Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle is a rich, spiced dessert that brings cozy holiday flavors to any time of year. The moist cake is infused with molasses and warm spices, topped with a creamy, tangy cinnamon frosting, and finished with a decadent caramel drizzle—making it perfect for festive gatherings or an indulgent treat at home.

ingredients

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

all-purpose flourbaking sodabaking powderground gingerground cinnamonground clovesground nutmegsaltunsalted butterbrown sugareggsunsulphured molassesvanillabuttermilkcream cheesepowdered sugarmilkcaramel sauce (store-bought or homemade)

directions

Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.

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

In another bowl, cream butter and brown sugar until fluffy. Add eggs one at a time, then mix in molasses and vanilla.

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

Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick comes out clean.

Let the cake cool completely in the pan.

To make the frosting, beat softened cream cheese and butter together until smooth.

Add powdered sugar, cinnamon, and vanilla; beat until fluffy. Add a splash of milk if needed for consistency.

Spread the frosting evenly over the cooled cake.

Drizzle with caramel sauce just before serving.

Servings and timing

This recipe yields approximately 12-15 servings.Preparation time: 20 minutesBaking time: 35-40 minutesCooling and frosting time: 45 minutesTotal time: 1 hour 40 minutes

Variations

Add chopped pecans or walnuts for extra texture.

Swap the caramel drizzle for a maple glaze.

Use orange zest in the frosting for a citrusy twist.

Make into cupcakes for individual portions.

Add a pinch of black pepper or cardamom for a spicier flavor profile.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.Let the cake sit at room temperature for 15-20 minutes before serving for best flavor and texture.Freeze unfrosted cake layers for up to 2 months. Thaw overnight in the fridge and frost before serving.

FAQs

Can I use blackstrap molasses?

Blackstrap molasses is very bitter and not recommended. Use light or dark unsulphured molasses for best results.

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and frost just before serving.

Is the caramel drizzle necessary?

No, but it adds a luxurious finish. You can skip it or replace with maple syrup or honey.

Can I make this into a layer cake?

Yes, divide the batter between two 8-inch round pans and reduce the baking time to 25-30 minutes.

Is the cake very sweet?

It’s well-balanced with the tangy frosting and the rich spices, not overly sweet.

Can I use a hand mixer instead of a stand mixer?

Absolutely, just be sure to beat the ingredients thoroughly.

What if I don’t have buttermilk?

You can substitute with milk mixed with a tablespoon of lemon juice or vinegar.

Is this cake good for kids?

Yes, the flavor is kid-friendly but sophisticated enough for adults too.

Can I add raisins or dried fruit?

Yes, chopped raisins, dates, or even diced apples would be great additions.

What if my frosting is too runny?

Add more powdered sugar or chill it slightly before frosting the cake.

Conclusion

Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle is a show-stopping dessert that captures the essence of warmth, spice, and sweetness. Whether you’re baking it for a holiday celebration or a cozy weekend indulgence, each bite promises to be moist, flavorful, and unforgettable.