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5 stars (1 review)

Salted Caramel Gingerbread Cake

Get ready to experience the pure magic that is this salted caramel gingerbread cake — the kind of breakfast that makes you pause mid-bite and ask, wait… how is this even high-protein? This gingerbread pancake cake tastes like a full-on holiday dessert, yet it sneaks in a powerhouse 30+ grams of protein without losing any of that warm, cozy sweetness we crave this time of year.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Author: Ritisha
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 348.4kcal

Ingredients

Wet:

  • 105 g Ripe Banana (mashed)
  • 150 g Large Brown Eggs (Vital Farms)
  • 226 g 0% Milkfat Greek Yogurt (Siggi’s)
  • 80 ml Nonfat Milk (Whole Foods)
  • 5 ml Vanilla Extract (Nielsen Massey)
  • 5 ml Molasses

Dry:

  • 60 g All-Purpose Flour (King Arthur)
  • 46 g Vanilla Protein Powder (Quest)
  • 1 tsp Salt
  • 1 tsp Baking Powder
  • 1 tsp Ginger
  • 1 tsp Cinnamon
  • 0.5 tsp Nutmeg
  • Vanilla Bean Salted Caramel Frosting:
  • 339 g 0% Milkfat Greek Yogurt (Siggi’s)
  • 71 g Nuefchatel Cream Cheese (Philadelphia)
  • 8 g Vanilla Bean (Nielsen Massey)
  • 12 g Vanilla Instant Pudding Mix (Simply Desserts)
  • 19 g Salted Caramel (Whole Foods)
  • 1 tsp Ginger
  • 1 tsp Cinnamon
  • 0.5 tsp Nutmeg

Toppings:

  • 19 g Salted Caramel (Whole Foods)
  • Flaky Sea Salt

Instructions

Wet:

  • In a large mixing bowl, add your banana and mash until puréed. The riper it is, the better! Crack in the eggs and then whisk everything together.
  • Add in the remaining wet ingredients and then whisk well to evenly combine.

Dry:

  • Add the dry ingredients right on top and then mix the batter until all dry clumps are gone.
  • Grab 2 springform cake pans (mine were 7”) and line with parchment paper and spray the bottom and inside edges with olive oil. Lightly pat with a paper towel.
  • Pour half the batter in to each and tap it out to even it and remove any air bubbles. Bake at 350° for 20 minutes, then cover and bake for another 5-10 minutes. Test with a toothpick to ensure it’s fully cooked through.
  • Let it cool completely before adding the frosting!
  • Vanilla Bean Salted Caramel Frosting:
  • When ready to prepare the frosting, add everything to a large mixing bowl and use a handheld blender to get it smooth and fluffy.

Assembly:

  • Once your cakes are fully cooled, add one to a cake stand or plate. Add a good couple of spoonfuls to the center and spread in an even layer.
  • Add about 1/3 of the frosting to a piping bag. Line the edge with frosting and then place the second cake on top.
  • Repeat with an even layer of frosting and piping on the edge until all the frosting has been used up.

Toppings:

  • Drizzle the top with the remaining salted caramel and flaky sea salt.
  • Cut into slices and enjoy your meal prepped cake all week long!

Nutrition Information

Salted Caramel Gingerbread Cake
Serving Size
 
1 Serving
Amount per Serving
Calories
348.4
% Daily Value*
Fat
 
8.5
g
13
%
Saturated Fat
 
3.7
g
23
%
Polyunsaturated Fat
 
0.8
g
Monounsaturated Fat
 
1.6
g
Cholesterol
 
170.7
mg
57
%
Sodium
 
320.8
mg
14
%
Potassium
 
431
mg
12
%
Carbohydrates
 
33.2
g
11
%
Fiber
 
0.9
g
4
%
Sugar
 
15.9
g
18
%
Protein
 
33
g
66
%
* Percent Daily Values are based on a 2000 calorie diet.

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.

Keyword: salted caramel gingerbread cake