Gingerbread Cake with Salted Caramel Buttercream is a moist cake full of flavors from molasses, ginger, and cinnamon and topped with a salted caramel buttercream frosting. Try my Soft Ginger Cookie for another treat full of ginger and cinnamon spice.
Gingerbread Cake with Salted Caramel Buttercream
Yes, gingerbread desserts and treats are usually reserved for the holidays, but why limit yourself to enjoying this moist and flavorful cake? The frosting complements the spice cake perfectly and is enough to pile plenty high on this cake. Or, use some of it on these Chocolate Cupcakes!
Gingerbread Cake with Salted Caramel Buttercream Ingredients
Molasses: The molasses in the cake is unsulphured molasses. Unsulphured molasses (regular molasses) is richer, thicker, and sweeter than sulphured. It is made with fewer preservatives because it is made with more mature sugarcane. Sulphured molasses has added sulfur dioxide to the younger sugarcane, which can alter the flavor of the recipe.
There is also a variety of molasses called blackstrap. Do not substitute molasses in a recipe (including this one) for blackstrap unless the recipe is very specific about using it.
Room Temperature Ingredients: For best results, have all ingredients (especially butter, eggs, and milk) at room temperature. To be specific, room temperature ingredients should be 65-70°F.
How to Store Leftover Frosting
When ready, cover the cooled gingerbread cake with the frosting. This recipe makes A LOT of frosting, so you may have extra. (Or, if you love a thick layer of frosting, use it all!) But, it’s easy to save. Store it in the refrigerator for up to a week or in the freezer for up to 3 months.
More Popular Cakes
Gingerbread Cake with Salted Caramel Buttercream
Ingredients
Gingerbread Cake
- 9 tablespoons (127.5 g) unsalted butter, room temperature
- ⅓ cup (67 g) granulated sugar
- ¾ cup (253 g) molasses, unsulphured
- 1 large egg, room temperature
- 2 ¼ cups (281 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¾ cup (177 g) water, room temperature
Caramel Sauce
- 1 bag (11 ounces) caramel bits
- ¼ cup (½ stick / 57 g) unsalted butter
- 1 tablespoon whole milk
Salted Caramel Buttercream
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 4 cups (500 g) confectioners' sugar
- 1 teaspoon kosher salt
- 1 tablespoon whole milk, room temperature
Instructions
Gingerbread Cake
- Preheat the oven to 325°F. Spray a 9×9-inch baking dish with nonstick cooking spray. Set aside.
- In the bowl of a stand mixer with a paddle attachment, cream butter and sugar until light and fluffy.
- Add the molasses and egg. Beat until smooth.
- In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt.
- Add about ⅓ of the dry ingredients to the butter and sugar mixture, mixing until just combined (don't overmix). Add half the water, followed by another third of the dry ingredients. Pour in the remaining water and add the final third of the dry ingredients. Mix until combined.
- Pour batter into prepared baking dish. Bake 45-50 minutes. (Check the cake after about 30 minutes; cover with aluminum foil if the edges are getting too dark.) The cake is done when an inserted toothpick comes out with a few crumbs, but no wet batter. Remove from the oven and let cool as you make the Salted Caramel Buttercream.
Caramel Sauce
- Melt the caramels, butter, and milk in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting. Set aside.
Salted Caramel Buttercream
- Combine the butter, sugar, salt, and caramel sauce in the bowl of a stand mixer fitted with a paddle attachment. (You can reserve some of the caramel sauce to use as a caramel drizzle.)
- Start mixing on low speed until the sugar is incorporated with the butter. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes.
- Adjust the consistency with milk as needed.
- Spread the buttercream over the cooled gingerbread cake.
- Store unused buttercream in the refrigerator in an airtight container and bring it back to room temperature before using it to pipe or frost.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
The Gingerbread Cake was inspired by Taste of Home’s Granny’s Gingerbread Cake.
Just wondering if this cake can be made with cake flour? or gluten free flour?
100000% delish!
Can I double the amount and make a 9×13 cake?
Has anyone adapted this for cupcakes? I’d like to make cupcakes for our quilt guild.
I made this into a birthday cake. When the hubby asked what flavor- he grimaced, until he tasted it! There were NO leftovers. I was worried about how sweet the icing was going to be since I am not huge on sweet things that are overpowering… but it was wonderful!
I would like to make this on a Bundt pan, would I need to double the recipe?
Umm, am I daft, are you just supposed to drizzle the caramel sauce on the top???
I don’t see it in your pictures?
You add it to the buttercream. Read step 1 under Salted Caramel Buttercream.
What flavour buttercream, can I use for a ginger cake ,
Caramel
Use the salted caramel buttercream in the recipe!
Would 2% milk injure the frosting greatly?
Cake turned out very dark I doubled and make a 9×13 next time I will use less molasses