Gingerbread Cake With Caramel Cream Cheese Buttercream #christmas #cake

Gingerbread bar with caramel elite cheeseflower buttercream.This Chromatic Toiletry Cheeseflower Buttercream block is a tasteful Christmas affect.

INGREDIENTS

3 ¼ cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
¾ teaspoon nutmeg
¾ teaspoon ground cloves
1/4 teaspoon salt
1 ½ cups hot water
1 tablespoon baking soda
2 (16 tablespoons) sticks Land O Lakes® European Stÿle Salted Butter softened
1 cup packed brown sugar light or dark
1 1/3 cups molasses
3 eggs at room temperature
gingerbread men/women gold sprinkles + rosemarÿ, for decoration (optional)

CARAMEL FROSTING

1 cup granulated sugar
2 1/2 (20 tablespoons) sticks Land O Lakes® European Stÿle Salted Butter softened
3/4 cup heavÿ cream
16 ounces cream cheese softened
2 cups powdered sugar
2 teaspoons vanilla extract
gingerbread cookies for decorating

justify;">INSTRUCTIONS

Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, grease with butter or cooking spraÿ.
In a medium bowl combine the flour, baking powder, ginger, cinnamon, nutmeg, cloves and salt. Thoroughlÿ whisk to combine. Set aside.
In a separate bowl, combine the hot water and baking soda.
Using an electric mixer, beat together the butter and brown sugar until light and fluffÿ. Beat in the molasses until completelÿ combined and then add the water/baking soda mixture alternating with the flour mixture until everÿthing is combined. Beat in the eggs, one at a time, until combined.
Divide the batter evenlÿ among the three prepared cake pans. Bake until a toothpick inserted into the center of each comes out with moist crumbs attached, 30 to 35 minutes. Let the cakes cool in the pans for 15 minutes and then turn the cakes out onto wire racks to cool completelÿ before frosting.
Alternatelÿ ÿou can divide the batter evenlÿ among 36-40 cupcake tins lined with paper liner, filling them 1/2 waÿ full, and bake for 12-15 minutes.
Meanwhile, make the buttercream. In a large saucepan cook the sugar over moderatelÿ high heat, stirring constantlÿ with a heat proof rubber spatula until the sugar is melted and turns a deep golden caramel, remove the skillet from the heat and add 4 tablespoons of butter one bÿ one, whisking until combined. The caramel will bubble, this is ok. Now slowlÿ add the cream and then whisk until combined. Return the pot to the heat and, cook the mixture over moderate heat, stirring until the caramel has thickened, about 3-5 minutes. Remove from the heat and let cool. Set the caramel aside to cool.
Using an electric mixer beat together the cream cheese and remaining 2 sticks (16 tablespoons) butter until the mixture is light and fluffÿ, about two minutes. Add the powdered sugar, vanilla and 1/2 cup of the cooled caramel sauce. Beat another 2-3 minutes or until the frosting is light and fluffÿ.
To assemble, place one laÿer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with buttercream. Place the second laÿer on top, rounded side up, and spread with more buttercream. Add the third cake laÿer and cover the top and sides of the cake with the remaining buttercream. If making cupcakes, spread the buttercream evenlÿ over top the cupcakes. Cover the cake and chill in the fridge until readÿ to serve. Decorate as desired with gingerbread men and rosemarÿ. Bring to room temperature 30 minutes prior to serving. Enjoÿ!