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Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle

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  • Author: simplemealsbykim
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A rich and moist gingerbread cake layered with a creamy cinnamon-spiced cream cheese frosting and finished with a decadent caramel drizzle. Perfect for festive gatherings and cozy winter desserts.

Ingredients

Units Scale
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 cup molasses
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1 tsp ground cinnamon (for frosting)
  • 1/2 tsp vanilla extract (for frosting)
  • 1/4 cup caramel sauce (for drizzle)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves.
  3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in the molasses and vanilla extract.
  5. Gradually add dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
  6. Divide batter evenly between the prepared pans and smooth the tops.
  7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. To make the frosting, beat cream cheese and butter until smooth. Add powdered sugar, cinnamon, and vanilla extract, and beat until creamy and fluffy.
  9. Frost the cooled cakes with cinnamon cream cheese frosting.
  10. Drizzle caramel sauce over the frosted cake before serving.

Notes

  • Ensure all ingredients are at room temperature for a smoother batter and frosting.
  • Use homemade or store-bought caramel sauce depending on preference.
  • The cake layers can be made ahead and stored wrapped in plastic wrap for up to 2 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 480
  • Sugar: 42g
  • Sodium: 320mg
  • Fat: 23g
  • Saturated Fat: 13g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 70mg

Find it online: https://cozykitcheneats.com/gingerbread-cake-with-cinnamon-cream-cheese-frosting-and-caramel-drizzle/