Caramel Gingerbread Cake – Spiced ginger cake with brown sugar, and a cream cheese caramel buttercream. Topped with huge swirls of homemade caramel sauce.
This holiday season I have what you are making, and it is this Caramel Gingerbread Cake! This Christmas dessert will be the talk of the all holiday parties. This cake is made in sheet form so you don’t have to worry about stacking and decorating a cake layers. This moist cake is spiced with molasses and ginger. It’s incredibly soft and one of my favorites I have made yet! If I am being honest, this sweet cake has a perfect balance of sweet with the ginger spice.
For more gingerbread recipes, I have linked them below!
- Frosted Gingerbread Cookies With Cream Cheese
- Easy and Tasty Caramel Gingerbread Cake
- The Very Best Gingerbread Coffee Cake Cookies
Why I love this Caramel Gingerbread Cake
There are many reasons I love this cake like it being a perfect Christmas dessert, or that fact that it’s an easy dessert. I have listed my top reasons why I love this cake! This is an easy recipe that can be done with in a few hours from start to finish.
Christmas season – This time of year is filled with gingerbread and this cake will have its spot at the table!
Best gingerbread cake – this delicious cake
Homemade caramel sauce – If this is your first time making caramel, you will never want to go back to store bought caramel.
Perfect dessert – This dessert is perfect because it is easy to transport for any party, or just to have at your house.
Ingredients Needed To Make Caramel Gingerbread Cake
Additionally, I have provided some key ingredients for these Caramel Gingerbread Cake for your grocery store run that you might not have on hand. For a full list of ingredients, check out the recipe card below!
Unsalted butter – Make sure that is room temperature! Cold butter will make it so you cake doesn’t rise.
Dark brown sugar – You can sub light brown sugar, but I love the flavor of dark.
Molasses – I buy unsulphrated and not blackstrap molasses.
Vegetable oil – You can use any kind of unflavored oil
Eggs – Make sure there are up to room temperature so your batter doesn’t curdle.
Baking powder – Make sure this is fresh, and not older than 6 months.
All purpose flour – I have more tips below, but make sure that you spoon and level it for a more accurate measurement.
Powdered sugar – You are using this in the frosting, if you want a smooth cleaner look, I suggest that you sift your powder sugar after you measure it!
Tips For Making The Cake Batter
Here are some tips for making the batter, for the full recipe and instructions, go to the recipe card at the end of the blog post.
Use accurate measurements for ingredients. Spoon and level your flour.
Ensure that ingredients like butter and eggs are at room temperature. This helps with better incorporation and a smoother batter.
Cream the butter and sugars together until light and fluffy. This step creates air pockets that contribute to the cake’s texture.
Gradually add the dry ingredients to the wet ingredients. This helps in even mixing and avoids overmixing the flour mixture which can lead to a dense cake.
Make sure your ground spices, such as ginger, nutmeg, cinnamon, and cloves, are fresh for the best flavor. Spices lose their potency over time.
Preheat your oven before placing the cake inside. This ensures even baking from the start.
Once you add the dry ingredients, mix just until combined. Overmixing can result in a tough cake.
Use a toothpick to check for doneness. Insert it into the center of the cake; it should come out with a few moist crumbs, but not wet batter.
Tips for making caramel
In a medium or small saucepan, mix water, sugar, and corn syrup. Do not stir.
Bring the sugar mixture to a boil on medium heat. Don’t stir to prevent crystallization. Bubbles will slow down and enlarge as caramelization starts.
Let it boil until golden brown. Keep an eye out; it can burn once it starts browning.
Warm cream in the microwave for 1 minute.
Turn off heat. Add warm cream to the caramelized sugar. Mix until smooth.
Pour into a bowl. Add vanilla, salt, and butter. Allow butter to melt before stirring.
Allow the caramelization process to unfold naturally; rushing may lead to burning.
Prevent crystallization by refraining from stirring during the boiling phase.
Once caramelized, promptly turn off the heat before adding warm cream to achieve a smooth consistency.
The caramel can transition quickly from golden to burnt, so keep a close eye during the browning stage.
Let the butter melt naturally into the mixture for a velvety texture.
Tools I used to make this recipe
Mixing Bowls: Use for combining and whisking dry and wet ingredients for both recipes.
Electric Mixer or Hand Mixer: Necessary for creaming butter and sugars, and beating eggs for the gingerbread sheet cake.
Spatula: Essential for folding dry ingredients into the wet mixture for the cake and smoothing the batter.
Sheet Cake Pan: Required for baking the gingerbread sheet cake; remember to grease and flour it.
Whisk: Utilize for combining dry ingredients thoroughly for the cake.
Cooling Rack: Essential for cooling the gingerbread sheet cake after baking.
Medium Saucepan: Use for cooking the sugar mixture for the caramel sauce.
Whisk or Wooden Spoon: Essential for stirring the caramel while it’s boiling and incorporating other ingredients.
Microwave-Safe Bowl: Needed to warm the cream before adding it to the caramel.
Measuring Cups and Spoons: Use for accurate measurement of ingredients for both recipes.
Glass Jar or Container: Use for storing the caramel sauce.
Frequently Asked Questions
Can I use molasses substitutes?
Yes, you can use alternatives like honey or maple syrup, but keep in mind that it will affect the flavor.
Can I substitute heavy cream with a lower-fat option for the caramel?
You can use alternatives like whole milk or half-and-half, but the richness may be affected.
How do I prevent crystallization in the caramel?
Avoid stirring the sugar once it starts boiling, and make sure the sugar crystals are dissolved before it boils.
How long does homemade caramel sauce last?
Properly stored, it can last in the refrigerator for about 2-4 weeks.
Storing And Freezing
To store the caramel gingerbread cake, allow it to cool completely, then cover it tightly with plastic wrap or aluminum foil. Store the wrapped cake in the refrigerator for up to a week, or freeze for longer storage, ensuring it’s well-wrapped to prevent freezer burn.
Freezing – Caramel Gingerbread Cake
To freeze the caramel gingerbread cake, allow it to cool completely, then wrap it tightly in plastic wrap, airtight container, or aluminum foil to prevent freezer burn. Place the wrapped cake in a freezer-safe bag or container and label it with the date before storing in the freezer for up to three months.
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For other recipes you should try
Note: To achieve the same look I did, frost the top of the cake normal and then with a small spoon or offset spatula, gently swirl the homemade caramel sauce across the top.
- Chocolate Peppermint Bundt Cake
- The Best Peppermint Kiss Chocolate Cookies
- Festive Gingerbread Crinkle Cookies
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