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Caramel Gingerbread Cake – Spiced ginger cake with brown sugar, and a cream cheese caramel buttercream. Topped with huge swirls of homemade caramel sauce.

This holiday season I have what you are making, and it is this Caramel Gingerbread Cake! This Christmas dessert will be the talk of the all holiday parties. This cake is made in sheet form so you don’t have to worry about stacking and decorating a cake layers. This moist cake is spiced with molasses and ginger. It’s incredibly soft and one of my favorites I have made yet! If I am being honest, this sweet cake has a perfect balance of sweet with the ginger spice.

For more gingerbread recipes, I have linked them below!

Why I love this Caramel Gingerbread Cake

There are many reasons I love this cake like it being a perfect Christmas dessert, or that fact that it’s an easy dessert. I have listed my top reasons why I love this cake! This is an easy recipe that can be done with in a few hours from start to finish.

Christmas season – This time of year is filled with gingerbread and this cake will have its spot at the table!

Best gingerbread cake – this delicious cake

Homemade caramel sauce – If this is your first time making caramel, you will never want to go back to store bought caramel.

Perfect dessert – This dessert is perfect because it is easy to transport for any party, or just to have at your house.

Ingredients Needed To Make Caramel Gingerbread Cake

Additionally, I have provided some key ingredients for these Caramel Gingerbread Cake for your grocery store run that you might not have on hand. For a full list of ingredients, check out the recipe card below!

Unsalted butter – Make sure that is room temperature! Cold butter will make it so you cake doesn’t rise.

Dark brown sugar – You can sub light brown sugar, but I love the flavor of dark.

Molasses – I buy unsulphrated and not blackstrap molasses.

Vegetable oil – You can use any kind of unflavored oil

Eggs – Make sure there are up to room temperature so your batter doesn’t curdle.

Baking powder – Make sure this is fresh, and not older than 6 months.

All purpose flour – I have more tips below, but make sure that you spoon and level it for a more accurate measurement.

Powdered sugar – You are using this in the frosting, if you want a smooth cleaner look, I suggest that you sift your powder sugar after you measure it!

Tips For Making The Cake Batter

Here are some tips for making the batter, for the full recipe and instructions, go to the recipe card at the end of the blog post.

Use accurate measurements for ingredients. Spoon and level your flour.

Ensure that ingredients like butter and eggs are at room temperature. This helps with better incorporation and a smoother batter.

Cream the butter and sugars together until light and fluffy. This step creates air pockets that contribute to the cake’s texture.

Gradually add the dry ingredients to the wet ingredients. This helps in even mixing and avoids overmixing the flour mixture which can lead to a dense cake.

Make sure your ground spices, such as ginger, nutmeg, cinnamon, and cloves, are fresh for the best flavor. Spices lose their potency over time.

Preheat your oven before placing the cake inside. This ensures even baking from the start.

Once you add the dry ingredients, mix just until combined. Overmixing can result in a tough cake.

Use a toothpick to check for doneness. Insert it into the center of the cake; it should come out with a few moist crumbs, but not wet batter.

Tips for making caramel

In a medium or small saucepan, mix water, sugar, and corn syrup. Do not stir.

Bring the sugar mixture to a boil on medium heat. Don’t stir to prevent crystallization. Bubbles will slow down and enlarge as caramelization starts.

Let it boil until golden brown. Keep an eye out; it can burn once it starts browning.

Warm cream in the microwave for 1 minute.

Turn off heat. Add warm cream to the caramelized sugar. Mix until smooth.

Pour into a bowl. Add vanilla, salt, and butter. Allow butter to melt before stirring.

Allow the caramelization process to unfold naturally; rushing may lead to burning.

Prevent crystallization by refraining from stirring during the boiling phase.

Once caramelized, promptly turn off the heat before adding warm cream to achieve a smooth consistency.

The caramel can transition quickly from golden to burnt, so keep a close eye during the browning stage.

Let the butter melt naturally into the mixture for a velvety texture.

Tools I used to make this recipe

Mixing Bowls: Use for combining and whisking dry and wet ingredients for both recipes.

Electric Mixer or Hand Mixer: Necessary for creaming butter and sugars, and beating eggs for the gingerbread sheet cake.

Spatula: Essential for folding dry ingredients into the wet mixture for the cake and smoothing the batter.

Sheet Cake Pan: Required for baking the gingerbread sheet cake; remember to grease and flour it.

Whisk: Utilize for combining dry ingredients thoroughly for the cake.

Cooling Rack: Essential for cooling the gingerbread sheet cake after baking.

Medium Saucepan: Use for cooking the sugar mixture for the caramel sauce.

Whisk or Wooden Spoon: Essential for stirring the caramel while it’s boiling and incorporating other ingredients.

Microwave-Safe Bowl: Needed to warm the cream before adding it to the caramel.

Measuring Cups and Spoons: Use for accurate measurement of ingredients for both recipes.

Glass Jar or Container: Use for storing the caramel sauce.

Frequently Asked Questions

Can I use molasses substitutes?

Yes, you can use alternatives like honey or maple syrup, but keep in mind that it will affect the flavor.

Can I substitute heavy cream with a lower-fat option for the caramel?

You can use alternatives like whole milk or half-and-half, but the richness may be affected.

How do I prevent crystallization in the caramel?

Avoid stirring the sugar once it starts boiling, and make sure the sugar crystals are dissolved before it boils.

How long does homemade caramel sauce last?

Properly stored, it can last in the refrigerator for about 2-4 weeks.

Storing And Freezing

To store the caramel gingerbread cake, allow it to cool completely, then cover it tightly with plastic wrap or aluminum foil. Store the wrapped cake in the refrigerator for up to a week, or freeze for longer storage, ensuring it’s well-wrapped to prevent freezer burn.

Freezing – Caramel Gingerbread Cake

To freeze the caramel gingerbread cake, allow it to cool completely, then wrap it tightly in plastic wrap, airtight container, or aluminum foil to prevent freezer burn. Place the wrapped cake in a freezer-safe bag or container and label it with the date before storing in the freezer for up to three months.

Remember LEAVE A 5 STAR EVIEW AND A COMMENT if you love the recipe or any questions. Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!

For other recipes you should try

Note: To achieve the same look I did, frost the top of the cake normal and then with a small spoon or offset spatula, gently swirl the homemade caramel sauce across the top.

Recipe

Caramel Gingerbread Cake

Molly Murphy

Spiced ginger cake with brown sugar, and a cream cheese caramel buttercream. Topped with huge swirls of homemade caramel sauce.

5 from 1 vote

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Ingredients

For The Cake

1 cup unsalted butter room temperature
1 cup dark brown sugar packed
½ cup granulated sugar
¾ cup molasses
1 tablespoon vegetable oil
4 large eggs room temperature
2 teaspoon vanila extract
1 tablespoon baking powder
3 teaspoons ground ginger
½ teaspoon nutmeg
1 teaspoon ground cinnamon
¼ teaspoon cloves
3 cups all-purpose flour spooned and leveled
1 ¼ cup buttermilk

For the caramel sauce

1 cup granulated sugar
¼ cup water
3 Tablespoons light corn syrup
¾ cup heavy cream
2 teaspoons pure vanilla extract
1 teaspoon salt
3 Tablespoons butter

For the cream cheese frosting

1 cup unsalted butter room temperature
6 ounces cream cheese room temperature
4 cups powdered sugar measured and then sifted
¼ cup heavy whipping cream
1 teaspoon pure vanilla extract
pinch of salt

Instructions

For the cake

Preheat your oven to 325 degrees. Spray a 9×13 metal pan on the bottom, line with parchment paper, and spray again. If you need to use metal binder clips to hold down the sides, remember to use metal, not plastic. Set aside.
In a medium size bowl, whisk together the baking powder, ground ginger, nutmeg, ground cinnamon, cloves, and all-purpose flour. Set aside.
In a stand sized mixer fitted with the paddle attachment, cream the room temperature butter, dark brown sugar, and granulated sugar until light and fluffy. About 5 minutes.
With the mixer on low speed, add the molasses and vegetable oil. Mix just until combined. With a rubber spatula, scrape down the sides and bottom of the bowl.
Add the eggs, one at a time, and mix on medium speed for 20-30 seconds after each addition. Scrape with a rubber spatula after each addition.
Add the vanilla extract to the creamed mixture. Mix on low until smooth.
Scrape the bottom of the bowl and gradually add a third the dry ingredients followed by half of the buttermilk. Mix on low just until combined. Repeat this step until you end on the flour mixture.
Pour the batter into the prepared sheet cake pan and smooth the top with a spatula.
Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Let it completely cool in the cake pan. While the cake cools, make the caramel.

For the caramel sauce.

In a medium sized sauce pan, stir together the water, sugar, and corn syrup.
On medium heat, bring the sugar to a boil. The bubbles will start off fast and small, but once it starts caramelizing, the bubbles will slow down and become a little bigger. Do not touch or stir the mixture. That will cause crystallization.
Let the mixture boil until it becomes caramelized and looks golden brown. This does take a few minutes, but once it starts turning brown, it’s easy to burn it, so keep an eye on it.
Put the cream in the microwave for 1 minute.
Once the caramel is golden brown and ready for the cream, turn off the heat on the sugar mixture and add the warm cream. Mix the caramel mixture until evenly combined.
Pour the mixture into a bowl. Add the vanilla, salt, and butter and let it sit until the butter melts. Stir, once the butter is melted.

For the cream cheese buttercream

In the bowl of an electric mixer, combine the butter and cream cheese. Beat on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
With the mixer on low, add the powdered sugar, followed by the cream, vanilla extract, and a pinch of salt. Beat on low just until combined. With a rubber spatula, scrape down the sides of the bowl.
Turn the mixer up to medium-high speed and beat for about 3 to 5 minutes.
With a rubber spatula or a wooden spoon, beat out all of the air pockets by hand for a smooth look.

Assembly

You can leave the cake in the pan. Once it’s completely cool, you can frost the cake with the cream cheese frosting. Add dollops of caramel sauce to the frosted cake (you will only need about half of the caramel. Serve the other half on the side of each piece of cake). Swirl the caramel into the cream cheese buttercream. Serve at room temperature.

Tried this recipe?Let us know how it was!

Salted Caramel Gingerbread Cake With Buttercream