Festive Gingerbread Layer Cake: Your Ultimate Holiday Dessert with Cream Cheese Frosting & Salted Caramel Drip
Welcome to the quintessential Christmas dessert – our show-stopping Gingerbread Layer Cake! This magnificent creation features three incredibly moist and tender gingerbread cake layers, each bursting with the quintessential warmth of holiday spices like cinnamon, ground ginger, allspice, and nutmeg. Generously stacked and frosted with a rich, velvety cream cheese frosting, this cake is then beautifully adorned with a luxurious, glistening drizzle of homemade salted caramel. It’s not just a cake; it’s a centerpiece that embodies the spirit of the festive season.
A Christmas Cake That Steals the Show
Are you searching for a Christmas dessert that offers a delightful departure from traditional pies, yet remains deeply rooted in holiday flavors? Look no further than this exquisite Gingerbread Layer Cake! Its robust gingerbread profile, infused with aromatic spices, perfectly captures the essence of Christmas, making it an irresistible choice for your holiday table. What truly elevates this cake to a show-stopper is the luscious salted caramel drip that cascades down its sides, creating an elegant and mouth-watering presentation. For an extra touch of whimsy and festive flair, consider adorning the top with charming gingerbread men cookies or a sprinkle of sparkling edible glitter. This cake is designed not just to be eaten, but to be admired and remembered.
The combination of soft, spiced gingerbread, tangy cream cheese frosting, and sweet-and-salty caramel creates a symphony of flavors and textures that will impress even the most discerning palate. It’s a versatile dessert that can be enjoyed after a grand Christmas dinner or as a delightful treat during a casual holiday get-together. Plus, the inviting aroma of gingerbread baking will instantly fill your home with a cozy, festive ambiance, setting the perfect mood for celebration.
Crafting the Perfect Gingerbread Cake Layers
Creating the foundation for this spectacular cake begins with perfectly baked gingerbread layers. The goal is a cake that is wonderfully moist, tender, and evenly spiced. Here’s a detailed guide to achieving those ideal layers:
1. Beat Eggs and Sugar to Perfection: In the bowl of your stand mixer, combine the large eggs, pure vanilla extract, rich molasses, and dark brown sugar. Beat these ingredients together on high speed for approximately 3-4 minutes. This crucial step is key to a light and fluffy cake. You’ll notice the mixture transforming into a pale, thick, and significantly increased volume. This aeration incorporates air, which helps to create a tender crumb structure in the final cake. Don’t rush this step; it truly makes a difference.
2. Slowly Incorporate the Oil: Reduce the stand mixer speed to medium. With the mixer still running, slowly drizzle in the vegetable oil. The gradual addition allows the oil to emulsify properly with the egg mixture, ensuring a consistently moist cake. After all the oil has been added, continue beating the mixture for an additional 30 seconds to fully integrate it. This step contributes significantly to the cake’s ultimate tenderness and moisture, preventing it from drying out.
3. Whisk Together the Dry Ingredients: In a separate, generously sized mixing bowl, combine all-purpose flour, baking powder (for lift), ground cinnamon, allspice, potent ground ginger, and a pinch of salt. Whisk these dry ingredients thoroughly until they are uniformly combined. Proper distribution of the leavening agents and spices ensures even flavor and texture throughout your gingerbread cake layers.
4. Alternate Adding Dry & Wet Ingredients: This technique helps maintain a smooth batter and prevents overmixing. Begin by adding about one-third of your whisked dry ingredients to the stand mixer bowl. Beat on low speed until just combined – overmixing at this stage can lead to a tough cake. Next, add half of the sour cream and beat until just incorporated. Continue this alternating pattern, adding dry, then wet, until all ingredients are added. You will finish with the last third of the dry ingredients. The sour cream not only adds moisture but also a subtle tang that beautifully complements the gingerbread spices.
5. Prepare Pans, Pour, & Bake: Divide the perfectly spiced gingerbread batter evenly among three prepared 6-inch cake pans. Ensure your pans are greased and floured, or lined with parchment paper circles, to prevent sticking. Carefully place the pans into your preheated oven and bake until a wooden skewer or toothpick inserted into the center of a cake comes out clean. Once baked, allow the Gingerbread Cake Layers to cool completely in their pans on a wire rack before attempting to invert them. Then, transfer the cooled cakes directly to the wire rack to finish cooling completely. Cooling is paramount before stacking and frosting to prevent the frosting from melting and sliding off.
The King of Frostings: Velvety Cream Cheese Frosting
This fluffy gingerbread layer cake is elevated to new heights with the addition of cream cheese frosting – truly the king of all frostings! Its rich, tangy, and subtly sweet profile perfectly balances the warm spices of the gingerbread. Achieving a perfect cream cheese frosting requires a bit of technique, but the results are incredibly rewarding. Start by ensuring both your cream cheese and unsalted butter are at true room temperature. This is vital for a smooth, lump-free frosting. In your stand mixer fitted with the paddle attachment, beat the softened cream cheese and butter together on medium-high speed for about 2 minutes, until the mixture becomes visibly light and fluffy. Scrape down the sides of the bowl frequently to ensure everything is incorporated.
Next, begin adding the confectioners’ sugar in batches. Start with a lower speed to avoid a cloud of sugar dust, then gradually increase to medium. Beat well after each addition until fully combined. It’s important to scrape the sides and bottom of the bowl periodically to ensure all the sugar is incorporated and there are no hidden pockets of unmixed ingredients. Once all the sugar has been added, pour in the vanilla extract and mix to combine. Finally, turn the mixer to high speed and beat the frosting for another 2-3 minutes. This final whip incorporates more air, making the frosting incredibly creamy, light, and wonderfully spreadable. The finished frosting should be smooth, airy, and hold its shape beautifully, ready to adorn your magnificent gingerbread cake.
Creating Irresistible Homemade Salted Caramel
A truly exceptional Gingerbread Layer Cake deserves an equally exceptional topping, and our homemade salted caramel delivers just that. The interplay of sweet and salty notes adds incredible depth and a luxurious finish to this festive dessert. Making caramel might seem intimidating, but with a few key tips, you’ll master it like a pro.
Begin by combining white sugar and water in a large, heavy-bottomed saucepan over medium heat. The size of the saucepan is important, as the mixture will bubble up significantly. Stir occasionally until all the sugar has completely dissolved and the mixture comes to a gentle boil. Once boiling, increase the heat to medium-high and allow the mixture to boil without stirring. This is a critical point: DO NOT STIR THE CARAMEL ONCE IT BOILS! Stirring at this stage can introduce sugar crystals back into the mixture, leading to a grainy, unsmooth sauce. Instead, gently swirl the pan if you notice uneven heating. Watch patiently as the syrup transforms, turning from clear to a beautiful golden amber color. This caramelization process takes time and careful observation; look for a deep, rich amber hue, similar to an old penny, but avoid burning it.
Once your sugar mixture has reached that perfect amber color, immediately remove the saucepan from the heat. Carefully add the cubed unsalted butter, whisking vigorously as you do so. Be prepared for the mixture to bubble up quite a bit and steam; this is normal. Continue whisking until the butter is fully melted and incorporated, creating a smooth, glossy caramel. If, for any reason, the butter seems to separate, simply continue whisking off the heat until it comes back together. Next, slowly drizzle in the heavy cream while continuing to whisk. Again, the mixture will bubble and steam, so proceed with caution. Finally, stir in the vanilla extract and salt until well combined and smooth. The salt is crucial here, cutting through the sweetness and enhancing the overall flavor. Once your glorious salted caramel is complete, allow it to cool to at least room temperature before using it on your cake. This cooling period allows it to thicken to the perfect consistency for drizzling. Properly cooled salted caramel can be stored in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for about 3 months, making it a fantastic make-ahead component for your holiday baking.
Essential Tips for Decorating Your Gingerbread Layer Cake
Decorating your Gingerbread Layer Cake is where its festive beauty truly comes to life. While the process is enjoyable, a few crucial tips can ensure a picture-perfect finish:
Work Fast with Cream Cheese Frosting: From my experience, cream cheese frosting tends to set and dry a bit faster than traditional buttercream, which can be a double-edged sword. While it helps in firming up your cake, it also means you need to be efficient when smoothing it out. If the frosting begins to set before you’re done smoothing, attempting to move it further can cause it to lift, creating an uneven and less-than-perfect surface. To combat this, ensure your cake layers are completely cool. Work with confidence and an offset spatula or bench scraper to achieve a smooth finish quickly. If you’re struggling, a quick chill in the fridge can help firm up the frosting enough for a second, lighter coat.
Mastering the Salted Caramel Drip Temperature: The temperature of your salted caramel is critical for achieving that beautiful, controlled drip effect. If the caramel is too warm, it will be too thin and will simply run off the gingerbread layer cake, potentially melting the cream cheese frosting as it goes. Conversely, if the salted caramel is too cold, it will be too thick and won’t be fluid enough to create those appealing drips. The ideal consistency is a pourable, slightly warm (but not hot) room temperature. If you’ve made your salted caramel in advance and stored it in the fridge, gently reheat it in 5-second intervals in the microwave, stirring well after each interval, until it reaches a fluid, pourable consistency that feels just slightly warm to the touch. This often takes only 15-30 seconds depending on the amount.
Consider adding other festive decorations to your cake. Small gingerbread cookies, candied ginger, cinnamon sticks, or even edible gold dust can add a magical touch. A generous sprinkle of flaky sea salt over the caramel drip just before serving enhances the “salted” aspect and adds a beautiful textural contrast.
Get the Recipe:
Gingerbread Layer Cake
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Ingredients
Salted Caramel
- 1/2 cup White Sugar
- 2 tbsp Water
- 3 tbsp Unsalted Butter,, at room temperature and cubed
- 1/4 cup Heavy Cream
- 1/2 tsp Vanilla Extract
- 1/2 tsp Salt
Gingerbread Cake
- 360 g (12.7oz) All Purpose Flour,, about 3 cups measured volumetrically
- 2 tsp Baking Powder
- 1 tsp Table Salt
- 4 tsp Cinnamon
- 2 ½ tsp Ground Ginger
- 1 ½ tsp All Spice
- 4 Large Eggs
- 2 cup Dark Brown Sugar
- 3 tbsp Molasses
- 2 tsp Vanilla Extract
- 1 cup Vegetable Oil,, such as canola or walnut
- 1 1/3 cup Sour Cream
Cream Cheese Frosting
- 1 cup Cream Cheese,, softened
- 1 cup Unsalted Butter,, at room temperature
- 6-7 cups Confectioners Sugar
- 2 tsp Vanilla Extract
- Pinch of Salt
- 2 tbsp Heavy Cream,, plus more if needed
Equipment
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Stand mixer
Instructions
Salted Caramel
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In a large saucepan over medium heat add the sugar and water. Stir occasionally until the sugar has dissolved and the mixture begins to boil.
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Once the mixture begins to boil turn the heat up to medium-high and allow the mixture to boil, ensuring not to stir it, until it turns amber in color (stirring the mixture will cause crystallization, so refrain from stirring).
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Once the mixture has become amber in color (360°F (182°C) on a candy thermometer), add the cubed butter and mix very vigorously to combine. (Be careful, however, because the mixture will bubble and rise up rapidly when you add the butter). If the butter seems to be separating from the caramel, remove it from the heat, then whisk vigorously until it comes together.
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Next, slowly drizzle in the heavy cream (it will bubble rapidly again), while whisking. Then add the vanilla and salt. Whisk until smooth and well-combined. Remove the caramel from the heat, then set aside to cool to room temperature – about 4 hours.
Gingerbread Cake
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Preheat oven to 350°F, and prepare three 6” cake pans with cooking spray and parchment. In a medium to large sized mixing bowl, add the flour, baking powder, salt, cinnamon, ground ginger, and allspice, then whisk together to combine.
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In a stand mixer fitted with paddle attachment, add eggs, sugar, molasses, and vanilla. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume. Then, slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.
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On low, add the dry mixture to the stand mixer in 3 additions, alternating with the sour cream in between. Beat only until the batter becomes smooth. Add the batter to the prepared pans, then bake in the oven for around 40-50 minutes, or until a toothpick comes out clean. Allow cakes to cool completely before frosting.
Cream Cheese Frosting
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In a stand mixer, fitted with the whip attachment, beat together the butter and cream cheese at medium-high speed for about 2 minutes. Scrape the sides of the bowl, then add in the confectioners sugar in small additions, beating on low between each addition, scraping at the sides between. After all the sugar has been added, add in the vanilla, salt, and heavy cream, and beat on low to combine. Turn stand mixer to medium-high speed and beat for 2-3 minutes. The frosting should look creamy and light, and should be very easy to work with.
Frosting & Finishing the Cake
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Level off each of the cake layers to remove any doming from the cakes.
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Place one cake layer onto your serving plate or onto a cardboard cake circle. Spread an even layer of frosting, about ½” – 1″ thick, across the top of the layer.
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Add the second layer on top, then repeat step 2.
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Add the final layer onto the cake, then frost the outside and top with the remaining frosting. Pour the salted caramel over top. Decorate the top with gingerbread cookies and caramel corn.