Gingerbread Cake with Salted Caramel Buttercream

Gingerbread cake with salted caramel buttercream is a rich, warmly spiced dessert that’s as festive as it is indulgent. The soft, molasses-infused cake is layered with creamy, sweet-and-salty caramel frosting, creating a perfectly balanced flavor that I love serving during the holidays—or anytime I’m craving something cozy and decadent.

Why You’ll Love This Recipe

I love how this cake brings together the nostalgic spices of gingerbread with the modern twist of salted caramel. The cake is moist and full of flavor, while the buttercream is silky, sweet, and slightly salty—cutting through the richness in the best way. It’s elegant enough for celebrations but easy enough to bake on a weekend.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Gingerbread Cake

• All-purpose flour

• Baking soda

• Ground ginger

• Ground cinnamon

• Ground cloves

• Salt

• Unsalted butter, softened

• Brown sugar

• Molasses

• Eggs

• Buttermilk

For the Salted Caramel Buttercream

• Unsalted butter, softened

• Powdered sugar

• Salted caramel sauce (homemade or store-bought)

• Heavy cream

• Pinch of sea salt (optional, to taste)

Directions

Make the Cake:

1. I preheat the oven to 350°F (175°C) and grease and line two 8-inch round cake pans.

2. In a bowl, I whisk together the flour, baking soda, salt, and spices.

3. In a large mixing bowl, I cream the butter and brown sugar until fluffy, then beat in the eggs one at a time, followed by the molasses.

4. I alternate adding the dry ingredients and buttermilk, beginning and ending with the flour mixture, and mix until just combined.

5. I divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.

6. I cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Make the Buttercream:

1. In a mixing bowl, I beat the softened butter until light and fluffy.

2. I gradually add the powdered sugar, mixing well between additions.

3. I pour in the salted caramel sauce and heavy cream, beating until smooth and creamy. I taste and add a pinch of sea salt if the caramel isn’t salty enough.

Assemble:

1. Once the cakes are fully cooled, I spread a thick layer of buttercream between the layers, then frost the top and sides.

2. I drizzle extra caramel on top and finish with a sprinkle of flaky sea salt if I want to get fancy.

Servings and timing

This recipe serves 10–12 people and takes about 1 hour 30 minutes total—20 minutes to prep, 35 minutes to bake, and additional time to cool and frost.

Variations

I sometimes bake it as a sheet cake for simplicity or as cupcakes for parties. For a nutty touch, I add chopped toasted pecans between the layers. I’ve also made a cream cheese caramel frosting when I want a slightly tangier profile. A sprinkle of candied ginger on top gives a nice finish, too.

Storage/Reheating

I store the cake covered at room temperature for up to 2 days or in the fridge for up to 5 days. If chilled, I let it sit at room temperature for 20–30 minutes before serving. It can also be frozen—just wrap slices tightly and thaw in the fridge overnight.

FAQs

Can I use store-bought caramel sauce?

Yes, I often do when I’m short on time. I just make sure it’s thick and rich so it blends well into the buttercream.

How do I keep the cake from being dry?

I use buttermilk and don’t overbake it. The molasses also helps keep it moist and flavorful for days.

Can I make this cake ahead of time?

Yes, I bake the layers a day in advance and wrap them tightly. I make the buttercream fresh and assemble the cake just before serving.

What’s the best way to drizzle the caramel?

I warm it slightly so it’s pourable but not too thin. I use a spoon or squeeze bottle and let it drip naturally over the edges.

Can I make this into cupcakes?

Absolutely. I bake them for about 18–20 minutes and pipe the buttercream on top with a caramel drizzle.

Conclusion

Gingerbread cake with salted caramel buttercream is a stunning, delicious dessert that brings warmth and elegance to any occasion. I love the combination of spice, sweetness, and salt—it’s the kind of cake that makes people ask for seconds (and the recipe). Whether for a holiday gathering or a special treat just because, this cake never fails to impress.