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Gingerbread Cookie Cake with Salted Caramel

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  • Author: Elizabeth Buuck


Spiced gingerbread cake layers with gingerbread cookies baked right in, salted caramel buttercream, and a caramel drip!



For the Cake Layers

  • 3 C AP Flour
  • 1 tsp Ground Ginger
  • 2 1/2 tsp. Cinnamon
  • 1 tsp. Salt
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1 C (2 sticks) Unsalted Butter, at room temperature
  • 1 C Light Brown Sugar
  • 1 C Molasses
  • 2 Lg Eggs
  • 1 tsp Pure Vanilla Extract
  • 1 1/4 C Buttermilk
  • 1 Sleeve Bahlsen Grandessa Gingerbread Cakes (7 Cookies) + more for decorating

For the Salted Caramel

  • 1 C Granulated Sugar
  • 4 TBSP Water
  • 2 TBSP Light Corn Syrup
  • 1/2 C Heavy Cream, at room temperature
  • 2 TBSP Unsalted Butter, at room temperature
  • 1 tsp. Salt

For the Salted Caramel Buttercream

  • 1 1/2 C (3 sticks) Unsalted Butter, at room temperature
  • 6 C Powdered Sugar, sifted
  • 1/2 tsp. Salt
  • 1 tsp. Pure vanilla extract
  • 1/4 C Salted Caramel
  • 36 TBSP Heavy Cream


For Cake Layers

  • Preheat the oven to 350 and prepare 4 6″ cake pans (or 3 8″ pans) with parchment paper, nonstick spray, and a dusting of flour.
  • In a medium bowl, whisk together the flour, ginger, cinnamon, salt, baking powder, and baking soda. Set aside.
  • In the bowl of a stand mixer, beat the butter alone for 3 minutes. Then add the brown sugar and cream together for an additional 3 minutes.
  • With the mixer on low, slowly pour in the molasses and mix until combined.
  • Add the eggs, one at a time until incorporated. Scrape down the bottom and sides of the bowl to make sure everything is getting mixed in.
  • Stir the vanilla into the buttermilk.
  • Alternate adding the dry ingredients and buttermilk to the mixer starting and ending with dry ingredients. (EX – add 1/3 of dry ingredients, then 1/2 buttermilk, etc.)
  • Stop the mixer when a few flour streaks remain and finish mixing by hand with a rubber spatula.
  • Divide the batter evenly between the cake pans, then sprinkle the tops of each with the chopped Grandessa Gingerbread Cakes. 
  • Bake for 30-35 minutes, or until a toothpick comes out with a few moist crumbs attached. Let cool completely.

For the Salted Caramel

  • In a medium saucepan over medium heat, stir together the sugar, water, and corn syrup.
  • Cook until the sugar has dissolved and it starts to bubble around the edges.
  • Cover with a lid for three minutes, then remove the lid.
  • Continue cooking until the caramel reaches a dark amber color.
  • Remove from heat fro 30 seconds, then stir in the heavy cream.
  • Stir in the butter and salt.
  • Cool completely.

For the Salted Caramel Buttercream.

  • Beat the butter alone in a stand mixer on medium high for 7-10 minutes, until very smooth and lightened in color.
  • In the meantime, sift the powdered sugar and set aside.
  • After 7-10 minutes, add salt and vanilla and mix to combine.
  • Add the powdered sugar in two additions, mixing for 3 minutes each time.
  • Add the salted caramel, mix to incorporate.
  • Add the heavy cream slowly until you reach your desired consistency. 


  • Keep the cake cooled in the fridge until 1-2 hours before you’re ready to serve!