Name: Gingerbread Cake
Prep time: 30 min
Cook time: 39 min
Total time: 1 h 9 min
Cuisine: American
Ingredients: 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; 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; 1 cup (224 g) unsalted butter, softened; 8 oz (226 g) cream cheese, cold; 2 1/2 cups (325 g) powdered sugar

Ingredients

Scale

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
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
1 cup (224 g) unsalted butter, softened
8 oz (226 g) cream cheese, cold
2 1/2 cups (325 g) powdered sugar

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Instructions

Preheat oven to 350°F (175°C) and prepare the pan.
Whisk together dry ingredients in a bowl.
Cream butter and sugars together until light and fluffy.
Mix in eggs, molasses, and vanilla until well combined.
Alternate mixing in dry ingredients and buttermilk until smooth.
Pour batter into prepared pan and bake for 34-39 minutes.
Make gingerbread caramel by combining butter, molasses, and brown sugar; add cream and spices.
Beat butter for frosting, mix in cream cheese and powdered sugar.
Assemble cake by filling holes with caramel and spreading frosting on top.
Serve and enjoy with an extra drizzle of caramel.

Notes

Ensure all ingredients are room temperature for better mixing.
Avoid overmixing the batter to keep the cake light.
Let caramel cool before using to prevent it from seeping too much.

Author: Jesseca
Prep Time: 30 minutes
Cook Time: 39 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 320
Sugar: 28
Sodium: 250
Fat: 16
Saturated Fat: 9
Unsaturated Fat: 5
Trans Fat: 0.5
Carbohydrates: 45
Fiber: 1
Protein: 4
Cholesterol: 75