This is the best gingerbread cake! It's extra moist with lots of warm Christmas spices, filled with gingerbread caramel, topped with luscious cream cheese frosting and a gingerbread caramel swirl. Gingerbread lovers will absolutely love this decadent cake!
If you're looking for other Christmas desserts for the holiday season, try my gingerbread cookies, gingerbread cheesecake cookies, gingerbread layer cake, hot cocoa cupcakes, Christmas kitchen sink cookies, white chocolate peppermint cupcakes, Christmas cinnamon rolls, chocolate thumbprint cookies or white chocolate peppermint cheesecake cookies! Christmas time really is the best time of year!
Why This is the Best Gingerbread Cake Recipe
It's full of warm spices. Ginger, cinnamon, nutmeg, cloves and allspice give this cake the absolute best flavor.
It's a super soft and moist cake. The molasses and buttermilk help to keep this cake extra tender and give it a perfect moist texture.
It's frosted with cream cheese frosting. The frosting makes each bite of cake just completely melt in your mouth.
It's filled with homemade gingerbread caramel sauce. Each bite is full of deep gingerbread flavor.
Ingredients for Gingerbread Cake
- Flour- all purpose flour is used for the best "crumb"
- Sugar- granulated white sugar and brown sugar are used in the cake batter, and powdered sugar is used for the frosting
- Butter- make sure it is unsalted and softened
- Buttermilk- helps to keep the cake moist, make sure it's room temperature
- Eggs- make sure they're room temperature
- Molasses- gives this cake that classic "gingerbread flavor", it's better to use unsulphured molasses instead of blackstrap molasses
- Ground Spices- ginger, cinnamon, allspice, cloves and nutmeg bring warm Christmas flavor to this cake
- Vanilla- I recommend vanilla bean paste for the best flavor but vanilla extract works perfectly as well
- Baking Powder & Baking Soda- helps to leaven the cake and give it its fluffy texture
- Salt- brings out all the flavors in the cake
- Heavy Cream- used in the gingerbread caramel sauce
- Cream Cheese- used for the delicious frosting, make sure it's cold
Step by Step Instructions
See the recipe card below for the full recipe, including complete measurements and bake time.
STEP ONE: In a medium bowl, combine the flour, ginger, cinnamon, nutmeg, allspice, cloves, baking powder, baking soda, and salt. Then set aside the flour mixture.
STEP TWO: Add the granulated white sugar, brown sugar and butter to a large bowl. Cream together for 2 minutes with an electric mixer. (You can also use the bowl of a stand mixer fit with a paddle attachment.)
STEP THREE: Then add in the eggs, molasses and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
STEP FOUR: Add the dry ingredients and buttermilk a little bit at a time to the molasses mixture, mixing on low speed just until all is combined and the batter is smooth. Scrape the sides of the bowl with a rubber spatula as necessary.
STEP FIVE: Pour the gingerbread cake batter into a prepared pan, greased and lined with parchment paper.
STEP SIX: Bake the cake, then let the warm cake cool in the pan on a wire rack for about 20 minutes. Then carefully lift up on the parchment paper to release the cake from the pan and continue to cool on the wire rack until the cake is completely cool.
STEP SEVEN: While the cake bakes, make the easy gingerbread caramel sauce. Add the butter, molasses and brown sugar to a medium saucepan. Bring it to a simmer over medium heat and then let it simmer for 5 minutes, stirring occasionally. Reduce to medium-low heat and whisk in the cream. Let the mixture simmer for 3-4 minutes. Remove from the heat, then mix in the vanilla, spices and salt. Pour the hot caramel into a bowl and let it cool on the counter to room temperature.
STEP EIGHT: While the cake cools, make the cream cheese frosting by adding the butter to a large bowl. Whip the butter on high speed with an electric hand mixer until pale and fluffy. Then add in the cold cream cheese and mix on medium speed until fluffy. Sift in the powdered sugar and mix on low speed until combined, then on high speed for 1 minute until fluffy again.
STEP NINE: When the cake is completely cooled, transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.
STEP TEN: Transfer the cooled gingerbread caramel sauce to a piping bag and cut a bit of the tip off. Pipe the caramel into the holes of the cake. (If the caramel is too thick, warm the caramel just a bit until it is easier to work with. I like to run the piping bag, before it's cut, under hot water to loosen the caramel.) Use an offset spatula to smooth out the caramel and distribute it into each hole evenly.
STEP ELEVEN: Frost the top of the cake with a thick layer of cream cheese frosting. Drizzle extra caramel on top of the frosting and gently swirl it into the frosting with the back of a spoon. Then cut into 16 squares and serve! Drizzle extra caramel over each piece when serving for extra yumminess!
FAQs
How do I store this cake? Store leftovers in an airtight container for up to three days. I like to keep it at room temperature, but you can also store it in the fridge and let it come to room temperature before enjoying!
Can I freeze leftovers? Yes. Wrap each individual piece in plastic wrap, then place in an airtight container. Freeze for up to a month.
What can I use instead of buttermilk? Use ¾ cup of whole milk mixed with 2 ¼ teaspoon of white vinegar or lemon juice.
Can this be made into a bundt cake? Yes, baking time may be different though. Start with 34 minutes at 350 degrees F and add more time as needed.
Can this recipe be used to make gingerbread cupcakes? Yes! It will make 24 cupcakes. Bake at 350 degrees F for 17-20 minutes.
Pro Tips
For best results, measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 120-125 grams.
Make sure all your wet ingredients are room temperature. You'll have the best textured cake when the ingredients are room temperature instead of cold. Cold wet ingredients can make any kind of cake batter "gummy".
If you make this cake please leave a star review! Tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Cake Recipes to Try Next Time:
📖 Recipe
Gingerbread Cake
Ingredients
For the Gingerbread Cake
- 2 ¼ cups (281 g) all-purpose flour, spooned and leveled
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoon (140 g) unsalted butter, softened
- ½ cup (100 g) granulated white sugar
- ½ cup (110 g) light brown sugar, packed
- 3 eggs, at room temperature
- ½ cup (170 g) unsulphured molasses
- 1 teaspoon vanilla
- ¾ cup (180 g) buttermilk, at room temperature
For the Gingerbread Caramel
- 9 tablespoon (126 g) unsalted butter
- 3 tablespoon (64 g) unsulphured molasses
- ¾ cup (165 g) brown sugar
- 1 cup (240 ml) heavy cream
- 1 ½ teaspoon vanilla
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- pinch ground nutmeg
- pinch ground allspice
- pinch ground cloves
- ¼ teaspoon salt
For the Cream Cheese Frosting
- 1 cup (224 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, cold
- 2 ½ cups (325 g) powdered sugar
Instructions
For the Gingerbread Cake
- Preheat the oven to 350 degrees F. Spray a 9x9 inch pan with non-stick spray and line it with parchment paper.
- In a medium bowl, combine the flour, ginger, cinnamon, nutmeg, allspice, cloves, baking powder, baking soda, and salt. Then set aside the flour mixture.2 ¼ cups (281 g) all-purpose flour, spooned and leveled, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 1 tablespoon ground ginger, 1 tablespoon ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground allspice, ¼ teaspoon ground cloves
- Add the granulated white sugar, brown sugar and butter to a large bowl. Cream together for 2 minutes with an electric mixer. (You can also use the bowl of a stand mixer fit with a paddle attachment.)10 tablespoon (140 g) unsalted butter, softened , ½ cup (110 g) light brown sugar, packed, ½ cup (100 g) granulated white sugar
- Then add in the eggs, molasses and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.3 eggs, at room temperature, ½ cup (170 g) unsulphured molasses, 1 teaspoon vanilla
- Add the dry ingredients and buttermilk a little bit at a time to the molasses mixture, mixing on low speed just until all is combined and the batter is smooth. Scrape the sides of the bowl with a rubber spatula as necessary.¾ cup (180 g) buttermilk, at room temperature
- Pour the gingerbread cake batter into the prepared pan. Bake the cake for 34-39 minutes or until a cake tester comes out clean from the center. (35 minutes is usually perfect.)
- Let the warm cake cool in the pan on a wire rack for about 20 minutes. Then carefully lift up on the parchment paper to release the cake from the pan and continue to cool on the wire rack until the cake is completely cool.
For the Gingerbread Caramel
- While the cake bakes, make the easy gingerbread caramel sauce. Add the butter, molasses and brown sugar to a medium saucepan. Bring it to a simmer over medium heat, then let it simmer for 5 minutes, stirring occasionally.9 tablespoon (126 g) unsalted butter, ¾ cup (165 g) brown sugar, 3 tablespoon (64 g) unsulphured molasses
- Reduce to medium-low heat and whisk in the cream. Let the mixture simmer for 3-4 minutes.1 cup (240 ml) heavy cream
- Remove from the heat, then mix in the vanilla, spices and salt. Pour the hot caramel into a bowl and let it cool on the counter to room temperature.1 ½ teaspoon vanilla, ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, pinch ground nutmeg, pinch ground allspice, pinch ground cloves, ¼ teaspoon salt
For the Cream Cheese Frosting
- Add the butter to a large mixing bowl and mix on high speed with an electric mixer until pale and fluffy, about 5 minutes.(If using a stand mixer, use a whisk attachment.)1 cup (224 g) unsalted butter, softened
- Then add in the cream cheese and mix on high speed until fluffy, about 1 minute.8 oz (226 g) cream cheese, cold
- Sift in the powdered sugar and mix on low speed until combined. Then mix on high speed until fluffy again.2 ½ cups (325 g) powdered sugar
Assembling the Cake
- When the cake is completely cooled, transfer it to a serving plate.
- Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.
- Transfer the cooled gingerbread caramel sauce to a piping bag and cut a bit of the tip off. Pipe the caramel into the holes of the cake. Use an offset spatula to smooth out the caramel and distribute it into each hole evenly.(If the caramel is too thick, warm the caramel just a bit until it is easier to work with. I like to run the piping bag, before it's cut, under hot water to loosen the caramel.)
- Frost the top of the cake with a thick layer of cream cheese frosting. Drizzle extra caramel on top of the frosting and gently swirl it into the frosting with the back of a spoon. Then cut into 16 squares and serve! Drizzle extra caramel over each piece when serving for extra yumminess!
Thank you for creating such beautiful and delicious recipes and sharing them with us! I will be making this for sure….and “cake” is not a favorite category in our home…this is not cake. It is ART!!!
I live the way you write this recipe. It’s great to have the ingredient list as you move through the recipe and not have to refer back to the ingredient list at top.
Can’t wait to try this for a special holiday dessert!
Hello, what proportions of the ingredients are needed? Unfortunately I didn't find this information in the recipe.
Sour cream is mentioned in description but not in the ingredients list. Also…what size cake pan?
Hi Anita. There is just buttermilk in the cake, no sour cream. That was a typo, so sorry about that! It's been corrected in the blog post. Per the full recipe at the bottom of the post, a 9x9 inch pan is used. Hope this helps! -Ginny
Easy an delicious to make!!
Love your recipes!
Delicious cake!! Will definitely be making again for Christmas. I would say you don’t need as much caramel and icing as the recipe makes, but we didn’t complain about having extra.
Hi Ginny!
When you say add the dry ingredients and buttermilk slowly, do you mean both of those are to be added slowly or add all the dry ingredients then add buttermilk slowly?
Thank you, I've just been looking for info about this subject for ages and yours is the best I've discovered till now. But, what about the conclusion? Are you sure about the source?
Hi! Thanks for sharing the recipe. It sounds yummy! Definitely gonna make it for a family christmas party I have coming up. Where did you get those cute little gingerbread cookies?