Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kimberly
  • 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

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

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, beat the butter, oil, and brown sugar until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition. Mix in the molasses and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
  6. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Cinnamon Cream Cheese Frosting

  1. In a large bowl, beat the cream cheese and butter until smooth.
  2. Add the powdered sugar, cinnamon, and vanilla extract. Beat until fluffy.
  3. If needed, add heavy cream, one tablespoon at a time, until you reach a spreadable consistency.

Make the Caramel Drizzle

  1. In a small saucepan over medium heat, melt the sugar, stirring occasionally, until it turns a deep amber color.
  2. 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

  1. Place one cake layer on a serving plate. Spread a layer of cinnamon cream cheese frosting over the top.
  2. Place the second cake layer on top and frost the entire cake.
  3. Drizzle the caramel sauce over the cake, allowing it to drip down the sides.
  4. 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.