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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
I am known for making awesome desserts for get togethers and I saw this and thought it would be delicious and something different. I was so excited about it. Well only 2 people out of 12 liked it. They thought it was way too strong of a gingerbread flavor. Such a disappointment for how much work I put into it. 🙁
Hi Candice! I am so sorry this did not work well for you. Is there any questions I could help you with? Please let meknow!
Made this and it was good. I would heat up the heavy cream a little before pouring it in with the sugar and butter.
Thank you so much Lucy!
I made this for Christmas Eve dinner. It was absolutely delicious. My entire family loved it!
Thank you Pam!
I made this cake today and after following your recipe to the T, I realized there’s something missing. In your picture the cake has a WHITE covering. Your recipe doesn’t mention what this white covering is. Then I did some research and found that the white covering is probably CREAM CHEESE FROSTING (no caramel included), the same frosting that is used in many different cakes such as coffee or red velvet or carrott. SoId like to find out if this is what’s in the picture and if you could incorporate it in this recipe. I am disappointed that the recipe didn’t mention the white frosting because the cake I made doesn’t look at all like yours and it will probably not taste the same. Thank you.
Hi Ray, the white frosting in the photos is the frosting listed in the directions. I used both the homemade caramel and cream cheese in the frosting. It’s all listed out correctly. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
Not sure where I went wrong with the icing, but it was so so sloppy and I ended up having to add four times as much icing sugar ? Still wasn’t really pipable but I didn’t want it getting overly sweet. Any suggestions? Cake tastes great x
Hey Beccy! Did the frosting every stiffen up for you? I would recommend chilling it next time as it sounds like your ingredients may have just been a little too warm and cause the frosting to be runny. Please let me know if you have any other questions. I hope this helps you! Thanks so much!! xTieghan ?
This cake looks so festive!! Quick question, I may have missed it, but I didn’t see if you reserved part of the caramel and drizzled on top before serving or before you refrigerate. Could you clarify please?
Hey Denise, the reserve caramel is for drizzling on before serving. I recommend adding the reserved caramel just before you serve. You should refrigerate the caramel, then warm before serving. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Hi! I just made these cupcakes because gingerbread and gingersnaps are my absolute favorite! However…I can’t stand the taste of molasses! I made the recipe anyways hoping the flavor would get much milder with baking and it just taste more like a molasses cupcake than a gingerbread cupcake to me. I even used a tiny bit less. Is there something I can use instead of molasses or even omit it completely? The icing is AMAZING as usual! I haven’t iced them yet so maybe that will change my mind.
Hey Chelsea! You can use honey in place of the molasses. That will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
I made these twice and both times the cupcakes fell. I’m pretty confident I didn’t over mix the batter and I followed the recipe exactly. Idk what I did wrong 🙁
Hi! I am sorry for the trouble. Did you use any different ingredients? Are your baking powder and baking soda fresh? Any details would be helpful so I can help you problem solve.
Hi this recipe sounds delicious and I will definitely give it a go. Just want to confirm first is it really 1 tablespoon of baking powder. It seems like a lot. I’ve not used molasses in a sponge recipe before so maybe it’s to allow for the density of that.
Look forward to trying it though.
Thanks a mill, Kate
Hey Kate,
Yes, the measurements are correct. I hope you love the recipe, please let me know if you give it a try! xTieghan
Can you make the frosting and caramel ahead of time?
Yes! Just keep the frosting in the fridge, then bring to room temp before frosting. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
What could I use in place of molasses? Also if I’m making a non dairy version, could I just make it a buttercream by subing vegan butter in place of cream cheese for the frosting?
Hey Amanda, You can try using honey in place the of the honey, but molasses is a key ingredient in gingerbread. I am not sure about the vegan butter as I am not familiar with it. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Do the assembled cupcakes have to be refrigerated? I typically refuse to refrigerate baked goods as it sucks the moisture out of them!
Hey Jamie! The cream cheese in the frosting should be refrigerated, so I recommend either frosting before serving or keep the cupcakes in the fridge, then removing 1-2 hours before serving to come to room temp. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Can this be made into a 9×13 sheet cake?
HI! Yes, that should be great. I would bake 30-40 minutes. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
What a delicious cake! I made this cake for Christmas Day this year and it was a hit!
The cakes were moist, the frosting was just fantastic and the caramel sauce was easy to make.
Thank you for such a great recipe!
Thank you Kaylee! I am so glad you enjoyed this cake! Happy New Year!
This cake is super tasty but VERY sticky. Definitely line cake pans with parchment paper. I would also use only 1/4 of a cup of the caramel sauce if you want a lighter frosting, and the full 1/2 if you like a powerful caramel flavor. I think if I make it again, I might leave the caramel out of the frosting entirely bc it was amazing without it!
I am so glad you enjoyed this Hannah! Thank you!
I made the mistake of filling the first cupcake tin 3/4 of the way full and ended up with a burning gingerbread-y mess all over my oven that nearly set off the fire alarm during my toddler’s naptime. Definitely only fill them 1/2 full with batter…would have been nice if the recipe specified that. I didn’t get any of them to turn out super well unfortunately (and for reference I bake ALL THE TIME). Also I was disappointed in the spice level of these. I feel like the overwhelming flavor is sweetness versus ginger and the other spices. I will be making a rosemary buttercream to go with the ones I salvaged, but I can’t imagine the massive sweetness if paired with a caramel cream cheese frosting.
HI Brittany, I am sorry these did not turn out for you and you don’t love the flavors. Hope you end up enjoying them with your rosemary frosting. Please let me know if you have other questions. Happy Holiday’s ? 🙂