Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle Recipe

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A fun holiday cake this Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle is sure to evoke all the holiday joy!

Moist gingerbread cake is filled and frosted with a cinnamon cream cheese frosting and glazed with a sweet caramel sauce.



Yields 1


INGREDIENTS


CAKE
1 cup butter, softened
3/4 cup brown sugar
1/2 cup sugar
1 cup molasses
2 eggs
3 cups Bob’s Red Mill Organic All-Purpose White Flour
1 1/2 tsp cinnamon
1/2 tsp all-spice
1 1/2 tsp ginger
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/4 cup mik


CREAM CHEESE FROSTING
2 cups butter, softened
2 (8 oz) blocks cream cheese, softened
4-5 cups powdered sugar
1/4 cup heavy cream
1 tsp cinnamon, add more if needed and taste to your liking


CARAMEL SAUCE
1 (11 oz) bag caramel bits
1/2 cup cream


INSTRUCTIONS

  1. Preheat oven to 350.
  2. Spray 2 9″ round cake pans with non-stick cooking spray and line with parchment paper, set aside.
  3. In bowl with electric mixer mix together your butter and sugars until light and fluffy, about 2-3 minutes. Add in your molasses and eggs and keep mixing until smooth.
  4. In another bowl mix together your flour, baking powder, baking soda and spices.
  5. Alternate adding your flour mixture and milk into butter mixture in about 3 additions.
  6. Once everything is blended, distribute evenly in prepared pans and bake for about 30 minutes or until cake springs back and toothpick comes out clean.
  7. Remove from oven and let cool in pans for about 5 minutes, then run knife around edges of pans and turn cakes out onto wire racks to cool completes.
  8. Visit Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle @ tornadoughalli.com for full instructions.

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