Gingerbread Spice Cake with Caramel

Name: Gingerbread Spice Cake with Caramel
Prep time: 20 min
Cook time: 40 min
Total time: 180 min
Ingredients: ⅔ cup buttermilk (room temperature); ⅔ cup sour cream (room temperature); ½ cup molasses; 3 large eggs (room temperature); ¼ cup canola oil; 1 teaspoon vanilla extract; 1 teaspoon ground ginger; ⅛ teaspoon cloves; 1 box spice cake mix ((13.25 ounce box)); 7 ounces sweetened condensed milk ((1/2 of a 14 ounce can)); ½ cup ice cream caramel sauce; 1 cup heavy cream; 2 Tablespoons powdered sugar; 1 teaspoon vanilla extract; ½ teaspoon cinnamon; 1 cup gingersnaps (crushed); caramel sauce (for garnish)

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Gingerbread Spice Cake with Caramel takes a classic spice cake mix and turns it into a fabulous dessert for the holiday season! It has all the warm spices you love wrapped up in an easy gingerbread poke cake. Perfect with a cup of Pumpkin Spice Hot Cocoa or a glass of Thanksgiving Punch.

Gingerbread spice cake with a fork on a plate.

Why You'll Love This Recipe

Super Simple - so easy even the kids can help make it!
Great Flavor - the addition of ginger, molasses and cloves intensifies the taste.
Perfect for Sharing - take it to a potluck dinner or holiday party for a real crowd pleaser!

This gingerbread spice cake recipe has a unique molasses flavor that tastes amazing! Top it with whipped cream and a caramel drizzle, then enjoy it with your morning coffee. Or, savor a big slice as an afternoon snack.

It’s easy to make, smells amazing while baking, and is a great ginger spice cake for holiday gatherings. I like to serve it at both Thanksgiving and Christmas and watch the smiles appear!

Spatula holding up gingerbread spice cake.

Ingredient Notes

Quantities can be found in the recipe card below.

Cake

buttermilk - can use lowfat or the full-fat version
sour cream - full fat works best
molasses - choose light or dark molasses
eggs - be sure to purchase the large size
canola oil - can substitute vegetable oil if desired
vanilla extract - light rum also works well if preferred
ground ginger - the flavor you crave!
ground cloves - adds richness and depth
spice cake mix - makes this recipe super easy

Filling

sweetened condensed milk - adds sweetness and moisture
caramel sauce - purchase the ice cream variety of caramel

Toppings

heavy cream - for the whipped topping
powdered sugar - sweetens the whipped cream
vanilla extract - adds flavor
cinnamon - ground
gingersnaps - crushed
caramel sauce -for drizzling

Ingredients needed to make gingerbread spice cake.

Instructions

STEP 1: Spray a 9x13 baking dish with cooking spray and preheat oven to 325ºF.

STEP 2: In a large mixing bowl whisk together the buttermilk, sour cream, molasses, eggs, canola oil, vanilla extract, ginger, and cloves until well combined.

STEP 3: Add the spice cake mix and stir until just combined. Try not to over mix.

STEP 4: Pour batter into the prepared baking dish and bake for 40 minutes until a toothpick comes out clean. Cool completely before continuing.

STEP 5: Poke holes into the cooled cake with a chopstick or the end of a skinny wooden handle all over the cake.

STEP 6: Poor sweetened condensed milk into the holes evenly followed by ½ cup of the caramel sauce. Cover and refrigerate for at least 2 hours.

STEP 7: Before serving, whip the heavy cream, powdered sugar, vanilla extract, and cinnamon with a mixer until stiff peaks form.

STEP 8: Evenly frost the cake with the whipped cream. Sprinkle the gingersnaps over the top of the whipped cream and drizzle with more caramel sauce. Cut into 12 servings.

One slice of cake served from a baking dish.

What to Serve with Gingerbread Spice Cake

This moist gingerbread cake goes really well with these holiday desserts if you need ideas for your next party...

Slice of gingerbread spice cake on plate.

Recipe FAQs

How do I know when the cake is done?

Every oven is different, but this recipe usually takes between 35 and 40 minutes to bake at 325ºF. You can use a toothpick and insert it in the middle of the cake after 35 minutes to see if it is clean, or just contains crumbs. If it has batter attached, it's not done yet and needs more baking time.

What if I don't like the taste of molasses?

The molasses adds great flavor and richness to this recipe, but if you can't find it or don't prefer the taste, it can be omitted and substituted with honey instead. Just remember that the taste will be totally different.

What can I use instead of buttermilk?

If you don't have buttermilk handy, you can make it by adding 2 teaspoons of lemon juice or vinegar to ⅔ cup of milk. Allow it to sit for at least 10 minutes before using.

Tips for Success

Sprinkle the crushed gingersnaps and caramel sauce over the top of the cake right before serving so it won't get soggy.
You can make this dessert using a gingerbread mix as well, just leave out the extra ginger and cloves.
Using room temperature ingredients will give you the best results.

Gingerbread spice cake with whipped topping and caramel frosting.

Storing and Freezing

You can make this cake up to 3 days in advance, but I’d suggest not making the toppings until closer to serving time.

Store leftovers in an airtight container in the fridge for up to 5 days. Since this dessert contains whipped cream, it's best to freeze it without the toppings and add those right before serving.