GINGERBREAD CAKE WITH SALTED CARAMEL BUTTERCREAM
Gingerbread Cake with Salted Caramel Buttercream is a moist cake full of flavors from molasses, ginger, and cinnamon and topped with a salted caramel buttercream frosting.
Provided by Amanda Rettke--iambaker.net
Categories Dessert
Time 1h10m
Number Of Ingredients 17
Steps:
- Preheat the oven to 325°F. Spray a 9x9-inch baking dish with nonstick cooking spray. Set aside.
- In the bowl of a stand mixer with a paddle attachment, cream butter and sugar until light and fluffy.
- Add the molasses and egg. Beat until smooth.
- In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt.
- Add about ⅓ of the dry ingredients to the butter and sugar mixture, mixing until just combined (don't overmix). Add half the water, followed by another third of the dry ingredients. Pour in the remaining water and add the final third of the dry ingredients. Mix until combined.
- Pour batter into prepared baking dish. Bake 45-50 minutes. (Check the cake after about 30 minutes; cover with aluminum foil if the edges are getting too dark.) The cake is done when an inserted toothpick comes out with a few crumbs, but no wet batter. Remove from the oven and let cool as you make the Salted Caramel Buttercream.
- Melt the caramels, butter, and milk in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting. Set aside.
- Combine the butter, sugar, salt, and caramel sauce in the bowl of a stand mixer fitted with a paddle attachment. (You can reserve some of the caramel sauce to use as a caramel drizzle.)
- Start mixing on low speed until the sugar is incorporated with the butter. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes.
- Adjust the consistency with milk as needed.
- Spread the buttercream over the cooled gingerbread cake.
- Store unused buttercream in the refrigerator in an airtight container and bring it back to room temperature before using it to pipe or frost.
Nutrition Facts : Calories 773 kcal, ServingSize 1 serving
GINGERBREAD CAKE WITH CREAM CHEESE FROSTING
As with most gingerbreads, this cake only gets better with time. When it's first baked, it will be light and cakey. If you wrap it and let it sit a day, it will become even more moist and the warm spices will intensify. Either way, it's homey and delicious and perfect for your holiday table. And if you don't have gingerbread cookies to decorate the bottom with, don't worry. This cake can easily stand alone and still impress.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake pans and line the bottom of each with a parchment round.
- Stir together the flour, ginger, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl and set aside.
- Combine the brown sugar and butter in another large bowl and beat with an electric mixer on high speed, scraping down sides of bowl with a rubber spatula as needed, until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until combined (it's fine if the mixture looks a little curdled).
- Stir the molasses into the boiling water in a large spouted measuring cup. With the mixer on low speed, add the flour mixture to the butter mixture in 3 additions, alternating with the molasses mixture, beginning and ending with the flour. Scrape down the sides of the bowl, increase the speed to medium and beat just until smooth.
- Divide the batter between the prepared pans and bake until a tester inserted into the center comes out with just a few crumbs attached, 22 to 27 minutes. Let the cakes cool completely in the pans on a wire rack. Once cool, invert the cakes onto the rack, then peel off and discard the parchment.
- For the frosting: Combine the butter and cream cheese in a clean mixer bowl. Beat on high speed until light and fluffy, about 2 minutes. Reduce the speed to low and gradually add the confectioner's' sugar, beating until combined. Add the vanilla and gradually increase the speed to high. Beat until the frosting is light and fluffy, adding up to 1 tablespoon of milk if needed so the frosting is spreadable.
- Place one cake layer flat-side down on a cake stand or platter. Top with about 3/4 cup of the frosting, spreading almost to the edges using an offset spatula. Place the remaining cake layer on top, flat-side up. Spread the remaining frosting on the entire cake and smooth the top and sides with the offset spatula. Refrigerate the cake while you decorate the gingerbread cookies.
- For the decorations: Meanwhile, microwave the white chocolate chips in a microwave-safe bowl until just melted. (Alternatively, melt the chips in a heatproof bowl set over a pan of simmering water; do not let bowl touch the water.) Let cool slightly and put into a piping bag fitted with a small plain tip (or use a plastic ziptop bag with the corner snipped off). Pipe eyes and smiles on the gingerbread cookie faces.
- Arrange the merry gingerbread men side by side around the bottom edge of the cake, pressing in slightly to adhere. Sprinkle the top of the cake with the nonpareils.
GINGERBREAD CAKE WITH CARAMEL BISCUIT ICING
This sumptuous Christmas bake is covered in a decadent icing, finished with gingerbread biscuits and dusted with desiccated coconut 'snow'
Provided by Cassie Best
Time 1h50m
Number Of Ingredients 22
Steps:
- Measure the milk and treacle into a saucepan (grease the measuring spoon with a little oil first and the treacle will easily slide off). Bring to a gentle simmer and stir until combined, then set aside to cool. Meanwhile, grease 3 x 20cm loose-bottomed cake tins with a little oil and line the bases with baking parchment (if you don't have enough cake tins, see tip). If the tins are any shallower than 4cm, line the sides with a deep collar too. Heat oven to 180C/160C fan/gas 4.
- Measure the flour, baking powder, bicarbonate of soda, sugar and spices into a large bowl, then add ½ tsp fine salt. Mix the dry ingredients together with a large whisk; if there are any large lumps of sugar, squeeze these through your fingers until you have an even, sandy-textured mixture.
- In a jug, whisk the oil, buttermilk, eggs, rum and vanilla. Add the milk and treacle mixture, and mix well. Pour the wet ingredients into the dry, and whisk into a smooth batter. Divide between the tins and bake for 25-30 mins until a skewer inserted into the centre of the cakes comes out clean. You may have to swap the cakes over to cook evenly, but don't do this until they've had at least 20 mins cooking. Cool the cakes in their tins for 10 mins, then transfer to a wire rack, peel off the parchment and leave to cool completely. Once cooled, you can wrap the sponges in cling film and store in a cool place for 4 days, or freeze for up to 2 months - the texture and flavour will be all the better for it.
- To make the icing, put the butter and half the icing sugar in a large bowl. Mash together roughly with a spatula, then whizz with an electric hand whisk until smooth. Add the remaining icing sugar, the cream cheese, vanilla bean extract and biscuit spread. Mix again until smooth and evenly mixed. Transfer half the icing to another bowl and set aside. Use the remaining icing to stack the cakes and cover the entire outside in a thin layer - don't worry about making the cake look too neat at this stage, as any crumbs trapped in the icing will be covered in the final coat. Chill the cake for 30 mins and the remaining icing for 20 mins (remove the icing from the fridge 10 mins before the cake to soften a little).
- When the icing on the cake is firm, remove it from the fridge and use the remaining icing to cover the cake. Smooth the sides using a palette knife, but leave peaks and dips on top for your snow scene. Top the cake generously with desiccated coconut, a dusting of sieved icing sugar and some edible glitter, if you like, then decorate the top and sides with gingerbread shapes (see tip). If you're not eating the cake within a few hours, store it in the fridge, but bring back to room temperature before serving. Wlll keep for 2 days.
Nutrition Facts : Calories 626 calories, Fat 35 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 54 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
GINGERBREAD CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F.
- In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth.
- In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
- In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack. Cut into squares and serve with whipped cream or ice cream.
GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE
The rich molasses and spice flavor of this old-time dessert is complemented with a buttery caramel sauce.-Joy Sparks, Muskegon, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water., Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.
Nutrition Facts : Calories 497 calories, Fat 17g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 353mg sodium, Carbohydrate 83g carbohydrate (51g sugars, Fiber 1g fiber), Protein 4g protein.
SUPER MOIST GINGERBREAD CAKE WITH CARAMEL ICING
This mild flavored, super moist Gingerbread Cake is topped with homemade caramel icing to create an easy dessert that is perfectly delicious!
Provided by Lydia @ ThriftyFrugalMom.com
Categories Dessert
Time 35m
Number Of Ingredients 12
Steps:
- Mix brown sugar, molasses, 1/4 c. water and butter; add eggs.
- Mix in dry ingredients; add hot water last.
- Pour batter into a greased 9×13 cake pan.
- Bake at 350 degrees for 25 min. or until toothpick inserted in center comes out clean.
- Top with Quick Caramel Icing.
CARAMEL GINGERBREAD CUPCAKES
One night, my niece and I put our heads together to come up a with a fabulous cupcake. We combined our favorite gingerbread cookie recipe and our favorite cupcake recipe, then enhanced the cupcakes with caramel frosting and a drizzle of caramel ice cream topping. Our guests reached for seconds and thirds until nothing was left but a delicious memory and a stellar recipe to share. -Delaine Smith, Barrie, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 cupcakes.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Line 10 muffin cups with paper liners., Whisk together first nine ingredients. In another bowl, whisk together egg, milk, oil, molasses and extracts. Add to flour mixture; stir just until moistened., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks; cool completely., For frosting, beat confectioners' sugar, butter, extract and enough milk to reach desired consistency. Spread over cupcakes. Drizzle with caramel syrup before serving.
Nutrition Facts : Calories 390 calories, Fat 13g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 212mg sodium, Carbohydrate 66g carbohydrate (51g sugars, Fiber 1g fiber), Protein 3g protein.
GINGER CAKE WITH CARAMEL FROSTING
This moist treacle sponge will keep without the frosting for up to a week wrapped in foil and, if anything, will improve with time
Provided by Mary Cadogan
Categories Afternoon tea, Dessert
Time 1h25m
Yield Cuts into 12 slices
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. Butter and line a 23cm round cake tin. Put the butter, sugar, treacle and syrup in a large pan and gently heat, stirring until the butter has melted and the mixture is smooth. Remove from the heat and cool for 10 mins.
- Stir in the eggs and milk, then sift in the flour, ginger and bicarbonate of soda. Mix well, then pour into the prepared tin. Bake for 50 mins-1 hr until the cake is firm to the touch and springs back when pressed in the centre. Cool in the tin for 15 mins, then turn out, peel off the paper and cool on a wire rack.
- Put the frosting ingredients in a small pan over a medium heat and stir until the butter has melted and the mixture is smooth. Increase the heat and boil hard for 3-4 mins, stirring occasionally; at this stage the frosting should look like runny custard. Pour into a bowl and leave to cool for 30 mins. Beat with an electric whisk until thick and spreadable. Spread over the cooled cake and decorate with crystallised ginger.
Nutrition Facts : Calories 527 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 45 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1 milligram of sodium
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