Gingerbread Cake with Salted Caramel Buttercream

Gingerbread Cake with Salted Caramel Buttercream is a delightful dessert that combines the warm, spicy flavors of gingerbread with the rich sweetness of salted caramel. It’s a perfect treat for the holiday season or any time you’re craving a cozy and indulgent dessert. Here’s how to make it:

Ingredients:

For the Gingerbread Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup molasses
• 2 large eggs
• 1 cup buttermilk

For the Salted Caramel Buttercream:

• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/2 cup salted caramel sauce (store-bought or homemade)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
2. Make the Gingerbread Cake: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground ginger, cinnamon, and cloves until well combined.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add Molasses and Eggs: Beat in the molasses until well combined. Add the eggs, one at a time, beating well after each addition.
5. Alternate Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined after each addition.
6. Divide and Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
8. Make the Salted Caramel Buttercream: In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth and fluffy. Beat in the salted caramel sauce, vanilla extract, and a pinch of salt until well combined and creamy.
9. Assemble the Cake: Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand. Spread a layer of salted caramel buttercream evenly over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream.
10. Decorate (Optional): Drizzle additional salted caramel sauce over the top of the cake for a decorative touch. You can also garnish with gingerbread cookies or a sprinkle of ground cinnamon if desired.
11. Slice and Serve: Use a sharp knife to slice the cake into servings. Serve and enjoy the rich and flavorful combination of gingerbread and salted caramel!

Tips:

• To ensure a tender and moist cake, be careful not to overmix the batter once the dry ingredients are added.
• If you prefer a stronger ginger flavor, you can increase the amount of ground ginger in the cake batter.
• For a more pronounced salted caramel flavor, you can add additional salted caramel sauce to the buttercream frosting.
• Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.

Conclusion: Gingerbread Cake with Salted Caramel Buttercream is a deliciously festive dessert that’s perfect for the holiday season or any special occasion. With its moist and flavorful gingerbread cake layers paired with creamy salted caramel buttercream, it’s sure to be a crowd-pleaser. Enjoy the comforting and indulgent flavors of this delightful cake!