Gingerbread Cake with Caramel Frosting and Meringue Snowflakes


Prep Time: 1 Hr

Cook Time: 1 Hr

Makes: 20


1 cup molasses
1 cup hot water
3 cups flour
1 ½ tsp. baking soda
1 ½ tsp. ground ginger
1 ½ tsp. ground cloves
½ tsp. salt
10 Tbsp. butter, room temperature
½ cup packed brown sugar
3 large eggs, 1 whole and 2 separated, room temperature
½ cup sour cream
1 tsp. vanilla



½ cup (8 Tbsp butter
¾ cup brown sugar
¼ tsp. salt
½ cup heavy cream
½ tsp. vanilla
5 cups powdered sugar



2 egg whites
¼ teaspoon cream of tartar
1 cup powdered sugar, sifted
¼ tsp. vanilla
½ tsp. Silver dragée decors, if desired
1 – 2 Tbsp. powdered sugar for garnish
Possible white chocolate snowflake option – have white baking chips available


1. Preheat oven to 350°F. Grease two 9” cake pans and line the bottom with a round of parchment.

2. In a 2-cup size measuring cup, mix molasses and hot water – set aside. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves and salt.

3. Using a stand mixer or a hand mixer with a large bowl, beat the butter and brown sugar together on medium speed until smooth and creamy, about 2 minutes. Add the egg and two egg yolks (reserve the two whites for the meringues), sour cream and vanilla and continue to beat until combined. At a low speed, add the dry ingredients and the molasses mixture alternating in three additions. Mix until just combined. Pour batter into the two prepared pans and bake for 25-30 minutes. Let cool and remove parchment.

4. For the frosting, over medium low heat, melt the butter and brown sugar until a low boil – cook for 2 minutes. Remove from heat and add the salt, heavy cream and vanilla – let cool. Pour this mixture into a stand mixer and add the powdered sugar 1/2 cup at a time until it reaches a smooth, thick consistency. Set aside.

5. For the snowflake meringues, using a stand mixer with a whisk attachment or a hand mixer and a large bowl, beat the egg whites and cream of tartar at a high speed until foamy. Add the powdered sugar 1 tablespoon at a time, until the mixture is glossy and has stiff peaks. Add the vanilla.

6. Line two baking sheets with parchment paper and lightly spray them with baking spray. Using a piping bag and a small tip, draw small and medium stars on paper. Add silver dragée decors if desired. Bake at 225°F degrees for 20-30 minutes (depending on the size of your stars). They should be mostly dry. Turn off the oven and let them cool inside the oven.

7. To assemble, place one cake round on a plate or platter. Frost the middle and then stack the second round on top. Frost the top and then decorate with meringue stars. Dust with powdered sugar.



  • To bake as cupcakes, fill liners 2/3 full and bake 18-22 minutes. Frost and decorate with caramel frosting and meringue snowflakes.

Nutrition Info

Calories 520
Total Fat 19 g
Saturated Fat 11 g
Cholesterol 120 mg
Poly Fat 1 g
Mono Fat 5 g
Sodium 410 mg
Total Carbohydrate 81 g
Sugar 44 g
Dietary Fiber 2 g
Protein 8 g
Vitamin A 180 mcg
Calcium 130 mg
Iron 4.5 mg
Vitamin D 0.4 mcg
Folate 70 µg
Choline 60 mg
Potassium 640 mg

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