Get ready to indulge in the ultimate Gingerbread Cake experience! This cake is a true holiday delight, bursting with warm spices, velvety caramel, and heavenly cream cheese frosting. Here’s why you’ll want to whip up this decadent treat:
Why This Recipe Is the Best Gingerbread Cake:
It’s Spicy and Warm: Imagine the cozy aroma of ginger, cinnamon, nutmeg, cloves, and allspice filling your kitchen. That’s the magic of this cake’s flavor profile!
It’s Incredibly Moist: Thanks to the magic touch of molasses and buttermilk, this cake stays moist and tender with every bite.
Creamy Cream Cheese Frosting: Each forkful of cake is perfectly complemented by a generous layer of luscious cream cheese frosting. It’s like a dreamy cloud of sweetness!
Gingerbread Caramel Swirl: As if the cake wasn’t heavenly enough, it’s filled with a homemade gingerbread caramel sauce, adding a rich depth of flavor to every mouthful.
Ingredients You’ll Need:
Gingerbread Cake
Ingredients
**For the Gingerbread Cake:**
- 2 ¼ cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons unsalted butter softened
- ½ cup granulated white sugar
- ½ cup light brown sugar packed
- 3 eggs
- ½ cup unsulphured molasses
- 1 teaspoon vanilla
- ¾ cup buttermilk
**For the Gingerbread Caramel:**
- 9 tablespoons unsalted butter
- 3 tablespoons unsulphured molasses
- ¾ cup brown sugar
- 1 cup heavy cream
- 1 ½ teaspoon vanilla
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- Pinch of ground nutmeg allspice, cloves
- ¼ teaspoon salt
**For the Cream Cheese Frosting:**
- 1 cup unsalted butter softened
- 8 oz cream cheese cold
- 2 ½ cups powdered sugar
Instructions
**For the Gingerbread Cake:**
- Preheat your oven to 350°F and prepare a 9×9 inch pan with non-stick spray and parchment paper.
- In a bowl, whisk together the dry ingredients and set aside.
- In a separate bowl, cream together the butter and sugars, then add eggs, molasses, and vanilla.
- Gradually mix in the dry ingredients and buttermilk until smooth.
- Pour the batter into the prepared pan and bake for 34-39 minutes.
- Allow the cake to cool before removing it from the pan.
**For the Gingerbread Caramel:**
- In a saucepan, simmer butter, molasses, and brown sugar, then add cream and simmer until thickened.
- Remove from heat and stir in vanilla, spices, and salt. Let it cool to room temperature.
**For the Cream Cheese Frosting:**
- Beat butter until fluffy, then add cream cheese and beat until smooth.
- Gradually mix in powdered sugar until creamy.
**Assembling the Cake:**
- Poke holes in the cooled cake and pipe in the gingerbread caramel.
- Frost the cake with cream cheese frosting, drizzle with extra caramel, and swirl with a spoon.
- Cut into squares and enjoy each delicious bite!
- With its warm spices, creamy frosting, and indulgent caramel swirl, this Gingerbread Cake is sure to become your new holiday favorite. Dive in and savor the magic of the season with every mouthful!