Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle

Why You’ll Love This Recipe

Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle is a warm, spiced dessert that captures the essence of the holiday season in every bite. The moist, richly flavored cake pairs beautifully with the tangy-sweet cinnamon frosting and luxurious caramel topping, making it a showstopping centerpiece for any winter gathering.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking sodasaltground ginger ground cinnamon ground clovesground nutmegground allspiceunsalted butterbrown sugarsugarmolasseseggsbuttermilkvanilla extract

Cinnamon Cream Cheese Frosting:
cream cheesebutterpowdered sugarground cinnamonvanilla extract

Caramel Drizzle (optional):
sugarbutterheavy creamvanilla extractsalt

directions

this Recipe

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.

In a large bowl, whisk together flour, baking soda, salt, and all spices.

In a separate bowl, cream the butter, brown sugar, and granulated sugar until fluffy.

Beat in eggs one at a time, then add molasses and vanilla extract.

Alternately add the flour mixture and buttermilk to the wet ingredients, starting and ending with flour. Mix until just combined.

Pour batter into prepared pan and smooth the top.

Bake for 35–40 minutes or until a toothpick comes out clean. Cool completely.

For the frosting, beat cream cheese and butter until smooth. Add powdered sugar, cinnamon, and vanilla, and beat until fluffy.

Spread frosting over the cooled cake.

To make the caramel drizzle, melt sugar over medium heat until amber-colored. Stir in butter, then slowly add cream and vanilla. Finish with a pinch of salt.

Drizzle cooled caramel over the frosted cake just before serving.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 20 minutesBaking time: 35–40 minutesCooling and frosting: 60 minutesTotal time: 1 hour 55 minutes

Variations

Add chopped walnuts or pecans to the batter for crunch.

Top with candied ginger or holiday sprinkles for a festive finish.

Use maple syrup instead of molasses for a lighter flavor.

Bake as cupcakes for individual portions.

storage/reheating

Store covered at room temperature for 1 day or in the fridge for up to 5 days.Allow refrigerated cake to sit at room temp before serving for best texture.Freeze unfrosted cake layers wrapped tightly for up to 2 months.

FAQs

Can I make this cake in advance?

Yes, bake and frost up to a day ahead—add caramel just before serving.

What type of molasses should I use?

Use unsulphured dark molasses for the best flavor—avoid blackstrap.

Is the caramel drizzle optional?

Yes, but it adds a rich, buttery finish that complements the spice.

Can I use store-bought caramel?

Absolutely, just warm slightly before drizzling.

Why is my cake dry?

Be sure not to overbake and measure flour using the spoon-and-level method.

Can I use a bundt pan?

Yes, but adjust the bake time to 45–50 minutes and grease well.

Can I make it gluten-free?

Use a 1:1 gluten-free flour blend and check other ingredients for allergens.

Can I skip the cream cheese frosting?

Yes, you can use whipped cream or a simple glaze instead.

Does it freeze well?

The cake layers freeze well; frost after thawing for best results.

Can I make it less sweet?

Reduce the sugar slightly in both the cake and frosting if desired.

Conclusion

Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle is a holiday favorite that blends bold spice, creamy sweetness, and indulgent caramel in every bite. It’s festive, flavorful, and perfect for gatherings or cozy nights in. A true seasonal showstopper that’s as delicious as it looks.

Print