Gingerbread Cake with Salted Caramel Buttercream

iambaker.net

Valerie Fedele

subheading: Gingerbread Cake:

9 tablespoons (127.5 g) unsalted butter, room temperature

⅓ cup (67 g) granulated sugar

¾ cup (253 g) molasses, unsulphured

1 large egg, room temperature

2 ¼ cups (281 g) all-purpose flour

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

¼ teaspoon kosher salt

¾ cup (177 g) water, room temperature

subheading: Caramel Sauce:

1 bag (11 ounces) caramel bits

¼ cup (½ stick / 57 g) unsalted butter

1 tablespoon whole milk

subheading: Salted Caramel Buttercream:

1 cup (2 sticks / 227 g) unsalted butter, room temperature

4 cups (500 g) confectioners' sugar

1 teaspoon kosher salt

1 tablespoon whole milk, room temperature

Directions at iambaker.net

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer