why make this recipe
This Gingerbread Dulce De Leche Cake is a delicious treat that combines the warm flavors of gingerbread with the rich sweetness of dulce de leche. It’s perfect for special occasions like birthdays, holidays, or just a cozy gathering at home. The layers of fluffy cake and creamy frosting create a delightful dessert that everyone will love. Plus, the spices and molasses give it that classic gingerbread taste that will remind you of festive times!
how to make Gingerbread Dulce De Leche Cake
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup molasses
- 1/2 cup orange juice
- 1/2 cup dulce de leche
- 8 oz cream cheese, softened
- 1 cup heavy cream
- Ginger snap cookies for topping
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking soda, baking powder, spices, and salt. Set aside.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until fluffy. Add eggs, one at a time, mixing well after each addition.
- Gradually mix in molasses and orange juice until combined.
- Slowly add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, whip the cream cheese and dulce de leche together until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the dulce de leche mixture.
- Once the cakes are completely cool, assemble by placing one layer on a serving plate and spreading a layer of frosting on top. Repeat with the second layer, and then add the third layer on top.
- Cover the entire cake with the remaining frosting and decorate with ginger snap cookies.
- Slice and serve, especially during birthday or Christmas celebrations.
how to serve Gingerbread Dulce De Leche Cake
Serve slices of the Gingerbread Dulce De Leche Cake on individual plates. You can add a dollop of whipped cream or a scoop of vanilla ice cream on the side for extra indulgence. This cake is great for sharing, so make sure to have enough for everyone!
how to store Gingerbread Dulce De Leche Cake
To store the cake, keep it in an airtight container in the refrigerator if you have leftovers. It can last for up to 4-5 days. If you want to keep it longer, you can freeze the cake layers by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. Just make sure to thaw it in the fridge before serving.
tips to make Gingerbread Dulce De Leche Cake
- Make sure all your ingredients are at room temperature before starting; this helps create a nice fluffy cake.
- Don’t overmix the batter once you add the dry ingredients; mix just until combined for the best texture.
- Feel free to adjust the spices according to your taste, adding more or less ginger, cinnamon, or cloves.
- For an even richer flavor, you can add chopped nuts or chocolate chips to the batter.
variation
You can switch up this recipe by using different types of frosting, like a chocolate ganache or a simple buttercream. You can also try adding other spices like nutmeg for a different flavor profile.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance and store them in the refrigerator for a couple of days or freeze them for longer storage. Assemble the cake just before serving.
What if I can’t find dulce de leche?
If you can’t find dulce de leche, you can use caramel sauce as a substitute for frosting. The flavor will be a bit different, but it will still be tasty!
How do I know when my cake is done baking?
You can check if the cake is done by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready to be taken out of the oven.
Gingerbread Dulce De Leche Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup molasses
- 1/2 cup orange juice
Frosting Ingredients
- 1/2 cup dulce de leche
- 8 oz cream cheese, softened
- 1 cup heavy cream
- as needed Ginger snap cookies for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking soda, baking powder, spices, and salt. Set aside.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until fluffy. Add eggs, one at a time, mixing well after each addition.
- Gradually mix in molasses and orange juice until combined.
- Slowly add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
Frosting and Assembly
- For the frosting, whip the cream cheese and dulce de leche together until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the dulce de leche mixture.
- Once the cakes are completely cool, assemble by placing one layer on a serving plate and spreading a layer of frosting on top. Repeat with the second layer, and then add the third layer on top.
- Cover the entire cake with the remaining frosting and decorate with ginger snap cookies.
- Slice and serve, especially during birthday or Christmas celebrations.