Description
Spiced gingerbread cake layers with gingerbread cookies baked right in, salted caramel buttercream, and a caramel drip!
Ingredients
Scale
For the Cake Layers
- 3 C AP Flour
- 1 tsp Ground Ginger
- 2 1/2 tsp. Cinnamon
- 1 tsp. Salt
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1 C (2 sticks) Unsalted Butter, at room temperature
- 1 C Light Brown Sugar
- 1 C Molasses
- 2 Lg Eggs
- 1 tsp Pure Vanilla Extract
- 1 1/4 C Buttermilk
- 1 Sleeve Bahlsen Grandessa Gingerbread Cakes (7 Cookies) + more for decorating
For the Salted Caramel
- 1 C Granulated Sugar
- 4 TBSP Water
- 2 TBSP Light Corn Syrup
- 1/2 C Heavy Cream, at room temperature
- 2 TBSP Unsalted Butter, at room temperature
- 1 tsp. Salt
For the Salted Caramel Buttercream
- 1 1/2 C (3 sticks) Unsalted Butter, at room temperature
- 6 C Powdered Sugar, sifted
- 1/2 tsp. Salt
- 1 tsp. Pure vanilla extract
- 1/4 C Salted Caramel
- 3–6 TBSP Heavy Cream
Instructions
For Cake Layers
- Preheat the oven to 350 and prepare 4 6″ cake pans (or 3 8″ pans) with parchment paper, nonstick spray, and a dusting of flour.
- In a medium bowl, whisk together the flour, ginger, cinnamon, salt, baking powder, and baking soda. Set aside.
- In the bowl of a stand mixer, beat the butter alone for 3 minutes. Then add the brown sugar and cream together for an additional 3 minutes.
- With the mixer on low, slowly pour in the molasses and mix until combined.
- Add the eggs, one at a time until incorporated. Scrape down the bottom and sides of the bowl to make sure everything is getting mixed in.
- Stir the vanilla into the buttermilk.
- Alternate adding the dry ingredients and buttermilk to the mixer starting and ending with dry ingredients. (EX – add 1/3 of dry ingredients, then 1/2 buttermilk, etc.)
- Stop the mixer when a few flour streaks remain and finish mixing by hand with a rubber spatula.
- Divide the batter evenly between the cake pans, then sprinkle the tops of each with the chopped Grandessa Gingerbread Cakes.
- Bake for 30-35 minutes, or until a toothpick comes out with a few moist crumbs attached. Let cool completely.
For the Salted Caramel
- In a medium saucepan over medium heat, stir together the sugar, water, and corn syrup.
- Cook until the sugar has dissolved and it starts to bubble around the edges.
- Cover with a lid for three minutes, then remove the lid.
- Continue cooking until the caramel reaches a dark amber color.
- Remove from heat fro 30 seconds, then stir in the heavy cream.
- Stir in the butter and salt.
- Cool completely.
For the Salted Caramel Buttercream.
- Beat the butter alone in a stand mixer on medium high for 7-10 minutes, until very smooth and lightened in color.
- In the meantime, sift the powdered sugar and set aside.
- After 7-10 minutes, add salt and vanilla and mix to combine.
- Add the powdered sugar in two additions, mixing for 3 minutes each time.
- Add the salted caramel, mix to incorporate.
- Add the heavy cream slowly until you reach your desired consistency.
Notes
- Keep the cake cooled in the fridge until 1-2 hours before you’re ready to serve!