why make this recipe
Caramel Gingerbread Layer Cake is perfect for any festive occasion. The combination of warm spices and smooth caramel brings a cozy and delightful flavor. This cake is not only delicious but also visually stunning, making it a focal point at any gathering. Whether you’re celebrating a holiday or just want to treat yourself, this cake will impress everyone around the table.
how to make Caramel Gingerbread Layer Cake
Ingredients:
- 1 cup granulated sugar
- 1 tbsp water
- 4 tbsp salted or unsalted butter, cut into slices
- ½ cup heavy cream, warmed
- ½ tsp fine sea salt
- 2 cups (240g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp cloves
- ½ tsp nutmeg
- ½ tsp salt
- 8 tbsp butter, melted
- ¼ cup oil
- ¾ cup (160g) dark brown sugar
- 2 large eggs, room temperature
- ½ cup unsulphured molasses
- 2 tsp vanilla extract
- ⅓ cup hot water
- ½ cup sour cream or Greek yogurt
- ½ cup (110g) unsalted butter, softened
- 8 oz plain cream cheese, softened
- 3½ cups powdered sugar
- ½ tsp vanilla extract
- pinch of salt
Directions:
- In a heavy-bottomed saucepan, add granulated sugar and water over medium heat. Let the sugar melt, shaking the pan occasionally. Once almost melted, stir until it turns amber (about 6-10 minutes).
- Reduce heat and add butter, whisking until combined.
- Pour in the warm heavy cream while whisking. Continue to whisk and cook for another 1-2 minutes to thicken. Remove from heat and whisk in salt. Allow caramel to cool completely.
- Preheat the oven to 350°F. Grease and line three 6″ round cake pans with parchment paper.
- In a mixer, mix together flour, baking soda, baking powder, salt, spices, and brown sugar until well combined.
- Slowly mix in melted butter and oil. Beat until it looks like wet sand.
- Add eggs one at a time, mixing in molasses and vanilla. The mixture should be a soft paste.
- With the mixer on low, slowly add hot water and sour cream. Mix until smooth.
- Divide the batter between the cake pans and bake for 28-32 minutes or until a toothpick comes out clean. Cool completely before frosting.
- For the cream cheese frosting, beat butter, cream cheese, and a pinch of salt until light and fluffy (about 2-3 minutes).
- Slowly beat in powdered sugar, then mix in vanilla extract. Beat on high speed for 3-4 minutes until smooth.
- To assemble the cake, trim tops if domed. Layer frosting on the top of the first cake round and drizzle with cooled caramel. Repeat with the second layer.
- Place the final layer on top, apply a thin layer of frosting to the entire cake, and let it set for 10-15 minutes. Then, spread a thicker frosting layer and drizzle more caramel on top. Decorate as desired!
how to serve Caramel Gingerbread Layer Cake
This cake is best served at room temperature. Slice it into wedges and serve on individual plates. You can add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
how to store Caramel Gingerbread Layer Cake
Store any leftovers in an airtight container in the refrigerator. The cake will last for up to 5 days. You can also freeze the cake (without frosting) for up to 3 months. Just ensure it’s well-wrapped to prevent freezer burn.
tips to make Caramel Gingerbread Layer Cake
- Make sure your ingredients are at room temperature for easier mixing.
- Let the caramel sauce cool completely before using it for best results.
- For even layers, weigh the batter as you divide it between the pans.
variation
You can add chopped nuts or chocolate chips for an extra crunch. For a spicier version, consider adding some chopped crystallized ginger into the batter.
FAQs
Can I use light brown sugar instead of dark brown sugar?
Yes, you can use light brown sugar, but it may change the flavor slightly.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers and store them tightly wrapped in the refrigerator or freezer. Frost before serving!
What can I use if I don’t have sour cream?
Greek yogurt is a great substitute for sour cream in this recipe.