Every Christmas for the past three years, I’ve found myself baking this Christmas spice cake again and again. Sometimes I even make it outside of the festive season because it’s just that good. There’s something about the warm, comforting spices combined with a luscious salted caramel and cream cheese frosting that feels like a celebration in every bite. This cake has become a real tradition in my kitchen, and I’m excited to share the recipe with you. I know you will love it!
What I love most is how adaptable it is. Whether you want a classic version with regular flour or need a gluten-free option, this recipe works beautifully either way. It’s moist, tender, and packed with festive flavours that bring the magic of Christmas right to your table.
Why This Christmas Spice Cake Is So Special to Me
I’ve always loved baking cakes that tell a story, and this one is no exception. The blend of cinnamon, ginger, nutmeg, cloves, and a hint of cardamom fills the kitchen with that unmistakable Christmas scent that instantly makes you feel cosy and joyful. The salted caramel adds a touch of indulgence that perfectly balances the spices, and the cream cheese frosting brings a creamy tang that cuts through the sweetness.
Over the years, I’ve baked this cake for family dinners, friends’ parties, and quiet moments when I just want to treat myself. It’s become a staple that everyone looks forward to, and having the gluten-free option means no one misses out.
Christmas Spice Cake With Cream Cheese Frosting and Salted Caramel.
Ingredients
For the Cake
- 2¼ cups 315g plain flour, or gluten-free all-purpose flour blend with xanthan gum (see notes below)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom optional but adds lovely warmth
- 1 cup 200g brown sugar, packed
- ½ cup 100g caster sugar
- 115 g unsalted butter melted and cooled
- 2 tablespoons neutral oil canola or grapeseed
- 2 large eggs room temperature
- 1 cup 240ml buttermilk (or 1 cup milk + 1 tablespoon lemon juice, rested 5 minutes)
- 1 teaspoon vanilla extract
For the Salted Caramel
- 1 cup 200g caster sugar
- 60 g unsalted butter room temperature
- ½ cup 120ml thickened cream (or heavy cream)
- ½ –1 teaspoon sea salt to taste
For the Cream Cheese Frosting
- 125 g unsalted butter room temperature
- 250 g full-fat cream cheese room temperature
- 2½ cups 300g icing sugar, sifted
- 2 teaspoons vanilla extract
- 2 –3 tablespoons salted caramel from above, cooled
Instructions
Step 1: The Salted Caramel
- I usually start with the salted caramel because it needs to cool before using. It’s surprisingly easy and adds so much character.
- Heat the sugar gently in a heavy-bottomed saucepan over medium heat, stirring occasionally until it melts and turns a rich amber.
- Whisk in the butter carefully (it will bubble up).
- Remove from heat and slowly add the cream, whisking constantly until smooth.
- Stir in the sea salt, then transfer to a jar to cool completely.
- This caramel keeps well in the fridge for up to 10 days. I warm it gently before using if it’s too thick.
Step 2: Baking the Christmas Spice Cake
- Preheat your oven to 175°C (350°F). Grease and line a 23cm (9-inch) round or square cake tin.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices.
- In another bowl, whisk the sugars, melted butter, oil, eggs, buttermilk, and vanilla until smooth.
- Gently fold the wet ingredients into the dry, mixing just until combined. Overmixing can make the cake dense.
- Pour the batter into the prepared tin and bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
- Let the cake cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
- If you want to make cupcakes, bake them for 18–20 minutes and check doneness with a skewer.
Step 3: Cream Cheese Frosting for the Christmas Spice Cake
- Beat the butter and cream cheese together until fluffy.
- Gradually add the icing sugar, beating until smooth.
- Add vanilla and 2–3 tablespoons of the cooled salted caramel and beat gently until combined.
- If the frosting feels too soft, refrigerate for 10 minutes before spreading.
Step 4: Assemble and Decorate Your Christmas Spice Cake
- Once the cake is completely cool, spread the frosting generously over the top. Drizzle extra salted caramel over the frosting and swirl it through with a knife for a festive look. I love finishing with a sprinkle of cinnamon or decorating with dried orange slices and sugared cranberries for that extra Christmas magic.
Notes
Gluten-Free Version of the Christmas Spice Cake
For the gluten-free option, I swap the plain flour for a gluten-free all-purpose flour blend that contains xanthan gum. If your blend doesn’t have xanthan gum, add 1 teaspoon per 2¼ cups flour. The rest of the recipe stays the same. Gluten-free cakes tend to be a bit more delicate, so I always let mine cool completely before frosting and slicing to keep it intact.My Best Tips for Success with Your Christmas Spice Cake
- Always use room temperature ingredients for the best texture.
- Don’t overmix the batter once the flour is added; this keeps the cake tender.
- Make the salted caramel ahead of time to save stress on the day.
- For a festive finish, try garnishing with sugared rosemary, pomegranate seeds, or edible gold leaf.
- This cake freezes well unfrosted—wrap tightly and thaw before frosting.
Storing and Freezing Your Christmas Spice Cake
I usually bake this cake a day or two ahead, wrap it tightly, and keep it at room temperature. The caramel can be refrigerated for up to 10 days, and the frosting can be made ahead and refrigerated too.
If freezing, I freeze the unfrosted cake wrapped well for up to two months. Thaw at room temperature before frosting.
Frequently Asked Questions About Christmas Spice Cake
Can I make this dairy-free?
Yes! Use dairy-free butter, plant-based milk with lemon juice instead of buttermilk, and dairy-free cream cheese for the frosting.
Can I use store-bought caramel?
Absolutely! A good-quality salted caramel sauce works well if you’re short on time.
Can I add fruit or nuts?
Yes! Chopped apples, pears, or dried cranberries are lovely additions. Toasted nuts work too if allergies aren’t a concern.
Final Thoughts on This Christmas Spice Cake
This Christmas spice cake with salted caramel and cream cheese frosting has become a beloved tradition in my kitchen, and I hope it brings the same joy to yours. It’s a perfect blend of festive spices, indulgent caramel, and creamy frosting that’s easy to make and adaptable for gluten-free diets. Whether it’s Christmas day or any day you want a slice of seasonal comfort, this cake delivers every time.
If you try it, I’d love to hear how it goes and see your creations—there’s nothing better than sharing the joy of baking!
