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–+ servings
Gingerbread spice cake ready to eat on a plate.
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5 from 1 vote

Gingerbread Spice Cake with Caramel

Gingerbread Spice Cake with Caramel takes a classic spice cake mix and turns it into a fabulous dessert for the holiday season!
Prep Time20 minutes
Cook Time40 minutes
Refrigeration2 hours
Total Time3 hours
Course: Desserts
Cuisine: American
Servings: 12
Calories: 515kcal
Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

Gingerbread Cake

  • 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)

Filling

  • 7 ounces sweetened condensed milk (½ of a 14 ounce can)
  • ½ cup ice cream caramel sauce

Topping

  • 1 cup heavy cream
  • 2 Tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • 1 cup gingersnaps crushed
  • caramel sauce for garnish

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 35-40 minutes until a toothpick comes out clean. Let cake 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. Refrigerate leftover cake for up to 5 days.

Notes

  • 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 has whipped cream, it's best to freeze it without the topping.

Nutrition

Calories: 515kcal | Carbohydrates: 69g | Protein: 7g | Fat: 24g | Saturated Fat: 9g | Sodium: 443mg | Potassium: 527mg | Fiber: 1g | Sugar: 51g | Vitamin C: 1mg | Calcium: 179mg | Iron: 4mg