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
Units
Scale
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.