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Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe

Avatar photoByStacy
Jump to Recipe· 4.7 from 141 reviews

If you’re craving something cozy and festive that’ll warm up your kitchen and your heart, then you have to try this Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe. I absolutely love how the rich spices of the gingerbread marry perfectly with the luscious caramel and tangy cream cheese frosting. When I first tried this, I was hooked instantly, especially because the caramel soaks right into the cake for that extra moist, gooey goodness you didn’t know you needed. Keep reading and I’ll share everything you need to make it your new favorite dessert!

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Why You’ll Love This Recipe

  • Perfect Balance of Spices: The warm ginger, cinnamon, nutmeg, and cloves create a comforting aroma and flavor that feels like a hug in cake form.
  • Moist and Tender Texture: Thanks to the buttermilk and molasses, the cake stays incredibly moist, never dry.
  • Irresistible Caramel Sauce: The gingerbread caramel is a game-changer—it seeps into the cake and makes each bite gooey and luscious.
  • Cream Cheese Frosting Finish: The tangy frosting cuts through the sweetness for a perfect, silky finish that your family will rave about.
A square tray holds fifteen square pieces of cake, arranged in three rows and five columns, each piece topped with a thick layer of creamy white frosting swirled with caramel-colored sauce in a marbled pattern. Some pieces have a small gingerbread man cookie on top, adding a warm brown color with white icing details. Around the tray, there are several larger gingerbread man cookies with white icing designs and green and red accents. The background is a white marbled texture with some small Christmas decorations like green and red plaid ribbons, shiny green and red ornaments, and miniature Christmas trees scattered around. Photo taken with an iphone --ar 2:3 --v 7 - Gingerbread Cake with Caramel and Cream Cheese Frosting, festive gingerbread cake, caramel frosting dessert, moist gingerbread cake recipe, holiday gingerbread dessert

Ingredients You’ll Need

To nail this Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe, using fresh spices and good-quality molasses makes all the difference. I always recommend checking that your ginger and cinnamon are fragrant and not stale, as that really impacts the flavor. Plus, room temperature eggs and buttermilk help the batter come together smoothly.

Flat lay of a small mound of all-purpose flour, a small white bowl with ground ginger, a small white bowl with ground cinnamon, a small white bowl with ground nutmeg, a small white bowl with ground allspice, a small white bowl with ground cloves, a small white bowl with baking powder, a small white bowl with baking soda, a small white bowl with salt, a few tablespoons of softened unsalted butter on a white ceramic plate, a small white bowl of granulated white sugar, a small white bowl of packed light brown sugar, three whole brown eggs with clean shells, a small white bowl filled with dark unsulphured molasses, a small white bowl with vanilla extract, a small white bowl of buttermilk, a small white bowl with heavy cream, a block of cold cream cheese on a white ceramic plate, a small white bowl of powdered sugar placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Gingerbread Cake with Caramel and Cream Cheese Frosting, festive gingerbread cake, caramel frosting dessert, moist gingerbread cake recipe, holiday gingerbread dessert
  • All-purpose flour: The base of the cake, it gives the perfect structure without heaviness.
  • Ground ginger: Essential for that signature gingerbread flavor; fresh ground is best if you can.
  • Ground cinnamon: Adds warmth and depth, balancing the ginger.
  • Ground nutmeg, allspice, and cloves: These ground spices round out the complex spice profile.
  • Baking powder and baking soda: Your leavening agents to help the cake rise just right.
  • Salt: Enhances flavors and balances the sweetness.
  • Unsalted butter: Softened for creaming, it adds richness and moisture.
  • Granulated white sugar and light brown sugar: A combo that gives sweetness plus a subtle molasses note.
  • Eggs: At room temperature for better mixing and structure.
  • Unsulphured molasses: The star in gingerbread cakes—adds color, moisture, and that deep, bittersweet flavor.
  • Vanilla extract: Just a little to enhance all the flavors.
  • Buttermilk: Adds tang and moisture, also helps tenderize the cake.
  • Heavy cream (for caramel): Creates a luscious, creamy sauce.
  • Cream cheese (for frosting): Cold and rich, it creates a perfectly tangy counterpoint to the sweet frosting.
  • Powdered sugar (for frosting): For a silky, smooth finish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m all for making this recipe your own! Over time, I’ve played around with a few tweaks here and there that you might enjoy too.

  • Gluten-Free Version: I’ve swapped out the all-purpose flour with a 1-to-1 gluten-free baking blend, and it turns out beautifully without losing any moisture.
  • Spice It Up: For a little extra warmth, add a pinch of ground cardamom or black pepper—trust me, it adds a surprising depth.
  • Vegan Adaptation: Replace the butter and eggs with vegan alternatives like coconut oil and flax eggs, and use a non-dairy cream cheese for frosting.
  • Nutty Additions: Sometimes I toss in chopped pecans or walnuts to the batter for texture, which gives a lovely crunch against the soft cake.

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

Step 1: Prep and Mix Your Dry Ingredients

Start by preheating your oven to 350°F and preparing a 9×9 inch pan with non-stick spray and parchment paper—this makes removing the cake so much easier! Then, in a medium bowl, combine the flour, ginger, cinnamon, nutmeg, allspice, cloves, baking powder, baking soda, and salt. Mixing all the spices into the flour beforehand ensures every bite is perfectly spiced without clumps. Set this aside while you cream your sugars and butter.

Step 2: Cream Butter and Sugars

Using an electric mixer, cream together the softened butter, granulated sugar, and light brown sugar for about 2 minutes until it’s light and fluffy. I find this step crucial because it incorporates air, helping the cake rise and giving it that tender crumb we all love.

Step 3: Add Eggs, Molasses, and Vanilla

Next, add in your eggs one at a time, beating well after each addition. Then pour in the molasses and vanilla extract, mixing everything on medium speed until the batter becomes pale and glossy. The molasses is what gives gingerbread its signature deep color and flavor, so don’t skip it!

Step 4: Alternate Adding Dry Ingredients and Buttermilk

To keep the batter smooth and avoid overmixing, add your dry ingredients and buttermilk in alternating batches: start with a third of the dry mix, then half the buttermilk, then dry again, and finish with buttermilk. Mix on low speed just until combined, stopping as soon as there’s no flour streaks. Scrape down the bowl edges with a spatula if you need to—this little step helps everything fold in evenly.

Step 5: Bake the Cake

Pour your batter into the prepared pan, give it a quick shimmy to even it out, and bake for 34-39 minutes. I usually check around 35 minutes with a toothpick inserted in the center—it should come out clean or with a few moist crumbs. Overbaking can dry the cake, and trust me, with this recipe you want it perfectly moist.

Step 6: Make the Gingerbread Caramel Sauce

While your cake is baking, get started on the caramel. Melt the butter, molasses, and brown sugar together in a saucepan over medium heat, bringing it to a gentle simmer. Let it bubble away for about 5 minutes, stirring occasionally—it thickens and develops crazy flavor here. Then, reduce the heat and whisk in the cream, simmering 3 to 4 more minutes until silky.

Remove from heat and stir in the vanilla and spices. This step truly makes the caramel taste like holiday magic with that extra ginger and cinnamon kick. Let the caramel cool to room temp while the cake finishes baking.

Step 7: Whip Up Cream Cheese Frosting

In a large bowl, beat the butter on high speed until pale and fluffy, about 5 minutes. Then add the cold cream cheese—yes, cold!—and beat again until fluffy to avoid a runny frosting. Next, sift in the powdered sugar and start mixing on low just to combine, then up the speed to high for that light, silky texture. This frosting is all about that tangy, creamy balance that complements the sweet cake and caramel perfectly.

Step 8: Assemble the Cake

Once your cake is completely cool—patience here is key!—transfer it to a serving plate. Use a wooden skewer or the handle of a wooden spoon to poke holes all over the top. Fill a piping bag with your cooled caramel and pipe it into the holes. If your caramel has thickened too much to pipe easily, I like to run the bag under hot water before snipping the tip; it loosens the caramel just enough without making it too runny.

Gently smooth the caramel in with an offset spatula, then spread a thick, even layer of the cream cheese frosting on top. For the finishing touch, drizzle some extra caramel and swirl it gently into the frosting. Cut into 16 squares, serve, and watch everyone go crazy over each bite!

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Pro Tips for Making Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe

  • Room Temperature Ingredients: Bringing eggs and buttermilk to room temp helps everything mix smoothly and prevents lumps in the batter.
  • Don’t Overbake: Checking the cake a few minutes before the recommended bake time guarantees a moist center instead of a dry crumb.
  • Caramel Consistency: If your caramel thickens too fast, rewarm gently and work quickly to pipe it into the cake holes.
  • Frosting Cold Cream Cheese: Mixing cold cream cheese keeps your frosting thick instead of runny, especially if your kitchen is warm.

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

The image shows a close-up of a soft cupcake with three clear layers; the bottom layer is a light brown soft cake, the middle layer is a rich, darker brown caramel filling that looks smooth and sticky, and the top layer is a thick, white creamy frosting with a slight glossy finish. On top of the frosting, there is a small light brown cookie shaped like a gingerbread person. The cupcake is set on a white marbled surface with a blurred red and green striped ribbon nearby. The photo was taken with an iphone --ar 2:3 --v 7 - Gingerbread Cake with Caramel and Cream Cheese Frosting, festive gingerbread cake, caramel frosting dessert, moist gingerbread cake recipe, holiday gingerbread dessert

Garnishes

I love adding a sprinkle of finely chopped crystallized ginger or a dusting of cinnamon on top of the frosting for that extra zing and pretty presentation. You could also try a few toasted pecans or walnuts scattered on top for crunch—my family absolutely adores the added texture.

Side Dishes

Serve this cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for an indulgent treat. I’ve also paired it with a warm apple cider or chai latte for a cozy afternoon snack that can’t be beat.

Creative Ways to Present

For special occasions, I’ve layered this gingerbread cake with cream cheese frosting into a multi-layer cake for a stunning holiday centerpiece. Dusting with edible gold glitter or topping with small gingerbread cookies instantly upgrades the look and makes it festive and fun.

Make Ahead and Storage

Storing Leftovers

I store leftover cake in an airtight container in the fridge—this keeps the frosting fresh and the cake moist for up to 5 days. I recommend letting it come to room temperature before serving again; the flavors really open up when it’s not too cold.

Freezing

This Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe also freezes well if you want to make it ahead for the holidays. Freeze unfrosted cake layers tightly wrapped in plastic wrap and foil, then thaw overnight in the fridge before frosting. I usually prepare the caramel and frosting fresh to keep them tasting vibrant.

Reheating

If you want a warm slice, pop a serving in the microwave for 15-20 seconds—just enough to soften the caramel but not melt the frosting completely. This way, the gooeyness is enhanced while still enjoying that creamy finish.

FAQs

  1. Can I make this Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe dairy-free?

    Absolutely! Swap out the unsalted butter for a plant-based butter and use a dairy-free cream cheese alternative for the frosting. Also, substitute heavy cream with coconut cream in the caramel sauce. These changes maintain the rich texture and flavors while keeping it dairy-free.

  2. How long does this cake stay fresh?

    When stored in an airtight container in the refrigerator, this cake stays delicious and moist for up to 5 days. Just make sure to let it come to room temperature before serving for the best flavor.

  3. Can I use regular milk instead of buttermilk?

    You can, but I recommend adding 1 tablespoon of lemon juice or vinegar to 3/4 cup of milk and letting it sit for 5 minutes to mimic buttermilk’s acidity. This helps keep the cake tender and balances the sweetness nicely.

  4. What if my caramel sauce is too thick to pipe?

    If your caramel thickens too much, gently warm it up over low heat or microwave it in short bursts, stirring frequently. I also like to warm the piping bag under hot water before filling—it makes the caramel easier to work with without thinning it out too much.

Final Thoughts

This Gingerbread Cake with Caramel and Cream Cheese Frosting Recipe holds a special place in my heart—it feels like the perfect holiday treat but is simple enough for any cozy weekend. Whether you’re making it to impress guests or just because you deserve a little sweetness, you’ll find that the layers of flavor and texture always bring smiles. Give it a try, and I promise it’ll become one of the recipes you reach for again and again.

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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 141 reviews
  • Author: Stacy
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Gingerbread Cake recipe is a festive and comforting dessert combining warm spices, rich molasses, and a moist crumb. Topped with a luscious spiced caramel sauce infused into the cake and a creamy cream cheese frosting, this treat is perfect for holiday celebrations or cozy gatherings. The cake is baked to perfection, then enhanced with a unique piping technique for the caramel, delivering bursts of flavor in every bite.

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
  • 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
  • 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 the 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 after baking.
  2. Mix Dry Ingredients: In a medium bowl, sift together the flour, ground ginger, ground cinnamon, ground nutmeg, ground allspice, ground cloves, baking powder, baking soda, and salt. Set aside this flavorful flour mixture.
  3. Cream Butter and Sugars: In a large bowl, combine unsalted butter, granulated sugar, and brown sugar. Using an electric mixer or stand mixer with paddle attachment, cream them together for about 2 minutes until light and fluffy.
  4. Add Eggs, Molasses, and Vanilla: Add the eggs one at a time, then molasses and vanilla extract. Mix on medium speed until the mixture is pale and smooth, about 1 minute.
  5. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture alternating with buttermilk to the wet ingredients, mixing on low speed just until combined and the batter is 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, checking for doneness with a cake tester or toothpick coming out clean, aiming for around 35 minutes.
  7. Cool the Cake: Let the cake cool in the pan on a wire rack for 20 minutes. Carefully lift the cake out using the parchment paper and cool completely on the wire rack before decorating.
  8. Make the Gingerbread Caramel: While the cake bakes, melt butter, molasses, and brown sugar in a medium saucepan over medium heat. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  9. Add Cream and Simmer: Reduce heat to medium-low, whisk in the heavy cream and simmer for an additional 3-4 minutes.
  10. Finish the Caramel: Remove from heat and whisk in vanilla, ground ginger, cinnamon, a pinch each of nutmeg, allspice, cloves, and salt. Allow the caramel to cool to room temperature before using.
  11. Prepare Cream Cheese Frosting: Beat softened butter on high speed for about 5 minutes until pale and fluffy. Add cold cream cheese and beat until light and fluffy, about 1 minute.
  12. Add Powdered Sugar: Sift in powdered sugar gradually and mix on low speed to combine, then increase to high and beat until the frosting is smooth and fluffy.
  13. Assemble the Cake – Poke Holes: Once cooled, transfer the cake to a serving plate. Using a wooden stick or spoon handle, poke holes evenly all over the top of the cake.
  14. Fill Holes with Caramel: Fill a piping bag with the cooled gingerbread caramel, cut a small tip, and pipe the caramel into each hole. Use an offset spatula to smooth and evenly distribute the caramel into the cake. If the caramel is too thick, gently warm it before piping.
  15. Frost and Decorate: Spread a thick layer of cream cheese frosting evenly over the top of the cake. Drizzle extra caramel sauce on top and swirl gently with the back of a spoon for a beautiful finish.
  16. Serve: Cut the cake into 16 squares. Optionally drizzle more caramel sauce on each serving for added flavor and serve.

Notes

  • Ensure eggs and buttermilk are at room temperature for best texture.
  • Use parchment paper for easy cake removal and clean edges.
  • If the caramel hardens too much, gently reheat to achieve a pourable consistency.
  • This cake can be stored covered in the refrigerator for up to 3 days.
  • Allow the cake to cool completely before frosting to prevent melting.
  • Adjust spices according to taste preferences for a milder or stronger gingerbread flavor.

Nutrition

  • Serving Size: 1 piece (1/16 of cake)
  • Calories: 360
  • Sugar: 30g
  • Sodium: 180mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.5g
  • Carbohydrates: 38g
  • Fiber: 1.5g
  • Protein: 4g
  • Cholesterol: 75mg
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Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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