A delicious winter themed cake
Classic gingerbread flavor is a staple during the winter and I decided I needed to bring that flavor to a deliciously fluffy cake covered with cream cheese frosting and caramel. If that doesn't make you want a slice then you're crazy!
If you love gingerbread as much as I do this time of year, this cake needs to be part of your life. This cake is made with classic spices like nutmeg, cloves, ginger and molasses. I used a classic cream cheese frosting from Betty Crocker inside the cake and outside. I love cream cheese frosting its the perfect frosting for a cake like this. You can customize it with different frosting, decorations (I made homemade gingerbread cookies). I will say, making a cake is a time commitment but the end result is worth it!
Putting the cake together

I will get into how to make this cake in the recipe card below but putting this cake together takes some time. Once you make the cakes and they cool down a bit, you have to pop both cake pans into the freezer until the cake is solid. This helps you frost the cake better. After the cakes are solid, you have to level the cakes which you can use this cake leveler to make sure the cakes are the right height before you frost. Pop the cakes on your lazy susan and get ready to frost. First you need about two spoonfulls of cream cheese frosting on the flat surface of the cake. Using a cake spatula make sure you spread the frosting to the edges. Follow this step up with both cakes. I made a two-tier cake because I like to keep it simple. The worst part in my opinion is the outer edges of the cake.

Gingerbread Caramel Cake
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon ground ginger
- 2 teaspoon ground cinnamon
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 8 tablespoon melted butter
- ¾ cup dark brown sugar
- 2 large eggs, room temperature
- ½ cup molasses
- 2 teaspoon vanilla extract
- ⅓ cup hot water
- ½ cup cream fraiche
Cream cheese frosting:
- Betty Crocker Cream Cheese Frosting
Gingerbread cookies:
- Homemade. But you can buy some at the store to save time
Instructions
- Preheat your oven to 350
- In a medium-sized bowl add your flour, spices, baking powder, and salt. Whisk and set aside.
- In another bowl, add in the melted butter and dark brown sugar and mix with your hand mixer until fluffy. Add in your eggs one at a time, followed up with the molasses, vanilla extract, cream fraiche, and hot water. Use your baking spatula to scrape down the mixing bowl.
- Slowly add in your flour mixture and make sure the flour is fully mixed in.
- In your greased cake pans, add in your cake batter and bake for 30 minutes.
- Let cool and pop the cakes into the freezer for an hour.
- Once the cakes are cool, add them to your lazy susan and start the frosting and leveling process.
- Using a cake leveler, make sure both cakes are even. On the top of the cakes, add your cream cheese frosting and use a cake spatula to spread the frosting to the edges of the cake. Repeat for both cakes.
- Using the cake spatula, add some more frosting to the outside edges of the cake and spin the lazy susan to make sure the cake is fully covered. I also used a multi-purpose scraper on the outer part of the cake.
- Drizzle the caramel over the cake and lightly use your cake spatula to spread the caramel around.
- Top the cake with the gingerbread cookies. I made mine from scratch but you can buy store-bought cookies. Place them on top of your cake and enjoy it!
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