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Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle

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  • Author: KimEasy
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This rich and moist Gingerbread Cake is filled with warm spices and topped with a luscious cinnamon cream cheese frosting and a sweet caramel drizzle, making it a perfect holiday dessert centerpiece.

Ingredients

Units Scale
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tbsp ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 cup molasses
  • 1 cup hot water
  • 1 tsp vanilla extract
  • 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 (for frosting)
  • 1/2 cup caramel sauce (store-bought or homemade)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round pans.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.
  3. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in molasses and vanilla extract.
  4. Add dry ingredients to wet mixture alternately with hot water, beginning and ending with dry ingredients. Mix until just combined.
  5. Pour batter into prepared pan(s) and bake for 35–40 minutes or until a toothpick inserted comes out clean. Cool completely.
  6. To make frosting, beat cream cheese and butter until smooth. Add powdered sugar, cinnamon, and vanilla, and beat until fluffy.
  7. Frost the cooled cake with cinnamon cream cheese frosting. Drizzle caramel sauce over the top before serving.

Notes

  • Ensure cake is fully cooled before frosting to avoid melting.
  • Use a piping bag for a decorative frosting look.
  • Store cake in the refrigerator for up to 4 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 38g
  • Sodium: 310mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 70mg

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