Gingerbread Cake

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 1/4 cups (281 g) all-purpose flour, spooned and leveled, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 1 tbsp ground ginger, 1 tbsp ground cinnamon, 1 tsp ground nutmeg, 1/2 tsp ground allspice, 1/4 tsp 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 tbsp (140 g) unsalted butter, softened , 1/2 cup (110 g) light brown sugar, packed, 1/2 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, 1/2 cup (170 g) unsulphured molasses, 1 tsp 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.
3/4 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 tbsp (126 g) unsalted butter, 3/4 cup (165 g) brown sugar, 3 tbsp (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 1/2 tsp vanilla, 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, pinch ground nutmeg, pinch ground allspice, pinch ground cloves, 1/4 tsp 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 1/2 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!

Ingredients

For the Gingerbread Cake

For the Gingerbread Caramel

For the Cream Cheese Frosting

Instructions

For the Gingerbread Cake

For the Gingerbread Caramel

For the Cream Cheese Frosting

Assembling the Cake