Description
This Gingerbread Cake with Caramel and Cream Cheese Frosting is a festive and flavorful dessert perfect for the holiday season. The moist gingerbread cake is infused with warm spices like ginger, cinnamon, nutmeg, and cloves, baked to a tender crumb. It’s generously filled with a rich homemade gingerbread caramel sauce and topped with a luscious cream cheese frosting, providing the ideal balance of spice, sweetness, and creaminess.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients for Cake
- 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
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 ground nutmeg
- Pinch ground allspice
- Pinch ground cloves
- 1/4 tsp salt
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 degrees F (175 degrees C). Spray a 9×9 inch baking 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 all-purpose 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, using an electric mixer or stand mixer with paddle attachment, cream the unsalted butter, granulated sugar, and brown sugar together for about 2 minutes until light and fluffy.
- Add Eggs and Flavorings: Add the eggs one at a time to the butter mixture, mixing well after each addition. Then add the molasses and vanilla extract, mixing on medium speed until pale and smooth, about 1 minute.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture alternating with the buttermilk to the wet ingredients, mixing on low speed just until combined and the batter is smooth. Scrape down the sides of the bowl as needed to ensure even mixing.
- Bake the Cake: Pour the batter into the prepared pan. Bake for 34 to 39 minutes, checking for doneness by inserting a cake tester or toothpick into the center— it should come out clean. The target baking time is approximately 35 minutes.
- Cool the Cake: Let the cake cool in the pan on a wire rack for 20 minutes. Then carefully lift the cake out using the parchment paper and allow it to cool completely on the wire rack before decorating.
- Prepare Gingerbread Caramel Sauce: While the cake bakes, melt the butter, molasses, and brown sugar together in a medium saucepan over medium heat. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally to prevent burning.
- Add Cream and Simmer: Reduce the heat to medium-low and whisk in the heavy cream. Continue simmering for an additional 3 to 4 minutes until the sauce thickens slightly.
- Season Caramel Sauce: Remove the caramel sauce from heat and whisk in vanilla extract, ground ginger, cinnamon, a pinch each of nutmeg, allspice, cloves, and salt. Allow the caramel to cool to room temperature before using it on the cake.
- Make Cream Cheese Frosting: Beat the softened butter on high speed for about 5 minutes until pale and fluffy. Add the cold cream cheese and continue beating until light and fluffy, about 1 minute more.
- Add Powdered Sugar: Gradually sift in the powdered sugar while mixing on low speed to combine. Increase the mixer speed to high and beat until the frosting is smooth and fluffy.
- Prepare Cake for Filling: Once the cake is completely cooled, transfer it to a serving plate. Using a wooden stick or the handle of a spoon, poke holes evenly all over the top of the cake to allow the caramel to penetrate.
- Fill Cake with Caramel: Fill a piping bag with the cooled gingerbread caramel sauce and cut a small tip. Pipe the caramel into each hole in the cake evenly. Use an offset spatula to smooth and distribute the caramel into the cake surface. If the caramel is too thick to pipe, gently warm it before use.
- Frost the Cake: Spread a thick layer of the cream cheese frosting evenly over the top of the cake. Drizzle extra caramel sauce on top and gently swirl it with the back of a spoon for an attractive finish.
- Serve: Cut the cake into 16 equal squares. Optionally drizzle each serving with additional caramel sauce before serving for extra flavor and indulgence.
Notes
- Ensure the eggs and buttermilk are at room temperature for better mixing and cake texture.
- Line the pan with parchment paper for easy cake removal without breaking.
- Keep an eye on the caramel sauce while simmering to prevent scorching.
- If the caramel thickens too much when cooling, gently warm it before piping into the cake.
- The cake can be made a day ahead and refrigerated; bring to room temperature before serving.
- For a more intense spice flavor, adjust the ground ginger and cinnamon slightly to taste.
