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Irresistible Gingerbread Drip Cake Recipe

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This Gingerbread Drip Cake brings the warmth and spice of the holiday season to life! Layers of moist gingerbread cake are paired with silky cream cheese frosting, then finished with a rich, spiced caramel drip that adds a festive touch. Perfect for holiday parties, family gatherings, or as a showstopper dessert, this cake combines the classic flavors of gingerbread with a luxurious, decadent twist. Every bite is a perfect balance of spicy sweetness and creamy indulgence!

Ingredients

Scale

For the Gingerbread Cake:

  • 2 ½ cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup dark brown sugar, packed
  • 2 large eggs
  • 1 cup molasses
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1–2 tablespoons milk (if needed for consistency)

For the Caramel Drip:

  • 1 cup brown sugar, packed
  • ½ cup unsalted butter
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon

Instructions

1️⃣ Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.

2️⃣ Make the gingerbread cake batter: In a large bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt. In a separate large bowl, cream the butter and brown sugar together until fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the molasses and vanilla extract.

3️⃣ Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.

4️⃣ Bake the cake: Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

5️⃣ Make the cream cheese frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until fluffy. If the frosting is too thick, add milk a little at a time to reach your desired consistency.

6️⃣ Prepare the caramel drip: In a saucepan, combine the brown sugar, butter, and heavy cream. Bring to a simmer over medium heat, stirring constantly. Let it simmer for 2–3 minutes, then remove from heat and stir in the vanilla extract and cinnamon. Let it cool slightly before using.

7️⃣ Assemble the cake: Place one layer of the gingerbread cake on a serving platter and spread with a layer of cream cheese frosting. Repeat with the second and third layers. Apply a crumb coat to the entire cake and chill for 30 minutes.

8️⃣ Add the final layer of frosting: Once chilled, apply a final smooth layer of frosting to the cake.

9️⃣ Drip the caramel: Pour the cooled caramel over the top of the cake, allowing it to drip down the sides. Decorate the top with additional caramel and festive garnishes such as candied ginger or cinnamon sticks.

🔟 Serve and enjoy: Slice and enjoy the rich, spiced flavors of this gorgeous Gingerbread Drip Cake, perfect for any holiday occasion!

Notes

  • For a stronger spice flavor, increase the amount of ground ginger and cinnamon.
  • You can prepare the cake layers a day in advance and store them wrapped in plastic wrap at room temperature.
  • If the caramel is too thick, add a little more cream to thin it out.

Keywords: gingerbread drip cake, holiday gingerbread cake, festive drip cake, gingerbread cake with cream cheese frosting, Christmas cake recipes

Find it online: https://inqelab.com/irresistible-gingerbread-drip-cake-recipe/