Why You’ll Love This Recipe

This Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle is a festive and flavorful dessert perfect for holiday gatherings. The warmly spiced gingerbread cake is moist and aromatic, layered with a creamy, slightly tangy cinnamon frosting that adds richness. The final touch—a luscious caramel drizzle—brings everything together for a show-stopping seasonal treat.

ingredients

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

For the gingerbread cake

flour
baking powder
baking soda
salt
ground ginger
ground cinnamon
ground cloves
ground nutmeg
unsalted butter
brown sugar
eggs
molasses
vanilla extract
buttermilk

For the cinnamon cream cheese frosting

cream cheese
unsalted butter
confectioners’ sugar
vanilla extract
ground cinnamon

For the caramel drizzle

granulated sugar
unsalted butter
heavy cream
salt (optional for salted caramel)

directions

Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans.

In a large bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.

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

Add the eggs one at a time, beating well after each addition. Stir in the molasses and vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with dry ingredients.

Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

To make the frosting, beat together the cream cheese and butter until smooth. Gradually add confectioners’ sugar, then mix in vanilla and cinnamon until fluffy.

For the caramel, heat granulated sugar in a saucepan over medium heat, stirring constantly until it melts into an amber-colored liquid. Add butter and stir until combined. Slowly pour in cream while stirring. Let simmer for 1-2 minutes until thickened. Cool before using.

Frost the cooled cake with the cinnamon cream cheese frosting, then drizzle with caramel just before serving.

Servings and timing

Serves 10-12 slices
Preparation time: 25 minutes
Baking time: 30-35 minutes
Cooling and frosting time: 1 hour
Total time: 1 hour 55 minutes

Variations

Add chopped candied ginger to the batter for a spicy-sweet bite.
Top with crushed gingersnap cookies for crunch.
Swap the caramel for a maple glaze for a different twist.
Make it in a bundt pan and drizzle frosting and caramel over the top for an easy presentation.

storage/reheating

Store the cake in the refrigerator in an airtight container for up to 5 days.
Bring to room temperature before serving for best texture and flavor.
You can also freeze the unfrosted cake layers for up to 2 months; thaw and frost when ready.

FAQs

Can I make this cake in advance?
Yes, you can bake the cake layers a day ahead and store them wrapped in the fridge. Frost and drizzle with caramel the day of serving.

Can I use store-bought caramel sauce?
Absolutely, it saves time and still tastes great. Warm slightly before drizzling.

Can I make this cake without molasses?
Molasses gives the classic gingerbread flavor, but you can substitute with dark corn syrup or maple syrup in a pinch.

What can I use instead of buttermilk?
A mix of milk and lemon juice or vinegar (1 cup milk + 1 tablespoon acid) makes a good substitute.

Is the frosting overly sweet?
The cream cheese balances the sweetness, while the cinnamon adds warmth and depth.

Can I make this as cupcakes?
Yes, the batter works well for cupcakes. Bake for 18–22 minutes and reduce frosting accordingly.

Is this cake spicy?
It’s warmly spiced but not hot. You can adjust the amount of ginger and cloves to your taste.

Can I make this gluten-free?
Use a 1:1 gluten-free flour blend and ensure all other ingredients are gluten-free.

What type of molasses should I use?
Use unsulphured molasses for the best flavor and texture—avoid blackstrap molasses as it’s too bitter.

Can I double the recipe for a larger cake?
Yes, this recipe scales well. Use larger pans or bake in batches as needed.

Conclusion

Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle is a luxurious, crowd-pleasing dessert that perfectly captures the essence of the holiday season. With its rich spices, creamy frosting, and decadent caramel topping, it’s a dessert worth savoring—whether for a festive gathering or a cozy winter night in.