Caramel Gingerbread Cake- Spiced cake layers with a sweet molasses, brown sugar sweetener, and filled with a whole bunch of Christmas spice. It is paired with caramel and a gingerbread buttercream.
In addition, last year I only did a few Christmas recipes, and this year I have a whole list of things planned. If you remember from last year, I used Oreo's limited edition Gingerbread Oreo's in my Gingerbread oreo cake. It was phenomenal and sadly they aren't making a come back this year 🙁 I decided to start this Christmas season with Caramel Gingerbread Cake to kick off the gingerbread being in full swing.
Next, for the small, but might list of desserts I made last year, plus a few more for fun! Here they are
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Why you need to make this recipe
- Soft gingerbread cake- This cake is ultra moist, soft, and fluffy because I chose to use unsalted butter, oil, molasses, and buttermilk to make it extra moist.
- Spice cake- The cake is full of gingerbread flavor, like molasses, ginger, nutmeg, and vanilla!
- Caramel- homemade caramel sauce that is extremely easy and will have you wanted to put caramel on every dessert you make
- Gingerbread buttercream- if you've never had gingerbread buttercream, you're missing out. If you have, but never had had mine, YOU are still missing out.
Ingredient check list
Again, are some ingredients that you will need to make this cake. Some of these you may not have on hand. For a complete list of ingredients, check out the recipe card below.
In addition, here are my favorite brands of products, vanilla and buttermilk.
- Butter- I use unsalted butter, and make sure to pull it out a few hours to let it come up to room temperature.
- Brown sugar- for this recipe, I use dark brown sugar to help build the gingerbread flavor even more. You can use light brown if that is what you have on hand
- Molasses- my favorite brand is grandmas, which you can find here
- Buttermilk- I recommend using high fat, but if you can't find high fat, regular works too!
- Spices- this cake has lots of spices, it calls for ground ginger, cinnamon, and nutmeg.
- Eggs- I use large, or extra large eggs. Make sure they are room temperature.
- Heavy cream- you will use cream in the caramel and the buttercream.
Step by step- Caramel Gingerbread Cake
Next, for this recipe, here are some of my favorite equipment I use and recommend. I use a stand mixer, my favorite brand is kitchen aid, and you can buy my exact kitchen aid here. You will need parchment paper, bowls, bowl scraper, and a rubber spatula. My favorite pans are Fat Daddio's. You can find them here.
Step 1: sift the dry ingredients. In a medium size bowl, whisk together the flour, and nutmeg, ginger, cinnamon, salt, baking soda, and baking powder. Set aside.
Step 2: cream the butter, oil and sugar. In the bowl of an electric mixer, cream the butter, oil and sugar on high for 3 minutes. Until light and fluffy. Scrape down the sides and beat for 1 more minute.
Step 3: Add the molasses. Pour in the molasses and beat on the lowest speed for 30 seconds.
Step 4: beat the eggs. Beat in the eggs one at a time, 30 seconds after each addition. Make sure to scrape the bowl after each addition.
Step 5: alternate adding the dry and wet ingredients. With the mixer on the lowest speed, alternate by adding ⅓ of the flour mixture and half of the buttermilk, repeat this step. You should end with the rest of the flour mixture. Stir just until combined! Don't over mix.
Step 6: divide and the bake the cake. Once mixed, evenly divide all of the batter into the prepared pans (about 18 ounces in each 8-inch pan) Bake for 30-33 minutes. I checked mine at 31 minutes and it needed about one more minute. Insert a toothpick and if it comes out clean or with only a few crumbs, your cake is done.
Step by step- caramel
Likewise, here is my favorite sauce pan I use to make caramel.
Step 1: Mix the water, sugar, and corn syrup. In a medium sized sauce pan, stir together the water, sugar, and corn syrup.
Step 2: Cook the mixture. On medium heat, bring the sugar mixture 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.
Step 3: Let it boil. Let it boil until the mixture becomes caramelized and looks golden brown/auburn in color. This does take a few minutes, but once it starts turning brown, it's easy to burn it, so keep an eye on it.
Step 4: Heat the cream. Put the cream in the microwave for 1 minute.
Step 5: Add the cream. Once the caramel has changed color and is ready for the cream, turn off the heat on the sugar mixture and add the warm cream. Mix the caramel mixture until evenly combined.
Step 6: Add the rest of the ingredients. Add the vanilla, salt, and butter and let it sit until the butter melts. Stir once the butter is melted.
Expert baking tips
- Use high quality cake pans. This helps prevent your cake layers from browning on the sides. I always use Fat Daddios cake pans. You can find the ones I use here:
- I say this a lot because I think it's really important… USE ROOM TEMP ingredients! Making sure all of your ingredients are the same temp is a must!
- To get a creamy and smooth buttercream, add a Tablespoon of whipping cream once you finish mixing the buttercream. Then beat by hand with a rubber spatula to get all the air bubbles out.
- Do a crumb coat. Don't skip this step. It helps secure the crumbs onto the cake and makes decorating easier.
- Preheat your oven 30 minutes before baking to ensure that your oven is hot and ready.
FAQ about Caramel Gingerbread Cake
Can I make this into a sheet cake?
Yes, this can be turned into a sheet cake, four 6-inch cake pans, or a 9×13 (if you do a 9×13, it will need to bake for 40-45 minutes). You can use the same technique to assembly the cake like I did in my caramel pumpkin cake you can find here.
Can I do the elements ahead of time.
Yes, you can make everything 2-3 days ahead of time and assemble once everything is made.
Can I use milk instead of buttermilk?
I don't recommend it, but if you have to, use a whole milk!
Storing and freezing
Lastly, store this Caramel Gingerbread Cake in an airtight container or wrap in plastic wrap. I would leave uneaten portions in the fridge and then bring them to room temperature before serving.
Freezing your Caramel Gingerbread Cake
Also, you can freeze this cake! plastic wrap it, or wrap each slice in plastic wrap. It can be held in the freeze for 30 days.
If you love this recipe, please remember to rate and review it!
For more Christmas desserts, here are some you should make!!
- Easy and Tasty Christmas Sugar Cookie Bars
- The Very Best Gingerbread Coffee Cake Cookies
- Peppermint Brownies
Recipe
Caramel Gingerbread Cake
Ingredients
Gingerbread Cake
- 1 cup unsalted butter at room temperature
- 2 tablespoons vegetable oil
- 1 cup dark brown sugar packed
- 1 cup molasses
- 3 large eggs at room temperature
- 1 ¼ cups buttermilk at room temperature
- 3 cups plus 2 tablespoons all-purpose flour
- 2 teaspoons ground ginger
- 1 Tablespoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 ¾ teaspoons salt
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
For the gingerbread buttercream
- 2 cups unsalted butter slightly cold and cut into cubes
- 1 teaspoon vanilla
- 5 ½ cups powdered sugar measured and then sifted
- 3 tablespoons molasses
- 3 tablespoons heavy whipping cream
- 2 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon ginger
- Pinch of salt
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 unsalted butter
Instructions
For the gingerbread cake
- Preheat your oven to 325 degrees. Prep 3 8 inch cake pans by spraying the bottom of the pans with cooking spray, lining with parchment paper, then spray again. Set aside.
- In a medium size bowl, whisk together the flour, and nutmeg, ginger, cinnamon, salt, baking soda, and baking powder. Set aside.
- In the bowl of an electric mixer, cream the butter, oil and sugar on high for 3 minutes. Until light and fluffy. Scrape down the sides and beat for 1 more minute.
- Pour in the molasses and beat on the lowest speed for 30 seconds.
- Beat in the eggs one at a time, 30 seconds after each addition. Make sure to scrape the bowl after each addition.
- With the mixer on the lowest speed, alternate by adding ⅓ of the flour mixture and half of the buttermilk, repeat this step. You should end with the rest of the flour mixture. Stir just until combined! Don't over mix.
- Once mixed, evenly divide all of the batter into the prepared pans (about 18 ounces in each 8-inch pan) Bake for 30-33 minutes. I checked mine at 31 minutes and it needed about one more minute. Insert a toothpick and if it comes out clean or with only a few crumbs, your cake is done.
- Allow the cakes to cool in the pans for 15 minutes and then remove them from the pans and transfer them to a wire rack and let them come to room temperature. Wrap them in plastic wrap and either freeze or refrigerate them.
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 gingerbread buttercream
- In the bowl of an electric mixer, fitted with the paddle attachment beat the butter on medium-high for 3-5 minutes. Until light and fluffy.
- On a low speed, slowly add one cup of powdered sugar at a time. Mix each cup until mostly incorporated. Once fully incorporated, add the rest of the ingredients, molasses vanilla, heavy whipping cream, cinnamon, nutmeg, ginger, and salt. Mix on low and slowly increase the speed to medium-high and beat for another 5 minutes, until light and fluffy.
- Mix on low for 1-2 minutes and then beat by hand to remove the air pockets.
Assembly
- Place the first gingerbread cake layer bottom side down onto a cake board. Spread about 1 cup of the gingerbread buttercream onto the top of the cake layer. Spread a generous amount of the caramel drizzle on top of the buttercream. Repeat this with the second cake layer.
- With the last cake layer, place the bottom side up and with the gingerbread buttercream, frost a thin coat around the cake layer. This is called the crumb coat. Lock in the crumbs by placing the cake into the freezer for 15 minutes.
- After the crumb coat is set, apply the final coat of the gingerbread buttercream.
- Serve at room temperature along with the extra caramel sauce.
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