The aroma of gingerbread is really enticing. Sweet molαѕѕes, spicy ginger, and toasty cinnamon. It’s the holiday season’s heavenly perfume, and you can smell it all throughout Europe during Christmastime. Of course, you can go out and get them, but that will require slipping on slippery pavements and a cold-related runny nose.
This Gingerbread Cake with Salted Caramel Buttercream has all of the warm spices of the season, but none of the odor. It might be a wonderful Christmas dessert, a Thanksgiving treat to use up any leftover ingre∂ιєnts, or simply somєthing to warm you up on a cool Sunday. As you know, I don’t think there’s ever a good reason to create or consume a delicious dessert.
FOR THE GINGERBREAD CAKE
2¼ cups all-purpose flour
¾ cup water
¾ cup molαѕѕes, unsulphured
⅓ cup granulated sugar
1 large egg, room temperature
9 tablespoons butter, room temperature
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon kosher salt
FOR THE CARAMEL SAUCE
¼ cup (1/2 stick or 57g) butter
1 bag (11 ounces) caramel bits
1 tablespoon milk
FOR THE SALTED CARAMEL BUTTERCREAM
4 cups (500g) confectioners’ sugar, sifted
1 cup (2 sticks or 227g) unsalted butter, room temperature
1 tablespoon whole milk
1 teaspoon kosher salt
MAKE THE GINGERBREAD CAKE
Step 1: Preheat the oven to 325°F (163°C), grease two 6 inch round pans, and spray the interior of the mold with nonstick spray.
Step 2: Combine flour, ginger, cinnamon, baking soda, and salt in a mixing basin, stir well, and strain through a sieve to obtain a smooth flour mixture.
Step 3: Place the butter and sugar in the bowl of an electric mixer fitted with a stirrer and beat on high for 2 to 4 minutes, or until the mixture is smooth and light fluffy.
Step 4: Beat the molαѕѕes into the butter-sugar mixture in step 3 until it is completely homogenous.
Step 5: Reduce the speed of the electric mixer to low and gradually add the dry flour mixture in step 2 to the wet mixture in step 4 for 5 times, whisking each time until the mixture is thoroughly mixed.
Step 6: Place the dough in the cake pan that was previously prepared and bake for 45 to 50 minutes, or until a skewer put into the center of the cake comes out clean.
If the edge of the cake changes color too rapidly after 30 minutes, cover the cake with aluminum foil and continue baking until the cake is done.
Step 7: Remove the cake from the oven and set it to cool completely on a wire rack.
MAKE THE CARAMEL SAUCE
Step 1: Melt the caramel, butter, and milk together in a small saucepan over medium heat, stirring regularly, until the caramel is melted and the mixture is entirely combined. Remove the pan from the heat and set it aside.
MAKE THE SALTED CARAMEL BUTTERCREAM
Step 1: Combine the butter and sugar in the bowl of an electric mixer fitted with a stirrer and beat until smooth.
Step 2: Beat the butter and sugar mixture in step 1 until it is thoroughly blended, then add the salt and caramel sauce you created earlier.
Step 3: Pour in the milk and adjust the consistency to your desire.
Step 4: Spread the freshly created butter cream on the cooled cake, then cut and serve.