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December is here and that means GINGERBREAD.
And caramel, and cookies, and chocolate, and eggnog, and well…all things Christmas! I am kind of excited about it, but I’m sure you probably knew that. 🙂 Here’s the truth, I have been baking Christmas things since the week before Thanksgiving. Actually, it was exactly one week before Thanksgiving that I made this cake and the cute little cupcakes to go along with it. I remember because it happened to be our first major snowfall of the season.
Can I just say that baking a gingerbread cake on a snowy day is probably the most picture perfect day I could ask for. I mean, what could be better than the smell of Gingerbread baking in the oven, Christmas music blasting, and snow falling? In my little world…absolutely nothing. This time right now, between today and December 25th is my most favorite time of the year! I can’t get enough of it, and I wish it would last two months longer than it does. But since it’s T minus twenty-three days till Christmas I have plans to bake up (and through) a snowstorm, watch all the Christmas movies, shoot photos for the cookbook, wrap all the gifts, watch my brother compete in Dew Tour (so excited for him!), and spend some time with my mom and little sister for a change. How I will accomplish all this is beyond me, but I will, I will, and it’s going to be amazing!
So, I’m starting strong on the baking portion of my plan, kicking it off with this fun gingerbread cake and accompanying cupcakes. They are the essence of Christmas…fair warning, I can be a little (ok a lot) cheesy during the month of December. If you hate Christmas, sorry, bear with me. 🙂
Alright, so I knew from the beginning that I wanted to make a big three layer cake. But then I was thinking it might be really fun if I made you guys some hand-held treats – easy for grabbing on the go, serving at a party or even gifting! Although, I probably would not ship these because of the frosting, but they would be great as a hostess gift. But then my tortured mind returned to the big scrumptious cake, and well… I decided I just needed to make them both. I mean how cute would it be to have a big beautiful gingerbread cake surrounded by gingerbread cupcakes?
Plus, when are cupcakes not a good idea? They are just so fun and cute! Especially these, hello, do you see the gingerbread men and snow-covered rosemary. I am still obsessing over them.
My excitement is really just too much. Can’t. Help. It. I LOVE these. 🙂
So I know that a gingerbread cake may not be the most unique holiday recipe you’ve come across, but guys, my gingerbread recipe is extra special. The cake itself is moist, almost doughy, full of fresh ginger, cinnamon and nutmeg. I also used a whole cup of molasses, which is what makes the true gingerbread flavor really, really shine.
OKok, but while this cake is great on its own, it would be nothing without that Caramel Cream Cheese Buttercream. This frosting is game over, and I might just be putting it on everything this holiday season. Anything caramel is always amazing, but add some salted butter and cream cheese to the mix? Ahh YUM. Then add the frosting atop of this delicious gingerbread?
Let’s just say I’ve got Christmas Gingerbread literally dancing in my head right now…OK last cheesy line of the day!
Bottom line: this Gingerbread Cake with Caramel Cream Cheese Buttercream may just become a new Christmas tradition, and I kind of sort of hope you guys love it as much as I do!
Gingerbread Cake with Caramel Cream Cheese Buttercream.
Servings: 12
Calories Per Serving: 805 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ¾ teaspoon nutmeg
- ¾ teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 2 (16 tablespoons) Salted Butter, at room temperature
- 1 cup packed light or dark brown sugar
- 1 teaspoon vanilla extract
- 1 1/3 cups molasses
- 3 large eggs, at room temperature
- 1 ½ cups warm milk or water
- gingerbread men/women and rosemary, for decorating (optional)
Caramel Frosting
- 1 cup granulated sugar
- 2 1/2 (20 tablespoons) Salted Butter, at room temperature
- 3/4 cup heavy cream
- 2 (8 ounce) packages cream cheese, at room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- 1. Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, grease with butter or cooking spray. Or you can divide the batter evenly among 32-36 cupcake tins lined with paper liner, filling them 1/2 way full.2. In a medium bowl combine the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt. 3. Using an electric mixer, beat together the butter and brown sugar until light and fluffy. Beat in the vanilla and molasses until combined. Add the eggs, 1 at a time, beating until combined. Add the water/milk, alternating with the flour mixture until everything is combined. 4. Divide the batter evenly among the prepared cake pans. Bake until a toothpick inserted into the center of each comes out with moist crumbs attached, 30 to 35 minutes. Let the cakes cool in the pans for 15 minutes and then turn the cakes out onto wire racks to cool completely before frosting. Bake cupcakes, and bake for 18-20 minutes.5. Meanwhile, make the buttercream. In a large pot, cook the sugar over medium heat, stirring constantly with a heat-proof rubber spatula until the sugar has melted and turns a golden caramel, about 8 minutes. Remove the pot from the heat and add 4 tablespoons butter, whisking until combined. The caramel will bubble and begin to harden, just keep stirring. Slowly add the cream, whisking until combined. Return the pot to the heat and, cook the mixture over moderate heat, stirring until the caramel has thickened, 3-5 minutes. Remove from the heat and let cool.6. Using an electric mixer beat together the cream cheese and remaining 2 sticks butter until the mixture is light and fluffy. Add the powdered sugar, vanilla and 1/2 cup of the cooled caramel sauce. Beat another 2-3 minutes or until the frosting is light and fluffy.7. To assemble, place one layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with buttercream. Place the second layer on top, rounded side up, and spread with more buttercream. Add the third cake layer and cover the top and sides of the cake with the remaining buttercream. If making cupcakes, spread the buttercream evenly over top the cupcakes. Cover the cake and chill in the fridge until ready to serve. Decorate as desired with gingerbread men and rosemary. Bring to room temperature 30 minutes prior to serving. Enjoy!
This post was originally published on December 2, 2016
So perfect for the holiday dessert table Tieghan! I love the caramel frosting!
Ah me too!! Thanks so much Mary Ann!!
Yay! I’ve found my Christmas dinner dessert! None of the kiddies in my house will eat cooked fruit 🙁 and I’m so tired of making chocolate desserts. This gingerbread cake will be perfect! Can’t wait to try it!
Ah perfect in between!! Hope you all love it!!
i’ve made something very similar to this before, it is one of my favourite festive recipes! Also tastes great with salted caramel 🙂
theButter.co.uk
Yes!! They’re great!! The salt and caramel really top it off!
Oh I just wish there was a photo of the cake cut open !! i guess I’ll have to make it 😉
LOL!! Hope you love it and get the photo of the inside (:
Oh my gosh! How cute are those gingerbread men?!
I love them (: Thanks April!
Oh, this cake is so gorgeous and festive! I always love your cakes because you know just how to decorate them! By the way, where did you get your cupcake liners? They’re so cute!
Thank you! The cupcakes liners are Crate and Barrel!
http://www.crateandbarrel.com/scalloped-holiday-cupcake-papers-set-of-48/s134563
I’ve just baked two dozens gingerbread cupcakes for our street’s potluck dinner tonight (once a month event) – too bad I did not have this recipe! I did use your gingerbread cookie recipe to bake little stars for decorating the cupcakes though. But your frosting (salted caramel!) sounds so much better than the pretty plain one I made. Well, I’m sure there’ll be other opportunities to bake this month 🙂
Awh that sounds so fun Vera! Maybe next time you can try the frosting!!
YAY! Let all the Christmas baking begin. Actually, I work at a bakery in Boulder so it already started, but home baking will commence with this stunning cake or cupcakes! I just had one question- In the “yield” it says 18-20 cupcakes, but in the directions it says 36-40 cupcakes. Could you please clarify for me? I’m assuming it’s probably the larger quantity 😉
On an unrelated note, have you seen Fantastic Beasts yet? It’s stunning and such a fun movie, and with your love of Harry Potter, it’s totally up your alley 🙂
Have a Merry December! I can’t wait to see what else you have in store for us for the holidays.
Hey Rachel! So sorry about that, yes it is 36-40 cupcakes. fixing the recipe now.
NO I have not seen it yet, but it’s on my list. I am so excited!! Thank you and you have a Merry December as well! 🙂
This cake and the cupcakes make me think of taking a magical sleigh ride (complete with sleigh bells ringing) through snowy woods—where the aroma of gingerbread leads you to grandma’s house and the promise of tasty Christmas desserts and perhaps some hot chocolate. Thank you for the daydream along with the awesome recipe. Happy Holidays to you and your family. Cheers, Ardith
Wow that sounds seriously amazing!!
Thanks so much for commenting!! Happy holidays Ardith!!
oh my god these pictures! These pictures are the best things I’ve ever seen! I absolutely LOVE how Christmassy it feels! And gingerbread is my favorite!
http://www.searedandshameless.com
Oh my gosh your too nice (: Thank you so much!! (P.S Gingerbread is my favorite too!)
This looks amazing! You have inspired me to start baking again. I love all of your recipes!
Awh, YAY! Thank you so much!! Hope you have tons of fun!!
Gee wilrkiels, that’s such a great post!
Yo!. Definitely loved your post. It was especially educational and useful. I hope you do not mind me blogging regarding this article on my personal website. Will definitely link back to you. Cool theme you’ve got! Merci.
Hi! Can’t wait to try this recipe. Should you share where you got the super cute cupcake holders? Love them! Thanks.
haha! YES of course! I got those at crate and barrel!
http://www.crateandbarrel.com/scalloped-holiday-cupcake-papers-set-of-48/s134563
Tieghan, this cake is pretty much everything I could ever want for a holiday time treat! It’s beyond my hopes and dreams! So cute and festive!
Wooooowooo thats amazing!! Love when you comment! Makes my day!! Thanks girl (:
What a beautiful yummy looking cake and cupcakes! I love your cakes, Tieghan because they’re so real and not like too pretty to even cut it let alone eat it (this is meant to be a compliment, btw 😉 ). I’ve been wanting to make a cake for a couple of weeks now, for a holiday cake and also to be able to use my beautiful cake stand for the first time (which I believe is exactly like yours! lol). You’re not cheesy at all. I love all the Christmas talks because I love this season too! 😉
Thanks so much Sheila! I fully took it as a compliment!!
AHH! I love the cake stand!! Its the most fun time of year, seriously love it too much! (:
OMG these are a-do-ra-ble!!!!! So lovely, so cute!!!
https://bloglairdutemps.blogspot.pt
Thanks so much Ruth! (: