Easy Spiced Gingerbread Cake with Caramel frosting — Sweetest Menu

By RoketJSquerl

Ingredients

• Spiced gingerbread cake:
• 115 grams (1/2 cup) unsalted butter, room temperature
• 90 grams (1/2 cup) brown sugar
• 50 grams (1/4 cup) caster sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 80 grams (1/4 cup) molasses
• 210 grams (1 and 1/2 cups) plain flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons ground ginger*
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1.4 teaspoon ground cloves
• 120 ml (1/2 cup) milk
• Chocolate ginger cookie crumbs:
• 105 grams (3/4 cup) plain flour
• 1 tablespoon cornflour or corn starch
• 50 grams (1/4 cup) caster sugar
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 tablespoon cocoa powder
• 60 grams (1/4 cup) unsalted butter
• Caramel frosting:
• 60 grams (1/4 cup) unsalted butter, room temperature
• 250 grams icing or powdered sugar
• 1/2 cup caramel sauce, homemade or store bought

Details

Servings 1
Adapted from sweetestmenu.com

Preparation

Step 1

Preheat the oven to 160 C (320 F). Lightly grease and line the bottom of an 8 or 9 inch cake tin with baking or parchment paper. In a large mixing bowl, cream the butter and sugars for a few minutes until pale and creamy. Add the vanilla and egg and beat again, scraping down the sides, until combined. Finally, add your molasses and mix on low until combined.

In a separate mixing bowl, sift your flour, baking soda, baking powder, ginger, cinnamon, nutmeg and cloves. Add your dry ingredients to your butter mixture and mix on low speed. Slowly pour in your milk. Once the mixture is combined, pour your cake batter into your prepared pan and bake for 30-35 minutes or until a skewer inserted into the centre comes out clean. Leave to cool for 15 minutes before turning out onto a wire rack to cool completely.

To make your chocolate ginger cookie crumbs, line a cookie or oven tray with baking or parchment paper. Add your plain flour, cornflour, sugar, cinnamon, ginger and cinnamon to a mixing bowl. Melt your butter, then add to your flour mixture and stir until lumpy crumbs form. Spread out onto prepared tray and bake for 10-12 minutes. Leave to cool completely.

To make your caramel frosting, beat your butter until creamy, then sift in the icing sugar, one cup at a time. Then add your caramel sauce and beat until a fluffy frosting forms. If it's to thick, you could add a tablespoon of milk, or too thin, an extra tablespoon of sugar. Frost the top of your cake, then generously sprinkle over your chocolate ginger crumbs.

*I like my gingerbread cake to have a strong ginger flavour but if you are making this for the kids, take it down to just 1 teaspoon ground ginger.