Description
This Gingerbread Cake is rich with warm spices and molasses, topped with a tangy cinnamon cream cheese frosting and finished with a luscious caramel drizzle. It’s a festive, crowd-pleasing dessert perfect for the holidays.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup molasses
- 1 cup hot water
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened (for frosting)
- 1/2 teaspoon ground cinnamon (for frosting)
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup caramel sauce, for drizzle
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan.
- In a bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, salt, and baking soda.
- In a large bowl, cream together butter and brown sugar until fluffy. Beat in eggs one at a time.
- Mix in molasses, then gradually add dry ingredients, alternating with hot water until smooth.
- Pour batter into prepared pan and bake for 35–40 minutes or until a toothpick comes out clean.
- Let cake cool completely before frosting.
- To make frosting: Beat cream cheese and butter until smooth. Add cinnamon, vanilla, and powdered sugar. Beat until fluffy.
- Spread frosting evenly over cooled cake.
- Drizzle caramel sauce over the frosted cake. Slice and serve.
Notes
- Make sure cake is completely cool before frosting to prevent melting.
- Use homemade or store-bought caramel sauce.
- Cake can be made a day ahead and stored covered in the fridge.