Go Back

Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle

Gingerbread cake with cinnamon cream cheese frosting is baked in a 9x13-inch dish until tender, then finished with a homemade caramel drizzle. Warm ginger and molasses pair with smooth frosting and deep amber caramel in this layered dessert.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 44 minutes
Cooling 2 hours 10 minutes
Total Time 3 hours 19 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 616
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • nonstick cooking spray for greasing
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon kosher salt
  • 0.75 cup light brown sugar packed
  • 0.5 cup vegetable oil
  • 2 eggs large
  • 1 cup molasses unsulphured, not blackstrap
  • 1 cup hot water
For the cinnamon cream cheese frosting
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
For the caramel drizzle
  • 0.33 cup heavy cream
  • 0.5 cup granulated sugar
  • 2 tablespoons water

Equipment

  • 1 9x13-inch baking dish
  • 1 electric mixer
  • 1 1-quart saucepan

Method
 

Bake the cake
  1. Preheat the oven to 350°F.
  2. Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
  3. In a large bowl, whisk together the flour, baking soda, ginger, allspice, cloves, and salt.
  4. In a separate bowl, whisk together the brown sugar, oil, eggs, and molasses until smooth.
  5. Slowly whisk the hot water into the molasses mixture until combined.
  6. Pour the wet mixture into the dry ingredients and whisk just until smooth, then transfer the batter to the prepared dish.
  7. Bake for 33 to 38 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool completely in the dish on a wire rack, about 2 hours.
Make the frosting
  1. In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed for about 2 minutes, until smooth.
  2. Beat in the powdered sugar, 1 cup at a time, on low speed, then beat in the vanilla and cinnamon until fluffy.
  3. Spread the frosting evenly over the cooled cake.
Make the caramel drizzle
  1. Warm the heavy cream in a microwave-safe measuring cup for 20 to 30 seconds, until warm but not boiling.
  2. Combine the granulated sugar and water in a 1-quart saucepan over medium heat, stirring until the sugar dissolves.
  3. Stop stirring and cook for 5 to 8 minutes, swirling the pan occasionally, until the syrup turns deep amber.
  4. Remove the pan from the heat and gradually whisk in the warm cream, taking care as the mixture bubbles vigorously.
  5. Return the pan to low heat and stir for 1 to 2 minutes, until smooth.
  6. Let the caramel cool for 10 minutes.
  7. Drizzle the caramel over the frosted cake before serving.

Notes

Let the cake cool completely before frosting so the frosting stays smooth. Refrigerate leftovers for up to 4 days; the frosted cake can be frozen. For a gluten-free version, try a measure-for-measure gluten-free baking flour blend.