Gingerbread Cake with Salted Caramel Buttercream Recipe

Salted Caramel Gingerbread Cake: A Festive Delight

Introduction

The Salted Caramel Gingerbread Cake is a quintessential holiday treat that combines the warmth of gingerbread spices with the rich, indulgent flavors of salted caramel. This cake features layers of moist gingerbread cake, generously filled and frosted with salted caramel buttercream, and adorned with toffee bits. Perfect for any festive occasion, this cake not only tastes divine but also adds a beautiful centerpiece to your holiday dessert table. Let’s dive into the recipe and the steps to create this delightful confection.

Ingredients

For the Cake:

• 3 1/4 cups (390 g) all-purpose flour
• 2 teaspoons (5.3 g) ground ginger
• 2 teaspoons (5.3 g) cinnamon
• 1 1/2 teaspoons (9 g) salt
• 1 teaspoon (4 g) baking powder
• 1 teaspoon (4 g) baking soda
• 1 cup (226 g) unsalted butter, room temperature
• 1 cup (220 g) brown sugar, packed
• 1 cup molasses
• 2 large eggs, room temperature
• 1 1/4 cups (300 g) buttermilk, room temperature

For the Buttercream:

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured then sifted
• 1/2 cup caramel (recipe below)

For the Caramel:

• 1 cup (200 g) granulated sugar
• 1/2 cup (120 g) water
• 4 teaspoons (75 g) light corn syrup
• 1/2 cup (115.5 g) heavy cream
• 2 teaspoons (8.4 g) vanilla
• 2 teaspoons (12 g) salt

Garnish:

• Hershey’s Toffee Bits

Instructions

Making the Cake Layers

1. Preheat and Prepare Pans: Preheat your oven to 325 degrees F. Spray four 6-inch pans with nonstick spray, line the bottoms with parchment paper, and spray again. Set aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, salt, baking powder, and baking soda. Set aside.
3. Cream Butter and Sugar: In the bowl of an electric mixer, beat the butter on medium-high speed for 2 to 3 minutes until creamy. Add the brown sugar and continue to beat on medium speed for another 2 to 3 minutes until light and fluffy.
4. Incorporate Eggs and Molasses: On medium-low speed, gradually add the eggs and molasses. Once incorporated, turn the mixer to medium-high and mix until smooth and nearly double in volume, about 3 minutes.
5. Combine Wet and Dry Ingredients: With the mixer on low speed, alternately add the flour mixture and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Bake: Evenly divide the batter among the prepared pans (about 12 ounces per pan). Bake for 25 to 30 minutes, checking for doneness around 25 minutes. A toothpick inserted into the center should come out with a few moist crumbs. Cool the cakes on a wire rack before removing them from the pans.

Making the Caramel

1. Cook Sugar Mixture: In a small saucepan, combine the sugar, water, and corn syrup. Bring the mixture to a boil over medium heat without stirring. Let it cook until it caramelizes into a golden brown color. This happens quickly, so watch closely.
2. Add Cream: Remove the caramelized sugar syrup from the heat and slowly add the heavy cream, a little at a time, stirring constantly. Once all the cream is incorporated, add the vanilla and salt. Stir to combine and let cool to room temperature before using.

Making the Buttercream

1. Beat Butter: In the bowl of an electric mixer, beat the butter on medium-high speed for 3 to 5 minutes until creamy.
2. Add Caramel: Turn the mixer to medium speed and gradually add the caramel. Scrape down the sides of the bowl and mix until the caramel is fully incorporated.
3. Add Powdered Sugar: On low speed, gradually add the powdered sugar. Increase the speed to medium-high and beat for another 5 minutes until light and fluffy. Mix the frosting by hand with a wooden spoon or large spatula to push out any air bubbles, creating a silky-smooth frosting.

Assembling the Cake

1. Level the Cake Layers: Use a cake leveler or serrated knife to level each cake layer.
2. First Layer: Place the first cake layer on a cake board. Spread about ½ cup of the buttercream evenly over the layer, followed by a drizzle of salted caramel and a handful of toffee bits.
3. Repeat: Repeat this step for the second and third layers, then place the final layer on top with the top side down.
4. Crumb Coat: Apply a thin coat of frosting around the entire cake to lock in the crumbs. This does not need to look perfect. Freeze the cake for 10 minutes to set the crumb coat.
5. Final Frosting: Once the crumb coat is set, frost and decorate the cake with the remaining buttercream. Add additional caramel drizzles and toffee bits as desired.

Tips for Success

• Room Temperature Ingredients: Ensure all your ingredients are at room temperature before starting. This helps them blend more easily and evenly.
• Measuring Flour: Measure your flour accurately. Too much flour can make the cake dense. Spoon the flour into your measuring cup and level it off with a knife.
• Caramel Watch: Watch the caramel closely as it can go from perfect to burnt in seconds.
• Air-Free Buttercream: Beat the buttercream by hand after mixing to remove air bubbles for a smoother finish.