Gingerbread layer cake is very delicious cake. But I don’t think I’ve ever made them at home because gingerbread layer cake is a whole different thing. I love syrupy gingerbread layer cake. Here I mentioned a syrupy gingerbread layer cake recipe. It is too much delicious, you must try it.
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- I cup unsalted butter
- 5 oz black treacle
- 5 oz golden syrup (corn/agave syrup)
- 1 cup soft dark brown sugar
- 2 eggs
- 1 ¼ cups whole milk
- 3 cups plain scant flour
- 2 teaspoon baking soda
- 4 teaspoon ground ginger
- 3 teaspoon ground cinnamon
- Pinch of ground cloves
- Pinch of nutmeg
- Pinch of salt
For the salted whiskey caramel sauce:
- 1 cup +2 tablespoon caster sugar
- 1 ¼ cups double heavy cream
- ¼ cup unsalted butter
- 3 teaspoon whiskey
- 1 or 2 teaspoons flaky sea salt
For the whiskey caramel buttercream:
- 1 cup – I tablespoon unsalted butter
- 2 1/3 cups sugar powered
- ½ cup salted whiskey caramel sauce
- Crystallized ginger for decoration
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Preheat the oven to 335 degrees F. ready to 7 inches round, cake tins deep with oil and lining the base with parchment paper.
In a large saucepan, add butter, treacle and golden syrup, heat over low heat until the butter has melted. Add sugar, beat and set aside for cool slightly.
In another bowl, beat eggs and milk together. Place it into the butter and sugar mixture, beat well.
Place the flour, ginger, cinnamon, bicarbonate of soda, cloves, nutmeg and salt into the saucepan pan and toss until combined.
Divide the dough into 2 prepared pans equally and bake for 30 to 40 minutes, until a toothpick inserted into the center of the cake comes out with a few crumbs attached.
Let cool for 10 minutes and then flip-flop onto a wire rack to cool completely. Whereas the cakes are cooling, prepare the icing and caramel sauce.
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For the caramel sauce:
In a large saucepan heat the sugar over medium heat. Once the sugar starts to melt, swirl the sugar into the liquid areas of the pan without stirring. While the sugar is melting, gently in a separate pan warm the butter and cream until the butter has melted. Add the sugar, simmer for 10 minutes until sugar has completely melted and is a dark amber color, remove from the heat.
Immediately whisk in the warm cream and butter mixture. If the sugar solidifies, return the pan to medium heat until the mixture is liquid again. Now stir in the salt and whiskey. Drop the mixture through a sieve into a heatproof bowl to remove any remaining lumps of sugar and leave to cool.
For the buttercream:
In a bowl add butter; beat the butter by using a stand mixer or electric mixer, for 3 to 4 minutes until creamy. Add the sugar powdered and whiskey caramel sauce then continuous to beat for additional 2-3 minutes until smooth.
Level the cakes by cutting off the rounded tops and spread the each layer in half so you get 4 layers total.
Spread 1/6 of the buttercream on the first layer. Make thick layer of buttercream around the edges and spoon in about 2 tablespoon of the slightly cooled caramel. Place 2nd layer on top and repeat the buttercream, caramel filling and again repeat 3rd layer. Top with the last layer and cover the entire cake with a thin layer of butter cream. Chill about for 30 minutes then pour over the caramel and decorate with chopped crystallized ginger.
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