HomeRecipesGingerbread Caramel Cake
Gingerbread Caramel Cake
Share it!

Ingredients

Caramel Icing

14 cup
unsalted butter
12 cup
light brown sugar
2 tbsp
milk, your choice
1 tsp
Cinnamon Cinnamon
1 14 cups
powdered sugar

Cake

2
eggs
12 cup
vegetable oil
14 cup
fancy molasses
1 pkg
Gingerbread Mix

Topping suggestions (optional): fresh berries, fresh mint leaves, chopped pistachios or almonds

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. In a small saucepan, melt butter with brown sugar, milk and spices over low heat. Increase to medium heat and bring mixture to a boil, stirring often. Once boiling, remove from heat and transfer to another bowl. Let cool to room temperature. Add mixture to powdered sugar; stir to combine. If the icing is too thick, add a splash of milk. 
  2. Meanwhile, generously oil Epicure’s 8" silicone Round Cake Pan.
  3. In a large bowl, whisk eggs with oil and molasses. Stir in mix; scrape into pan and smooth.
  4. Microwave on high for 4 min. Rest in pan for 6 min; invert onto wire rack to cool. Or bake in preheated 350° F oven for 28–30 min or until a toothpick inserted in centre of loaf comes out clean. Cool 10 min before unmolding.
  5. Remove chilled sauce from fridge. Using a hand mixer, beat until light and fluffy.
  6. To assemble, place cake on a large cake stand or plate. Spread top with icing, smoothing to edge. Garnish with toppings, as desired.
Tips

Make-Ahead Tip: Bake cake, wrap, and refrigerate overnight or freeze up to five days. Refrigerate caramel icing up to three days; bring to room temperature before using.

Nutritional Information

Per serving: Calories 310, Fat 21 g (Saturated 8 g, Trans 0 g), Cholesterol 65 mg, Sodium 190 mg, Carbohydrate 28 g (Fiber 1 g, Sugars 21 g), Protein 3 g.

Gingerbread Caramel Cake
50 min
12 pieces
$0.94/serving
What you'll need
Cinnamon Cinnamon
Cinnamon
80 Reviews
$7.95
HomeRecipesGingerbread Caramel Cake
Gingerbread Caramel Cake
Gingerbread Caramel Cake
Share it!

Ingredients

Caramel Icing

14 cup
unsalted butter
12 cup
light brown sugar
2 tbsp
milk, your choice
1 tsp
Cinnamon Cinnamon
1 14 cups
powdered sugar

Cake

2
eggs
12 cup
vegetable oil
14 cup
fancy molasses
1 pkg
Gingerbread Mix

Topping suggestions (optional): fresh berries, fresh mint leaves, chopped pistachios or almonds

50 min
12 pieces
$0.94/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. In a small saucepan, melt butter with brown sugar, milk and spices over low heat. Increase to medium heat and bring mixture to a boil, stirring often. Once boiling, remove from heat and transfer to another bowl. Let cool to room temperature. Add mixture to powdered sugar; stir to combine. If the icing is too thick, add a splash of milk. 
  2. Meanwhile, generously oil Epicure’s 8" silicone Round Cake Pan.
  3. In a large bowl, whisk eggs with oil and molasses. Stir in mix; scrape into pan and smooth.
  4. Microwave on high for 4 min. Rest in pan for 6 min; invert onto wire rack to cool. Or bake in preheated 350° F oven for 28–30 min or until a toothpick inserted in centre of loaf comes out clean. Cool 10 min before unmolding.
  5. Remove chilled sauce from fridge. Using a hand mixer, beat until light and fluffy.
  6. To assemble, place cake on a large cake stand or plate. Spread top with icing, smoothing to edge. Garnish with toppings, as desired.
What you'll need
Cinnamon Cinnamon
Cinnamon
80 Reviews
$7.95
Tips

Make-Ahead Tip: Bake cake, wrap, and refrigerate overnight or freeze up to five days. Refrigerate caramel icing up to three days; bring to room temperature before using.

Nutritional Information

Per serving: Calories 310, Fat 21 g (Saturated 8 g, Trans 0 g), Cholesterol 65 mg, Sodium 190 mg, Carbohydrate 28 g (Fiber 1 g, Sugars 21 g), Protein 3 g.

Our most loved, best-sellers
Things that make you go “mmmm”
Our most loved, best-sellers
BEST SELLER
3 Onion Dip Mix3 Onion Dip Mix
3 Onion Dip Mix
491 Reviews
BEST SELLER
Mac & Cheese Seasoning (Pack of 3)Mac & Cheese Seasoning (Pack of 3)
Mac & Cheese Seasoning
(Pack of 3)
287 Reviews
BEST SELLER
CCB Dip MixCCB Dip Mix
CCB Dip Mix
189 Reviews
BEST SELLER
Better Than Bacon TopperBetter Than Bacon Topper
Better Than Bacon Topper
168 Reviews
BEST SELLER
Guacamole Dip MixGuacamole Dip Mix
Guacamole Dip Mix
180 Reviews
BEST SELLER
Herb & Garlic Dip MixHerb & Garlic Dip Mix
Herb & Garlic Dip Mix
187 Reviews
$8.99
BEST SELLER
SPG SeasoningSPG Seasoning
SPG Seasoning
173 Reviews
BEST SELLER
Alfredo Sauce Mix (Pack of 3)Alfredo Sauce Mix (Pack of 3)
Alfredo Sauce Mix
(Pack of 3)
143 Reviews
BEST SELLER
Red Pepper JellyRed Pepper Jelly
Red Pepper Jelly
161 Reviews
BEST SELLER
Lemon Dilly Dip MixLemon Dilly Dip Mix
Lemon Dilly Dip Mix
133 Reviews