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Gingerbread Drip Cake

Gingerbread Drip Cake
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A stunning holiday showstopper featuring moist, spiced gingerbread layers, tangy cream cheese frosting, and a luscious caramel drip.

Ingredients

Scale
  • 3 cups All-Purpose Flour
  • 1.5 cups Brown Sugar
  • 1 cup Unsalted Butter, softened
  • 0.75 cups Molasses
  • 3 Large Eggs
  • 2 tablespoons Ground Ginger
  • 1 tablespoon Cinnamon
  • 1.5 teaspoons Baking Soda
  • 1 cup Buttermilk
  • 16 ounces Cream Cheese
  • 4 cups Powdered Sugar
  • 0.5 cups Caramel Sauce

Instructions

  1. Preheat oven to 350°F and grease two or three cake pans.
  2. Whisk flour, ginger, cinnamon, and baking soda in a bowl.
  3. Cream butter and brown sugar until fluffy, then beat in eggs and molasses.
  4. Alternate adding dry ingredients and buttermilk to the wet mixture.
  5. Bake for 30 minutes or until a toothpick comes out clean.
  6. Cool completely before frosting with a whipped mixture of cream cheese and powdered sugar.
  7. Pour caramel sauce around the edges to create the drip effect.

Notes

  • Ensure cake is chilled before applying the caramel drip.
  • Do not overmix the batter to keep the crumb tender.
  • Room temperature ingredients blend more smoothly.

Find it online: https://dishmio.com/gingerbread-drip-cake/