Gingerbread Cake + Cinnamon Cream Cheese Frosting

What You Need
For the Gingerbread Cake
1 cup butter (2 sticks), softened
3/4 cup brown sugar
1/2 cup sugar
1 cup molasses
2 eggs, at room temperature
3 cups flour
1 1/2 TSP cinnamon
1/2 TSP all-spice
1 1/2 TSP ginger
1 1/2 TSP baking powder
1 1/2 TSP baking soda
1 1/4 cup milk

For the Cinnamon Frosting
2 cups butter (2 sticks), softened
2 (8 oz) packages of cream cheese, softened
4 cups powdered sugar
1/4-1/2 cup heavy cream, depending on desired consistency
1-2 TBP cinnamon, more if desired

For the Carmel Topping
1 (11 oz) bag of caramels
1/2 cup heavy cream

For the Gingerbread Cake
1. Preheat the oven to 350°
2. Spray two 9" cake pans with Pam and line with parchment paper. Set aside.
3. Using an electric mixer, whip together the butter and sugars until light and fluffy. 
4. Next add in the molasses and eggs and mix until combined.
5. In a medium sized bowl, combine the flour, baking powder, baking soda, cinnamon, all-spice, and ginger.
6. Alternate adding in the dry ingredients and 1 1/4 cup of milk into the mixer. Try and split it into three sections. Mix until everything is combined.
7. Divide the batter evenly among the two pans and bake in the oven for 30 minutes, or until a toothpick inserted into the middle comes out clean.
8. Let the cakes cool in the pan for 5 minutes and then slowly remove and place on a cooling rack. While the cake is cooling, start on the frosting. 

For the Cinnamon Frosting
1. Using an electric mixer, whip the butter until fluffy.
2. Next, add in the cream cheese and mix until everything is combined. 
3. One cup at a time, add in your powdered sugar.
4. Slowly, add in your heavy cream until you reach a spreadable consistency and then add in your cinnamon.

For the Carmel Topping
1. In a medium saucepan, melt the caramels with the heavy cream until melted down and combined. 
*I would wait to do this until right when you need it.*

1. Once cake is completely cool, place the bottom layer onto your desired serving plate. 
2. Top with enough frosting the cover the top. Next, add on the next layer and do the same.
3. Lightly frost around the whole cake and then transfer into the freezer for 20 minutes.
4. Take the cake back out and do another layer on the whole cake. Place back in the freezer for 20 minutes. Melt caramels during this time. 
5. Remove cake from freezer and pour melted caramel on top, using a spoon to push it towards the edge. Let is naturally fall over and then place back in freezer for 10 minutes.
6. You can now add any other decorations (I did these chocolate trees), or eat it as is. Enjoy!

| via Tornadough |

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