why make this recipe
Gingerbread Dulce De Leche Cake is a perfect dessert for the holiday season and special occasions. The warm spices of ginger, cinnamon, and nutmeg create a comforting flavor that reminds you of cozy winter days. The addition of dulce de leche gives this cake a rich, creamy texture and sweetness that makes each bite truly irresistible. It’s not just delicious; it also looks beautiful with its frosting and ginger snap cookie topping, making it a lovely centerpiece for your table.
how to make Gingerbread Dulce De Leche Cake
Ingredients :
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 3 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
- 1/2 cup powdered sugar
- Crushed ginger snap cookies for topping
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, sift together the flour, baking soda, ginger, cinnamon, nutmeg, and salt.
- In another bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the molasses and orange juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool completely.
- To make the frosting, beat together the cream cheese and dulce de leche until smooth.
- In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form, then gently fold into the cream cheese mixture.
- Place one cake layer on a serving platter, spread dulce de leche frosting on top, then place the second cake layer on top.
- Frost the top and sides of the cake with the remaining frosting.
- Garnish with crushed ginger snap cookies. Serve and enjoy!
how to serve Gingerbread Dulce De Leche Cake
To serve Gingerbread Dulce De Leche Cake, slice it into pieces and place them on dessert plates. You can add a dollop of extra dulce de leche or whipped cream on the side if you like. This cake pairs well with a cup of coffee, tea, or hot cocoa, making it a delightful treat for any gathering.
how to store Gingerbread Dulce De Leche Cake
You can store Gingerbread Dulce De Leche Cake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze the cake tightly wrapped in plastic wrap and aluminum foil for up to 3 months. Just thaw it in the refrigerator before serving.
tips to make Gingerbread Dulce De Leche Cake
- Make sure all your ingredients are at room temperature before you start. This helps the batter mix better.
- Don’t overmix the batter; mix until just combined to keep the cake light and fluffy.
- To check if the cake is done, insert a toothpick in the center; it should come out clean or with a few moist crumbs.
- For added flavor, you can replace orange juice with apple cider in the cake batter.
variation
You can try adding chopped nuts, like pecans or walnuts, to the batter for some crunch. Another variation is to use different spices; allspice or cardamom can add a unique twist.
FAQs
1. Can I make this cake in advance?
Yes, you can make the cake ahead of time. Just store it in the refrigerator or freezer and frost it before serving.
2. Can I use store-bought dulce de leche?
Absolutely! Store-bought dulce de leche works just fine and saves you time.
3. What can I use instead of cream cheese in the frosting?
You can use mascarpone cheese or even a whipped buttercream frosting if you prefer.
Gingerbread Dulce De Leche Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup molasses
- 1/2 cup orange juice Can substitute with apple cider for variation.
For the Frosting
- 1 cup dulce de leche Store-bought is acceptable.
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- to taste crushed ginger snap cookies for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, sift together the flour, baking soda, ginger, cinnamon, nutmeg, and salt.
- In another bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the molasses and orange juice.
- Gradually combine the dry ingredients with the wet ingredients, mixing until just combined.
Baking
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool completely.
Frosting
- To make the frosting, beat together the cream cheese and dulce de leche until smooth.
- In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form, then gently fold into the cream cheese mixture.
Assembly
- Place one cake layer on a serving platter, spread dulce de leche frosting on top, then place the second cake layer on top.
- Frost the top and sides of the cake with the remaining frosting.
- Garnish with crushed ginger snap cookies. Serve and enjoy!