Description
A moist and warmly spiced gingerbread cake topped with a luscious cinnamon cream cheese frosting and finished with a rich caramel drizzle.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 tsp 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)
- 2 cups powdered sugar
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, salt, and baking soda.
- In a large bowl, cream butter and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in molasses.
- Gradually add dry ingredients, alternating with hot water, mixing until combined.
- Pour batter into prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean. Let cool completely.
- To make frosting, beat cream cheese and butter until smooth. Add powdered sugar, cinnamon, and vanilla; beat until fluffy.
- Spread frosting over cooled cake evenly.
- Drizzle caramel sauce over the frosted cake just before serving.
Notes
- Ensure cake is fully cooled before frosting to avoid melting the frosting.
- Store cake in refrigerator if not serving immediately.
- For a stronger spice flavor, add extra ginger or cloves.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 34g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg