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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
Is the included icing recipe enough to cover all the cupcakes with the same amount as in the picture?
Yes! This should be plenty of frosting. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
Christmas eve is two days a way, and with my shopping done, all is left is to bake for both days! This recipe is PERFECT!
What gingerbread recipe did you use? I found your recipe from the gingerbread boy granola. is that the same you used here!?
Can’t wait to get baking!
HI! I used the recipe below. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
https://fett-weg.today/christmas-cookie-decorating-kit/%3C/a%3E%3C/p%3E
i’m going to redo this recipe. i just did it and it was a complete disaster!!! Burnt airy nothingness:( i think the cupcakes don’t need 30 minutes to cook. only thing I think we did wrong.
Hi Summer! I am so sorry this did not turn out well for you. It is hard for me to know exactly what went wrong, so please let me know if these turn out well for you when you make them again!
Great!! Oh! really nice recipe. thanks for it http://cake-delivery.in/chandigarh
Thank you!
Is there any particular reason you chose to do a dry caramel vs wet caramel (I.e. adding water)? I’ve never done either and I wasn’t sure
HI! So I just prefer dry as every time I have tried to make caramel the “wet” way it just never works well. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
Thank you for THE RECIPE: GINGERBREAD CAKE WITH CARAMEL CREAM CHEESE BUTTERCREAM
Thisthis cake is beautiful but the caramel process is a nightmare for me I have ruined two pans and the Carmel is chunky and does not melt please help. It is Thanksgiving and I was so excited
Ahh these are beautiful especially the rosemary and the “snow” sprinkled on top of the frosting!! I am wondering if you can share whay you used for the “snow” because it just adds the perfect touch!! . And the frosting looks so light and fluffy!!! I just want to take a bite
HI! I used shredded coconut! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Love these! They way you decorated the cupcakes is adorable! Definitely pinning!
Thank you Helen!!
I was suggested this website via my cousin. I’m now not sure whether or not this publish is written by means of him as nobody else understand such
precise approximately my trouble. You are wonderful!
Thank you!
Thank you!
Is it possible to make this recipe gluten free. I tried baking the cupcakes with Namaste Perfect Flour Blend (which is a 1 for 1 gluten free mix) but the texture was all wrong as if they were undercooked even though I baked them for 10 minutes more than the recommended time. They smell and taste great but are all sticky and chewy. Can you help me adapt this recipe? I would really love to make it again. Thank you.
I made this for a New Year’s brunch and it was incredible!!!! I thought there was too much molasses for my taste so only used 1/2 a cup and added a 1/4 sugar to the cake recipe, plus maybe a 1/4 milk to replace the moisture. I used Bob’s Red Mill 1 to 1 gluten free flour as well as one of our guests is celiac. It turned out spectacular, nice and moist even with the missing molasses. We are at 4500 feet and it baked up fine, no sinking. People are still raving about it. Thanks so much for this recipe, it will be a holiday classic for us from now on!
Ah i’m so happy it worked well for you! Thank you so much Helen!
Hi! I can’t wait to try my cake today. The only question is this…Your recipe says to let the caramel sauce cool. But when I did, it got hard and then I had to reheat again, but it just didn’t stay creamy…what am I doing wrong??
Hi Dina! If the caramel sauce isn’t creamy, just add a little milk to thin it out. I think that should do the trick. Let me know if you have questions. Hope you love the cake! 🙂
Hi, I’m a newbie to your site, (but not to baking ;)) and I made these for my daughter’s 1st birthday this weekend. 🙂 The batter tastes delicious, but in the oven, they puffed out of their tins and then sank and now have big sink holes in the center. I’m baking at about 6,500ft. Altitude… so I always use high altitude flour. But do you know why mine could have done that and how I can fix the batter for the next batch? Thanks!
Hi Kim! I too am baking at an altitude, so mine cupcakes always sink a little. I don’t mind because I love to fill the space with frosting!! To prevent the sinking though you try filling the liners only 1/2 way full. I think this should fix the sinking! let me know if you have questions. 🙂
Mine is in the oven right now – serving it for Christmas Dinner tomorrow. I made it gluten free and added 1/3 cup crystalized ginger to the batter. Can’t wait to taste it. Your pictures are gorgeous!! Recipes creative and delicious. Merry Christmas to you and yours.
Sounds amazing!! Hope you love it!! Thank you so much!
Merry christmas?
I am also curious about making this ahead of time. I’d like to serve it on Christmas, but the oven is going to have a turkey in it all day. Can I make the cakes the day before (if so, where to store them–fridge or air tight container or airtight container in fridge)? Should I wait to frost it until the day of? What would you recommend?