Caramel Dipped Gingerbread Cake Cheese Buttercream Recipe 

I made this cake and its lovely cupcakes one week before Thanksgiving. I remember our first major snowfall of the season. Snowy days are great for baking gingerbread cakes.  

– 3 ¼ cups all-purpose flour – 1 tablespoon baking powder – 1 teaspoon baking soda – 2 teaspoons ground ginger – 2 teaspoons ground cinnamon – ¾ teaspoon nutmeg – ¾ teaspoon ground cloves – 1/4 teaspoon kosher salt – 2 (16 tablespoons) Salted Butter, at room temperature – 1 cup packed light or dark brown sugar – 1 teaspoon vanilla extract – 1 1/3 cups molasses – 3 large eggs, at room temperature – 1 ½ cups warm milk or water – Gingerbread men/women and rosemary, for decorating (optional) CARAMEL FROSTING – 1 cup granulated sugar – 2 1/2 (20 tablespoons) Salted Butter, at room temperature – 3/4 cup heavy cream – 2 (8 ounce) packages cream cheese, at room temperature – 2 cups powdered sugar – 2 teaspoons vanilla extract

Ingredient 

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1

Start with a 350-degree oven. Grease 3 8-inch circular cake pans. Prepare with parchment paper and butter or spray. Fill 32–36 paper-lined cupcake tins 1/2 full with batter.

Instruction

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Mix flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt in a medium basin. Cream butter and brown sugar with an electric mixer until light and creamy.  

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Beat vanilla and molasses until blended. Beat in each egg until blended. Add water/milk alternately with flour mixture until mixed. Place batter evenly in prepared cake pans. 

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Baking until a toothpick put into the centre comes out with moist crumbs takes 30–35 minutes. Cool the cakes in the pans for 15 minutes, then transfer them to wire racks to finish cooling before frosting. Bake cupcakes 18-20 minutes. 

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Meanwhile, create buttercream. Cook the sugar in a big pot over medium heat for 8 minutes, stirring regularly with a heat-proof rubber spatula until it melts and turns golden caramel. 

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Whisk in 4 tablespoons butter after removing the pot from heat. Stir the caramel as it bubbles and hardens. Add cream slowly and stir until incorporated.  

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Return the pot to moderate heat and whisk until the caramel thickens, 3-5 minutes. Stop cooking and let cool. Beat the cream cheese and remaining 2 sticks butter with an electric mixer until light and frothy.  

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Add powdered sugar, vanilla, and 1/2 cup cooled caramel sauce. Beat the frosting for 2-3 minutes until light and fluffy. Place one layer flat-side up on a platter or cake stand to assemble. 

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Put the second layer on top, rounded side up, and spread buttercream. Cover the third cake layer with the leftover buttercream on top and sides. Spread buttercream equally on cupcakes. 

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10

Keep the cake covered in the fridge until serving. Add rosemary and gingerbread men as desired. Bring to room temperature 30 minutes before serving. Enjoy! 

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also see

also see

Maple Sweetened Banana Muffins Recipe