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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!
I want to make this cake for Christmas but my daughter is celiac. Can this be made gluten free by substituting the flour for gf flour? Or are any other adjustments required?
Hi there,
You can use an equal amount of GF flour. Please let me know if you give the recipe a try. Happy Holidays! xxT
Confused, are you using only half a cup only in the grating, what do you use for the remaining caramel sauce?
Hi Kathy,
So sorry, I am confused about what you are asking? Please let me know how I can help! xTieghan
How do you get the “snow” to stick to the rosemary and gingerbread men? What is the snow?
Hey Leona,
I used crushed coconut as the snow:) I really didn’t do anything special to get it to stick, just used a lot of it! Please let me know if you have any other questions! xTieghan
Sorry im confused about how much butter…. it says 2 (16 tablespoons). I’m unsure what the 2 refers to. Thank you in advance
Hi Khara,
You will want to use 2 sticks of butter which is equal to 16 tablespoons. Please let me know if you have any other questions! xTieghan
I’m confused by some of the wording of ingredients as well.
Does “2 (8 ounce) packages cream cheese” mean 8 oz total? Or two 8 ounce packages. I think, based on the previous comment on butter, that i will need 8 ounces total of cream cheese? Want to be sure though.
Hi Catherine,
You will want to use 2-8 ounce packages, for a total of 16 ounces. Please let me know if you give the recipe a try. Happy Holidays! xTieghan
Hi Tieghan,
I’m planning to make these cupcakes for Christmas. Do I need to make any adjustments to the recipe if I’m at about 7,500 feet elevation? If so, what changes should I make?
Thanks,
Janice
Hey Janice,
No adjustments needed, you can follow the recipe as is:) Please let me know if you have any other questions! xTieghan
Hi!
Is 1 & 1/3 cup molasses correct on the ingredients list?
Thank you!
Mary
Hi Mary,
Yes, that is correct. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi! A lot of gingerbread cake recipes I have looked at call for buttermilk. Have you tried that substitution?
Hey Cynthia,
Sorry, I haven’t but let me know if you give it a try! I hope you love the recipe! xTieghan
Just seeking clarification before I start this amazing looking cake. In the measurements for butter, do you mean 2 sticks (which equal 16 tbsp in total or 1 cup) or do you mean 2 x 16 tbsp which equals 2 cups an seems a huge amount ?
Thanks for your help.
Hi Catherine,
You will want to use 2 sticks-16 tablespoons of butter. I hope you love the recipe, please let me know how it turns out! xTieghan
Tiegen: if you could please correct the butter measurement in the frosting. This is what it says:
2 (16 tablespoons) butter
You need to say 2 cups (16 tablespoons) butter.
It’s confusing.
Look forward to making.
Thank you.
Hi Becky,
For this recipe, you will want to use 2 sticks of butter which equals 16 tablespoons, not 2 cups:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
Where can I find these cupcake wrappers? So cute!!
Hey Suzy,
These wrappers are super old from Crate and Barrel. Please let me know if you have any other questions! xTieghan
Thank you. What are they called? I’m having a hard time finding them on that site?
Like I mentioned, they are super old, so they no longer have them available:)
I’ve made just about all of your recipes, but this one is SPECIAL. Can’t wait to make more batches and perfect them!
Hey there! Thanks so much for trying out this recipe, so glad you enjoyed this recipe! xTieghan
What is the cup measurement in grams please?
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
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
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!
Hey there,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
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 🙂
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
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
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
Hi! How much vanilla goes into the batter?
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