Gingerbread is one of my very favorite holiday flavors, especially is when the spice level is just right. The warm spices need to be present, but not too overwhelming and allow the molasses to come through. This cake has the perfect balance, and is incredibly tender and moist. You could definitely eat it on it's own, but add a cream cheese frosting with swirls of salted caramel and it becomes something even more special.Gingerbread Snack Cake with Cream Cheese Frosting and Salted Caramel Swirl
Prep time
Cook time
Total time
Serves: 9
Ingredients
- For the cake:
- 1⅔ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons cinnamon
- ½ tablespoon ginger
- ½ teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ⅛ teaspoon ground black pepper
- ½ teaspoon kosher salt
- ½ cup buttermilk, room temperature
- ¼ cup sour cream, room temperature
- 6 tablespoons unsalted butter, room temp
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsulphured molasses
- 1 egg, room temp
- 1 teaspoon vanilla extract
- For the frosting:
- 6 tablespoons unsalted butter, room temperature
- 6 ounces cream cheese, room temperature
- 1 tablespoon vanilla bean paste
- Generous pinch of kosher salt
- 2 cups powdered sugar
- For assembling:
- ⅓ cup salted caramel, room temperature (if you are making your own, I recommend you use my brown sugar and brown butter caramel for this)
Instructions
- Preheat the oven to 350 degrees F. Spray a 8x8 inch baking pan with non-stick cooking spray or line with parchment.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, allspice, black pepper, and salt. Set aside.
- Whisk together sour cream and buttermilk and set aside.
- In a large mixing bowl or stand mixer, beat the beat butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Add the egg and vanilla, then mix until fully combined, being sure to scrape down the sides. While continuing to mix, slowly add molasses until fully combined.
- Add about ⅓ of the dry ingredients, and mix until mostly but not fully incorporated. Add ½ the buttermilk mixture, mixing briefly. Continue with this, adding another ⅓ of the dry ingredients, mixing again until mostly combined, then the remaining buttermilk mixture, then the remaining dry ingredients. After adding the last amount of dry ingredients, mix until fully combined.
- Pour the batter into the prepared baking pan. Bake in preheated oven for 30-35 minutes, until a tooth pick inserted into the center comes out clean. Remove from the oven and let cool completely.
- For the frosting:
- In a mixing bowl or stand mixer, beat together butter and cream cheese smooth and combined. Slowly add in powdered sugar, mixing until just combined and being careful not to over beat. Mix in vanilla and salt.
- Once cake is completely cooled, top with cream cheese frosting. Spoon caramel sauce on top, swirling with frosting. Slice and then serve.
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