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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

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.

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