Decadent Caramel Gingerbread Cake: The Ultimate Holiday Dessert Recipe

Welcome to the most wonderful time of the year, where our kitchens fill with the sweet aromas of festive baking! Last year, my holiday baking adventures were a bit modest, but this season, I’ve got an ambitious list of delightful treats planned to make your celebrations extra special. You might recall the buzz around my Gingerbread Oreo Cake, featuring those much-loved (and now sadly discontinued!) Gingerbread Oreos. That cake was truly phenomenal, and while those specific cookies won’t be returning, the spirit of gingerbread lives on! To kick off this year’s gingerbread season with a bang, I’m thrilled to introduce you to a showstopper: the **Caramel Gingerbread Cake**. This cake is more than just a dessert; it’s an experience, a harmonious blend of warm spices, rich molasses, and luscious caramel, all brought together in a beautifully layered confection.

This year, I’m diving headfirst into a whirlwind of Christmas-inspired treats, and this Caramel Gingerbread Cake is leading the charge. It features wonderfully spiced cake layers infused with sweet molasses and rich brown sugar, brimming with all the quintessential Christmas spices we adore. Each moist layer is generously slathered with homemade caramel and a dreamy gingerbread buttercream, creating an irresistible symphony of flavors and textures. It’s truly the perfect way to begin a season of joyous baking.

Speaking of festive desserts, if you’re looking for more holiday inspiration, here are a few gems from last year’s collection, plus a couple of other delightful options:

• Peppermint Brownies
• Oreo Gingerbread Cake
• The Very Best Gingerbread Coffee Cake Cookies

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Why This Caramel Gingerbread Cake is a Must-Bake This Holiday Season

This Caramel Gingerbread Cake isn’t just another dessert; it’s a celebration of holiday flavors, meticulously crafted to deliver an unforgettable experience. Here’s why you absolutely need to add this recipe to your festive baking repertoire:

• Unbelievably Soft and Moist Gingerbread Cake: Prepare to be amazed by the texture of these cake layers. I’ve carefully selected a combination of unsalted butter, vegetable oil, rich molasses, and creamy buttermilk. This blend is the secret to an ultra-moist, tender, and incredibly fluffy crumb that practically melts in your mouth. Unlike drier gingerbread recipes, this cake maintains its luxurious moisture for days, making it perfect for preparing ahead of time for holiday gatherings.
• Bursting with Authentic Spice Cake Flavor: This isn’t just a hint of gingerbread; it’s a full-bodied embrace of classic holiday spices. Each bite is infused with the deep, warm notes of molasses, the zesty kick of ground ginger, the comforting aroma of cinnamon, the subtle warmth of nutmeg, and a touch of fragrant vanilla. These carefully balanced spices create a complex and inviting flavor profile that evokes all the cozy feelings of Christmas.
• Luscious Homemade Caramel: Forget store-bought caramel! This recipe includes instructions for an incredibly easy-to-make homemade caramel sauce that is so rich, smooth, and utterly addictive, you’ll want to drizzle it over everything. Its buttery, sweet depth perfectly complements the spiced cake, adding a layer of sophisticated sweetness and a delightful chewiness. Learning to make your own caramel from scratch is a game-changer, and this recipe makes it foolproof.
• Irresistible Gingerbread Buttercream: If you’ve never had gingerbread buttercream, you are truly missing out on one of life’s greatest simple pleasures. And even if you have, trust me when I say, you haven’t had *mine*. This buttercream is light, airy, and infused with the same warm spices as the cake, creating a harmonious flavor profile that’s both familiar and exhilarating. It’s the perfect creamy frosting to tie all the elements of this majestic cake together, providing a smooth counterpoint to the cake’s texture and the caramel’s richness.

Essential Ingredients for Your Caramel Gingerbread Cake

To create this magnificent cake, you’ll need a selection of high-quality ingredients, some of which you might already have, and others worth a special trip to the store. For the full, precise measurements, please refer to the detailed recipe card at the bottom of this post. Here’s a closer look at the key components and why they matter:

Before we dive in, a quick note on my preferred brands: for a rich vanilla flavor, I always recommend this vanilla extract. And for that essential tang and moisture, this buttermilk is my go-to choice.

• Unsalted Butter: Using unsalted butter gives you complete control over the salt content in your baking. Crucially, make sure your butter is at **room temperature** – this allows it to cream properly with the sugar, incorporating air for a light and fluffy cake texture. Take it out of the fridge at least 2-3 hours before you plan to bake.
• Brown Sugar (Dark Recommended): For this gingerbread recipe, I strongly recommend using **dark brown sugar**. Its higher molasses content not only enhances the signature gingerbread flavor, adding depth and richness, but also contributes to the cake’s moistness. If you only have light brown sugar on hand, it will still work, but the flavor will be slightly less intense.
• Molasses: This is the heart of any great gingerbread. Molasses provides that distinct, earthy, and subtly sweet flavor, as well as contributing to the cake’s dark color and incredible moisture. My personal favorite for consistency and flavor is Grandma’s brand, which you can often find in your local grocery store or online here. Don’t skip this ingredient; it’s non-negotiable for authentic gingerbread taste.
• Buttermilk: Another essential for moisture and tenderness! Buttermilk reacts with the baking soda and powder to create a light, airy crumb. While high-fat buttermilk is ideal for the richest results, regular buttermilk will also work beautifully if that’s what’s available. Ensure it’s also at room temperature for seamless incorporation into the batter.
• Aromatic Spices: This cake is a celebration of warmth. It calls for a generous blend of ground ginger, which provides the primary zing; cinnamon for its sweet, woody notes; and nutmeg for a touch of warm, nutty complexity. Together, these spices create the iconic gingerbread profile that we all crave during the holidays.
• Large or Extra Large Eggs: Eggs serve multiple purposes: binding the ingredients, adding richness, and contributing to the cake’s structure and lift. Just like the butter and buttermilk, ensure your eggs are at **room temperature**. This helps them emulsify better with the other ingredients, leading to a smoother batter and a more uniform bake.
• Heavy Cream: You’ll be using heavy cream in two vital components of this cake: the luxurious homemade caramel sauce and the silky gingerbread buttercream. Its high fat content provides richness and stability to both, ensuring a perfectly smooth caramel and a decadent, fluffy frosting.

Baking the Perfect Caramel Gingerbread Cake: A Step-by-Step Guide

Creating this stunning Caramel Gingerbread Cake is a rewarding process, and with these detailed steps, you’ll achieve perfect results every time. Before you begin, gather all your ingredients and equipment. For baking, I swear by my trusty stand mixer – KitchenAid is my absolute favorite, and you can find my exact model here. You’ll also need quality parchment paper, durable mixing bowls, a reliable bowl scraper, and a versatile rubber spatula. For consistent and even baking, I highly recommend Fat Daddio’s cake pans, which you can purchase here.

1. Step 1: Prepare Your Dry Ingredients. In a medium-sized mixing bowl, thoroughly whisk together the all-purpose flour, ground nutmeg, ground ginger, ground cinnamon, salt, baking soda, and baking powder. Sifting these ingredients together (if you have a sifter) or whisking vigorously ensures they are evenly distributed, preventing lumps and ensuring a uniform rise in your cake. Set this mixture aside.
2. Step 2: Cream Butter, Oil, and Sugar. In the bowl of your electric mixer, fitted with the paddle attachment, combine the softened unsalted butter, vegetable oil, and dark brown sugar. Beat on high speed for a full 3 minutes. The mixture should transform into a light, fluffy, and noticeably paler consistency. This creaming process incorporates essential air, which contributes to the cake’s tender crumb. Don’t forget to stop and scrape down the sides of the bowl with your spatula, then beat for one more minute to ensure everything is thoroughly combined.
3. Step 3: Incorporate the Molasses. Reduce the mixer speed to the lowest setting. Carefully pour in the molasses and beat for just 30 seconds, or until it’s fully integrated into the butter mixture. Be careful not to overmix at this stage; we just want to combine the sticky liquid.
4. Step 4: Add the Eggs Gradually. With the mixer still on low, add the room temperature eggs one at a time. After each egg addition, beat for approximately 30 seconds, allowing it to fully incorporate before adding the next. This gradual addition helps to create a stable emulsion. Again, remember to scrape down the sides of the bowl after each egg to ensure everything is evenly mixed.
5. Step 5: Alternate Dry and Wet Ingredients. This step is crucial for maintaining the cake’s tender texture. With your mixer on the lowest speed, begin by adding one-third of the whisked flour mixture, mixing just until it’s barely combined. Then, add half of the room temperature buttermilk, mixing until just incorporated. Repeat this sequence: another third of the flour, then the remaining buttermilk. Finish by adding the last third of the flour mixture. It’s vital to stir *just until combined* – overmixing the flour at this stage can develop the gluten too much, resulting in a tough, dense cake.
6. Step 6: Divide and Bake to Perfection. Once your batter is perfectly mixed, divide it evenly among your three prepared 8-inch cake pans. Each pan should hold approximately 18 ounces of batter for consistent layers. Place the pans in your preheated oven and bake for 30-33 minutes. I usually start checking around the 30-minute mark. To test for doneness, insert a clean toothpick into the center of a cake. If it comes out clean or with only a few moist crumbs attached, your cake is ready. Allow the cakes to cool in their pans for about 15 minutes before carefully inverting them onto a wire rack to cool completely to room temperature. This gradual cooling prevents shrinking and ensures a perfect texture.

Crafting Silky Homemade Caramel Sauce

Making your own caramel might seem intimidating, but it’s surprisingly simple and yields a far superior result to anything store-bought. For this, I highly recommend using a good quality, heavy-bottomed saucepan to prevent scorching. My favorite saucepan for caramel making can be found here.

1. Step 1: Combine Sugar, Water, and Corn Syrup. In your medium-sized, heavy-bottomed saucepan, combine the granulated sugar, water, and light corn syrup. Stir these ingredients together gently to ensure the sugar is moistened. The corn syrup is key here, acting as an invert sugar to prevent crystallization, ensuring a smooth caramel.
2. Step 2: Cook the Sugar Mixture. Place the saucepan over medium heat. Bring the sugar mixture to a boil without stirring. You’ll notice the bubbles will initially be small and rapid. As the mixture heats up and the sugar begins to caramelize, the bubbles will gradually become larger and slower. It’s crucial **not to stir** the mixture during this stage, as stirring can cause sugar crystals to form on the sides of the pan, leading to grainy caramel. Swirl the pan gently if you need to encourage even cooking.
3. Step 3: Achieve Golden Brown Perfection. Continue to boil the mixture, watching it carefully, until it transforms into a beautiful golden brown or auburn color. This process takes several minutes, and patience is essential. Once it starts to change color, it can progress very quickly from perfect to burnt, so stay focused! The deep color is where the rich caramel flavor develops.
4. Step 4: Warm the Heavy Cream. While your sugar mixture is boiling, warm the heavy cream in the microwave for approximately 1 minute. Warm cream will incorporate more smoothly into the hot sugar mixture, reducing the risk of the caramel seizing or splattering aggressively.
5. Step 5: Carefully Add Warm Cream. As soon as your caramel reaches that perfect golden-brown hue, immediately remove the saucepan from the heat. Carefully and slowly pour the warm heavy cream into the hot sugar mixture. Be very cautious, as the mixture will bubble up vigorously. Whisk continuously until the caramel and cream are thoroughly combined, creating a smooth, luscious sauce.
6. Step 6: Finish with Flavor. Pour the newly made caramel mixture into a heatproof bowl. Add the pure vanilla extract, salt (which balances the sweetness beautifully), and the unsalted butter. Allow the mixture to sit for a few minutes, giving the butter time to melt completely from the residual heat of the caramel. Once the butter has melted, stir the caramel gently until it is perfectly smooth and all ingredients are fully incorporated. Let it cool slightly before using, as it will thicken as it cools.

Pro Tips for Caramel Gingerbread Cake Success

Achieving a bakery-quality cake at home is entirely possible with a few expert insights. These tips are designed to elevate your baking game and ensure your Caramel Gingerbread Cake turns out perfectly every single time:

• Invest in High-Quality Cake Pans: The quality of your cake pans makes a significant difference. Thin, flimsy pans can lead to uneven baking and burnt edges. I highly recommend using sturdy, light-colored aluminum pans like those from Fat Daddio’s. These pans distribute heat evenly, helping to prevent your cake layers from browning too quickly or sticking to the sides. You can find the exact ones I use here.
• Room Temperature Ingredients are Non-Negotiable: I cannot stress this enough – using room temperature ingredients (butter, eggs, buttermilk) is absolutely vital for success in baking. When ingredients are at the same temperature, they emulsify much more effectively, creating a smooth, cohesive batter. Cold ingredients will cause the butter to seize, resulting in a lumpy batter and a denser cake. Plan ahead and take them out a few hours before baking.
• Achieve Ultra-Creamy, Smooth Buttercream: For a truly decadent and silky gingerbread buttercream, there’s a secret weapon: once you’ve finished mixing your buttercream, add 1-2 tablespoons of heavy whipping cream. Then, switch to a rubber spatula and vigorously beat the buttercream by hand against the sides of the bowl for a minute or two. This technique, often called “smoothing out” or “aerating,” helps to remove any trapped air bubbles created by the mixer, resulting in an incredibly smooth, pipeable, and luscious frosting.
• Don’t Skip the Crumb Coat: This thin layer of frosting is your best friend when decorating a cake. After assembling your cake layers, apply a very thin, even layer of buttercream all around the cake. This “crumb coat” traps any loose crumbs, preventing them from mixing into your final, beautifully smooth outer layer of frosting. Chill the cake in the freezer for about 15-20 minutes until the crumb coat is firm. This step makes the final frosting application significantly easier and cleaner.
• Always Preheat Your Oven Thoroughly: For consistent baking results, make sure your oven is fully preheated to the correct temperature. I recommend preheating your oven at least 30 minutes before you plan to put your cakes in. This allows the oven to not only reach the set temperature but also to stabilize, ensuring an even and reliable bake from start to finish. Opening the oven door too soon can cause temperature fluctuations that negatively impact your cake’s rise and texture.
• Measure Accurately, Especially Flour: Baking is a science, and precise measurements are crucial. Especially when it comes to flour, I recommend weighing it using a kitchen scale for the most accurate results. If measuring by volume, spoon the flour into your measuring cup and then level it off with a straight edge, rather than scooping directly from the bag, which can compact the flour and lead to too much being used.
• Cool Cakes Completely: Resist the temptation to frost warm cakes! Even slightly warm cake layers will melt your beautiful buttercream and cause your cake to slide. Ensure your cake layers are completely cool to the touch before frosting – usually several hours, or even overnight. You can also bake layers ahead of time, wrap them well, and refrigerate or freeze them.

Frequently Asked Questions About Caramel Gingerbread Cake

Here are answers to some common questions you might have while baking and enjoying your Caramel Gingerbread Cake:

• Can I convert this recipe into a sheet cake, cupcakes, or different sized pans?

  Absolutely! This versatile recipe can be adapted to various formats. For a sheet cake, you can use a 9×13-inch baking pan, though the baking time will need to be adjusted to approximately 40-45 minutes. You can use a similar technique for assembling as I did in my caramel pumpkin cake (link to specific recipe if possible, or omit if not) if you need guidance. For cupcakes, you would likely get 24-30 cupcakes, baking for about 18-22 minutes. If you prefer smaller layered cakes, this recipe works beautifully for four 6-inch cake pans; just divide the batter accordingly and adjust baking time, which would be slightly less than the 8-inch pans, around 25-30 minutes. Always check for doneness with a toothpick.

• Can I prepare elements of this cake ahead of time?

  Yes, this recipe is perfect for make-ahead convenience, especially during busy holiday seasons. You can bake the cake layers and make both the caramel sauce and the gingerbread buttercream 2-3 days in advance. Store the cooled cake layers, tightly wrapped in plastic, at room temperature or refrigerated. The caramel sauce can be stored in an airtight container in the fridge, and the buttercream can be made and stored in an airtight container in the fridge. Allow refrigerated buttercream to come to room temperature and re-whip it briefly before frosting. Assemble the cake closer to serving time for the freshest results.

• Can I substitute milk for buttermilk?

  While I strongly recommend sticking with buttermilk for its unique acidity and tenderizing properties that contribute significantly to the cake’s moistness and texture, if you absolutely must substitute, use whole milk. You can also make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and then filling the rest with whole milk until it reaches 1 ¼ cups. Let it sit for 5-10 minutes until it slightly curdles before using. However, for the best results, real buttermilk is always preferred.

• What if my caramel crystallizes?

  Caramel crystallization usually occurs if sugar crystals are present on the sides of the pan when the sugar solution is boiling, or if the mixture is stirred. To prevent this, ensure your pan is perfectly clean, and avoid stirring once the sugar begins to boil. If crystallization happens, unfortunately, it’s often best to start over. However, sometimes adding a tiny bit of water and reheating very gently can dissolve some crystals, but it’s not always successful.

• Can I make this cake gluten-free?

  While this recipe is not specifically developed as gluten-free, you can often achieve good results by substituting a 1:1 gluten-free all-purpose flour blend. Look for blends that contain xanthan gum for best results. Be aware that the texture might be slightly different, but the flavors will still be delicious.

Storing and Freezing Your Caramel Gingerbread Cake

Proper storage is key to enjoying your delicious Caramel Gingerbread Cake for days after baking. Here’s how to keep it fresh and flavorful:

• Storing in the Refrigerator: Once assembled and frosted, store any uneaten portions of your Caramel Gingerbread Cake in an airtight cake container or tightly wrapped with plastic wrap. This prevents it from drying out and absorbing other odors from the fridge. For the best flavor and texture, I recommend bringing slices to room temperature for about 30-60 minutes before serving. The cake will stay fresh and moist in the refrigerator for up to 3-4 days.
• Freezing Your Caramel Gingerbread Cake: This cake freezes exceptionally well, making it perfect for preparing in advance or saving leftovers.
  • For Whole Cakes: If freezing an entire assembled cake, ensure it’s well chilled and the frosting is firm. Then, tightly wrap the whole cake first in plastic wrap, then in a layer of aluminum foil. Place it in a sturdy freezer-safe container if possible.
  • For Individual Slices: For easy portioning, you can wrap each slice individually in plastic wrap, then place them in a freezer-safe bag or container. This allows you to thaw only what you need.

  Your Caramel Gingerbread Cake can be kept in the freezer for up to 1 month (or even up to 2 months if exceptionally well-wrapped). When ready to enjoy, transfer the frozen cake (or slices) to the refrigerator overnight to thaw, or simply let individual slices thaw at room temperature for a few hours. Bring to room temperature before serving for the best experience.

If you loved baking and tasting this recipe, please don’t forget to **rate and review it** using the star rating system below! Your feedback helps others discover and enjoy this delicious cake too.

For more festive inspiration, explore these other delightful Christmas dessert recipes:

• Easy and Tasty Christmas Sugar Cookie Bars
• The Very Best Gingerbread Coffee Cake Cookies
• Peppermint Brownies

Recipe

Caramel Gingerbread Cake

Molly Murphy

Spiced cake layers with a sweet molasses, brown sugar sweetener, and filled with a whole bunch of Christmas spice. It is paired with caramel and a gingerbread buttercream.

5 from 3 votes

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Course Dessert

Cuisine Cake

Ingredients

 

 

Gingerbread Cake

• 1 cup unsalted butter at room temperature
• 2 tablespoons vegetable oil
• 1 cup dark brown sugar packed
• 1 cup molasses
• 3 large eggs at room temperature
• 1 ¼ cups buttermilk at room temperature
• 3 cups plus 2 tablespoons all-purpose flour
• 2 teaspoons ground ginger
• 1 Tablespoon ground cinnamon
• ¼ teaspoon nutmeg
• 1 ¾ teaspoons salt
• 1 ½ teaspoon baking powder
• 1 teaspoon baking soda

For the gingerbread buttercream

• 2 cups unsalted butter slightly cold and cut into cubes
• 1 teaspoon vanilla
• 5 ½ cups powdered sugar measured and then sifted
• 3 tablespoons molasses
• 3 tablespoons heavy whipping cream
• 2 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon ginger
• Pinch of salt

For the caramel sauce

• 1 cup granulated sugar
• ¼ cup water
• 3 Tablespoons light corn syrup
• ¾ cup heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon salt
• 3 Tablespoons unsalted butter

Instructions

 

For the gingerbread cake

• Preheat your oven to 325 degrees F (160°C). Prepare three 8-inch cake pans by lightly greasing the bottoms with cooking spray, lining them with parchment paper circles, and then spraying again. This ensures easy release. Set the prepared pans aside.
• In a medium-sized bowl, whisk together the all-purpose flour, ground nutmeg, ground ginger, ground cinnamon, salt, baking soda, and baking powder. Whisk well to ensure all dry ingredients are evenly distributed. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together the room temperature unsalted butter, vegetable oil, and packed dark brown sugar on high speed for 3 minutes. The mixture should become light, fluffy, and noticeably pale. Scrape down the sides of the bowl with a spatula and beat for one more minute to ensure complete mixing.
• Pour in the molasses and beat on the lowest speed for 30 seconds, just until fully incorporated. Avoid overmixing.
• Add the large, room temperature eggs one at a time, beating for 30 seconds after each addition until fully combined. Remember to scrape down the bowl after each egg to ensure a uniform batter.
• With the mixer on the lowest speed, alternate adding the dry and wet ingredients. Begin by adding one-third of the flour mixture, mixing until just combined. Then, add half of the buttermilk, mixing until just incorporated. Repeat this step once more. Finally, add the last third of the flour mixture, mixing just until the streaks of flour disappear. Be careful not to overmix, as this can lead to a tough cake.
• Evenly divide the batter among the three prepared 8-inch cake pans, aiming for about 18 ounces of batter in each. Bake for 30-33 minutes. My oven typically bakes them perfectly in 31 minutes. Test for doneness by inserting a toothpick into the center of a cake; it should come out clean or with only a few moist crumbs.
• Allow the baked cake layers to cool in their pans for 15 minutes. Then, carefully remove them from the pans and transfer them to a wire rack to cool completely to room temperature. Once cool, wrap each layer tightly in plastic wrap to maintain moisture, and either freeze them for later or refrigerate until ready to assemble.

For the caramel sauce

• In a medium-sized, heavy-bottomed saucepan, stir together the granulated sugar, water, and light corn syrup until well combined.
• Place the saucepan over medium heat and bring the sugar mixture to a boil. Do not stir the mixture once it begins boiling, as this can cause crystallization. The bubbles will start small and fast, then slow down and enlarge as the caramelization process begins.
• Continue to boil the mixture until it becomes caramelized and reaches a beautiful golden-brown or auburn color. This can take a few minutes, so keep a close eye on it, as caramel can burn quickly once it starts to change color.
• While the caramel is cooking, warm the heavy cream in the microwave for approximately 1 minute. This ensures it’s warm when added to the hot sugar mixture, preventing seizing.
• Once the caramel has achieved its desired golden-brown color, immediately remove the saucepan from the heat. Carefully and slowly pour the warm heavy cream into the hot sugar mixture while whisking continuously until smooth and evenly combined. Be cautious as it will bubble vigorously.
• Pour the caramel mixture into a heatproof bowl. Add the pure vanilla extract, salt, and unsalted butter. Let the mixture sit undisturbed until the butter has fully melted from the residual heat. Then, stir gently until the caramel is completely smooth and all ingredients are integrated. Allow it to cool and thicken slightly before use.
• For the gingerbread buttercream
• In the bowl of an electric mixer fitted with the paddle attachment, beat the slightly cold, cubed unsalted butter on medium-high speed for 3-5 minutes, until it becomes light, pale, and fluffy.
• Reduce the mixer speed to low. Gradually add the sifted powdered sugar, one cup at a time, mixing each addition until mostly incorporated before adding the next. Once all the powdered sugar is in, add the molasses, vanilla extract, heavy whipping cream, cinnamon, nutmeg, ginger, and a pinch of salt. Mix on low speed initially to combine, then slowly increase the speed to medium-high and beat for another 5 minutes, until the buttercream is incredibly light, airy, and fluffy.
• To achieve a perfectly smooth buttercream, mix on low speed for 1-2 minutes to remove large air pockets, then finish by hand-beating with a rubber spatula against the sides of the bowl for an extra minute or two to eliminate any remaining air bubbles.

Assembly

• Place the first fully cooled gingerbread cake layer, bottom side down, onto your chosen cake board or serving plate. Spread an even layer of approximately 1 cup of the gingerbread buttercream over the top of the cake. Drizzle a generous amount of the prepared caramel sauce over the buttercream. Carefully place the second cake layer on top and repeat the buttercream and caramel steps.
• For the final cake layer, place it bottom side up (this creates a flat top for frosting). Using the gingerbread buttercream, apply a thin, even layer all around the entire cake – sides and top. This is called the “crumb coat,” and it’s essential for trapping any loose crumbs. Once applied, place the cake into the freezer for 15-20 minutes to allow the crumb coat to set firmly. This makes the final frosting application much cleaner.
• After the crumb coat is completely set, remove the cake from the freezer and apply the final, thicker coat of the gingerbread buttercream. Decorate as desired, perhaps with additional caramel drizzle, gingerbread cookies, or festive sprinkles.
• Serve your magnificent Caramel Gingerbread Cake at room temperature to fully appreciate its soft texture and vibrant flavors. Offer any extra caramel sauce on the side for those who desire even more indulgence!

Keyword caramel, gingerbread, layered cake, holiday dessert, festive cake, homemade caramel, spiced cake

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