Caramel Dipped Gingerbread Cake Cheese Buttercream Recipe 

A week before Thanksgiving, I made this cake and its pretty cupcakes. I remember when it snowed the first time of the season. When it snows, I love making gingerbread cakes.   

Ingredient

– 3 ¼ cups all-purpose flour – 1 tablespoon baking powder – 1 teaspoon baking soda – 2 teaspoons ground ginger – 2 teaspoons ground cinnamon – ¾ teaspoon nutmeg – ¾ teaspoon ground clove – 1/4 teaspoon kosher salt – 2 (16 tablespoons) Salted Butter, at room temperature – 1 cup packed light or dark brown sugar – 1 teaspoon vanilla extract – 1 1/3 cups molasse – 3 large eggs, at room temperature – 1 ½ cups warm milk or water – Gingerbread men/women and rosemary, for decorating (optional) CARAMEL FROSTING – 1 cup granulated sugar – 2 1/2 (20 tablespoons) Salted Butter, at room temperature – 3/4 cup heavy cream – 2 (8 ounce) packages cream cheese, at room temperature – 2 cups powdered sugar – 2 teaspoons vanilla extract

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1

Heat a 350-degree oven. Grease 3 8-inch round pans. Use parchment paper and butter or spray. Half-fill 32–36 paper-lined cupcake pans with batter. 

Instruction

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2

In a medium bowl, combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Mix butter and brown sugar with an electric mixer until light and fluffy.   

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3

Blend vanilla and molasses. Add each egg and mix. Add water/milk alternately with flour until blended. Evenly pour batter into cake pans.  

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4

Baking until a toothpick inserted into the centre comes out with moist crumbs takes 30–35 minutes. After 15 minutes in the pans, chill the cakes on wire racks before icing. Bake cupcakes 18-20 minutes.  

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5

Make buttercream. In a large pot over medium heat, whisk the sugar with a heat-proof rubber spatula for 8 minutes until it melts and turns golden caramel.  

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6

Whisk in 4 tablespoons butter after removing pot from heat. Stir caramel as it hardens and bubbles. Add cream slowly and mix well.   

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7

Return the pot to moderate heat and stir for 3-5 minutes to thicken caramel. Stop cooking and cool. Mix the cream cheese and 2 sticks butter with an electric mixer until light and fluffy.   

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8

Add vanilla, powdered sugar, and 1/2 cup cooled caramel sauce. Mix the frosting for 2-3 minutes until frothy. Place one layer flat-side up on a dish or cake stand to assemble.  

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9

Top with the second layer, rounded side up, and buttercream. Cover the third cake layer with remaining buttercream on top and sides. Apply buttercream evenly to cupcakes.  

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10

Store the cake covered in the fridge until serving. Spice up with rosemary and gingerbread men. Serve at room temperature after 30 minutes. Enjoy!  

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also see

also see

Chorizo Cornbread Stuffing Recipe