The holidays are magical. Wouldn’t you agree that is an accurate word to describe the season? The twinkle lights, the cozy nights spent sitting by a warm fire with a cup of hot chocolate in hand, the smell of freshly powdered snow early in the morning—it’s all enchanting. Well, I created something equally magnificent! Salted caramel gingerbread cake with orange buttercream. Honestly, I have never made anything so beautiful (with the exception of my children). Part of my heart dropped when I cut into it, that’s how much love and adoration I feel for this cake.
Important items needed for salted caramel gingerbread cake with orange buttercream
- No decent gingerbread is made without quality molasses!
- Make sure you get good quality springform cake pans that bake evenly
- Always use butter when making caramel and cake. Absolutely no other vegetable solid subs, please!
You looking to develop soul-stirring attachments to food in your own life? This dessert is your one-way ticket to the true meaning of emotional eating.
Tips for making gingerbread cake
Baking is no cake walk. (Ha!) But really, it requires attention to detail and there are some tricks that help give you a moist, and delicious cake.
- You can make your cakes 2-3 days ahead of time and freeze them. Actually, frosting a cold cake is much easier than trying to do it a couple hours after it’s fresh out of the oven. To freeze them, wrap tightly in plastic wrap and place on a flat surface in the freezer.
- The buttercream can also be made in advance too! Simply cover and store in the refrigerator.
Why molasses is a key ingredient in gingerbread cake
This thick, gooey substance has a deep and distinctive flavor, almost like a spicey black licorice. It’s essential for getting that classic “gingerbread” flavor. You should also try my soft and chewy gluten-free gingerbread man cookies if it’s a Christmas dessert you love!
Have you ever baked with molasses? Just thinking about the smell right now makes me gag. It’s wretched, like an overbearing saccharine odor mixed with rotten wood chips and tar. (Somehow I feel like this is doing the opposite of making you want to bake this cake, but stay with me! I promise it is worth the sacrifice, as well as the return of your appetite!)
Fortunately the heavy cream and orange zest are a sort of healing balm to the smell of molasses. And the flour and dry ingredients make it a delightfully Christmas smell once it’s blended together. The batter is thick and dense and gingery. Christmas in a bowl, if you will… A Festivus for the rest of us! 
Festive cake toppings
After assembling the heaping tower of frosting and cake comes the fun part—the toppings!
Fresh cranberries and piney fir twigs are simple and beautiful. Then the salted caramel drizzled over a light layer of powdered sugar dust makes it perfect. Make sure to use a fine mesh sieve, like in the photo above, to sprinkle the powdered sugar.
My little kitchen helper kept saying, “It’s snowing!” (Which is a very big deal when living in Southern California—it’s as close as we are getting to the snow! More Christmas magic!)
This salted caramel gingerbread cake is marvelously decadent, and not for the faint of heart (or insulin levels). The zest of the orange buttercream paired with the richness of the dense gingerbread cake and salted caramel gives it a splendid flavor. It’s a delight to all the senses. Serve it after a savory holiday meal, surrounded by candlelight and the ones you love.
Salted Caramel Gingerbread Cake With Orange Buttercream
Ingredients
- 1 cup butter 2 sticks
- 1 1/2 cups unsulphured molasses
- 1 egg well beaten
- 2 cups heavy cream
- 1/4 cup sugar
- 1 teaspoon lemon juice
- 2 teaspoons orange zest
- 4 cups flour substitute with gluten-free blend for sensitivities
- 1 1/2 teaspoons baking soda
- 3 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
Salted Caramel Topping:
- 1 cup granulated sugar
- 5 tablespoons salted butter
- 1/2 cup heavy cream
- 2 teaspoons salt
Orange Buttercream Frosting:
- 1 cup butter, softened 2 sticks
- 3-4 cups powdered sugar
- 2 teaspoons vanilla
- 3 tablespoons heavy cream
- 1 teaspoon freshly squeezed orange juice
- Pinch of salt
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch springform pans.
- Place the butter and molasses in a small saucepan and bring to a boil over medium-high heat, making sure to stir it constantly. Once it is boiling, transfer to the bowl of a stand mixer and allow it to cool for 5 minutes. Add in the egg, heavy cream, sugar, lemon juice, and orange zest and mix with the fitted paddle attachment.
- In a separate bowl, sift together the flour, baking soda, ginger, cinnamon, and cloves. Slowly add the dry ingredients to the molasses mixture and mix on low speed until smooth. The batter will be thick and dense. Pour equal amounts into both springform pans, and bake on 350° for about 30-35 minutes, until a toothpick comes clean when inserted in the middle.
- While the cakes bake, make the salted caramel topping. In a small saucepan, heat the cup of sugar over medium heat, stirring constantly with a wooden or heat-resistant spoon. After about 5 minutes, the sugar will begin to melt and turn a golden amber color. Once it is melted, add in the butter and stir until it melts and is well-mixed. Next, slowly pour in the heavy cream. Mix thoroughly and bring to a boil for about 1 minute. Be careful not to burn it! Remove from heat, add in the salt, and allow the caramel to cool.
- Remove the cakes from the oven once they are finished baking. Allow them to cool for about 5 minutes, then pop them out of their forms onto a large surface. Let them further cool until no longer warm.
- While cakes cool, make the orange buttercream frosting. Place the softened butter in the bowl of a stand mixer fitted with the whisk attachment. Beat the butter for about 2-3 minutes until fluffy and lightened in color. Slowly add in powdered sugar, 1 cup at a time. Add in the vanilla, heavy cream, orange juice, and salt. Mix on high for about 30 more seconds to make it light and fluffy.
- Place one cake round on a cake stand or plate. Frost the top with 1 cup of the orange buttercream frosting, until about 1/2 inch thick. Place the next cake round on top frost with 1 cup of buttercream. To give the cake a naked frosting look, use your icing spatula to bring the icing down the sides and slowly turn the plate with one hand as you frost all the way around the cake, making it as thin a layer of icing as possible so you can see some of the cake. Return to the top and smooth everything out one last time. (And use a damp cloth to clean any excess frosting from the bottom of the plate or stand to make it clean and presentable.)
- Dust the top with any leftover powdered sugar, and decorate with pine twigs and cranberries for a festive look. When ready to serve, cut a hefty slice and drizzle with the salted caramel. Enjoy!
Notes
- If using a gluten-free flour blend, I recommend the King Arthur Measure for Measure blend. Keep in mind gluten-free flour tends to be more dense and the moisture in your cake can vary depending on your altitude. It may require 3 1/2-4 cups depending on where you live and which blend you use.
- A good rule to determine proper cake batter consistency is to make sure the batter is puffy and thick, not watery or runny.
I made the cake last night and the taste was phenomenal. However, the cake itself was very dry. I’m wondering what I could have done wrong. I used two cake pans instead of a springform pan and I baked exactly 30 min. I’d love to make it again but wondering how to get it moist. It was beautiful.
Hi Ann! Sorry to hear that. This cake can be tricky depending on altitude. The baking temp and time should be fine, but I would recommend adding less flour. Start with 3 1/2 cups, then 4 maximum. The batter should be puffy, not overly runny or watery. I also recommend using a cooking thermometer inserted in the middle of the cake. Once it reads 210 degrees F, it is done. This is typically 30 minutes, however it can vary and you will end up with dry cake if it is overbaked. Let me know if you make it again with these updates!
Hi! Is it possible this cake has no eggs? Or am I missing something?
Hi Whitney! The original version of this cake includes no eggs and it still yielded a great texture, however it is has been revised to add one egg to give it a lighter texture and more binding. 🙂
Hi! I’m egg-allergic so do I need to adjust the recipe in any other way if I eliminate the 1 egg? Thanks
I’ve made this in the past without eggs. It certainly works, it just changes the consistency of the crumb of the cake.
Can I bake the whole cake in one springform pan and cut it in half when it’s cooled?
Hi Francine! I suppose you could try that, however that might throw off the size of the cake and how it rises. Something worth testing!
Hi there- I live in Colorado and am wondering what changes you would suggest for making this at an altitude of 6,000+ft? TIA
Hi Augusta! It is best to increase your baking temperature by about 25 degrees, and possibly bake longer. Full disclosure, I don’t have much experience baking in high altitudes like that, so it might be best to do some research about it! Good luck!
Sounds amazing! One question- can you taste the one tap of orange juice in the buttercream? It seems like a very small amount. Thinking of making this for Christmas dinner. Thank you!
Hi Ashley! It’s subtle, but feel free to add more juice or zest for that extra flavor if you want it to come through stronger. 🙂
This sounds delicious!! Question though: in step five you make the salted caramel topping, but I don’t see where we then add the topping to the cake. Am I missing something? I had assumed it was before the buttercream, but maybe not?
It’s in step 8! It’s the last thing your drizzle. You can add a fun drip edge or just serve it on each individual slice. 🙂
Ahhhh! perfect:) seriously thinking abt making this for christmas. I’ll be sure to share a pic if I do!
Do you have to use the flour substitute or can you use regular flour?
Also can you make this a day ahead of time?
Hey Michael! This recipe was originally developed using regular all-purpose flour (before I found out I had an allergy to gluten). It is best made that way! I simply added the option for those who are gluten-sensitive. Yes, you can make this ahead of time and refrigerate it! It will help retain its moisture.
These photos are absolutely beautiful, Abbey! As always, of course. Love it love it love it!
Thank you so much, Lucia! xo