Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzlen #Christmas #Cake

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Holiday fun this gingerbread cake with cinnamon Cream Cheese Frosting and caramel Drizzle will surely evoke all the joys of the holidays!

You guys, Christmas is in 3 weeks. How can this happen? It feels like it's just the end of the summer and the school has just started. We were still in flip flops, shorts and a t-shirt. Fall literally flew by and now we will be in a full fledged winter mode. Snow, cold temps, boots and parkas.

If you are interested to try this Gingerbread Cake with cinnamon Cream Cheese Frosting and caramel Drizzle then you will need to grab yourself this money saving coupons which you can use on some products of your favorite Bob's Red Mill!

GINGERBREAD CAKE WITH CREAM CHEESE CINNAMON FROSTING AND CARAMEL DRIZZLE

Moist gingerbread filled and frosted with a cream cheese cinnamon frosting and glazed with a sweet caramel sauce.

Cook Time1 hr preparation Time30 min Total Time1 hour 30 min

CAKE

• 1 cup butter, softened
• 3/4 cup brown sugar
• 1/2 cup sugar
• 1 cup molasses
• 2 eggs
• 3 cups Bob's Red Mill organic all-purpose white flour
• 1 1/2 tsp cinnamon
• 1/2 tsp all-spice
• 1 1/2 tsp ginger
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 1/4 cup mik

CREAM CHEESE FROSTING

• 2 cups butter, softened
• 2 (8 oz) block cream cheese, softened
• 4-5 cups of powdered sugar
• 1/4 Cup heavy cream
• 1 tsp cinnamon, add more if needed and the flavors to your liking
• CARAMEL SAUCE
• 1 (11 oz) bag of caramel bits
• 1/2 cup cream

INSTRUCTIONS

• Preheat the oven to 350.
• Spray 2 9  "round cake pan with non-stick cooking spray and line with parchment paper, set aside.
• In a mixing bowl with an electric mixer combine the butter and sugar until light and fluffy, about 2-3 minutes. Add eggs and molasses You and continue mixing until smooth.
• In another bowl mix together flour, baking powder, baking soda and spices.
• Alternate adding flour and milk mixture into butter mixture in 3 additions.
• After everything is blended, distributing evenly in the prepared pan and bake for about 30 minutes or until cake springs back and a toothpick comes out clean.
• Remove from oven and let cool in the pan for about 5 minutes, then run a knife around the edges of the skillet and turn the cake out onto a wire rack to cool finish.
• While cooling make the frosting you are defeating your butter until fluffy. Add Your cream cheese and continue mixing until combined.
• Add your powdered sugar 1 Cup at a time, after all the added lift you add cream until you reach the consistency you want, add Your cinnamon and mix.
• Once the cake is cool, add a layer of cake stand/turntable and top with about 1 cup of Your cinnamon cream cheese frosting.
• Top with another layer and spread a thin layer of frosting on the outside and top of cake to make a crumb coat and then place in the freezer for about 20 minutes.
• After 20 minutes, remove from the freezer and continue to frost your cake about 1 cup for decoration at the end to do, from top to bottom until the top and sides smooth, place it back in the freezer for about 20 minutes.
• Meanwhile make your caramel sauce by combining heavy cream and the caramel in a sauce pan over medium heat, stirring until melted caramel.
• Remove the cake from the freezer and use a spoon over the cake spoon a little caramel sauce from the top and push it over the edge a little bit to make an infusion, do it around the cake. After all the drips were created to add more caramel sauce to the top of the cake to cover.
• Again place in freezer for 10 minutes to cool the caramelized.
• To complete the remaining pipe cake cream cheese cinnamon frosting on top of caramel in each design and if desired garnish with cranberries and cinnamon stick.

NOTE:

Keep cake refrigerated, use warm knife to cut the cake so you don't attract the caramel.

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