This gingerbread cake is the perfect holiday dessert, packed with warm spices and topped with a luscious cinnamon cream cheese frosting and a rich caramel drizzle. Its moist texture and bold flavors make it an irresistible treat for any occasion.
Why You’ll Love This Recipe
- Bursting with classic gingerbread spices
- Moist and tender cake texture
- Decadent cinnamon cream cheese frosting
- Irresistible caramel drizzle for extra indulgence
- Perfect for holiday gatherings and festive celebrations
- Simple to make with easy-to-follow steps
- Can be made ahead and stored well
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking soda
- Baking powder
- Ground ginger
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Salt
- Unsalted butter
- Brown sugar
- Molasses
- Eggs
- Buttermilk
- Vanilla extract
Cinnamon Cream Cheese Frosting:
- Cream cheese
- Unsalted butter
- Powdered sugar
- Ground cinnamon
- Vanilla extract
Caramel Drizzle:
- Granulated sugar
- Heavy cream
- Unsalted butter
- Vanilla extract
- Salt
Directions
- Preheat your oven and prepare your baking pan by greasing and lining it with parchment paper.
- In a bowl, whisk together the dry ingredients: flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, beat the butter and brown sugar until light and fluffy. Add the molasses and eggs, mixing well.
- Gradually mix in the dry ingredients, alternating with buttermilk, until the batter is smooth.
- Pour the batter into the prepared baking pan and bake until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, beat the cream cheese and butter until smooth. Add powdered sugar, cinnamon, and vanilla extract, then mix until fluffy.
- Frost the cooled cake with the cinnamon cream cheese frosting.
- For the caramel drizzle, heat the sugar in a saucepan until melted and golden. Stir in the butter, followed by the heavy cream, vanilla, and salt. Let it cool slightly before drizzling over the cake.
- Serve and enjoy!
Servings and Timing
- Servings: 12 slices
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 25 minutes
Variations
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Dairy-Free: Substitute dairy-free butter, cream cheese, and buttermilk alternatives.
- Extra Spice: Add a pinch of allspice or cardamom for a more complex flavor.
- Nutty Crunch: Sprinkle chopped pecans or walnuts over the frosting.
- Chocolate Twist: Drizzle melted chocolate along with the caramel for a richer taste.
Storage/Reheating
- Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the unfrosted cake wrapped in plastic wrap for up to 3 months. Thaw in the fridge before frosting.
- Reheating: Serve at room temperature or microwave individual slices for 10-15 seconds to soften.
FAQs
How can I prevent my cake from being too dense?
Make sure to properly measure your ingredients and avoid overmixing the batter.
Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance and frost it before serving.
What can I use instead of molasses?
You can substitute it with honey or maple syrup, though the flavor will be slightly different.
Can I make cupcakes instead of a cake?
Absolutely! Bake in cupcake liners at 350°F (175°C) for about 18-22 minutes.
How do I keep the caramel from hardening too quickly?
Let it cool slightly before drizzling, but not too long. If it thickens too much, gently reheat.
Can I use store-bought caramel sauce?
Yes, but homemade caramel has a richer flavor.
What can I pair this cake with?
A scoop of vanilla ice cream or a hot cup of coffee pairs perfectly with this cake.
Can I use a different frosting?
Yes! A simple vanilla or maple buttercream would also work well.
How do I make the cake more moist?
Using buttermilk and not overbaking are key to keeping the cake moist.
Can I use dark brown sugar instead of light brown sugar?
Yes, dark brown sugar will enhance the molasses flavor even more.
Conclusion
This Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle is a show-stopping dessert that brings warmth and comfort to any gathering. Whether for the holidays or just because, this cake is sure to impress with its deep flavors and luscious textures. Enjoy every bite!
Print
Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful gingerbread cake is packed with warm spices like cinnamon, ginger, and cloves. It’s topped with a rich and creamy cinnamon cream cheese frosting and finished with a decadent caramel drizzle. Perfect for the holidays or any time you’re craving cozy, spiced goodness!
Ingredients
For the Gingerbread Cake
- 2 1/2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 3/4 cup brown sugar, packed
- 2 large eggs
- 3/4 cup unsulphured molasses
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Cinnamon Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (as needed for consistency)
For the Caramel Drizzle
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/4 teaspoon salt
Instructions
Make the Gingerbread Cake
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat the butter, oil, and brown sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the molasses and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Cinnamon Cream Cheese Frosting
- In a large bowl, beat the cream cheese and butter until smooth.
- Add the powdered sugar, cinnamon, and vanilla extract. Beat until fluffy.
- If needed, add heavy cream, one tablespoon at a time, until you reach a spreadable consistency.
Make the Caramel Drizzle
- In a small saucepan over medium heat, melt the sugar, stirring occasionally, until it turns a deep amber color.
- Carefully whisk in the butter, followed by the heavy cream and salt. Stir until smooth. Remove from heat and let cool slightly.
Assemble the Cake
- Place one cake layer on a serving plate. Spread a layer of cinnamon cream cheese frosting over the top.
- Place the second cake layer on top and frost the entire cake.
- Drizzle the caramel sauce over the cake, allowing it to drip down the sides.
- Let the cake sit for 10–15 minutes before slicing to allow the caramel to set.
Notes
- For an extra spiced flavor, add a pinch of cardamom to the batter.
- If the caramel thickens too much before drizzling, warm it slightly to make it pourable.
- Cake layers can be made a day ahead and stored tightly wrapped at room temperature.
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