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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 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.
Hey Emily,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
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!!
Hey Melinda,
Thanks so much for trying the recipe, I am thrilled you enjoyed! Happy Holidays! xTieghan
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.
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
This cake looks beautiful! What did you drizzle on top of the icing?
Thanks so much Lisa! I drizzled caramel on the cake. I hope you love the recipe! Happy Holidays! xTieghan
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
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
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!
Hey Alicia,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
Where did you get the cute cupcake liners?
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
Is there a substitute for molasses? I dont think I can get it in my country.
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
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!
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
I don’t know about cooking especially about cakes, but seeing this article I really like it and it looks really good ..
Thank you so much Deyin! I hope you enjoy this recipe if you get a chance to try it! xTieghan
Would molasses be closer to
Golden syrup or treacle in Australia? I’ve made once before and the flavour was way too overpowering.
Hi Emma,
I believe it would be closer to black treacle in Australia. Hope this helps! xTieghan
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?
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
What did you do with to the rosemary to make it’s flavor go well with the cupcake?
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
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!
YES! I am so glad this turned out so amazing for you Jessica! Thank you so much! xTieghan
I thought the rosemary looked “sparkly”. Did you do anything special to it, or is it just the angle of the photo? I can’t wait to try these!
What kind of molasses would you suggest? Please and thanks
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