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Easy Spiced Gingerbread Cake with Caramel frosting

Yield Serves 12 1x
Prep: 45 minutesCook: 45 minutesTotal: 1 hour 30 minutes

A soft and moist gingerbread cake, topped with creamy caramel frosting, and homemade chocolate ginger cookie crumbs.


Spiced gingerbread cake

  • 115 grams (1/2 cup) unsalted butter, room temperature
  • 90 grams (1/2 cup) brown sugar
  • 50 grams (1/4 cup) caster sugar or granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 80 grams (1/4 cup) molasses
  • 210 grams (1 and 1/2 cups) plain flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground ginger*
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 120 ml (1/2 cup) full fat or whole milk

Chocolate ginger cookie crumbs

  • 105 grams (3/4 cup) plain flour or all purpose flour
  • 1 tablespoon cornflour or corn starch
  • 50 grams (1/4 cup) caster sugar or granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 tablespoon cocoa powder, sifted
  • 60 grams (1/4 cup) unsalted butter

Caramel frosting

  • 60 grams (1/4 cup) unsalted butter, room temperature
  • 250 grams (2 cups) icing sugar or powdered sugar
  • 120 ml (1/2 cup) caramel sauce, homemade or store bought


  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Lightly grease and line an 8-inch cake pan with baking or parchment paper.
  2. In a large mixing bowl, cream the butter and sugars for a few minutes until pale and creamy. Add vanilla and egg and beat again, scraping down the sides, until combined. Add molasses and mix on low until combined.
  3. In a separate mixing bowl, sift your flour, baking soda, baking powder, ginger, cinnamon, nutmeg and cloves.  Add your dry ingredients to your butter mixture and mix on low speed. Slowly pour in your milk.
  4. Once the mixture is combined, pour your cake batter into prepared pan and bake for 30-35 minutes or until a skewer inserted into the centre comes out clean. Leave to cool for 15 minutes before turning out onto a wire rack to cool completely.
  5. To make your chocolate ginger cookie crumbs, line a cookie or oven tray with baking or parchment paper. Add your plain flour, cornflour, sugar, cinnamon, ginger and cocoa powder to a mixing bowl. Melt your butter, then add to your flour mixture and stir until lumpy crumbs form. Spread out onto prepared tray and bake for 10-12 minutes. Leave to cool completely.
  6. To make your caramel frosting, beat your butter until creamy, then sift in the icing sugar, one cup at a time. Then add your caramel sauce and beat until a fluffy frosting forms. If it’s too thick, you could add a tablespoon of milk, or too thin, an extra tablespoon of sugar. Frost the top of your cake, then generously sprinkle over your chocolate ginger crumbs.


*I like my gingerbread cake to have a strong ginger flavour but if you are making this for the kids, take it down to just 1 teaspoon ground ginger.

Author: Jessica HolmesCategory: DessertCuisine: American
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