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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Cream and Simmer: Reduce heat to medium-low, whisk in the heavy cream and simmer for an additional 3-4 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
