This maple gingerbread cake recipe with salted maple caramel sauce is the perfect fall showstopper of a dessert. Flavorful, moist, and delicious!

Have you been craving a delicious stacked-layer cake filled with gingerbread flavor?

Well, this maple gingerbread layer cake is just what you need!

Moist ginger-filled cake, slathered with maple sugar creme fraiche frosting and topped with salty maple-coated pecans and salted maple caramel.

This cake is an over-the-top representation of fall and winter flavors and is perfect for the holidays!

Looking for even more showstopper holiday desserts?

Have you tried my Thanksgiving Piecaken or my Christmas Piecaken?

MAPLE GINGERBREAD LAYER CAKE INGREDIENTS

I love layer cakes because each bite has a depth of flavor.

This cake is fairly easy to make, but you may need a few special ingredients, such as maple sugar, Chinese five-spice powder, and two 8-inch cake pans.

Maple-coated pecans:

• Pecans
• Maple Syrup
• Kosher Salt

Gingerbread cake:

• All-purpose flour
• Chinese five-spice powder
• Baking soda
• Kosher salt
• Crystallized ginger
• Maple sugar
• Unsalted butter
• Eggs
• Hot water
• Molasses

Frosting:

• Creme fraiche
• Heavy whipping cream
• Maple sugar
• Powdered sugar
• Chinese five-spice powder

Salted maple caramel sauce:

• Unsalted butter
• Maple sugar
• Heavy whipping cream
• Kosher salt
• Maple extract

WHAT IS MAPLE SUGAR

Maple sugar is a key ingredient in this gingerbread layer cake.

It brings in not only sweetness but also a subtle maple flavor.

Maple sugar is made by boiling the maple trees’ sap until all the moisture has been cooked out, and you’re left with an intense maple-flavored sugar.

If you can’t find maple sugar in the grocery store, you can typically find it online.

USING BROWN SUGAR IN PLACE OF MAPLE SUGAR

If you can’t find maple sugar, or you’re just not in the mood to buy another type of sugar, you can easily use light brown sugar instead of maple sugar.

The biggest difference will be the lack of maple flavor you’ll lose by using brown sugar.

However, if you like, add a little maple extract to the cake to bulk up the maple flavoring.

HOW TO MAKE A MAPLE GINGERBREAD LAYER CAKE

This cake requires a few steps, but TRUST ME, it’s worth it!

First, you’ll want to prepare the nuts. You can do this a day ahead if you don’t feel like doing all these steps in one day.

Place a large piece of parchment on a heat-resistant work surface or baking sheet.

Combine nuts and maple syrup in a heavy, medium-sized skillet over medium-high heat and boil, tossing to coat.

Cook until syrup is dark amber and almost cooked away and thickly coats nuts, tossing often, 3 to 3-1/2 minutes.

Scrape nuts onto the parchment paper.

Working quickly, separate the nuts. Sprinkle with coarse salt.

Cool until coating is crisp and hard, about 1 hour.

You can also work ahead by making your salted maple caramel sauce.

Melt butter in a medium-sized saucepan over medium heat.

Add sugar and whisk until sugar melts and the mixture is thick and boiling – about 2 to 3 minutes.

Gradually whisk in cream and bring sauce to boil, whisking often.

Boil until sauce thickens enough to coat a spoon and is reduced to 1 cup, whisking often – about 2 to 3 minutes. Remove from heat. Whisk in coarse salt and extract.

Once you’re done with these steps, it’s time to start working on the cake!

Preheat oven to 350 degrees F.

Spray two 9-inch cake pans with non-stick cooking spray.

Combine the all-purpose flour, Chinese five-spice powder, baking soda, and kosher salt in a food processor. Process until combined. Add in the crystalized ginger and blend until ginger is finely ground – about 1 minute.

Using a stand mixer, beat maple sugar and butter until light and fluffy.

Add the eggs, one at a time, and fully combine. Don’t worry if the batter looks slightly curdled; this is normal.

Add hot water and molasses in a small bowl.

Add the dry ingredients into the butter mixture in 4 additions alternately with the molasses mixture.

Divide the batter between the prepared pans and bake until a tester inserted into the center comes out clean, about 30 minutes.

After your cake has cooled, you’ll want to start making the frosting.

Combine the creme fraiche, heavy cream, maple sugar, powdered sugar, and Chinese five-spice powder to a stand mixture and beat until thick and stiff.

Craving a different type of frosting? Try this coconut pecan frosting!

It’s time to start working on assembly!

Cut around the pan sides to loosen the cake layers and turn it out onto racks.

Place 1 cake layer on a platter and spread with 1-1/3 cups frosting.

Drizzle with 3 tablespoons of caramel sauce and top with a second cake layer.

Spread the remaining frosting smoothly over the top and sides of the cake.

Drizzle the top of the cake with 3 tablespoons of caramel sauce. Cover the cake and chill for at least an hour.
Cut pecans into pieces or leave them whole.

Press pecans into the frosting on the cake.

HOW TO STORE LAYER CAKE

I’m a huge cake lover, but I can’t finish the whole cake in one sitting!

Any cake leftovers should be stored in the refrigerator to keep the frosting fresh.

I find the cake is best eaten in 3-4 days.

MORE GINGERBREAD RECIPES

• Craving a holiday staple with a holiday-flavored twist? Try my Spiced Gingerbread Eggnog.
• Want to start your holiday breakfast in a tasty, spicy way? Try my Gingerbread Cinnamon Rolls.
• Looking for the quintessential Christmas cookie? Try my Soft Gingerbread Cutout Cookies.
• Need a tasty holiday cocktail recipe? Try my Gingerbread Martini.
• Love all things gingerbread? Try my Gingerbread Banana Bread.