Description

This Gingerbread Layer Cake is a festive and richly spiced dessert perfect for holiday celebrations. Featuring moist gingerbread cake layers infused with classic warm spices, it’s layered and frosted with a luscious white chocolate cream cheese frosting and finished off with a smooth salted caramel drip and decorative touches. This cake combines warm molasses flavors with creamy frosting and rich caramel, making it an irresistible showstopper perfect for sharing with family and friends.

Ingredients

Scale

Salted Caramel Sauce

1 cup granulated sugar (200 g)
5 tbsp unsalted butter, softened (70 g)
1/2 cup heavy cream, at room temperature (120 ml)
1 tsp vanilla extract
1/4–1/2 tsp salt (depending on preference)

Gingerbread Cake

2 1/4 cups all-purpose flour, spooned and leveled (282 g)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tbsp ground ginger
1 tbsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp ground cloves
10 tbsp unsalted butter, softened (140 g)
1/2 cup light brown sugar, packed (110 g)
1/2 cup granulated sugar (100 g)
3 eggs, at room temperature
1 tsp vanilla extract
1/2 cup unsulphured molasses (170 g)
3/4 cup buttermilk, at room temperature (180 ml)

White Chocolate Cream Cheese Frosting

1 1/4 cups unsalted butter, softened (280 g)
6 oz cream cheese, cold (170 g)
4 oz high quality white chocolate, chopped (114 g)
3 cups powdered sugar (390 g)

Instructions

Make the Salted Caramel Sauce: In a large saucepan over medium-low heat, add granulated sugar. Allow it to melt slowly, first crystallizing then turning golden. This process takes about 20 minutes. When mostly melted but with some crystals remaining, reduce heat to low to avoid burning.
Add Butter: Stir in room temperature butter quickly until fully incorporated into the melted sugar.
Add Heavy Cream: Pour in room temperature heavy cream and stir rapidly to combine. If the mixture separates, increase heat to medium-low and stir vigorously until smooth.
Add Flavorings: Stir in salt and vanilla extract. Let the sauce simmer gently on low heat for 3-5 minutes to thicken. Remove from heat and let cool completely before using.
Prepare Cake Pans: Preheat oven to 350°F (175°C). Spray three 6-inch cake pans with non-stick spray and line bottoms with parchment paper. Set aside.
Mix Dry Ingredients: In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, allspice, and cloves.
Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar together for 1-2 minutes until fluffy.
Add Wet Ingredients: Beat in eggs one at a time, then add vanilla extract and molasses. Mix until smooth, about 1 minute.
Combine Ingredients: Alternately add the dry ingredients and buttermilk to the batter, beginning and ending with dry ingredients, mixing until just combined.
Divide Batter: Evenly distribute batter between the prepared cake pans, using a kitchen scale for accuracy if available.
Bake Cakes: Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean.
Cool Cakes: Let the pans cool for 2 minutes on a rack, then remove cakes and cool completely on wire racks.
Make the White Chocolate Frosting: Melt white chocolate and set aside to cool until slightly warm and still liquid.
Whip Butter: In a mixing bowl with a whisk attachment, whip softened butter until very pale and fluffy, about 5 minutes.
Add Cream Cheese: Beat in cold cream cheese until well combined.
Add White Chocolate: Mix in the melted white chocolate when nearly room temperature to avoid melting the butter, mixing until fluffy again.
Incorporate Powdered Sugar: Sift powdered sugar in gradually, one cup at a time, mixing after each addition until light and fluffy (1-2 minutes).
Prepare Cake Layers: If cake layers have domed, freeze them wrapped in plastic wrap for 30 minutes to 1 hour, then trim tops evenly with a sharp knife for stacking.
Assemble Cake Layers: Place a dollop of frosting on a cake turntable and set the first layer on top. Spread a generous layer of frosting evenly over it. Repeat with remaining layers. Use frosting to fill holes between layers and smooth the sides with a cake scraper. Insert plastic straws vertically if needed for stability. Chill in the fridge for 20-30 minutes.
Apply Crumb Layer: Spread a thin layer of frosting over the entire cake and smooth out with an offset spatula and cake scraper. Chill the cake in the fridge for 20-30 minutes to set.
Final Frosting Layers: Remove cake from fridge and apply more frosting evenly over the sides and top, smoothing carefully. Return to fridge for 20-30 minutes and repeat for a final smooth layer of frosting.
Decorate with Caramel Drip: Right before serving, transfer cooled caramel sauce to a piping bag with a small tip. Pipe drips around the top edges of the cake, spacing them about half an inch apart. Spread some caramel across the top and smooth gently. Allow drips to naturally lengthen for a beautiful finish.
Decorate the Cake: Pipe decorative dollops of frosting around the top edges with a large star tip. Adorn the top with gingerbread cookies or preferred decorations. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to three days for best freshness.

Notes

Make sure butter and cream are at room temperature before mixing to prevent caramel sauce separation.
Using a kitchen scale helps to divide the batter evenly for uniform cake layers.
Freezing cake layers before trimming helps achieve clean, straight edges.
If frosting becomes too soft when adding white chocolate, refrigerate slightly and whip again before continuing.
Insert plastic drinking straws into layers to help keep tall cakes stable during assembly.
Apply caramel drip immediately before serving to avoid the frosting sliding or melting.

Prep Time: 40 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Gingerbread cake, holiday cake, white chocolate frosting, salted caramel, layered cake, Christmas dessert