Gingerbread Layer Cake with Salted Whiskey Caramel

Gingerbread Layer Cake with Salted Whiskey Caramel

Introduction

Indulge in the warm, comforting flavors of the holiday season with this rich and decadent Gingerbread Layer Cake, perfectly balanced with a luxurious Salted Whiskey Caramel. This cake is a modern twist on a classic favorite, combining traditional spices with bold, grown-up flavors. Whether it’s for a festive gathering or a cozy night in, this cake promises to be a memorable centerpiece for any occasion.

The History

Gingerbread has a long and storied history that dates back centuries. Originally brought to Europe from the Middle East during the Crusades, gingerbread became popular in medieval fairs and markets across Europe. The American version evolved from German and English influences, often spiced with cinnamon, cloves, and molasses. Caramel, particularly salted varieties, gained popularity in the 20th century, and the addition of whiskey brings a sophisticated edge that reflects modern culinary trends and the love for complex flavor profiles.

Ingredients Breakdown

This Gingerbread Layer Cake features a moist, spiced gingerbread base layered with a rich, gooey Salted Whiskey Caramel. The ingredients are carefully selected to bring warmth, depth, and balance to every bite. Molasses is the backbone of the gingerbread, giving it that deep, dark flavor. The whiskey caramel introduces a tangy, boozy note that pairs beautifully with the spices, while a touch of sea salt enhances the sweetness and rounds out the flavor.

Step-by-Step Recipe

1. Preheat oven to 350°F (175°C) and prepare three 8-inch round cake pans with parchment paper and non-stick spray.
2. In a large bowl, sift together flour, baking soda, cinnamon, ginger, cloves, allspice, nutmeg, and salt.
3. In a separate bowl, whisk together molasses, oil, eggs, and brown sugar until smooth.
4. Add the dry ingredients to the wet in batches, alternating with buttermilk, mixing until just combined.
5. Divide the batter evenly among the prepared pans and bake for 28–30 minutes or until a toothpick comes out clean.
6. While cakes cool, prepare the Salted Whiskey Caramel: cook sugar, butter, heavy cream, and a splash of whiskey over medium heat until thickened. Stir in sea salt and allow to cool slightly.
7. Once the cake layers are completely cool, frost the top of each layer with a generous amount of caramel, stacking them carefully.
8. Frost the outside of the cake with the remaining caramel, and finish with a sprinkle of flaky sea salt and a drizzle of extra whiskey if desired.

Tips

• Make sure your buttermilk is at room temperature to avoid curdling the batter.
• For the best texture, avoid overmixing the batter once the flour is added.
• Let the caramel cool slightly before using to prevent the cake from becoming soggy.
• If you don’t have whiskey, you can substitute with dark rum or omit it for a non-alcoholic version.
• Chill the cake briefly in the fridge to help set the caramel before slicing.

Variations and Customizations

• Make it a vegan version by using flax eggs and plant-based butter and milk.
• Top with a whiskey-infused whipped cream for added richness.
• Drizzle with dark chocolate ganache for a bittersweet contrast.
• Use a bundt pan for a single-layer cake with a beautiful presentation.
• Add chopped toasted pecans or walnuts to the batter for extra texture.

Health Considerations and Nutritional Value

This Gingerbread Layer Cake is a rich dessert and should be enjoyed in moderation. While gingerbread contains warming spices that may offer digestive benefits, the cake is high in sugar and fat due to the caramel and butter. Consider using whole wheat flour or oat flour and reducing the sugar slightly for a healthier alternative. Always consult dietary guidelines if you have specific health concerns like diabetes or heart conditions.

Ingredients

• 2 and 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 and 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1 cup dark brown sugar, packed
• 2 large eggs, at room temperature
• 1/2 cup molasses
• 1/2 cup buttermilk
• 1/2 cup heavy cream
• 1/4 cup whiskey
• 1 tbsp sea salt (plus extra for garnish)

Directions

1. Preheat oven to 350°F (175°C). Prepare three 8-inch round cake pans with parchment paper and non-stick spray.
2. In a large bowl, sift together flour, baking soda, cinnamon, ginger, cloves, allspice, nutmeg, and salt.
3. In another bowl, combine melted butter, brown sugar, eggs, and molasses. Whisk until smooth.
4. Gradually add the dry ingredients into the wet mixture, alternating with buttermilk. Mix until just combined.
5. Divide the batter evenly into the prepared pans and bake for 28–30 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then remove and place on a wire rack to cool completely.
7. For the caramel: in a saucepan over medium heat, combine sugar, butter, heavy cream, and whiskey. Stir constantly until thickened and glossy, about 5–7 minutes. Remove from heat and stir in sea salt.
8. Allow the caramel to cool slightly before using as frosting between and around the cake layers.
9. Once assembled, sprinkle flaky sea salt over the top and drizzle with a little extra whiskey for extra flavor.

FAQ

Can I make this cake ahead of time?
Yes, you can bake the layers a day in advance and store them wrapped in plastic wrap at room temperature. The caramel can also be made ahead and refrigerated, then reheated gently before using.

Can I freeze this cake?
Absolutely! Wrap the unfrosted cake layers tightly and freeze for up to 2 months. Frost after thawing for best results. The assembled cake can also be frozen for up to a week.

What if I don’t like whiskey?
You can omit the whiskey or substitute it with dark rum, bourbon, or even vanilla extract for a non-alcoholic option.

How long does the caramel last?
The caramel can be stored in an airtight container in the refrigerator for up to 2 weeks. Reheat gently before using.

Can I use a different type of sugar?
Dark brown sugar is recommended for its molasses content, but light brown or coconut sugar can be used with slight changes in flavor and texture.

Summary

Savor the rich, spiced flavors of this Gingerbread Layer Cake, elevated with a silky Salted Whiskey Caramel glaze that brings a perfect balance of sweet, salty, and bold. A show-stopping dessert ideal for holiday celebrations or any cozy gathering.