Maple-gingerbread Layer Cake With Salted Maple Caramel Sauce Recipe! #tipit by Vanessa Luft - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Maple-gingerbread Layer Cake With Salted Maple Caramel Sauce Recipe! #tipit

posted in Food & Drink > Recipes
  • Ingredients

    For the maple-coated pecans

    ¾ cup pecan halves, toasted
    ¼ cup pure maple syrup

    For the salted maple caramel sauce

    ¼ cup unsalted butter
    ½ cup maple sugar
    ¾ cup heavy cream
    ⅛ tsp sea salt, plus more to taste
    ⅛ tsp maple extract

    For the cake

    2½ cups flour
    1½ tsp Chinese five-spice powder
    1 tsp baking soda
    ½ tsp coarse kosher salt
    2 oz finely chopped crystallized ginger
    1 cup maple sugar
    ¾ cup unsalted butter, room temperature
    2 large eggs
    ¾ cup hot water
    ⅔ cup molasses

  • For the frosting

    1 cup chilled creme fraiche
    1¼ cup chilled heavy cream
    ½ cup brown sugar
    6 tbsp confectioner's sugar

  • Instructions

    To make the pecans, combine the nuts and maple syrup in a heavy-bottomed skillet over medium-high heat. Stirring constantly, cook until the syrup starts to thicken and is almost cooked away, about 3 minutes. Scrape nuts onto a sheet of parchment paper and separate them so they are not touching. Sprinkle with coarse salt. Let cool for 1 hour.

  • For the caramel, melt the butter in a heavy medium saucepan over medium heat. Whisk in the sugar until it melts and starts to boil, about 2 minutes. Whisking constantly, slowly add the cream. Bring back to a boil and then allow it to thicken enough to coat a spoon and reduce in volume to a cup, whisking frequently, 2-3 minutes. Remove from the heat and whisk in the salt and maple extract. Set aside.

  • For the cake, preheat the oven to 350F. Grease and line two 9-inch cake pans with parchment paper.

    In a large bowl, whisk together the flour, Chinese five spice, baking soda, salt, and crystallized ginger.

    In the bowl of a stand mixer fitted with a paddle attachment, cream together the sugar and butter until fluffy, about 3 minutes. Add in the eggs one at a time, scraping down the sides of the bowl after each addition.

  • Mix together the hot water and molasses in a separate bowl. Add the flour mixture in four additions, interspersing it with the water/molasses mix. Mix together until just combined. Divide the batter evenly between the two cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then remove to a wire rack.

  • To make the frosting, combine the creme fraiche, heavy cream, and sugars in a large bowl. Beat with a mixer until stiff peaks form.

    To assemble the cake, place one layer top down on a platter. Spread with 1 cup of the frosting. Drizzle 3 tbsp of the caramel over it.

    Invert the second layer from it's pan and place it, top-down, on the first layer. Cover the tops and sides with the remaining frosting and drizzle with 3 tbsp of the caramel sauce. Decorate the sides with the pecans. Chill if not serving immediately.

  • Original recipe can be found here:


See all comments

Related Tips