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Sunday Table
Sunday Table

February 19, 2025

This gingerbread cake with orange buttercream & bourbon caramel is lightly spiced, insanely fluffy, and perfect for a holoiday party!

27 Ingredients
HARD
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Gingerbread Cake With Orange Buttercream And Bourbon Caramel
Gingerbread Cake With Orange Buttercream And Bourbon Caramel
Gingerbread Cake With Orange Buttercream And Bourbon Caramel
Gingerbread Cake With Orange Buttercream And Bourbon Caramel
Gingerbread Cake With Orange Buttercream And Bourbon Caramel
Gingerbread Cake With Orange Buttercream And Bourbon Caramel cover
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Gingerbread Cake With Orange Buttercream And Bourbon Caramel

By
Sunday Table
Sunday Table

Ingredients

Slices
Milk and 7 other allergens identified

Instructions

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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
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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
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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
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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
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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
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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
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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.

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tips & Tricks (5)

  • Spice Bloom Technique 🌶️
    Toast your ground ginger and cinnamon in a dry pan for 30-60 seconds before adding to the cake batter to intensify their aromatic flavors and depth.
  • Buttercream Zesting Secret 🍊
    Use a microplane to zest orange directly into the buttercream, ensuring the oils release maximum citrus flavor and prevent bitter white pith from entering.
  • Bourbon Caramel Precision 🥃
    When making the bourbon caramel, use a light-colored pan to monitor the sugar's color change and prevent burning, removing from heat just as it reaches a deep amber.
  • Moisture Lock Technique 💧
    Brush the baked gingerbread cake with a light simple syrup while still warm to guarantee an incredibly moist and tender crumb.
  • Flavor Layering Trick 🎂
    Allow each component (cake, buttercream, caramel) to cool completely before assembling to prevent melting and maintain distinct, vibrant flavor profiles.

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