Gingerbread Cake with Salted Caramel Buttercream is a tender, flavor-packed delight, infused with the warm spices of molasses, ginger, and cinnamon. Furthermore, it is beautifully crowned with a luscious salted caramel buttercream frosting. For another irresistible treat bursting with ginger and cinnamon goodness, be sure to try my Soft Ginger Cookies as well!
This version adds “Furthermore” and “be sure to” to improve flow and connection between ideas. Let me know if you’d like further adjustments!
Gingerbread desserts might be a holiday favorite, but who says you can’t savor this moist and flavorful cake any time of the year? In addition, the creamy salted caramel buttercream pairs beautifully with the spiced cake, creating a perfect balance of flavors. Not only does it make enough to generously frost this dessert, but it can also elevate a batch of Chocolate Cupcakes!
This version incorporates “In addition” and “Not only… but also” for a smoother flow. Let me know if you’d like further changes!
Gingerbread Cake with Salted Caramel Buttercream Ingredients
Molasses: This recipe calls for unsulphured molasses, which is the key to the cake’s rich flavor and moist texture. Unsulphured molasses (often labeled as regular molasses) is made from mature sugarcane, resulting in a thicker, sweeter, and more robust taste with minimal preservatives. On the other hand, sulphured molasses is made from younger sugarcane and treated with sulfur dioxide, which can introduce a tangy undertone that might alter the flavor of your cake. Stick with unsulphured molasses for the perfect balance of sweetness and spice!
Blackstrap Molasses: Blackstrap molasses is another type of molasses, but it’s not a suitable substitute in this recipe unless explicitly stated. Due to its intense, bitter flavor, it can easily overpower the cake’s delicate spice profile. Therefore, it’s best to stick with regular molasses for the best results.
Room Temperature Ingredients: To achieve the perfect texture and consistency, it’s essential to ensure all key ingredients—like butter, eggs, and milk—are at room temperature. Ideally, this means a range between 65-70°F, which not only helps create a smoother batter but also ensures even baking.
How to Store Leftover Salted Caramel Buttercream Frosting
Once your gingerbread cake has cooled, generously frost it with the salted caramel buttercream. This recipe makes a generous amount of frosting, making it perfect for piling on thick or saving some for later! Additionally, any leftovers can be easily stored. Simply keep it in an airtight container in the refrigerator for up to a week, or freeze it for up to 3 months, so you can use it whenever you need a sweet finishing touch.
🌟 Ingredients for Gingerbread Cake :
For the Gingerbread Cake:
- 9 tbsp (127.5 g) unsalted butter, room temperature 🧈
- ⅓ cup (67 g) granulated sugar 🟡
- ¾ cup (253 g) molasses (unsulphured) 🥄
- 1 large egg, room temperature 🥚
- 2 ¼ cups (281 g) all-purpose flour 🌾
- 1 tsp baking soda 🥄
- 1 tsp ground ginger 🌟
- 1 tsp ground cinnamon ✨
- ¼ tsp kosher salt 🧂
- ¾ cup (177 g) water, room temperature 💧
The Caramel Sauce:
- 1 bag (11 oz) caramel bits 🍬
- ¼ cup (57 g) unsalted butter 🧈
- 1 tbsp whole milk 🥛
Salted Caramel Buttercream:
- 1 cup (227 g) unsalted butter, room temperature 🧈
- 4 cups (500 g) confectioners’ sugar 🍧
- 1 tsp kosher salt 🧂
- 1 tbsp whole milk, room temperature 🥛
- Reserved caramel sauce (optional for drizzle) 🍮
👩🍳 Instructions :
Gingerbread Cake:
- Preheat the oven to 325°F and spray a 9×9-inch baking dish with nonstick spray.
- In a stand mixer with a paddle attachment, cream the butter and sugar until light and fluffy.
- Next, add the molasses and egg, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt.
- Gradually combine the dry ingredients with the wet mixture in thirds, alternating with water. Be sure not to overmix.
- Pour the batter into the prepared baking dish. Bake for 45–50 minutes, checking at 30 minutes. If the edges begin to darken, cover with foil. The cake is done when a toothpick comes out with a few crumbs but no wet batter.
- Cool the cake while preparing the buttercream.
Caramel Sauce:
- Melt caramel bits, butter, and milk in a microwave-safe bowl in 30-second intervals, stirring after each. Set aside to cool.
Salted Caramel Buttercream:
- In a stand mixer, combine butter, confectioners’ sugar, salt, and caramel sauce.
- Start mixing on low, then increase to high, beating until smooth and fluffy (about 2 minutes).
- Add milk as needed to adjust consistency.
Assemble the Cake:
- Spread buttercream over the cooled gingerbread cake.
- Drizzle reserved caramel sauce over the top if desired.
Prep Time : 20 minutes
Cook Time : 50 minutes
Total Time: 1 hour 10 minutes
Servings: 9
Calories: ~450 per serving
This Gingerbread Cake is a showstopper for the holidays—bold, festive flavors paired with the creamy decadence of salted caramel buttercream.
Nutrition
- Calories: 773 kcal
- Course: Dessert
- Keyword: Gingerbread Cake with Salted Caramel Buttercream
- Servings: 9
- Author: Amanda Rettke – iambaker.net
Happy baking! 🥰❤️
Conclusion
In Conclusion: This homemade Gingerbread Cake with Salted Caramel Buttercream is the perfect dessert to impress your family and friends with its rich flavors and decadent frosting. Furthermore, the combination of warm spices and smooth salted caramel creates a truly unforgettable treat that’s perfect for any occasion. Whether it’s a cozy holiday gathering or just a sweet indulgence any time, this cake hits the spot. In addition, with easy-to-follow instructions and a recipe that’s sure to please, this cake is a must-try for anyone who loves the comforting flavors of gingerbread. Overall, it’s a dessert that’s bound to delight!
FAQ
1. Can I make this cake ahead of time?
Yes! You can bake the gingerbread cake in advance and store it in an airtight container for up to 3 days. Afterward, frost the cake just before serving to ensure the buttercream stays fresh and creamy. Additionally, this allows you to prepare the cake ahead of time without sacrificing flavor or texture.
2. Can I substitute the salted caramel buttercream with a different frosting?
While salted caramel buttercream pairs perfectly with gingerbread, if desired, you can substitute it with other frostings, such as cream cheese frosting or regular buttercream. Alternatively, feel free to get creative and try your favorite frosting to make this cake your own!
3. How long does the frosting last?
Leftover frosting can be stored in the refrigerator for up to one week or, alternatively, frozen for up to 3 months. However, be sure to store it in an airtight container to maintain its freshness.
4. Can I use a different type of molasses?
For the best flavor, be sure to use unsulphured molasses in this recipe. On the other hand, avoid using blackstrap molasses unless the recipe specifically calls for it, as it has a much stronger, bitter flavor.
5. How can I make this cake gluten-free?
To make this cake gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Additionally, be sure to check that the other ingredients are gluten-free as well to ensure the cake remains entirely gluten-free.