Introduction
There’s something incredibly comforting and indulgent about a well-made cake. This Gingerbread Cake with Salted Caramel Buttercream and Toffee Bits is a stunning dessert that combines warm spices, rich molasses, creamy buttercream, and a touch of crunchy toffee. It’s perfect for any special occasion or holiday gathering, offering a delightful balance of flavors and textures that are sure to impress your guests. In this article, we’ll take you through each step to create this masterpiece from scratch, ensuring that every layer and detail is executed perfectly.
Ingredients
For the Cake:
- 3 1/4 cups (390 g) all-purpose flour
- 2 teaspoons (5.3 g) ground ginger
- 2 teaspoons (5.3 g) cinnamon
- 1 1/2 teaspoons (9 g) salt
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (4 g) baking soda
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (220 g) brown sugar, packed
- 1 cup molasses
- 2 large eggs, room temperature
- 1 1/4 cups (300 g) buttermilk, room temperature
For the Buttercream:
- 2 cups (452 g) unsalted butter, slightly cold
- 6 cups (750 g) powdered sugar, measured then sifted
- 1/2 cup caramel, recipe below
For the Caramel:
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 g) water
- 4 teaspoons (75 g) light corn syrup
- 1/2 cup (115.5 g) heavy cream
- 2 teaspoons (8.4 g) vanilla
- 2 teaspoons (12 g) salt
For the Garnish:
- Hershey’s Toffee Bits
Instructions
For the Cake:
- Preheat the Oven: Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius). Spray four 6-inch pans with nonstick spray, line the bottoms with parchment paper, and spray again. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, salt, baking powder, and baking soda. Set this mixture aside.
- Cream Butter and Sugar: Place the butter in the bowl of an electric mixer and beat on medium-high for 2 to 3 minutes until creamy. Add the brown sugar and continue beating on medium speed for another 2 to 3 minutes until light and fluffy.
- Add Eggs and Molasses: On medium-low speed, gradually add the eggs and molasses until incorporated. Increase the mixer speed to medium-high and beat until smooth and nearly doubled in volume, about 3 minutes.
- Combine Wet and Dry Ingredients: With the mixer on low speed, alternately add the flour mixture and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Divide the Batter: Evenly divide the batter into the prepared pans, about 12 ounces in each 6-inch pan.
- Bake the Cakes: Bake for 25 to 30 minutes, checking around 25 minutes. When a toothpick inserted into the center of the cake comes out with a few moist crumbs but no wet batter, the cakes are done. Cool on a wire rack before de-panning.
For the Caramel:
- Prepare the Caramel: In a small saucepan, combine the sugar, water, and corn syrup. Bring the mixture to a boil over medium heat without stirring to prevent crystallization. Let the mixture cook until it caramelizes into a golden brown color, watching closely as this happens quickly.
- Add Cream: Remove the caramelized sugar syrup from the heat and slowly mix in the heavy cream, a little at a time to avoid splattering. Mix until fully combined.
- Finish the Caramel: Stir in the vanilla and salt. Let the caramel cool to room temperature before using it in the buttercream or adding it between the cake layers. For a thicker caramel drip, heat the caramel with 1/4 cup caramel baking chips, stirring to combine, and let cool.
For the Buttercream:
- Beat the Butter: In the bowl of an electric mixer, beat the slightly cold butter on medium-high for 3 to 5 minutes until creamy and smooth.
- Add Caramel: Turn the mixer to medium and gradually add the caramel. Scrape down the sides of the bowl and mix again until the caramel is fully incorporated.
- Incorporate Powdered Sugar: On low speed, gradually add the sifted powdered sugar. Increase the speed to medium-high and beat for another 5 minutes until light and fluffy. For a silky-smooth frosting, mix by hand with a wooden spoon or large spatula to push out any air bubbles.
Assembly
- Level the Cakes: After the cakes have cooled, level each cake layer with a cake leveler or serrated knife. Place the first cake layer (top side up) on a cake board.
- Add Buttercream and Caramel: Spread about 1/2 cup of buttercream evenly over the cake layer, followed by a drizzle of salted caramel and a handful of toffee bits. Repeat this step for the second and third cake layers.
- Top the Cake: Place the final cake layer (top side down) on top of the filling. Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze the cake for 10 minutes to set the crumb coat.
- Final Frosting: After the crumb coat is set, continue to frost and decorate the cake with the remaining buttercream. Drizzle with caramel and sprinkle with toffee bits.
Tips for Perfect Cake
- Room Temperature Ingredients: Ensure that all your ingredients, especially the eggs, butter, and buttermilk, are at room temperature. This helps them blend more smoothly and creates a better texture in your cake.
- Proper Mixing: Beat the butter and sugar together thoroughly until light and fluffy. This step incorporates air into the batter, which helps the cake rise and gives it a light texture.
- Don’t Overmix: Be careful not to overmix the batter once you’ve added the dry ingredients. Overmixing can develop the gluten in the flour, resulting in a dense, tough cake.
- Even Baking: Make sure to rotate the cake pans halfway through the baking time to ensure even baking. Every oven has hot spots, and rotating the pans helps prevent uneven baking.
- Cooling the Caramel: Allow the caramel to cool to room temperature before incorporating it into the buttercream or adding it between the cake layers. This prevents the caramel from melting the buttercream.
Variations
This versatile recipe can be customized in various ways to suit your tastes or the occasion:
- Spice Variations: Add a pinch of nutmeg, cloves, or allspice to the cake batter for additional warm spice flavors.
- Nut Alternatives: Use chopped pecans or walnuts instead of almonds for a different texture and flavor.
- Flavor Twists: Add a tablespoon of dark rum or brandy to the caramel for an extra depth of flavor.
- Decorative Touches: Use gold leaf or edible glitter on the frosting for a festive touch.
Storing and Serving
Refrigeration: Store any leftover cake in an airtight container in the refrigerator. It will keep well for up to one week. Before serving, let the cake sit at room temperature for about 30 minutes to soften.
Freezing: This cake can also be frozen. Wrap individual slices in plastic wrap and place them in a freezer-safe container or zip-top bag. They can be frozen for up to three months. Thaw at room temperature before serving.
Health and Safety
Safe Handling: Ensure that all dairy products, such as butter and cream, are fresh and stored correctly to avoid spoilage and foodborne illnesses.
Allergy Considerations: This recipe contains dairy, gluten, and nuts, which can be allergens for some people. If serving to a group, consider making a dairy-free, gluten-free, or nut-free version if needed.
Conclusion
This Gingerbread Cake with Salted Caramel Buttercream and Toffee Bits is a delightful and indulgent dessert that combines warm spices, rich molasses, creamy buttercream, and a touch of crunchy toffee. It’s perfect for any special occasion or holiday gathering, offering a delightful balance of flavors and textures that are sure to impress your guests. By following this detailed guide, you’ll create a dessert that not only tastes incredible but also looks beautiful and impressive on any dessert table. Enjoy making and sharing this delicious treat with your family and friends. Happy baking!