Christmas is right around the corner (surprise, because I’m sure you hadn’t noticed all the in-your-faceness that attacks you everywhere you go). I’m starting to experiment with a few different types of desserts, because I get to have Christmas Dinner for the family at our house this year (WOO HOO!!!!). I probably won’t be nearly as excited about this at midnight on Christmas Eve when I’m panicking about having all the food ready on time. That’s why the first order of business is to buy a case of beer and make sure there are three cold ones in the fridge at all times.
Lucky you guys though, because you’re going to get to see a whole lot of different takes on classic Christmas fare. Like gingerbread cookies, just in cake form. And because I’m a firm believer that caramel goes well on absolutely everything, that’s the kind of frosting I made. You could easily substitute a cream cheese frosting though, or a vanilla buttercream with a hint of cinnamon in it. Experiment, have fun, but I’m not gonna lie, this cake as is was phenomenal.
The cake is so nice and moist, with a spice to it that isn’t overpowering at all (sometimes a gingerbread cake calls for pepper, a sure sign that the kids aren’t going to like it – this isn’t one of those cakes). The best part though is what’s hidden in between the layers. On top of the buttercream, you spread just a little bit of the caramel sauce. It soaks into the crumb of the cake, giving you this incredible blend between the two. It’s the best kind of surprise!
Pouring the extra caramel sauce over the top is the easiest way to make your cake look like a showstopper too. The top of the cake looked like a sheet of glass, changing colour depending on the frosting underneath. Here’s a tip too: to get your buttercream as smooth as possible, just run your offset spatula under hot water before using it on the cake. You’ll have to do it a few times (and give it a quick dry so you don’t end up with a pool of water on the frosting), but it makes smoothing that icing out so much easier!
Alright, enough rattling, I know all you want is the recipe, so have at it. Enjoy!