why make this recipe
Gingerbread Dulce De Leche Cake is a delightful dessert that brings cozy flavors to your table. The combination of gingerbread spices and smooth dulce de leche creates a rich and festive treat. This cake is perfect for holiday gatherings, birthdays, or any special occasion when you want to impress friends and family. It’s not just a dessert; it’s a warm hug in cake form.
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
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup molasses
- 1/2 cup orange juice
- 1 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 two 9-inch cake pans.
- In a bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- In another large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the molasses and orange juice.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool.
- For the filling, beat the cream cheese until smooth, then mix in the dulce de leche until well blended.
- Whip the heavy cream until stiff peaks form, and gently fold it into the dulce de leche mixture.
- Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of dulce de leche filling on top.
- Place the second layer on top and frost the top and sides with remaining dulce de leche cream cheese frosting.
- Decorate with ginger snap cookies.
- Chill for at least 1 hour before serving.
how to serve Gingerbread Dulce De Leche Cake
Serve this delightful cake chilled to enhance its flavors. You can cut it into slices and place them on dessert plates. Garnish each slice with a sprinkle of crushed ginger snap cookies for an extra crunch. It pairs wonderfully with a cup of coffee or hot chocolate, making it great for festive gatherings.
how to store Gingerbread Dulce De Leche Cake
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Make sure to keep the cake layered with parchment paper between slices to avoid sticking. If you need to store it for a longer time, consider freezing slices. Wrap them tightly in plastic wrap and then in aluminum foil. They can be kept in the freezer for up to 2 months.
tips to make Gingerbread Dulce De Leche Cake
- Ensure your butter and cream cheese are at room temperature for easier mixing.
- Don’t overmix the batter; mix until just combined to keep the cake fluffy.
- For a richer flavor, use dark molasses instead of light.
- If you can’t find dulce de leche, you can make it by slowly simmering sweetened condensed milk.
variation
You can customize this cake by adding nuts, such as walnuts or pecans, to the batter for added texture. You can also swap the orange juice with apple cider for a different flavor profile.
FAQs
Can I use store-bought gingerbread cake mix?
Yes, you can use a gingerbread cake mix to make the process quicker. Just follow the package instructions and add the dulce de leche filling.
How can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Make sure to use a blend that includes xanthan gum for better structure.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and assemble it the next day. This cake can also be made and frozen for later use.
Gingerbread Dulce De Leche Cake
Ingredients
Dry 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
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup molasses
- 1/2 cup orange juice
- 1 cup dulce de leche
- 8 oz cream cheese, softened
- 1 cup heavy cream
- to taste Ginger snap cookies for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- In another large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the molasses and orange juice.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Baking
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let cool.
Filling
- For the filling, beat the cream cheese until smooth, then mix in the dulce de leche until well blended.
- Whip the heavy cream until stiff peaks form, and gently fold it into the dulce de leche mixture.
Assembly
- Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of dulce de leche filling on top.
- Place the second layer on top and frost the top and sides with remaining dulce de leche cream cheese frosting.
- Decorate with ginger snap cookies.
- Chill for at least 1 hour before serving.