Gingerbread Cake With Caramel Biscuit Icing Recipes

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GINGERBREAD CAKE WITH SALTED CARAMEL BUTTERCREAM



Gingerbread Cake with Salted Caramel Buttercream image

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

9 tablespoons (127.5 g) unsalted butter, (room temperature)
⅓ cup (67 g) granulated sugar
¾ cup (253 g) molasses, (unsulphured)
1 large egg, (room temperature)
2¼ cups (281 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
¾ cup (177 g) water
1 bag (11 ounces) caramel bits
¼ cup (½ stick / 57 g) unsalted butter
1 tablespoon whole milk
1 cup (2 sticks / 227 g) unsalted butter, (room temperature)
4 cups (500 g) confectioners' sugar
1 teaspoon kosher salt
1 tablespoon whole milk, (room temperature)

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

SUPER MOIST GINGERBREAD CAKE WITH CARAMEL ICING



Super Moist Gingerbread Cake with Caramel Icing image

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

3/4 cup brown sugar
1/2 cup unsulphured molasses ((baking molasses))
1/4 cup water
3/4 cup butter ((or shortening))
2 eggs
2 1/4 cups all purpose flour
3/4 tsp. baking soda
1 1/2 tsp. cinnamon
2 1/2 tsp. baking powder
2 tsp. ginger
1/2 tsp. nutmeg
1 cup boiling water

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.

GINGERBREAD CAKE WITH CARAMEL BISCUIT ICING



Gingerbread cake with caramel biscuit icing image

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

150ml full-fat milk
3 tbsp black treacle
225ml vegetable oil, plus a little for greasing
375g plain flour
3 tsp baking powder
1½ tsp bicarbonate of soda
375g light brown soft sugar
1½ tsp ground cinnamon
1½ tsp ground ginger
3 good pinches of ground cloves
300ml buttermilk
3 large eggs
3 tbsp dark rum (optional - replace with extra milk, if you like)
1½ tsp vanilla extract
250g pack slightly salted butter, very soft
600g icing sugar, plus a little extra for dusting
300g full-fat cream cheese
2 tsp vanilla bean extract
200g smooth caramelised biscuit spread (I used Lotus Biscoff biscuit spread)
50g desiccated coconut, to decorate
silver edible glitter (optional)
gingerbread shapes (see tip)

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

GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE



Granny's Gingerbread Cake with Caramel Sauce image

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

9 tablespoons butter, softened
1/3 cup sugar
1 cup molasses
1 large egg, room temperature
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
CARAMEL SAUCE:
1 cup packed brown sugar
1 tablespoon cornstarch
1 cup cold water
1/4 cup butter, cubed
1 teaspoon vanilla extract
Whipped cream, optional

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.

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