Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe

If you’re anything like me, the holidays aren’t complete without a warm, spiced dessert that feels like a cozy hug. That’s exactly why I’m so excited to share this Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe with you—it’s one of those magical bakes that take gingerbread beyond the usual cookie, layering it with a rich caramel and that tangy cream cheese frosting. Trust me, once you make it, you’ll wonder how you ever lived without it!

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Ingredients You’ll Need

This recipe calls for some classic baking staples alongside a few special ingredients that make gingerbread so memorable. When shopping, I always recommend getting fresh spices and quality molasses since they make a big difference in flavor.

• All-purpose flour: The base of the cake, providing structure and balance.
• Ground ginger, cinnamon, nutmeg, allspice, cloves: These spices create the iconic gingerbread flavor; fresh-ground is ideal if you can manage it!
• Baking powder and baking soda: To make sure your cake rises beautifully and stays soft.
• Salt: Enhances all the flavors; don’t skip it!
• Unsalted butter: I prefer this for better control of salt and creaminess.
• Granulated sugar and light brown sugar: Brown sugar adds lovely moisture and a subtle caramel note.
• Eggs: Make sure they’re at room temperature for smooth mixing.
• Unsulphured molasses: The star of gingerbread, bringing deep, rich flavor.
• Vanilla extract: Rounds out the spices with warmth.
• Buttermilk: Adds tang and helps keep the cake tender.
• Heavy cream: For the luscious caramel sauce.
• Cream cheese: The frosting’s tangy centerpiece, cold and fresh is best.
• Powdered sugar: For that smooth, sweet frosting texture.

Variations

I love to mix things up depending on the occasion or what I have on hand. This Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe is super versatile, so feel free to personalize it to suit your taste or dietary needs.

• Gluten-Free Version: I tried swapping out the all-purpose flour for a gluten-free blend with great results—just be sure it includes xanthan gum for structure.
• Dairy-Free Twist: Use coconut oil instead of butter and a plant-based cream cheese; the spiced caramel works great with almond milk cream too.
• Extra Spice Hit: If you like a bold gingerbread taste, add a little more ground ginger or even some freshly grated nutmeg to amp up the warmth.
• Mini Cakes: For parties, bake this as cupcakes and pipe the frosting and caramel on top—instant crowd-pleasers!

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

Step 1: Prepare Your Pan and Mix Dry Ingredients

Start by preheating your oven to 350°F (175°C). I like to spray a 9×9-inch pan with non-stick spray and line it with parchment paper—trust me, this makes removing the cake so much easier later. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all those beautiful gingerbread spices. Set this aside while you get your wet ingredients ready.

Step 2: Cream Butter and Sugars

Using a stand mixer or handheld electric mixer, cream the softened butter with both granulated and brown sugars until the mixture is light and fluffy—usually about two minutes. This step is key to a tender crumb and that melt-in-your-mouth texture.

Step 3: Incorporate Eggs, Molasses, and Vanilla

Add the eggs one at a time, making sure each one is fully blended before adding the next. Then pour in the molasses and vanilla. You’ll notice the batter turns glossy and smooth. I’ve found mixing at medium speed here helps achieve a lovely pale tone that bodes well for flavor and texture.

Step 4: Alternate Adding Dry Ingredients and Buttermilk

Now it’s time to bring it all together. Add the flour mixture and buttermilk in batches—starting and ending with the flour mixture—and mix on low speed. Be careful not to overmix; just combine until the batter is smooth and uniform. Scrape down the sides of your bowl occasionally to make sure everything’s evenly incorporated.

Step 5: Bake Your Gingerbread Cake

Pour your batter into the prepared pan and pop it in the oven for about 34 to 39 minutes. I usually check around 35 minutes with a cake tester or toothpick—it should come out clean or with just a few moist crumbs. Let the cake cool in the pan for about 20 minutes, then gently lift it out using the parchment paper and finish cooling completely on a wire rack. Patience here is key for clean slicing later.

Step 6: Make the Gingerbread Caramel Sauce

While the cake is baking, you have a perfect window to make this luscious caramel. Combine the butter, molasses, and brown sugar in a saucepan, bring to a simmer, and stir for about 5 minutes. Then reduce heat and whisk in the heavy cream, letting it simmer gently for a few more minutes until thick. Remove from heat and stir in vanilla and warming spices. This sauce is like liquid gold—I swear it tastes even better than it smells!

Step 7: Whip Up the Cream Cheese Frosting

For the frosting, beat the butter on high speed until pale and fluffy—that takes a good five minutes, so don’t rush it. Then add cold cream cheese and whip again until light and airy. Finally, sift in powdered sugar and mix on low until just combined, then high for fluffiness. This frosting is reliably smooth and tangy, perfectly balancing the sweetness of the caramel.

Step 8: Assemble Your Gingerbread Cake with Caramel and Cream Cheese Frosting

Once your cake is fully cooled, it’s showtime! Use a wooden skewer or the handle of a wooden spoon to poke small holes all over the top. Fill a piping bag with the cooled gingerbread caramel sauce, snip a tiny bit off the tip, and gently pipe caramel into each hole. I like to warm the caramel just a touch if it’s thick—running the piping bag under hot water before cutting helps loosen things up. Then spread a thick layer of that cream cheese frosting on top. For extra oomph, drizzle more caramel over the frosting and swirl it in with the back of a spoon. Slice into 16 squares and watch your family go crazy for every bite!

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

Garnishes

I often sprinkle a pinch of freshly grated nutmeg or a dusting of cinnamon on top for an inviting aroma and little extra sparkle. Crushed candied ginger or chopped toasted pecans also add a fun texture contrast, and who doesn’t love a bit of crunch?

Side Dishes

This cake pairs beautifully with a cup of lightly spiced chai tea or a bold dark roast coffee. If you’re feeling indulgent, a scoop of vanilla bean ice cream on the side takes it to another level of cozy comfort.

Creative Ways to Present

For holiday parties, I’ve layered this gingerbread cake in a trifle glass with whipped cream and crushed gingersnaps for a playful twist. Or try cutting it into mini squares on a pretty platter dusted with cocoa powder and accented with fresh thyme sprigs—it never fails to impress guests.

Make Ahead and Storage

Storing Leftovers

I store any leftover cake covered tightly in the fridge—it keeps beautifully for up to 4 days. Make sure to cover it well to avoid the frosting drying out or picking up fridge odors.

Freezing

If you want to freeze, I recommend freezing the unfrosted cake layer(s) wrapped in plastic wrap and foil. When you’re ready to enjoy, thaw completely in the fridge before frosting and adding the caramel. This way, the texture stays fresh and the frosting won’t get soggy.

Reheating

Since this is best served cool or at room temperature, I usually don’t reheat it. But if you prefer it warm, pop a slice in the microwave for 10-15 seconds—careful not to overdo it, or the frosting might melt.

FAQs

Final Thoughts

Honestly, this Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe holds a very special place in my heart. It’s the kind of dessert that fills the kitchen with the warmest scents and brings everyone together around the table. Whether it’s a chilly winter afternoon or a festive celebration, I know this cake will make those moments sweeter. I hope you give it a try—you’ll love the cozy, rich flavors as much as my family does!

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