Festive Gingerbread Cake With Salted Caramel Frosting

4.12.17
It's that time of year again were everything feels festive and Christmas music is playing everywhere. If you're looking for some Christmas baking inspiration then look no further, this layered gingerbread cake with salted caramel frosting is perfect for the festive season. 



Delicious and decadent and filled with fluffy salted caramel frosting, there's no cake more perfect for this season. I kept the cake rather small in size and opted to do a few layers to add height. Don't let the pretty photos fool you I had a few failed attempts before I got this cake right, I finally settled on another one of Tess Huff's recipes her cakes always seem to be full proof. Of course like usual I did alter it a little and make it my own. But I always find myself gravitating towards her cake recipes as they just seem to always work so well for me. To view her original recipe click here.



GINGERBREAD CAKE WITH SALTED CARAMEL FROSTING

For the gingerbread cake:

3 cups flour
3 tsp ground ginger
3 tsp cinnamon
1/2 tsp mixed spice
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup butter, softned
1 cup brown sugar
2 large eggs
1 cup golden syrup
1 1/4 cups milk

METHOD

1. Preheat oven to 170* degrees celsius. Grease three 6 inch tins (If you've only got one tin, do one at a time - I did this and batter was fine to sit)

2. Sift together flour, ginger, cinnamon, mixed spice, salt, baking powder and baking soda. Set aside.

3. Place butter in an electric mixer and beat on medium-high for 3 minutes. Add in the brown sugar and mix on medium speed.

4. on medium-low add in the eggs one at a time then add in the golden syrup. Mix until well incorporated.

5. Stop the mixer and scrape down the sides and bottom of the bowl.

6. Alternating between dry and wet , add the flour mixture and milk in 3 additions on low speed. 

7. Once mixed divide the batter evenly between 3 tins. 

8. Bake for 22-25 minutes. Or until done.

9. Cool on wire rack completely  before assembling the cake.


For the salted caramel frosting:

7-8 Tbsp butter, softned
1 1/2 cups icing sugar
1/4 cups plus 1 Tbsp salted caramel sauce - I use this recipe
Pinch of salt
2 Tbsp cream
Add a dash of milk if the frosting is to thick

METHOD

1. Sift icing sugar and set aside. Beat the butter in electric mixer on medium speed until its light in colour and fluffy.

2. Add the icing sugar, salt and cream to the butter mixture. beat until well incorporated.

3. Scrape down sides of the bowl and add the salted caramel on low speed. Mix until frosting is creamy. If it's too thick add the milk in now.


To assemble cake:

1. Place first layer of gingerbread cake on your favourite cake stand or plate. Spread some frosting over the layer and then add the second layer of cake. 

2. Continue the process until you have all 3 layers done. Place the cake in the fridge for 20 minutes. 

3. Spread the remaining buttercream over the top of the cake. 

4. Decorate with cake topper and sprinkle the plate with gold Christmas table confetti.

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