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Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 62 reviews
  • Author: Paula
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Gingerbread Cake is a moist and flavorful spiced dessert that combines traditional gingerbread spices with a luscious gingerbread caramel sauce and creamy cream cheese frosting. Perfect for festive occasions or cozy gatherings, the cake is baked to perfection in a 9×9 inch pan and enhanced by a drizzle of warm caramel infused with warming spices, then finished with a rich cream cheese frosting for a delightful balance of flavors and textures.

Ingredients

Scale

For the Gingerbread Cake:

  • 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
  • 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

For the Gingerbread Caramel:

  • 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

For the 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

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Spray a 9×9 inch pan with non-stick spray and line it with parchment paper to ensure easy removal of the cake.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, allspice, cloves, baking powder, baking soda, and salt. Set this mixture aside.
  3. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, granulated white sugar, and light brown sugar together for about 2 minutes until light and fluffy.
  4. Add Wet Ingredients: Beat in the eggs, molasses, and vanilla extract on medium speed until the mixture is pale in color and smooth, about 1 minute.
  5. Combine Dry and Wet Mixtures: Alternately add the dry ingredient mixture and the buttermilk to the molasses mixture in portions, mixing on low speed just until combined and smooth. Scrape down the sides of the bowl as needed.
  6. Bake the Cake: Pour the batter into the prepared pan and bake for 34-39 minutes or until a toothpick inserted into the center comes out clean. Approximately 35 minutes is ideal.
  7. Cool the Cake: Let the cake cool in the pan on a wire rack for about 20 minutes. Then lift the cake out using the parchment paper and cool completely on the wire rack.
  8. Make Gingerbread Caramel: While the cake bakes, combine the butter, molasses, and brown sugar in a medium saucepan. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally.
  9. Add Cream to Caramel: Reduce heat to medium-low, whisk in the heavy cream, and simmer for another 3-4 minutes until slightly thickened.
  10. Finish Caramel Sauce: Remove from heat and stir in vanilla extract, ground ginger, cinnamon, nutmeg, allspice, cloves, and salt. Transfer the caramel to a bowl and let cool to room temperature.
  11. Prepare Cream Cheese Frosting: Beat the softened butter on high speed until pale and fluffy, about 5 minutes. Then add the cold cream cheese and beat until smooth and fluffy, about 1 minute.
  12. Add Powdered Sugar: Sift in the powdered sugar and mix on low speed until incorporated, then increase speed and beat until fluffy again.
  13. Assemble the Cake: When the cake is completely cooled, transfer it to a serving plate. Use a wooden stick or spoon handle to poke holes evenly across the surface.
  14. Fill Pockets with Caramel: Place the cooled caramel sauce in a piping bag and cut a small opening at the tip. Pipe the caramel into the holes in the cake. Smooth the top gently with an offset spatula.
  15. Frost the Cake: Spread a thick layer of the cream cheese frosting over the top of the cake.
  16. Decorate with Caramel: Drizzle extra caramel over the frosting and use the back of a spoon to swirl it in gently.
  17. Serve: Cut the cake into 16 squares and serve. For extra indulgence, drizzle more caramel on each portion before serving.

Notes

  • If the caramel sauce becomes too thick, gently warm it before piping to make it easier to work with.
  • Using parchment paper makes removing the cake from the pan much easier and prevents sticking.
  • Ensure the eggs and buttermilk are at room temperature for better batter consistency.
  • You can substitute buttermilk with milk plus 1 tablespoon of vinegar or lemon juice as an alternative.
  • The cream cheese frosting is best made with cold cream cheese for a smooth, stable texture.
  • This cake can be stored covered in the refrigerator for up to 3 days.
  • Bring the cake to room temperature before serving for optimal flavor.

Nutrition

  • Serving Size: 1 piece (1/16 of cake)
  • Calories: 380
  • Sugar: 30g
  • Sodium: 210mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.2g
  • Carbohydrates: 43g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 75mg

Find it online: https://piesbypaula.com/gingerbread-cake-with-caramel-and-cream-cheese-frosting-recipe/