Salted Caramel Gingerbread Cake

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Salted Caramel Gingerbread Cake

⏱ Time

  • Prep: 25 min
  • Bake: 30–35 min
  • Serves: 10–12

🧾 Ingredients

Gingerbread Cake

  • 2½ cups all-purpose flour
  • 1½ tsp baking soda
  • 1 tsp baking powder
  • 1½ tsp ground ginger
  • 1½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • ¾ cup brown sugar
  • ½ cup molasses
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract

Cream Cheese Frosting

  • 300g cream cheese, cold
  • ½ cup unsalted butter, softened
  • 3½ cups powdered sugar
  • 1 tsp vanilla
  • Pinch of salt

Salted Caramel Sauce

  • 1 cup sugar
  • 6 tbsp butter
  • ½ cup heavy cream
  • ½ tsp sea salt

🥣 Instructions

1. Bake the Cake

  1. Preheat oven to 175°C / 350°F.
  2. Grease and line two or three 8-inch pans.
  3. Whisk dry ingredients together.
  4. Beat butter + brown sugar until fluffy.
  5. Add molasses, eggs, and vanilla.
  6. Add dry ingredients alternating with buttermilk.
  7. Pour batter evenly and bake 30–35 minutes.
  8. Cool completely.

2. Make the Frosting

  1. Beat butter until smooth.
  2. Add cream cheese and beat until creamy.
  3. Add powdered sugar gradually.
  4. Mix in vanilla and salt.

3. Make the Caramel

  1. Melt sugar over medium heat until amber.
  2. Add butter (carefully).
  3. Slowly pour in cream while stirring.
  4. Add sea salt and cool slightly.

4. Assemble

  1. Layer cake with cream cheese frosting.
  2. Frost top and sides lightly (rustic look).
  3. Drizzle warm caramel generously over the top.
  4. Sprinkle crushed gingerbread or cookie crumbs.

⭐ Tips

  • Chill cake 30 minutes before slicing for clean layers
  • Warm caramel slightly before serving
  • Tastes even better the next day 😍

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