Can I bake this cake in muffins or cupcakes?

    Definitely! The batter scales beautifully for muffins or cupcakes. Just reduce baking time to around 18-22 minutes and keep an eye on them with a toothpick test.

Final Thoughts

This Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe has a special place on my kitchen counter whenever I want to impress or just indulge myself. It’s that perfect combination of warm spices, creamy frosting, and luscious caramel that never fails to bring smiles. Trust me—once you try it, you’ll keep coming back to it season after season, and I can’t wait for you to experience this delight tucked between layers of cake and frosting. So grab your ingredients, and let’s make some magic happen in your oven!

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Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe

Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 58 reviews
  • Author: Lily
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

This Gingerbread Cake with Caramel and Cream Cheese Frosting is a moist, spiced cake perfect for holiday celebrations. The rich blend of warm spices in the cake pairs beautifully with a luscious caramel made with molasses and a smooth cream cheese frosting. This festive dessert combines the classic flavors of gingerbread with a decadent twist of caramel and creamy frosting, creating a perfectly balanced sweet treat.

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 Dry Ingredients: In a large bowl, sift together the flour, ground ginger, cinnamon, nutmeg, allspice, cloves, baking powder, baking soda, and salt. Set aside.
  2. Cream Butter and Sugars: In a separate large mixing bowl, beat the softened butter with granulated sugar and light brown sugar until the mixture is light and fluffy, about 3-5 minutes.
  3. Add Eggs and Molasses: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the molasses and vanilla extract until smooth.
  4. Combine Dry and Wet Ingredients: Alternately add the dry ingredients and buttermilk into the butter mixture, beginning and ending with the dry ingredients. Mix gently after each addition until just combined, being careful not to overmix.
  5. Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour an appropriate-sized cake pan or line it with parchment paper. Pour the batter into the prepared pan and bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
  6. Make the Gingerbread Caramel: In a saucepan, melt the butter over medium heat. Stir in the molasses and brown sugar until dissolved. Add the heavy cream, vanilla extract, ground ginger, cinnamon, nutmeg, allspice, cloves, and salt. Bring the mixture to a gentle boil, then reduce heat and simmer for 5-7 minutes, stirring occasionally until thickened slightly. Remove from heat and let cool.
  7. Prepare the Cream Cheese Frosting: In a large bowl, beat the softened butter until creamy. Add the cold cream cheese in chunks and beat until smooth and combined. Gradually add the powdered sugar, beating until light and fluffy, about 3-5 minutes.
  8. Assemble the Cake: Once the cake is completely cooled, spread a layer of the gingerbread caramel over the top if desired. Then generously frost the cake with the cream cheese frosting. Optionally, drizzle some extra gingerbread caramel on top for decoration.
  9. Serve: Slice and serve the cake at room temperature. Store any leftovers covered in the refrigerator.

Notes

  • Ensure all ingredients, especially eggs and buttermilk, are at room temperature for best texture.
  • You can substitute buttermilk with milk plus 1 tbsp lemon juice or vinegar if needed, let it sit for 5 minutes before using.
  • Use unsulphured molasses for a richer, less bitter flavor in both the cake and caramel.
  • The caramel sauce can be made ahead and stored in the fridge, gently reheat before using.
  • For a deeper spice flavor, toast the dry spices lightly before adding to the flour mixture.
  • The cream cheese frosting should be kept chilled until serving to maintain sturdiness.
  • This cake keeps well covered in the refrigerator for up to 5 days.
Avatar photo

Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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