Why You’ll Love This Recipe

Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle is the ultimate holiday dessert—moist, warmly spiced, and topped with a luscious, tangy-sweet frosting and rich caramel finish. It’s festive, flavorful, and visually stunning, making it perfect for Christmas parties, cozy winter gatherings, or whenever you want a slice of spiced indulgence.

ingredients

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

For the gingerbread cake:
all-purpose flourbaking sodasaltground gingerground cinnamonground clovesunsalted butterbrown sugarmolasseseggsbuttermilkvanilla extract

For the cinnamon cream cheese frosting:
cream cheese (softened)unsalted butter (softened)powdered sugarground cinnamonvanilla extract

For the caramel drizzle:
granulated sugarsalted butterheavy creamvanilla extractpinch of salt

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or two 8-inch round pans.

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

In another bowl, cream butter and brown sugar until light and fluffy.

Add eggs one at a time, beating well, then mix in molasses and vanilla.

Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients.

Pour the batter into the prepared pan(s) and smooth the top.

Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Let cool completely before frosting.

For the frosting, beat cream cheese and butter until smooth.

Add powdered sugar gradually, then mix in cinnamon and vanilla until fluffy.

Spread frosting evenly over the cooled cake.

For the caramel, melt sugar in a saucepan over medium heat until golden brown.

Add butter and stir until melted, then slowly add heavy cream while stirring.

Remove from heat, stir in vanilla and salt, and let cool slightly before drizzling over frosted cake.

Servings and timing

This recipe serves 12–16 slices.Preparation time: 20 minutesBaking time: 30–35 minutesCooling and decorating time: 45 minutesTotal time: 1 hour 35 minutes

Variations

Make it a layer cake with extra frosting between layers.

Use maple or bourbon in the caramel for added flavor.

Top with crushed ginger snaps or candied nuts for crunch.

Add orange zest to the batter for a citrusy twist.

storage/reheating

Store the cake covered in the fridge for up to 5 days.Bring to room temperature before serving for best texture.Freeze unfrosted cake layers for up to 2 months; thaw before decorating.

FAQs

Can I make the cake ahead of time?

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

Is the caramel homemade or store-bought?

You can use either, but homemade gives a richer flavor.

Can I make cupcakes with this recipe?

Yes, adjust baking time to 18–20 minutes for cupcakes.

Does the frosting need to be refrigerated?

Yes, due to the cream cheese.

Can I make it gluten-free?

Yes, use a 1:1 gluten-free flour blend.

Is it overly sweet?

No, the spices balance the sweetness beautifully.

What if I don’t have molasses?

Use dark corn syrup or maple syrup as a substitute, though flavor will differ.

Can I add nuts or raisins?

Yes, fold them into the batter before baking.

Can I skip the caramel drizzle?

Yes, but it adds a lovely rich finish.

How do I get clean slices?

Chill the cake slightly before slicing and use a hot, sharp knife.

Conclusion

Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle is a warm, spiced celebration in every bite. Perfectly moist and irresistibly topped, it’s a showstopper that brings the comforting flavors of the season to your dessert table with minimal fuss and maximum joy.