Prep: 45 minutesCook: 45 minutesTotal: 1 hour 30 minutes
A soft and moist gingerbread cake, topped with creamy caramel frosting, and homemade chocolate ginger cookie crumbs.
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 or granulated 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) full fat or whole milk
Chocolate ginger cookie crumbs
- 105 grams (3/4 cup) plain flour or all purpose flour
- 1 tablespoon cornflour or corn starch
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 tablespoon cocoa powder, sifted
- 60 grams (1/4 cup) unsalted butter
Caramel frosting
- 60 grams (1/4 cup) unsalted butter, room temperature
- 250 grams (2 cups) icing sugar or powdered sugar
- 120 ml (1/2 cup) caramel sauce, homemade or store bought
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Lightly grease and line an 8-inch cake pan with baking or parchment paper.
- In a large mixing bowl, cream the butter and sugars for a few minutes until pale and creamy. Add vanilla and egg and beat again, scraping down the sides, until combined. Add molasses and mix on low until combined.
- In a separate mixing bowl, sift your flour, baking soda, baking powder, ginger, cinnamon, nutmeg and cloves. Â 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 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 cocoa powder 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 too 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.
Notes
*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.
Category: DessertCuisine: American