Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe

The Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe is truly a showstopper dessert that brings together the rich warmth of classic gingerbread spices with the luxurious creaminess of cream cheese frosting and the indulgent sweetness of homemade caramel. This cake is perfect for cozy gatherings, festive occasions, or any time you want to impress your friends with a dessert that’s as beautiful as it is delicious. The tender crumb soaked with caramel and topped with a velvety frosting creates a symphony of flavors that’s hard to resist.

Ingredients You’ll Need

Every ingredient in this Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe plays a crucial role in building layers of flavor, texture, and color. From the bold spices to the tangy cream cheese, each component elevates this cake to extraordinary heights.

• 2 1/4 cups (281 g) all-purpose flour: The base that gives the cake structure and a tender crumb.
• 1 tbsp ground ginger: The signature spice that brings warmth and a little bite.
• 1 tbsp ground cinnamon: Adds sweet, aromatic depth to the batter.
• 1 tsp ground nutmeg: Delivers a subtle earthy note for complexity.
• 1/2 tsp ground allspice: Enhances the spice profile with hints of clove and cinnamon.
• 1/4 tsp ground cloves: Provides a pungent, slightly sweet flavor to round out the spice blend.
• 1 1/2 tsp baking powder: Gives the cake lightness and rise.
• 1/4 tsp baking soda: Helps the cake develop tenderness and a fine crumb.
• 1/2 tsp salt: Balances the sweetness and boosts other flavors.
• 10 tbsp (140 g) unsalted butter, softened: Adds richness and moisture to the cake.
• 1/2 cup (100 g) granulated white sugar: Sweetens the cake without overpowering it.
• 1/2 cup (110 g) light brown sugar, packed: Brings caramel notes and a bit of chewiness.
• 3 eggs, at room temperature: Bind the ingredients and contribute to a tender crumb.
• 1/2 cup (170 g) unsulphured molasses: The heart of gingerbread flavor with deep, robust sweetness.
• 1 tsp vanilla: Enhances all the flavors and lifts the whole cake.
• 3/4 cup (180 g) buttermilk, at room temperature: Keeps the cake moist and tender while adding slight tang.
• 9 tbsp (126 g) unsalted butter (for caramel): Creates a rich, buttery base for the caramel sauce.
• 3 tbsp (64 g) unsulphured molasses (for caramel): Continues the deep gingerbread theme in the caramel.
• 3/4 cup (165 g) brown sugar (for caramel): Sweetens and thickens the caramel with toasty notes.
• 1 cup (240 ml) heavy cream: Adds creaminess and smoothness to the caramel.
• 1 1/2 tsp vanilla (for caramel): Infuses warmth and aroma into the sauce.
• Spices for caramel (1/2 tsp ground ginger, 1/2 tsp cinnamon, pinch of nutmeg, allspice, cloves): Echo the cake’s flavors in the caramel.
• 1/4 tsp salt (for caramel): Balances the sweet richness perfectly.
• 1 cup (224 g) unsalted butter, softened (for frosting): Provides a creamy base for the frosting.
• 8 oz (226 g) cream cheese, cold: Adds tang and smooth texture to the frosting.
• 2 1/2 cups (325 g) powdered sugar: Sweetens and thickens the frosting for perfect spreadability.

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

Step 1: Prepare Your Baking Pan and Oven

Start by preheating your oven to 350 degrees F. This is essential to ensure even baking from the get-go. Next, spray a 9×9 inch pan with non-stick spray and line it with parchment paper to guarantee the cake will lift out cleanly and look flawless when it’s time to frost.

Step 2: Mix Your Dry Ingredients

In a medium bowl, sift together the flour and the full bouquet of spices – ground ginger, cinnamon, nutmeg, allspice, and cloves – alongside the baking powder, baking soda, and salt. This step wakes up the spices and ensures they’re evenly distributed, so every bite is perfectly flavorful.

Step 3: Cream Butter and Sugars

In a large bowl, combine the softened butter with granulated and brown sugars. Beat on medium speed with your mixer until the mixture is light and fluffy. This takes about 2 minutes and helps incorporate air for a tender cake.

Step 4: Add Eggs and Molasses

Next, beat in the eggs one at a time to maintain the airy texture. Then stir in molasses and vanilla extract on medium speed until everything is pale, smooth, and beautifully combined.

Step 5: Combine Wet and Dry Ingredients Alternately

Slowly add the sifted flour mixture alternately with the buttermilk to the wet ingredients. Mix on low speed just until combined, ensuring the batter is smooth and not overworked. Scrape the bowl down as needed to avoid any lumps.

Step 6: Bake the Cake

Pour the luscious batter into your prepared pan and bake for about 34 to 39 minutes. Use a toothpick or cake tester to check for doneness; it should come out clean when the cake is perfect, aiming for roughly 35 minutes for optimal moisture and texture.

Step 7: Cool the Cake

Allow the cake to cool in the pan on a wire rack for 20 minutes. Then, carefully lift it out with the parchment paper and set it to cool completely before moving on to the caramel and frosting steps.

Step 8: Make the Gingerbread Caramel Sauce

While the cake bakes, melt butter, molasses, and brown sugar together in a saucepan over medium heat. Let it simmer gently for 5 minutes while stirring occasionally, letting those flavors deepen and thicken.

Step 9: Add Cream and Spices to Caramel

Reduce to medium-low heat and whisk in the heavy cream. Simmer the mixture for another 3 to 4 minutes then remove from heat. Stir in the vanilla and the same warming spices used in the cake for that perfect complimentary flavor, then let the caramel cool to room temperature.

Step 10: Prepare the Cream Cheese Frosting

Beat the softened butter on high speed until pale and fluffy, around 5 minutes. Add cold cream cheese and continue beating until the frosting lightens and becomes fluffy. Gradually sift in the powdered sugar, mixing low to incorporate, then increase speed until smooth and luscious.

Step 11: Infuse the Cake with Caramel

Using a wooden stick or the handle of a spoon, poke holes evenly all over the cooled cake’s surface. Transfer the cooled caramel into a piping bag and pipe it into each hole, allowing the sauce to seep inside the cake for extra moistness and incredible flavor. If the caramel feels too thick, gently warm it to the perfect consistency before piping.

Step 12: Frost and Finish Your Cake

Spread a generous layer of cream cheese frosting over the top. Drizzle extra caramel sauce and swirl it with the back of a spoon for a stunning finish. Slice into 16 squares and enjoy immediately or store for later indulgence.

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

Garnishes

A sprinkle of toasted pecans or walnuts adds delightful crunch and nutty flavor that pairs beautifully with the cake’s sweet and spicy profile. Fresh whipped cream or a dusting of cinnamon on top make for a charming presentation and added texture.

Side Dishes

Serve this cake alongside a warm cup of spiced chai tea or rich coffee to complement the spices wonderfully. A scoop of vanilla ice cream is also a divine pairing that balances the caramel’s sweetness and adds a creamy contrast.

Creative Ways to Present

Try stacking the cake squares with layers of extra caramel and frosting between them to create a striking mini-layer cake version. Alternatively, cut the cake into small cubes and serve it as a trifle layered with whipped cream and gingerbread crumbs for an impressive dessert display.

Make Ahead and Storage

Storing Leftovers

Wrap the cake tightly in plastic wrap and store it in an airtight container in the refrigerator. It will keep well and stay moist and flavorful for up to 4 days, perfect for enjoying throughout the week or sharing with guests.

Freezing

You can freeze the unfrosted cake wrapped in foil and plastic wrap for up to 3 months. Thaw it overnight in the fridge before adding the caramel and cream cheese frosting for the freshest taste and texture.

Reheating

Warm individual slices gently in the microwave for about 15 seconds to bring out the cake’s cozy spices and soften the caramel. Avoid overheating to keep the frosting and cake from becoming greasy or drying out.

FAQs

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

Absolutely! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum, and the cake will still turn out moist and flavorful. Just be sure to use gluten-free baking powder and other certified gluten-free ingredients.

Is it possible to make this cake dairy-free?

Yes, with a few swaps you can enjoy a dairy-free version. Use dairy-free butter alternatives, coconut or almond milk-based cream, and dairy-free cream cheese to keep the flavor bright and creamy.

How spicy is this Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe?

The spice level is warm and aromatic without being overwhelming. If you prefer it milder, reduce the amounts of ground ginger and cloves. For more kick, feel free to add an extra pinch of your favorite spices.

Can I prepare this recipe in advance for a party?

Definitely! The cake layers and caramel sauce can be made a day or two ahead. Frost the cake just before serving to keep the frosting fresh and creamy. This makes entertaining smooth and stress-free.

What’s the best way to get those caramel holes soaked evenly?

Using a wooden skewer or the handle of a spoon to poke holes evenly across the cake ensures the caramel seeps throughout. Piping the caramel directly into each hole allows for controlled distribution and deep flavor infusion.

Final Thoughts

There is something truly magical about the Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe that brings warmth and joy to any occasion. Each bite offers a comforting hug of spices, sweet caramel, and luscious frosting that feels like home. I encourage you to give this recipe a try, share it with loved ones, and watch it become a cherished staple in your baking repertoire.

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