why make this recipe
Gingerbread Dulce De Leche Cake is a delightful treat that combines the warm spices of gingerbread with the rich, creamy flavor of dulce de leche. This cake is perfect for festive occasions or whenever you’re in the mood for a cozy dessert. The layers of cake, filled with sweet dulce de leche, create a wonderful flavor and texture. It’s a crowd-pleaser that brings warmth and joy, making it a fantastic choice for holiday gatherings or family dinners.
how to make Gingerbread Dulce De Leche Cake
Ingredients :
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup orange juice
- 1 cup dulce de leche (for filling)
- 8 oz cream cheese, softened
- 1 cup dulce de leche (for frosting)
- Ginger snap cookies (for topping)
Directions :
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, combine the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Mix in the buttermilk and orange juice, then gradually add the dry ingredients until everything is just combined.
- Divide the batter between the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely in the pans.
- Once cooled, spread dulce de leche between the layers of cake as a filling.
- To prepare the frosting, beat the cream cheese and dulce de leche together until smooth.
- Frost the top and sides of the cake, and decorate with crumbled ginger snap cookies for a fun touch.
- Serve and enjoy!
how to serve Gingerbread Dulce De Leche Cake
Serve slices of this delicious cake on a platter at your next gathering. It pairs wonderfully with a hot cup of tea or coffee. You can also add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
how to store Gingerbread Dulce De Leche Cake
To store your cake, cover it with plastic wrap or keep it in an airtight container in the refrigerator. It will stay fresh for about 4-5 days. If you want to keep it longer, you can freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator before serving.
tips to make Gingerbread Dulce De Leche Cake
- Make sure your ingredients, especially the butter and cream cheese, are at room temperature for easier mixing.
- Don’t overmix the batter, as this can make the cake dense.
- For beautiful layers, ensure the cakes are completely cooled before adding the filling and frosting.
- If you want a stronger spice flavor, feel free to adjust the amount of ground ginger and cinnamon to your taste.
variation
You can add chopped nuts or raisins to the cake batter for added texture. Another fun variation is to use chocolate dulce de leche for a richer flavor. You can also turn this into cupcakes for a fun and easy-to-serve version!
FAQs
Can I use store-bought dulce de leche?
Yes, store-bought dulce de leche works just fine and can save you time.
Can I make this cake ahead of time?
Absolutely! You can bake the layers in advance and assemble the cake the day you plan to serve it.
Can I use a different frosting?
Yes, feel free to use your favorite frosting recipe, such as a chocolate frosting or whipped cream, to suit your preferences.
Gingerbread Dulce De Leche Cake
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground cloves
- 0.5 teaspoon salt
- 0.5 cups unsalted butter, softened
- 1 cup brown sugar
- 0.5 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 0.5 cups orange juice
Filling and Frosting Ingredients
- 1 cup dulce de leche (for filling)
- 8 oz cream cheese, softened
- 1 cup dulce de leche (for frosting)
- Ginger snap cookies (for topping)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, combine the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Mix in the buttermilk and orange juice, then gradually add the dry ingredients until everything is just combined.
Baking
- Divide the batter between the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely in the pans.
Assembly
- Once cooled, spread dulce de leche between the layers of cake as a filling.
- To prepare the frosting, beat the cream cheese and dulce de leche together until smooth.
- Frost the top and sides of the cake, and decorate with crumbled ginger snap cookies for a fun touch.
Serving
- Serve slices of this delicious cake on a platter at your next gathering.
- It pairs wonderfully with a hot cup of tea or coffee. Add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.