Crafting Culinary Perfection

Embark on a culinary journey with Sip & Brew's exceptional Gingerbread Cake – a symphony of warmth and indulgence that encapsulates the true essence of the holiday season. Elevate your festive celebrations with the perfect blend of gingerbread magic and cream cheese frosting luxury.

Why Our Gingerbread Cake Reigns Supreme

1. Warm Spice Infusion

Experience the rich blend of ginger, cinnamon, nutmeg, cloves, and allspice in our recipe, enhancing the cake's taste to new heights. Each bite brings forth the heartwarming essence of Christmas.

2. Unmatched Moistness

Discover the secret to our cake's irresistibility—a perfect balance of molasses and buttermilk. This ensures a tender texture that melts in your mouth, creating an exceptionally moist cake that stands out.

3. Cream Cheese Frosting Bliss

No gingerbread cake is complete without a crown of cream cheese frosting. Ours enhances each heavenly bite, providing a velvety finish that will leave you wanting more.

4. Gingerbread Caramel Indulgence

Enjoy the decadence of our homemade gingerbread caramel sauce, generously swirled within the cake. It adds a deep, flavorful touch to every slice, turning each moment of indulgence into pure bliss.

Ingredients

For the Gingerbread Cake:

• 3 cups (375 g) all-purpose flour, spooned and leveled

• 2 tablespoons ground ginger

• 2 tablespoons ground cinnamon

• 1 ½ teaspoons ground nutmeg

• 1 teaspoon ground allspice

• ¾ teaspoon ground cloves

• 2 ¼ teaspoons baking powder

• ⅜ teaspoon baking soda

• ¾ teaspoon salt

• 15 tablespoons (210 g) unsalted butter, softened

• ¾ cup (150 g) granulated white sugar

• ¾ cup (165 g) light brown sugar, packed

• 4 large eggs, at room temperature

• ¾ cup (255 g) unsulphured molasses

• 1 ½ teaspoons vanilla extract

• 1 cup (240 ml) buttermilk, at room temperature

For the Gingerbread Caramel Sauce:

• 13.5 tablespoons (189 g) unsalted butter

• 3 tablespoons (64 g) unsulphured molasses

• 1 ½ cups (330 g) brown sugar

• 1 ⅓ cups (320 ml) heavy cream

• 2 ¼ teaspoons vanilla extract

• 1 ¼ teaspoons ground ginger

• 1 ¼ teaspoons ground cinnamon

• Pinch of ground nutmeg

• Pinch of ground allspice

• Pinch of ground cloves

• ⅜ teaspoon salt

For the Cream Cheese Frosting:

• 1 ½ cups (336 g) unsalted butter, softened

• 12 oz (340 g) cream cheese, cold

• 3 ¼ cups (422.5 g) powdered sugar

Equipment

Ensure you're equipped for culinary success with the following:

• Medium Bowl: For whisking together dry ingredients.

• Large Bowl: For creaming butter, sugar, and mixing wet ingredients.

• Electric Mixer: To achieve a light and fluffy texture for the batter.

• 9x9 inch Cake Pan: For baking the gingerbread cake.

• Wooden Stick or Handle of a Wooden Spoon: For poking holes in the cake.

• Wire Rack: For cooling the cake.

• Saucepan: Essential for crafting the gingerbread caramel sauce.

• Piping Bag: Perfect for adding the gingerbread caramel swirl into the cake.

• Offset Spatula: Ensures an even distribution of caramel.

• Mixing Spoon or Whisk: For stirring and combining ingredients.

• Serving Plate: Where the finished gingerbread cake takes center stage.

• Cake Tester or Toothpick: To check if the cake is fully baked.

• Grater (Optional): If using fresh ginger for an extra kick in the cream cheese frosting.

• Cooling Rack: To cool the cake before applying frosting.

• Measuring Cups and Spoons: For precise measurement of ingredients.

Crafting the Masterpiece - Step by Step

Servings: 16 Slices

Preparing the Gingerbread Cake

1. Preheat the oven to 350 degrees F. Grease and flour a 9x9 inch pan.

2. In a medium bowl, whisk together the sifted flour, ground ginger, ground cinnamon, nutmeg, allspice, cloves, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, cream together the softened butter, granulated white sugar, and brown sugar with an electric mixer for 2 minutes.

4. Add the eggs, one at a time, beating well after each addition. Mix in the molasses and vanilla extract until smooth.

5. Gradually add the dry ingredients and buttermilk to the wet ingredients, alternating between the two, beginning and ending with the dry ingredients. Mix until just combined.

6. Pour the batter into the prepared pan and bake for 34-39 minutes or until a toothpick inserted into the center comes out clean.

7. Allow the cake to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.

Crafting the Gingerbread Caramel

1. In a medium saucepan, combine the butter, molasses, and brown sugar. Bring to a simmer over medium heat, stirring occasionally, and let it simmer for 5 minutes.

2. Reduce heat to medium-low, whisk in the cream, and let the mixture simmer for an additional 3-4 minutes.

3. Remove from heat, and stir in the vanilla extract, ground ginger, ground cinnamon, nutmeg, allspice, cloves, and salt. Let the caramel sauce cool to room temperature.

Whipping Up Cream Cheese Frosting

1. In a large mixing bowl, beat the softened butter on high speed until pale and fluffy, about 5 minutes.

2. Add the cold cream cheese and beat on high speed until fluffy, about 1 minute.

3. Sift in the powdered sugar and mix on low speed until combined. Then, beat on high speed until fluffy.

Assembling the Masterpiece

1. Transfer the cooled cake to a serving plate.

2. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.

3. Transfer the cooled gingerbread caramel sauce to a piping bag and pipe it into the holes of the cake. Smooth out the caramel with an offset spatula.

4. Frost the top of the cake with a generous layer of cream cheese frosting.

5. Optionally, garnish with a sprinkle of ground cinnamon or nutmeg.

6. Cut the cake into 16 squares and serve. Drizzle extra caramel over each piece when serving for added deliciousness!

Pro Tips for Culinary Success

1. Precision in Flour Measurement

For optimal results, measure your flour properly. Spoon flour into the measuring cup and level it off, ensuring an accurate quantity.

2. Temperature Matters

Ensure all wet ingredients are at room temperature for the best-textured cake. Cold ingredients can compromise the batter's consistency.

3. Leave a Review

If you embark on the journey of crafting this masterpiece, share your experience by leaving a review. Tag us on Instagram @sipbrew.ca for a chance to be featured!

A Simpler Variation

Frequently Asked Questions

Q: How do I store this cake?

A: Store leftovers in an airtight container at room temperature for up to three days, allowing the flavors to meld. Alternatively, refrigerate and bring to room temperature before savoring.

Q: Can I freeze leftovers?

A: Absolutely! Individually wrap each piece, store in an airtight container, and freeze for up to a month. Thaw and enjoy a slice of holiday magic whenever the craving strikes.

Q: What can I use instead of buttermilk?

A: Substitute ¾ cup of whole milk mixed with 2 ¼ teaspoons of white vinegar or lemon juice for an equally delightful outcome.

Q: Can this be made into a bundt cake?

A: Certainly! Adjust the baking time, starting with 34 minutes at 350 degrees F, and extend as needed for a perfect bundt cake experience.

Q: Can this recipe be used to make gingerbread cupcakes?

A: Absolutely! This recipe yields 24 delectable cupcakes. Bake at 350 degrees F for 17-20 minutes.

In every bite of Sip & Brew's Gingerbread Cake, discover a fusion of tradition and innovation. This recipe isn't just a dessert; it's an experience crafted with love and expertise. Elevate your holiday festivities with a slice of perfection – a slice of Sip & Brew's Gingerbread Cake.

More Holiday Treats

As you explore the world of festive treats, consider adding these delightful recipes to your holiday repertoire:

• Hot Chocolate Stirrers

• Mistletoe Martini

• Hot Cocoa Bombs

If you try this Gingerbread Cake recipe or any other recipe on our blog, then don’t forget to leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories! Also, if you want to stay in the loop make sure to sign up for our weekly newsletter!

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