Gingerbread Cake

This gingerbread cake brings together the essence of the holidays in one delicious dessert. It’s warm, cozy, and utterly satisfying, making it a perfect treat during the cooler months. Imagine the enticing aroma of cinnamon and ginger filling your kitchen while it bakes, wrapping you in a comforting embrace as you savor each slice. Whether you’re looking for a festive centerpiece for your holiday table or a sweet indulgence for a quiet evening, this gingerbread cake fits the bill. The rich gingerbread flavor combined with creamy frosting and a drizzle of caramel takes this cake from simple to sensational. It’s not just about baking; it’s about creating joyful memories with friends and family. So grab your apron, and let’s explore how to make this delightful treat!

Thank you for reading this post, don't forget to subscribe!

Why This Recipe Works

This gingerbread cake recipe is grounded in traditional baking techniques, ensuring a perfect balance of spices and textures. The combination of moist, flavorful cake with a rich gingerbread caramel and creamy frosting elevates this dessert from ordinary to extraordinary. The unique layering of flavors provides a delightful experience that perfectly embodies the warmth of the holiday season.

Why You’ll Love This Gingerbread Cake

This moist gingerbread cake is packed with festive spices that will transport you to a cozy winter evening. Topped with luscious cream cheese frosting and a swirl of gingerbread caramel, it’s a dessert that brings joy to any occasion, making it an instant favorite for gatherings or quiet evenings at home. Each bite is a sweet reminder of holiday spirit and comfort.

Ingredients

• 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

The Gingerbread Cake Preparation

Preheat and Prepare the Pan

Preheat the oven to 350°F (175°C). Spray a 9×9 inch pan with non-stick spray and line it with parchment paper for easy removal.

Combine Dry Ingredients

In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, allspice, cloves, baking powder, baking soda, and salt. Set this mixture aside.

Cream Butter and Sugars

In a large bowl, combine the granulated white sugar, brown sugar, and softened butter. Cream together for about 2 minutes with an electric mixer until the mixture is light and fluffy.

Mix Wet Ingredients

Add the eggs, molasses, and vanilla to the creamed mixture. Mix on medium speed until pale in color and well combined, about 1 minute.

Combine Dry and Wet Ingredients

Gradually mix in the dry ingredients and buttermilk, alternating between each, on low speed until just combined. Ensure the batter is smooth, scraping the sides of the bowl as necessary.

Bake the Gingerbread Cake

Pour the batter into the prepared pan. Bake for 34-39 minutes or until a cake tester comes out clean from the center. Let the cake cool in the pan on a wire rack for 20 minutes, then lift the cake out using the parchment paper to cool completely.

The Gingerbread Caramel Preparation

Make the Caramel Mixture

In a medium saucepan over medium heat, combine the butter, molasses, and brown sugar. Bring to a simmer and cook for 5 minutes, stirring occasionally.

Whisk in the Cream

Reduce the heat to medium-low, and whisk in the heavy cream. Simmer for another 3-4 minutes before removing from heat.

Finalize the Caramel

Stir in the vanilla, spices, and salt. Pour the caramel into a bowl and allow it to cool at room temperature.

The Cream Cheese Frosting Preparation

Beat the Butter

In a large mixing bowl, beat the softened butter on high speed with an electric mixer until pale and fluffy, around 5 minutes.

Add Cream Cheese and Sugar

Mix in the cold cream cheese and beat until incorporated. Gradually sift in the powdered sugar and mix on low until combined, then whip on high speed until fluffy.

Assembling the Gingerbread Cake

Cool and Prepare the Cake

Once the cake is completely cool, transfer it to a serving plate and poke holes in the top using a wooden stick.

Fill with Caramel

Pipe the cooled gingerbread caramel into the holes. Use an offset spatula to distribute the caramel evenly, smoothing it out as needed.

Frost and Swirl

Spread a generous layer of cream cheese frosting over the top. Drizzle additional caramel on top and swirl it gently using the back of a spoon.

Serve and Enjoy

Cut the cake into 16 squares, serving each piece with an extra drizzle of caramel for added indulgence.

Serving Suggestions

This gingerbread cake pairs wonderfully with a cup of hot apple cider or a warm mug of spiced tea, making it a delightfully cozy treat for holiday gatherings.

Tips for Success

• Ensure all ingredients are at room temperature for better mixing.
• Don’t overmix the batter to maintain cake lightness.
• Let the caramel cool completely before using to prevent it from seeping into the cake too much.

Variations

• Nutty Additions: Add chopped walnuts or pecans to the batter for added texture.
• Spice it Up: Experiment with additional spices like cardamom or pepper for a personal twist.
• Frosting Swaps: Use a dairy-free cream cheese alternative for a vegan version.

Storage Tips

Store any leftover gingerbread cake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the frosted cake for up to 3 months; allow it to thaw in the fridge overnight before serving.

Pairing Ideas

For even more festive flair, serve this gingerbread cake with vanilla ice cream on the side or a dollop of whipped cream topped with freshly grated nutmeg.

FAQs

1. Can I make this gingerbread cake ahead of time?
Yes! The cake can be baked a day ahead and stored in the refrigerator. Frost it just before serving for maximum freshness.

2. What can I substitute for buttermilk?
You can use regular milk with a tablespoon of vinegar or lemon juice added, letting it sit for 5 minutes before using.

3. How do I prevent the cake from sticking to the pan?
Using parchment paper and non-stick spray will help ensure that the cake releases easily from the pan.

4. Is there a gluten-free option for this gingerbread cake?
You can substitute the all-purpose flour with a gluten-free blend, ensuring it’s suitable for baking.

5. How can I make the gingerbread caramel thicker?
Simmer it for a few extra minutes to evaporate more liquid, making it thicker and more syrup-like.

Creating this gingerbread cake is a delightful adventure into holiday baking. The combination of spices and creamy frosting makes it perfect for any festive occasion. Your friends and family will be enamored with each bite, filled with warmth and spirit. Whether enjoyed alone or shared with loved ones, this cake is sure to create lasting memories!

Print