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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
This whole post just screams Christmas and I LOVE it.
Yes!! Exactly what i wanted!! Thanks Jennifer!! (:
Cutest!! Love the little gingerbread men addition and the garland of lights. Will try your cake recipe this weekend. thank you
Yay! Hope it is a hit!! Thanks Sarah!
Oh my days… this has been added to my bookmarks. I recently bought some really cute cupcake holders and nutcracker characters for Christmas eve cupcakes but wasn’t sure what I was going to attempt… thanks for this!
Becky at http://therecipebible.com
YEES! So perfect! I hope you have fun making it!! Thank you!!
This cake!!! LOVE!!! this is why I love this time of the year! and that caramel-cream-cheese-buttercream!!!! LOVE! and a big yes to the Land O’ Lakes European Style Salted Butter!!!
YAY! So so happy you like it Alice!
This looks wonderful! And I’m excited to impress my Christmas guests too!! Thanks a bunch!!
Hope everyone loves it!! Thanks Cassandra!!
Yummmmm! Thanks for sharing!
Your welcome!! So happy you like it!
I haven¡¦t checked in here for some time because I thought it was getting boring, but the last few posts are good quality so I guess I¡¦ll add you back to my everyday bloglist. You deserve it my friend
Thank you so much (:
Do you also have the gingerbread cookie recipe on your site?
Those little gingerbread men are the cutest! I love everything about this!
Thank you Gina!! (:
Gingerbread is my favorite holiday flavor and I’m so glad you made a cake to highlight it! Love the little decorative gingerbread men too. Simply fabulous.
Thanks Kate!! So happy you like it!! (:
Gorgeous! This looks like something that would be on display at a high-end bakery! All of the warm spices in the cake and the caramel cream cheese buttercream sound so good too. I’m pinning this right now! 🙂
Wow!! Thanks so much Alia!! Hope you get to make it (:
Love not only the recipe, but the pictures with the cute Christmas lights! I think I need to have a gingerbread day and eat nothing but gingerbread in all its forms.
Thank you thank you!! Spent lots of time getting it just right (:
The cupcakes are adorable!! love the caramel cream cheese buttercream
Thank you Jenny!!
These cupcakes are ADORABLE – and the cake, gorgeous! Love gingerbread!
Thanks Christine!! Gingerbread a favorite of mine of course!!
Beautiful as always and so perfect for the holidays!
Thanks as always Matt (: So glad you like it!!
So that’s the case? Quite a reivoateln that is.
I used one of your images on a blog post (Simple Painterly Effect Using Filters). Needed a high resolution image to make filter effect work. Did not use in a stand along manner and commented/linked to your site as a great resource for free high resolution stock images. I hope that was ok and thank you very much for all your hard work and sharing these images.
It looks magical!! What did you use for the “snow”?
Thank you! That is just shredded coconut. 🙂
Any way of fitting this in a 9×13 dish?
Hey charlotte! This is too much batter for a 9×13 inch dish, but you can cut the recipe down by 1/3, that will work great! Let me know if you have questions or how I can help! Thank you!
Do you have the measurements for the smaller portioned recipe?
HI Meera,
What size are you looking for? the recipe below will make 2 layers.
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 3/4 teaspoons ground ginger
1 1/4 teaspoons ground cinnamon
¾ teaspoon nutmeg
¾ teaspoon ground cloves
1/4 teaspoon salt
3/4 cup hot water
2 teaspoons baking soda
1 1/2 (12 tablespoons) sticks Land O Lakes® European Style Salted Butter softened
3/4 cup packed brown sugar light or dark
1 cup molasses
2 eggs at room temperature
gingerbread men/women gold sprinkles + rosemary, for decoration (optional)