Caramel Gingerbread Cake

I always think of cozy winter nights when I make this cake. Caramel Gingerbread Cake is warm, spicy, and sweet all at once. The caramel topping makes it feel extra special.

The first time I tried it, I thought the flavors might be too strong. But they came together so perfectly. The ginger, cinnamon, and caramel mix made every bite taste like comfort.

Now it’s a cake I bake every holiday season. It brings such a cozy feeling to the table, and I know it will for you too.

Why You’ll Love This Caramel Gingerbread Cake

• Holiday-Inspired Flavors: The gingerbread spice profile paired with caramel is the ultimate seasonal combination.
• Make-Ahead Friendly: This cake can be prepared in stages. The caramel can be made in advance, and the cake layers can be baked and stored ahead of time.
• Moist and Flavorful: The gingerbread cake is incredibly moist, thanks to buttermilk, butter, and molasses.
• Showstopper Presentation: This cake is perfect for any holiday table, with its layers of cake, caramel sauce, and stunning buttercream.
• Comforting and Sweet: The richness of the caramel and the warmth of gingerbread spices create a perfect dessert for winter.

Required Kitchen Tools

Here’s what you’ll need to make this beautiful Caramel Gingerbread Cake:

• Mixing Bowls: To combine your dry and wet ingredients.
• Stand Mixer or Hand Mixer: To ensure smooth and fluffy batter for the cake and Swiss meringue buttercream.
• Cake Pans: Two 9-inch round cake pans will work perfectly for this recipe.
• Saucepan: For making the homemade caramel sauce.
• Whisk: To mix the caramel sauce.
• Spatula: For folding ingredients into the cake batter and buttercream.
• Cooling Rack: To cool the cakes before assembling.
• Piping Bag or Knife: For decorating the cake with the caramel buttercream and streusel topping.
• Candy Thermometer: To check the temperature of the caramel sauce for the perfect consistency.

Ingredients

Caramel Sauce (Make in Advance):

• 1 1/2 cups granulated sugar
• 1/3 cup water
• 225 ml heavy whipping cream (room temperature)
• 3/4 cup unsalted butter (cubed, room temperature)

This caramel sauce can be made ahead of time and stored in the refrigerator for up to two weeks.

Gingerbread Cake:

• 2 1/4 cups all-purpose flour
• 2 1/4 tsp baking powder
• 3/4 tsp salt
• 1 1/2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground cloves
• 3/4 cup unsalted butter (room temperature)
• 3/4 cup granulated sugar
• 1/2 cup dark brown sugar (lightly packed)
• 3 large eggs (room temperature)
• 3/4 cup fancy molasses (do NOT use blackstrap)
• 1 1/2 tsp vanilla extract
• 3/4 cup buttermilk (room temperature)

Caramel Swiss Meringue Buttercream:

• 4 large egg whites
• 1 1/4 cups dark brown sugar (lightly packed)
• 1 1/2 cups unsalted butter (cubed, softened but still cold)
• 1/2 cup caramel sauce (from the recipe above)

Gingerbread Streusel:

• 1 cup crushed gingersnap cookies
• 2 Tbsp unsalted butter (melted)

Variations for Caramel Gingerbread Cake

While this Caramel Gingerbread Cake recipe is already packed with delicious flavor, you can easily adjust it to suit your tastes or dietary needs:

• Add More Spices: Feel free to increase the amount of cinnamon, ginger, or cloves for an extra spicy kick in your cake.
• Molasses Alternatives: If you don’t have fancy molasses, you can use regular molasses, but avoid using blackstrap molasses, as it can be too bitter for this recipe.
• Dairy-Free Option: Replace the buttermilk with a non-dairy milk like almond milk and swap the butter for dairy-free margarine in the cake.
• Caramel Variations: If you prefer a different flavor profile, try using salted caramel sauce for a sweet and salty flavor in your buttercream.

Step-by-Step Instructions

1. Prepare the Caramel Sauce

Start by making the caramel sauce, as this needs to cool before being used in the buttercream. Here’s how to do it:

How to Make Caramel Sauce:

1. Combine Sugar and Water: In a medium saucepan, combine the granulated sugar and water. Stir to combine and cook over medium heat.
2. Cook Until Golden: Allow the sugar mixture to cook without stirring. Watch closely as it turns into a golden amber color (this should take about 8-10 minutes).
3. Add Butter and Cream: Once the sugar mixture reaches a golden color, carefully whisk in the cubed butter and heavy whipping cream (it may bubble up). Continue whisking until smooth.
4. Cool and Store: Remove the pan from the heat and let the caramel cool for at least 10-15 minutes. Store in an airtight container for later use.

2. Prepare the Gingerbread Cake

How to Make Gingerbread Cake:

1. Preheat the Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ginger, cinnamon, and cloves. Set aside.
3. Cream Butter and Sugars: In a stand mixer or with a hand mixer, beat the unsalted butter, granulated sugar, and dark brown sugar together on medium speed until light and fluffy (about 2-3 minutes).
4. Add Eggs and Molasses: Add the eggs one at a time, mixing well after each addition. Stir in the molasses and vanilla extract until combined.
5. Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
6. Bake the Cake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

3. Make the Caramel Swiss Meringue Buttercream

How to Make the Caramel Swiss Meringue Buttercream:

1. Whisk Egg Whites and Sugar: In a heatproof bowl, combine egg whites and dark brown sugar. Place the bowl over a pot of simmering water, making sure the bowl doesn’t touch the water. Whisk constantly until the mixture reaches 160°F (71°C) and the sugar has dissolved.
2. Beat the Meringue: Remove the bowl from the heat and transfer to a stand mixer. Beat the mixture on high speed until stiff peaks form and the bowl feels cool to the touch (about 10 minutes).
3. Add Butter and Caramel Sauce: Gradually add the cubed butter, a few pieces at a time. Beat on medium speed until fully incorporated. Once the buttercream is smooth, add the caramel sauce and mix until fully combined.

4. Prepare the Gingerbread Streusel

How to Make the Gingerbread Streusel:

1. Crush Gingersnap Cookies: Use a food processor or place the gingersnap cookies in a Ziploc bag and crush them until they are fine crumbs.
2. Combine with Butter: In a bowl, mix the crushed cookies with melted butter until the mixture resembles coarse crumbs.

5. Assemble the Caramel Gingerbread Cake

How to Assemble:

1. Level the Cakes: If necessary, level the tops of your gingerbread cakes to make them even.
2. Frost the Cake Layers: Place the first cake layer on a cake stand or serving plate. Spread a generous amount of caramel Swiss meringue buttercream on top. Add the second cake layer and frost the top and sides of the entire cake.
3. Decorate: Sprinkle the gingerbread streusel on top of the cake for a crunchy, flavorful topping.
4. Chill and Serve: Refrigerate the cake for 30 minutes to allow the buttercream to set. Serve and enjoy!

How to Serve Caramel Gingerbread Cake

This Caramel Gingerbread Cake is a decadent treat that will be the star of your holiday table. Here’s how to serve it:

• As a Centerpiece: Place the cake on a beautiful cake stand for an eye-catching presentation.
• With a Side of Ice Cream: Serve a slice with a scoop of vanilla ice cream or cinnamon ice cream for an extra indulgent dessert.
• Coffee Pairing: Pair this cake with a hot cup of coffee or spiced chai for a comforting experience.

Storing Caramel Gingerbread Cake

• Caramel Sauce: Store leftover caramel sauce in an airtight container in the refrigerator for up to two weeks. Reheat before using.
• Cake Storage: Keep the cake in an airtight container at room temperature for 2-3 days. If you need to store it longer, refrigerate the cake for up to a week. The cake can also be frozen for up to 3 months; just wrap it tightly in plastic wrap and foil.

Nutrition Information (Per Slice)

Nutrient	Amount
Calories	540
Total Fat	28g
Saturated Fat	17g
Cholesterol	95mg
Sodium	180mg
Total Carbohydrates	71g
Dietary Fiber	1g
Sugars	53g
Protein	5g

Conclusion

This Caramel Gingerbread Cake is the perfect blend of rich spices, smooth caramel, and creamy buttercream. It’s a holiday dessert that will impress your guests and make any occasion feel special. Whether you’re baking it for Christmas, Thanksgiving, or a winter birthday, it’s sure to become a family favorite.

The layers of moist gingerbread cake, decadent caramel Swiss meringue buttercream, and crunchy gingerbread streusel will have everyone asking for seconds. Make it ahead of time, store it, and enjoy the festive flavors all week long!