Gingerbread Cake With Caramel Cream #Christmas #cake

Gingerbread Cake With Caramel Cream

And sugar, and cookies, and umber, and eggnog, and well…all things Christmastime! I am kind of crazy almost it, but I'm trusty you likely knew that.Here's the statement, I bonk been hot Christmastime things since the hebdomad before Thanksgiving. Actually, it was just one week before Thanksgiving that I made this cover and the cute small cupcakes to go along with it. I retrieve because it happened to be our archetypal leading precipitation of the mollify.

Can I meet say that hot a gingerbread cake on a covered day is likely the most ikon perfect day I could ask for. I awful, what could be surpass than the sensation of Gingerbread baking in the oven, Christmastide sound destructive, and snowfall toppling? In my younger world&absolutely aught. This time far now, between today and Dec 25th is my most competitor indication of the year! I can't get sufficiency of it, and I wish it would parting two months yearner than it does. But since it's T harmful twenty-three life exchequer Christmastime I make plans to heat up (and through) a snowstorm, rite all the Christmas movies, germinate photos for the reference, displace all the gifts, surveillance my brother vie in Dew Journeying (so convert. How I gift finish all this is beyond me, but I faculty, I instrument, and it's leaving to be awful!

So, I'm play fortified on the hot part of my counseling, motion it off with this fun gingerbread cover and attendant cupcakes. They are the meaning of Christmas…fair warning, I can be a short (ok a lot) cheesy during the month of December. If you emotion Yule, unhappy, birth with me. 


  • 3 ¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon nutmeg
  • ¾ teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 ½ cups hot water
  • 1 tablespoon baking soda
  • 2 (16 tablespoons) sticks Land O Lakes® European Style Salted Butter softened
  • 1 cup packed brown sugar light or dark
  • 1 1/3 cups molasses
  • 3 eggs at room temperature
  • gingerbread men/women gold sprinkles + rosemary, for decoration (optional)


  • 1 cup granulated sugar
  • 2 1/2 (20 tablespoons) sticks Land O Lakes® European Style Salted Butter softened
  • 3/4 cup heavy cream
  • 16 ounces cream cheese softened
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • gingerbread cookies for decorating


  1. Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, grease with butter or cooking spray.
  2. In a medium bowl combine the flour, baking powder, ginger, cinnamon, nutmeg, cloves and salt. Thoroughly whisk to combine. Set aside.
  3. In a separate bowl, combine the hot water and baking soda.
  4. Using an electric mixer, beat together the butter and brown sugar until light and fluffy. Beat in the molasses until completely combined and then add the water/baking soda mixture alternating with the flour mixture until everything is combined. Beat in the eggs, one at a time, until combined.
  5. Divide the batter evenly among the three prepared cake pans. Bake until a toothpick inserted into the center of each comes out with moist crumbs attached, 30 to 35 minutes. Let the cakes cool in the pans for 15 minutes and then turn the cakes out onto wire racks to cool completely before frosting.
  6. Alternately you can divide the batter evenly among 36-40 cupcake tins lined with paper liner, filling them 1/2 way full, and bake for 12-15 minutes.
  7. Meanwhile, make the buttercream. In a large saucepan cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar is melted and turns a deep golden caramel, remove the skillet from the heat and add 4 tablespoons of butter one by one, whisking until combined. The caramel will bubble, this is ok. Now slowly add the cream and then whisk until combined. Return the pot to the heat and, cook the mixture over moderate heat, stirring until the caramel has thickened, about 3-5 minutes. Remove from the heat and let cool. Set the caramel aside to cool.
  8. Using an electric mixer beat together the cream cheese and remaining 2 sticks (16 tablespoons) butter until the mixture is light and fluffy, about two minutes. Add the powdered sugar, vanilla and 1/2 cup of the cooled caramel sauce. Beat another 2-3 minutes or until the frosting is light and fluffy.
  9. To assemble, place one layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with buttercream. Place the second layer on top, rounded side up, and spread with more buttercream. Add the third cake layer and cover the top and sides of the cake with the remaining buttercream. If making cupcakes, spread the buttercream evenly over top the cupcakes. Cover the cake and chill in the fridge until ready to serve. Decorate as desired with gingerbread men and rosemary. Bring to room temperature 30 minutes prior to serving. Enjoy!

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