December is here and that means GINGERBREAD.

Gingerbread Cake with Caramel Cream Cheese Buttercream | halfbakedharvest.com @hbharvest

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. 🙂

Gingerbread Cake with Caramel Cream Cheese Buttercream | halfbakedharvest.com @hbharvest

Gingerbread Cake with Caramel Cream Cheese Buttercream | halfbakedharvest.com @hbharvest

Gingerbread Cake with Caramel Cream Cheese Buttercream | halfbakedharvest.com @hbharvest

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. 🙂

Gingerbread Cake with Caramel Cream Cheese Buttercream | halfbakedharvest.com @hbharvest

Gingerbread Cake with Caramel Cream Cheese Buttercream | halfbakedharvest.com @hbharvest

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 | halfbakedharvest.com @hbharvest

Gingerbread Cake with Caramel Cream Cheese Buttercream.

Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12
Calories Per Serving: 321 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Caramel Frosting

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!
Gingerbread Cake with Caramel Cream Cheese Buttercream | halfbakedharvest.com @hbharvest

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Comments

  1. I unfortunately had a lot of issues with this recipe. Hoping you can clarify so I can try again. 1) how much vanilla goes in the cake? Not listed. 2) the recipe says to put the butter in the caramel, and then later says to add 2 sticks to the cream cheese – I had added all to the butter so had to remake the caramel. Assuming it should say that only half a stick goes in the butter? 3) when I added the caramel to the frosting it wouldn’t combine so I just have chunks of caramel in the frosting – I think it would be better to combine with the caramel is hot, not after cooling when it is too hard to combine

    1. Hey Laura!! I am so sorry for any trouble you had. I looked over the recipe and made adjustments so that it reads more clear. Again so sorry for the trouble you had!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! And Happy New Year! xTieghan

  2. OMG I made these as cupcakes and the cake and frosting are AMAZING! Tough to choose between these and the Vanilla Chai Latte cupcakes. Both were HUGE hits this holiday season!

    1. Hey there,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan

  3. Hi !! Can you clarify how much butter to put in the caramel? it’s says “chunks of butter” and then later in the frosting recipe it calls for two sticks with the cream cheese… does this mean 1/2 stick goes into the caramel or 2 1/2 sticks go into the caramel and then another two into the frosting ? Thank you so much 🙂

    1. Hi Isabella! You need 4 tablespoon butter for the caramel. recipe is all fixed, so sorry for the trouble! Please let me know if you have any other questions. I hope you love this recipe! Thank you! And Happy New Year! xTieghan

  4. How much vanilla goes into the cake batter? It isn’t listed. Also how much butter goes into the caramel sauce vs the frosting as they are not listed separately or indicated in the directions

    1. Hi Krista! You need 1 teaspoon vanilla for the batter. And 4 tablespoon butter for the caramel. recipe is all fixed, so sorry for the trouble! Please let me know if you have any other questions. I hope you love this recipe! Thank you! And Happy New Year! xTieghan

    1. Hi Baylee, you need 1 teaspoon vanilla for the cake batter. Recipe all fixed! So sorry for the trouble! Please let me know if you have any other questions. I hope you love this recipe! Thank you! And Happy New Year! xTieghan

  5. This recipe is delicious but so far not fool proof and a little hard to follow! There’s no measurement for vanilla in the cake although it says to add it in… and the frosting portion mentions adding chunks of butter in (but not a quantity) and then two whole sticks of butter to the actual frosting. If I hadn’t read ahead I would’ve added all that butter to the caramel! (This is my first time making caramel). Would love a little more guidance on what to do with the butter for the frosting. Thanks.

  6. 5 stars
    I made these cupcakes last year and they were so delicious. I was running late and didn’t have time to make the frosting and used a quick caramel icing/frosting I use on cookies and it worked very well. This year I am going to make the frosting you have with the recipe. Thank you so much for these amazing cupcake!!

  7. Hi! I think part of this recipe is now missing and I’ve only just realized it after making the cupcakes, the ingredients for the buttercream frosting are not listed! please help.

    1. Hey Maggie,
      All of the ingredients and instructions are listed:) I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  8. Hi Tieghan! I absolutely love this recipe, and want to try making only cupcakes using it. We are a small family of three, so how do I cut this recipe down to make about one-two dozen cupcakes.

    Best💕,

    Tiffany

    1. Hey Tiffany,
      You can go ahead and follow the recipe as is, the cupcakes bake time is listed in step 4. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  9. 5 stars
    Thank you for a beautiful recipe! Just one thing the vanilla that you mention to add with the molasses doesn’t seem to be in the ingredients list with measurement. I just guessed it but thought I’d point it out for others. Merry Christmas!

    1. Hey Alicia,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan

    1. Hey there,
      The cupcakes liners are super old from Crate and Barrel. I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan

    1. Hey,
      I have not tested this recipe without molasses, but you could try using dark corn syrup I am just not sure how the taste will differ. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  10. Going to make this for my sisters bday this weekend. Its Winter here in Australia so this spicy cake sounds so good. Question, I couldn’t see you mention it anywhere but what have you drizzled over the cake to decorate? Caramel sauce? Thanks!

    1. Hi Carla,
      I drizzled with some of the cooled caramel sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  11. I don’t know about cooking especially about cakes, but seeing this article I really like it and it looks really good ..

    1. Thank you so much Deyin! I hope you enjoy this recipe if you get a chance to try it! xTieghan

  12. Would molasses be closer to
    Golden syrup or treacle in Australia? I’ve made once before and the flavour was way too overpowering.

    1. Hi Emma,
      I believe it would be closer to black treacle in Australia. Hope this helps! xTieghan

  13. Have discovered your blog in the last week and have made so many of your recipes! What would you use instead of molasses here as it’s hard to find in Australia – would golden syrup work?

    1. Hi Emma,
      Thanks so much for your kind message! Yes that should work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Betty, I am sorry, I am not sure I understand your question. Can you clarify what you are asking? IN general rosemary and ginger pair nicely together. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  14. 5 stars
    This was THE best cake ever. Super easy and super delicious. I omitted the cream cheese from the frosting because I really wanted that caramel taste to shine through and it was perfect!

    1. Hi Jamie! I like to use blackstrap molasses. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan

  15. Everything you make looks amazing! Your presentation of everything you make is so beautiful. What do you use to make it look like snow on the gingerbread men? Is it powdered sugar?
    Happy Holidays. ??

    1. HI!! Yes, that is powdered sugar. Please let me know if you have any other questions. I hope you love this recipe! Thank you soo much and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan

  16. 5 stars
    I made these for a group of friends and they thoroughly enjoyed the cupcakes and the gingerbread men that i put on top. The frosting didn’t turn out well enough to pipe, but the flavors were still there. I don’t think that I let the caramel cool down enough, before putting it into the frosting mix, so make sure that you allow the caramel top completely cool to room temperature. It’s important. Haha

  17. 4 stars
    Made these for Christmas, but the centers of the cupcakes came out with an indentation in them. I followed the directions to a T and even retraced my steps, but they still came out this way. Not sure why, They did, however, taste amazing! I made do with them since they tasted good and didn’t want to toss them out. I guess you really can’t tell once they were frosted. Do you know why this may have happened or what I can do differently next time I make them?

    1. HI! Where do you live? I Live at an elevation, so my cakes and cupcakes always come out with a little dent in them…which I don’t mind because I get to fill with additional frosting. Next time, you can reduce the baking soda to 1/2 teaspoon. This should fix the issue for you. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan

  18. 5 stars
    I loved these cupcakes! They came out moist and flavorful. The icing was amazing because it was not too sweet due to the cream cheese in it. The one thing I changed after reading the comments was reducing the molasses to 3/4 cup. I do not love strong molasses flavoring and had read that was a common complaint. It was perfect with 3/4 cup molasses instead of the suggest amount. Other than that I followed the recipe to a T and it was perfect. This was a test run to make sure these would work as a dessert for Christmas and I will be making them for the holiday since they were super delicious.

    1. Hey Jamie, regular butter works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  19. I just made the cake and it turned out great! The only thing I can’t seem to figure out is how to get the caramel topping to spread smooth on top of the cake. Any tips?

    1. Hi Abigail! I just drizzle the caramel over the cake. If it is stiff, warm the caramel in the microwave for a few seconds until you can drizzle it. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

    1. Hi Jennifer! This will serve 10-12 people. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

    1. Hi Samantha, this is too much batter to bake into a bundt pan, so I would not recommend this for a bundt pan. If you can wait, I have a gingerbread bundt cake coming up next week on the blog. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

    1. Hey Stacey! This cake freeze great, but I would leave the frosting off and add that after thawing the cake. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  20. These look so beautiful and delicious! I am going to give them a try but I’m wondering if I need to adjust for high elevation? I live at about 5600 feet. Thanks!

    1. Hi Sam! You should be fine! I hope these turn out amazing for you! Please let me know if you have any other questions! xTieghan

  21. I can’t wait to make this for my baby hirl’s first birthday cake in December. I wanted to make something festive for the time of year but also different from the typical chocolate and vanilla cakes. Thanks for the recipe, I’m sure it’ll be delicious!

    1. Hi Brianna, yes the frosting is stiff enough to pipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hey Vanessa! You can make 2 days ahead and keep in the fridge. Bring to room temp before serving. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  22. 5 stars
    Absolutely perfect!! The cake has such a moist, fine crumb, and the caramel buttercream frosting is impossible to put down! 5 Stars!

  23. 2 stars
    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. 🙁

    1. 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!

  24. 1 star
    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.

    1. 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 ?

  25. 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

    1. 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 ?

  26. 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?

    1. 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 ?

  27. 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.

    1. 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 ?

  28. 3 stars
    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 🙁

    1. 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.

    1. 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 ?

  29. 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?

    1. 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 ?

  30. Do the assembled cupcakes have to be refrigerated? I typically refuse to refrigerate baked goods as it sucks the moisture out of them!

    1. 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

    1. 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

  31. 5 stars
    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!

  32. 4 stars
    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!

  33. 1 star
    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.

    1. 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 ? 🙂

    1. Yes! This should be plenty of frosting. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂

  34. 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!

  35. 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.

    1. 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!

  36. 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

    1. 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 ? 🙂

  37. 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

  38. 5 stars
    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

    1. HI! I used shredded coconut! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  39. 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!

  40. 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.

  41. 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!

  42. 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??

    1. 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! 🙂

  43. 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!

    1. 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. 🙂

  44. 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.

  45. 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?

  46. This recipe look delicious! I am planning on making the cupcakes a day ahead of a party, do they need to be refrigerated because of the cream cheese frosting? Or can they sit out? Thanks!

  47. Made this today, thank you so much for this recipe! So yummy and moist, I used 6″ tins and it made a beautiful cake 🙂

  48. Hello! I am thinking about making these in cupcakes but no stores in the area carry that brand of Land O Lakes. What could I use in place of that??

    1. Hey Shelby! Any butter will work! So whatever stick butter you typically use. Let me know if you have questions. Hope you love the cake! Happy Holidays!

  49. I tested this recipe last night since I’m bringing dessert to Christmas this year. Had my co-workers, of course, be my guinea pigs. Everyone (myself included) LOVED the combination of all the flavors. Now, I halved the recipe since I didn’t need to bake a full cake for a test. It could be that I didn’t calculate right, but it seemed very dense for a cake. Any suggestions to ‘lighten it up’? Thank you! 🙂

    1. Hi! So glad you like the cake! I am not sure why yours was dense, so I can’t really say how to lighten it up. You could try slightly less flour, but I am not sure. Thank so much and have a Merry Christmas!

  50. Looks amazing. Will be on my Christmas menu but I have a question. Write up says “full of fresh ginger” but recipe calls for ground ginger. Which do I use?

  51. I baked this today, 36 cupcakes but a little short on frosting, will make a little more in the morning and post a pic before I send 2 dz out to the customer. I’m not a molasses fan but these taste pretty good 🙂 I was afraid they were going to come out heavy or dense (I forgot to add baking soda to hot water and added to flour mixture!) but they are light and fluffy, yay!

  52. Hi Tieghan,
    I’m making this for family Christmas next weekend, but I’m a little iffy on cream cheese frosting… There’s just something about the taste I don’t typically care for. Do you have any suggestions/ substitutions? I’d like something light and creamy…. Thanks!!

    1. Hey Keri! I would just omit the cream cheese. You might need to add a bit more powdered sugar, but other than that I think it should work great. Let me know if you have questions. Hope the cake is a hit Thanks and Merry Christmas!

  53. Love all your recipes! Think I could half this recipe? I love baking for folks during the holidays and would love to include some of these cupcakes, but don’t think I need to make this many.

    1. Thanks Alaina! yes, I think cutting the recipe in half will work just great. Let me know if you have any questions. Hope you love the cupcakes!

  54. I made this today and it looks beautiful. I used little Christmas tree cookies made out of gingerbread to decorate. The icing and the caramel was delicious. The cake itself tasted pretty good; however, I found that the flavor was overly dominated by molasses. I was very careful to follow your measurements, especially because I was concerned about the amount of molasses in the recipe. Still the molasses was the main flavor everyone could taste and the beautiful spices were overruled by it. As long as everyone made sure to combine icing with each bite, the cake was still nicely flavored and very enjoyable. Was that your desired flavor? I realize that some people may enjoy the flavor more than others, which is why I ask. Could the quality of molasses that one uses make a difference to the flavor? I myself would make the recipe again, but I’d definitely reduce the molasses to 1 cup or even 3/4 of a cup. Thanks for the recipe!

    1. HI! So happy this turned out great for you! I do love the molasses flavor so that’s probably why I didn’t notice it was strong. I would say reducing to 3/4 cup should help lighten the molasses flavor a bit. Just note that the molasses keeps the cake very moist and sticky. I think it should still be just fine with 3/4 a cup though. Let me know if you have questions. Thank you again!

  55. Hi Tieghan,

    WOW! Gingerbread Cake! Awesome post you shared with me in the perfect time. Can’t thank you enough, huh 😀

    Hope my holidays will be better always 😛

    I am happy to share this post with my social Fans!

    Keep it up!

  56. Cutest!! Love the little gingerbread men addition and the garland of lights. Will try your cake recipe this weekend. thank you

  57. 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

  58. 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!!!

    1. 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

  59. 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.

  60. 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! 🙂

  61. 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.

      1. 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.

    1. 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!

        1. 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)

  62. 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!

  63. Oh I just wish there was a photo of the cake cut open !! i guess I’ll have to make it 😉

  64. 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!

  65. 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 🙂

  66. 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.

    1. 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! 🙂

  67. 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

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  68. Hi! Can’t wait to try this recipe. Should you share where you got the super cute cupcake holders? Love them! Thanks.

  69. 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!

  70. 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! 😉

    1. 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! (:

  71. Hi! I think making the up to 2 days in advance will be fine! Let me know if you have questions. Hope you love the cake and Merry Christmas!