Gingerbread Cake With Orange Buttercream And Bourbon Caramel

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

Author: Sunday Table1

Meal Type: Chicken

Cuisine: American

Difficulty: HARD

Prep. Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

Servings: 12 Slices

Calories: 571 kcal per serving

Ingredients

Lemon
Whole buttermilk
Turkey leg
Protein bread
Coconut water
Fat Free Spaghetti Sauce
Waffle
Cocktail sauce
Honeycomb
Chobani Greek yogurt
Wild coho salmon fish
Wafer ice cream cone
Oyster mushroom
Roti
Dulce de leche
Frozen green peas
Lentils
Non-Dairy Strawberry Milk
Soft pretzel
Pork boneless center rib (chops or roasts)
Sesame chicken
Pacific cod fish
Chinook salmon fish
Whole buttermilk
Matzo crackers
Jerusalem-artichokes
Peach Strudel

Instructions

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.
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.
Divide the cake batter evenly between the cake pans. Bake, checking for doneness around 20 minutes. Remove from pans, and cool completely.
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.
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.
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.
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.

Nutrition