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+ servings

Gingerbread Cake

Moist gingerbread cake is filled and frosted with a cinnamon cream cheese frosting and glazed with a sweet caramel sauce.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 925kcal


  • 1 cup butter softened
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 cup molasses
  • 2 eggs
  • 3 cups Bob's Red Mill Organic All-Purpose White Flour
  • 1 1/2 tsp cinnamon
  • 1/2 tsp all-spice
  • 1 1/2 tsp ginger
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/4 cup mik


  • 2 cups butter softened
  • 2 8 oz blocks cream cheese, softened
  • 4-5 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp cinnamon add more if needed and taste to your liking


  • 1 11 oz bag caramel bits
  • 1/2 cup cream


  • Preheat oven to 350.
  • Spray 2 9" round cake pans with non-stick cooking spray and line with parchment paper, set aside.
  • In bowl with electric mixer mix together your butter and sugars until light and fluffy, about 2-3 minutes. Add in your molasses and eggs and keep mixing until smooth.
  • In another bowl mix together your flour, baking powder, baking soda and spices.
  • Alternate adding your flour mixture and milk into butter mixture in about 3 additions.
  • Once everything is blended, distribute evenly in prepared pans and bake for about 30 minutes or until cake springs back and toothpick comes out clean.
  • Remove from oven and let cool in pans for about 5 minutes, then run knife around edges of pans and turn cakes out onto wire racks to cool completes.
  • While cooling make your frosting by beating your butter until fluffy. Add in your cream cheese and continue mixing until combined.
  • Add in your powdered sugar 1 cup at a time, once all is added add in your heave cream until you reach your desired consistency, add in you cinnamon and mix.
  • Once cakes are cool, add on layer onto cake stand/turntable and top with about 1 cup of your cinnamon cream cheese frosting.
  • Top with other layer and spread a thin layer of frosting on the outside and top of cake to create a crumb coat then place in freezer for about 20 minutes.
  • After 20 minutes remove from freezer and continue to frost your cake reserving about 1 cup for decorating at end, starting from top down until sides and top is smooth, place back into freezer for about 20 minutes.
  • Meanwhile make your caramel sauce by combining caramels and heavy cream in sauce pan on medium heat, stir until caramels melt.
  • Remove cake from freezer and using spoon around top of cake spoon a little of your caramel sauce over the top and pushing it over the edge a little to create a drip, do that all around the cake. Once all drips are created add more caramel sauce to top of cake to cover.
  • Again place in freezer for about 10 minutes to cool down the caramel.
  • To finish cake pipe the rest of the cinnamon cream cheese frosting on top of the caramel in any design and if desired garnish with cranberries and cinnamon sticks.


Calories: 925kcal | Carbohydrates: 109g | Protein: 5g | Fat: 53g | Saturated Fat: 33g | Cholesterol: 172mg | Sodium: 608mg | Potassium: 594mg | Fiber: 1g | Sugar: 83g | Vitamin A: 1720IU | Vitamin C: 0.1mg | Calcium: 165mg | Iron: 3.1mg