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    The Butter Half / Recipe Index / Desserts / Salted Caramel Gingerbread Cake With Orange Buttercream

    Salted Caramel Gingerbread Cake With Orange Buttercream

    By Abbey Rodriguez • Published: Dec 16, 2015 • Modified: Nov 23, 2022 • 29 Comments • This post may contain affiliate links.

    JUMP TO RECIPE PRINT

    The holidays are magical. Wouldn't you agree that is an accurate word to describe the season? The twinkle lights, the cozy nights spent sitting by a warm fire with a cup of hot chocolate in hand, the smell of freshly powdered snow early in the morning—it's all enchanting. Well, I created something equally magnificent! Salted caramel gingerbread cake with orange buttercream. Honestly, I have never made anything so beautiful (with the exception of my children). Part of my heart dropped when I cut into it, that's how much love and adoration I feel for this cake.

    Salted Caramel Gingerbread Cake With Orange Buttercream | christmas desserts, christmas cakes, gingerbread recipes, gingerbread cake recipes, homemade christmas desserts, cake recipes for christmas, holiday dessert recipes || The Butter Half via @thebutterhalf #christmascake #christmasdessert #holidayrecipes

    Important items needed for salted caramel gingerbread cake with orange buttercream

    • No decent gingerbread is made without quality molasses!
    • Make sure you get good quality springform cake pans that bake evenly
    • Always use butter when making caramel and cake. Absolutely no other vegetable solid subs, please!

    You looking to develop soul-stirring attachments to food in your own life? This dessert is your one-way ticket to the true meaning of emotional eating.

    Salted Caramel Gingerbread Cake With Orange Buttercream | christmas desserts, christmas cakes, gingerbread recipes, gingerbread cake recipes, homemade christmas desserts, cake recipes for christmas, holiday dessert recipes || The Butter Half via @thebutterhalf #christmascake #christmasdessert #holidayrecipes

    Tips for making gingerbread cake

    Baking is no cake walk. (Ha!) But really, it requires attention to detail and there are some tricks that help give you a moist, and delicious cake.

    • You can make your cakes 2-3 days ahead of time and freeze them. Actually, frosting a cold cake is much easier than trying to do it a couple hours after it's fresh out of the oven. To freeze them, wrap tightly in plastic wrap and place on a flat surface in the freezer.
    • The buttercream can also be made in advance too! Simply cover and store in the refrigerator.

    Salted Caramel Gingerbread Cake With Orange Buttercream | christmas desserts, christmas cakes, gingerbread recipes, gingerbread cake recipes, homemade christmas desserts, cake recipes for christmas, holiday dessert recipes || The Butter Half via @thebutterhalf #christmascake #christmasdessert #holidayrecipes

    Why molasses is a key ingredient in gingerbread cake

    This thick, gooey substance has a deep and distinctive flavor, almost like a spicey black licorice. It's essential for getting that classic "gingerbread" flavor. You should also try my soft and chewy gluten-free gingerbread man cookies if it's a Christmas dessert you love!

    Have you ever baked with molasses? Just thinking about the smell right now makes me gag. It's wretched, like an overbearing saccharine odor mixed with rotten wood chips and tar. (Somehow I feel like this is doing the opposite of making you want to bake this cake, but stay with me! I promise it is worth the sacrifice, as well as the return of your appetite!)

    Fortunately the heavy cream and orange zest are a sort of healing balm to the smell of molasses. And the flour and dry ingredients make it a delightfully Christmas smell once it's blended together. The batter is thick and dense and gingery. Christmas in a bowl, if you will... A Festivus for the rest of us! Make this Salted Caramel Gingerbread Cake with Orange Buttercream as a decadent dessert for a special occasion. It's perfect for holiday parties or birthdays. || The Butter Half #gingerbread #gingerbreaddesserts #gingerbreadcake #saltedcarameldesserts #holidaydesserts #thebutterhalf

    Make this Salted Caramel Gingerbread Cake with Orange Buttercream as a decadent dessert for a special occasion. It's perfect for holiday parties or birthdays. || The Butter Half #gingerbread #gingerbreaddesserts #gingerbreadcake #saltedcarameldesserts #holidaydesserts #thebutterhalf

    Festive cake toppings

    After assembling the heaping tower of frosting and cake comes the fun part—the toppings!

    Fresh cranberries and piney fir twigs are simple and beautiful. Then the salted caramel drizzled over a light layer of powdered sugar dust makes it perfect. Make sure to use a fine mesh sieve, like in the photo above, to sprinkle the powdered sugar.

    My little kitchen helper kept saying, "It's snowing!" (Which is a very big deal when living in Southern California—it's as close as we are getting to the snow! More Christmas magic!)

    Make this Salted Caramel Gingerbread Cake with Orange Buttercream as a decadent dessert for a special occasion. It's perfect for holiday parties or birthdays. || The Butter Half #gingerbread #gingerbreaddesserts #gingerbreadcake #saltedcarameldesserts #holidaydesserts #thebutterhalf

    This salted caramel gingerbread cake is marvelously decadent, and not for the faint of heart (or insulin levels). The zest of the orange buttercream paired with the richness of the dense gingerbread cake and salted caramel gives it a splendid flavor. It's a delight to all the senses. Serve it after a savory holiday meal, surrounded by candlelight and the ones you love.

    Salted Caramel Gingerbread Cake With Orange Buttercream

    By: Abbey Rodriguez
    PRINT PIN RECIPE
    Make this salted caramel gingerbread cake with orange buttercream as a decadent desert for a special occasion. Perfect for holiday parties or birthdays.
    Prep Time 1 hour
    Cook Time 35 minutes
    Total Time 1 hour 35 minutes
    Servings: 16 servings
    Calories: 732kcal

    Ingredients

    • 1 cup butter 2 sticks
    • 1 ½ cups unsulphured molasses
    • 1 egg well beaten
    • 2 cups heavy cream
    • ¼ cup sugar
    • 1 teaspoon lemon juice
    • 2 teaspoons orange zest
    • 4 cups flour substitute with gluten-free blend for sensitivities
    • 1 ½ teaspoons baking soda
    • 3 teaspoons ground ginger
    • 2 teaspoons cinnamon
    • ½ teaspoon cloves

    Salted Caramel Topping:

    • 1 cup granulated sugar
    • 5 tablespoons salted butter
    • ½ cup heavy cream
    • 2 teaspoons salt

    Orange Buttercream Frosting:

    • 1 cup butter, softened 2 sticks
    • 3-4 cups powdered sugar
    • 2 teaspoons vanilla
    • 3 tablespoons heavy cream
    • 1 teaspoon freshly squeezed orange juice
    • Pinch of salt

    Instructions

    • Preheat oven to 350°F. Grease and flour two 9-inch springform pans.
    • Place the butter and molasses in a small saucepan and bring to a boil over medium-high heat, making sure to stir it constantly. Once it is boiling, transfer to the bowl of a stand mixer and allow it to cool for 5 minutes. Add in the egg, heavy cream, sugar, lemon juice, and orange zest and mix with the fitted paddle attachment.
    • In a separate bowl, sift together the flour, baking soda, ginger, cinnamon, and cloves. Slowly add the dry ingredients to the molasses mixture and mix on low speed until smooth. The batter will be thick and dense. Pour equal amounts into both springform pans, and bake on 350° for about 30-35 minutes, until a toothpick comes clean when inserted in the middle.
    • While the cakes bake, make the salted caramel topping. In a small saucepan, heat the cup of sugar over medium heat, stirring constantly with a wooden or heat-resistant spoon. After about 5 minutes, the sugar will begin to melt and turn a golden amber color. Once it is melted, add in the butter and stir until it melts and is well-mixed. Next, slowly pour in the heavy cream. Mix thoroughly and bring to a boil for about 1 minute. Be careful not to burn it! Remove from heat, add in the salt, and allow the caramel to cool.
    • Remove the cakes from the oven once they are finished baking. Allow them to cool for about 5 minutes, then pop them out of their forms onto a large surface. Let them further cool until no longer warm.
    • While cakes cool, make the orange buttercream frosting. Place the softened butter in the bowl of a stand mixer fitted with the whisk attachment. Beat the butter for about 2-3 minutes until fluffy and lightened in color. Slowly add in powdered sugar, 1 cup at a time. Add in the vanilla, heavy cream, orange juice, and salt. Mix on high for about 30 more seconds to make it light and fluffy.
    • Place one cake round on a cake stand or plate. Frost the top with 1 cup of the orange buttercream frosting, until about ½ inch thick. Place the next cake round on top frost with 1 cup of buttercream. To give the cake a naked frosting look, use your icing spatula to bring the icing down the sides and slowly turn the plate with one hand as you frost all the way around the cake, making it as thin a layer of icing as possible so you can see some of the cake. Return to the top and smooth everything out one last time. (And use a damp cloth to clean any excess frosting from the bottom of the plate or stand to make it clean and presentable.)
    • Dust the top with any leftover powdered sugar, and decorate with pine twigs and cranberries for a festive look. When ready to serve, cut a hefty slice and drizzle with the salted caramel. Enjoy!

    Notes

    • If using a gluten-free flour blend, I recommend the King Arthur Measure for Measure blend. Keep in mind gluten-free flour tends to be more dense and the moisture in your cake can vary depending on your altitude. It may require 3 ½-4 cups depending on where you live and which blend you use.
    • A good rule to determine proper cake batter consistency is to make sure the batter is puffy and thick, not watery or runny. 

    Nutrition

    Calories: 732kcal | Carbohydrates: 87g | Protein: 4g | Fat: 41g | Saturated Fat: 26g | Cholesterol: 125mg | Sodium: 655mg | Potassium: 539mg | Fiber: 1g | Sugar: 58g | Vitamin A: 1405IU | Vitamin C: 0.8mg | Calcium: 106mg | Iron: 3.2mg

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    Reader Interactions

    Comments

    1. Summer says

      December 18, 2022 at 9:23 pm

      5 stars
      Sao delicious! I make this every year! have you ever made it smaller? Can i make it 6 inches instead? Thanks!

      Reply
      • Madi says

        December 19, 2022 at 2:42 pm

        Yay! That makes me so happy. I haven't ever made this cake smaller but I say go for it! The bake time may vary so I would check it often so that you don't over-bake it.

        Reply
    2. Lauren says

      December 21, 2020 at 8:48 pm

      Can the salted caramel drizzle be made in advance? Hoping to make this for Christmas Eve! Sounds amazing?

      Reply
      • Abbey Rodriguez says

        January 21, 2021 at 4:36 pm

        I like to make sure it's fresh or else it can harden and not taste as great!

        Reply
    3. Christina Monley says

      December 16, 2020 at 7:49 pm

      Hi I’m planning to make this beautiful cake for family ahead of Christmas as we need to drive. How do you suggest I do that? Should I make the cake first and wait to make the buttercream a day before to make it more transportable? Thank you and happy holidays! X

      Reply
      • Abbey Rodriguez says

        January 21, 2021 at 4:38 pm

        That would absolutely work! Hope you loved it!

        Reply
    4. Melissa says

      November 29, 2020 at 12:06 pm

      Beautiful cake! Thank you for posting. Could you make this in regular cake pans as opposed to springform pans? Thanks!

      Reply
      • Abbey Rodriguez says

        January 21, 2021 at 4:37 pm

        Hi Melissa! I have only used springform, however you should be able to use regular ones if they are probably greased!

        Reply
    5. Cherie Wallace says

      October 25, 2020 at 11:34 pm

      Hi, I'm in Australia where we have four teaspoons (5 grams) to a tablespoon (20 grams).
      So a tablespoon for me is about 0.71 ounces. Would I need to make adjustments to make your recipe?

      Reply
      • Abbey Rodriguez says

        November 11, 2020 at 1:08 pm

        Hi Cherie! Unfortunately, I am not sure what the direct conversions are. I think your calculation is correct, and you want to follow the gram equivalent of what 1 tablespoon is. Hope that helps and that you love the cake!

        Reply
    6. Ann says

      December 13, 2019 at 1:43 pm

      I made the cake last night and the taste was phenomenal. However, the cake itself was very dry. I’m wondering what I could have done wrong. I used two cake pans instead of a springform pan and I baked exactly 30 min. I’d love to make it again but wondering how to get it moist. It was beautiful.

      Reply
      • The Butter Half says

        December 13, 2019 at 2:34 pm

        Hi Ann! Sorry to hear that. This cake can be tricky depending on altitude. The baking temp and time should be fine, but I would recommend adding less flour. Start with 3 1/2 cups, then 4 maximum. The batter should be puffy, not overly runny or watery. I also recommend using a cooking thermometer inserted in the middle of the cake. Once it reads 210 degrees F, it is done. This is typically 30 minutes, however it can vary and you will end up with dry cake if it is overbaked. Let me know if you make it again with these updates!

        Reply
    7. Whitney A Kossman says

      December 24, 2018 at 1:39 pm

      Hi! Is it possible this cake has no eggs? Or am I missing something?

      Reply
      • The Butter Half says

        December 30, 2018 at 7:54 pm

        Hi Whitney! The original version of this cake includes no eggs and it still yielded a great texture, however it is has been revised to add one egg to give it a lighter texture and more binding. 🙂

        Reply
        • Jenn says

          December 01, 2019 at 8:19 pm

          Hi! I'm egg-allergic so do I need to adjust the recipe in any other way if I eliminate the 1 egg? Thanks

        • The Butter Half says

          December 11, 2019 at 4:41 pm

          I've made this in the past without eggs. It certainly works, it just changes the consistency of the crumb of the cake.

    8. Francine says

      December 24, 2018 at 1:00 pm

      Can I bake the whole cake in one springform pan and cut it in half when it’s cooled?

      Reply
      • The Butter Half says

        December 30, 2018 at 7:50 pm

        Hi Francine! I suppose you could try that, however that might throw off the size of the cake and how it rises. Something worth testing!

        Reply
    9. Augusta says

      December 22, 2018 at 12:58 pm

      Hi there- I live in Colorado and am wondering what changes you would suggest for making this at an altitude of 6,000+ft? TIA

      Reply
      • The Butter Half says

        December 30, 2018 at 7:52 pm

        Hi Augusta! It is best to increase your baking temperature by about 25 degrees, and possibly bake longer. Full disclosure, I don't have much experience baking in high altitudes like that, so it might be best to do some research about it! Good luck!

        Reply
    10. Ashley says

      December 17, 2018 at 7:01 pm

      Sounds amazing! One question- can you taste the one tap of orange juice in the buttercream? It seems like a very small amount. Thinking of making this for Christmas dinner. Thank you!

      Reply
      • The Butter Half says

        December 19, 2018 at 11:06 am

        Hi Ashley! It's subtle, but feel free to add more juice or zest for that extra flavor if you want it to come through stronger. 🙂

        Reply
    11. Jess a says

      December 14, 2018 at 5:48 am

      This sounds delicious!! Question though: in step five you make the salted caramel topping, but I don’t see where we then add the topping to the cake. Am I missing something? I had assumed it was before the buttercream, but maybe not?

      Reply
      • The Butter Half says

        December 14, 2018 at 6:42 pm

        It's in step 8! It's the last thing your drizzle. You can add a fun drip edge or just serve it on each individual slice. 🙂

        Reply
        • Jess A says

          December 19, 2018 at 8:38 am

          Ahhhh! perfect:) seriously thinking abt making this for christmas. I'll be sure to share a pic if I do!

    12. Michael says

      December 13, 2018 at 7:20 am

      Do you have to use the flour substitute or can you use regular flour?
      Also can you make this a day ahead of time?

      Reply
      • The Butter Half says

        December 13, 2018 at 8:18 am

        Hey Michael! This recipe was originally developed using regular all-purpose flour (before I found out I had an allergy to gluten). It is best made that way! I simply added the option for those who are gluten-sensitive. Yes, you can make this ahead of time and refrigerate it! It will help retain its moisture.

        Reply
    13. Lucia @ The Foodwright says

      December 16, 2015 at 7:12 pm

      These photos are absolutely beautiful, Abbey! As always, of course. Love it love it love it!

      Reply
      • The Butter Half says

        December 17, 2015 at 4:32 pm

        Thank you so much, Lucia! xo

        Reply

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    Hi, I'm Abbey! Certified Holistic Nutritionist & Herbalist | I healed my body using holistic nutrition and herbs. And I believe you can, too. Here you will find nourishing recipes and wellness tips for the family, as well as my herbal cookbook, Root & Nourish. Because you can achieve your ultimate wellness goals using plants and whole foods.

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