From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Gingerbread Cake With Orange Buttercream And Bourbon Caramel
Warning0 allergens identified
Gingerbread Cake With Orange Buttercream And Bourbon Caramel
Gingerbread Cake
Orange Buttercream
Bourbon Caramel Sauce
Gingerbread Cake
1
Preheat oven to 375* F. Butter and flour either two 8-inch or three 6-inch cake pans. In a small bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and allspice. Set aside.
2
Whisk together the butter, brown sugar, and white sugar until light and fluffy. Add eggs one at a time. Mix in vanilla extract and buttermilk. Add half of the flour mixture until just mixed, then the molasses, and then the remaining flour mixture. Do not over-mix.
3
Divide the cake batter evenly between the cake pans. Bake, checking for doneness around 20 minutes. Remove from pans, and cool completely.
Orange Buttercream
1
Using a stand (or hand) mixer, whip the butter until light and fluffy. Add the powdered sugar, and mix on high for about five minutes, or until the buttercream is whipped. Add the orange zest, a pinch of salt, and the vanilla. Add orange juice 1 Tablespoon at a time until desired consistency. Set aside.
Bourbon Caramel
1
In a small saucepan, combine the brown sugar, butter, cream, milk, and a pinch of salt. Cook, bringing to a boil, until the sugar is dissolved and the caramel begins to thicken, about five minutes. Remove from heat, and stir in the vanilla extract and bourbon. Set aside and cool.
Assemble The Cake
1
To assemble the cake, begin by leveling the tops (if desired). Spread some of the frosting on top of one layer, and then top with the other cake layer. (Repeat if you have a third layer). Lightly frost the outside of the cake, leaving some spots unfrosted if you want a semi-naked cake.
2
Drizzle the cooled caramel over the cake (you may need to stir the caramel to reincorporate). Drizzle it from the top to get the “drippy” effect. Decorate with gingerbread cookies, or other decorations, as desired.
My Calorie Intake
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Tips & Tricks (5)
- Bloom Your Spices in Butter 🧈Melt the butter and briefly warm your cloves, allspice, cinnamon, and ginger in it before adding other ingredients to unlock their essential oils and intensify the warm spice flavors throughout the cake.
- Room Temperature Ingredients are Essential 🌡️Bring eggs, buttermilk, and butter to room temperature before mixing to ensure proper emulsification and create that insanely fluffy texture the recipe promises.
- Don't Overmix After Adding Flour ✋Once you add the AP flour, mix only until just combined to avoid developing gluten, which would make your cake dense instead of light and tender.
- Orange Zest in the Buttercream for Extra Brightness 🍊Add fresh orange zest directly to your powdered sugar and butter mixture before the milk to distribute vibrant citrus flavor evenly and enhance the spice-citrus balance.
- Temper Your Bourbon Caramel Carefully 🥃Remove the caramel from heat before adding bourbon to prevent dangerous flare-ups, then slowly stir it in to safely incorporate the alcohol while preserving its complex depth of flavor.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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