Ingredients
1 cup (227 g) unsalted butter, at room temperature
1 1/2 cups (298 g) granulated sugar
3 cups (975 g) molasses (not blackstrap + Steen’s is my favorite brand))
2 large (113 g) eggs, at room temperature
4 2/3 cups (567 g) all purpose flour
2 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon freshly ground nutmeg
3/4 teaspoon (3 g) fine sea salt
2 cups (473 mL) whole milk, at room temperature
3 (13 oz) cans dulce de leche
Ingredients
For Optional Ginger Brittle
1 cup sugar
1/2 cup finely diced crystallized ginger
Instructions
Preheat the oven to 350°F and grease and flour two 9 inch cake pans (at least 2 1/2 inches tall – springform pans work too!).
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter + sugar until light and fluffy, 3-4 minutes. With the mixer running, gradually stream in the molasses, and mix until well combined, 1-2 minutes more. Scrape the mixer well.
Add the egg and mix well to combine. In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt to combine.
Add 1/3 of the flour mixture to the mixer and mix on low speed to combine. Add half of the milk and mix to combine. Continue alternating the two until both are fully combined and the batter is smooth. Do not overmix.
Divide the batter between the prepared pans and bake until a toothpick inserted into the center comes out clean, 45-55 minutes. The cake should rise flat with no noticeable dome.
Let the cakes cool inside the pans for 20 minutes, then unmold onto wire cooling racks to cool completely.
To finish the cake, place one layer on a cake stand or platter, and frost the surface with a thin layer of dulce de leche. Place the other layer on top, and frost the sides and top of the cake with dulce de leche – just sort of slap it on and leave it all swirly.
To make the optional brittle, heat a medium pot over medium low heat until nice and hot. Sprinkle about 1/3 of the sugar over the base of the pot, and let melt (reduce heat to low if the mixture begins to brown). Sprinkle another 1/3 of the sugar evenly over the base of the pan, and let it melt the same way – stir gently if needed, but only to combine the sugar into the syrup – do not stir if the mixture is bubbling.
Sprinkle another 1/3 of the sugar evenly over the base of the pan, and let it melt the same way – stir gently if needed, but only to combine the sugar into the syrup – do not stir if the mixture is bubbling.
Add the remaining 1/3 of the sugar and combine the same way. Continue to cook until the mixture bubbles – once it bubbles watch it carefully until it caramelizes to a golden amber color.
Remove from the heat and stir in the diced candied ginger, then pour the mixture into a thin, even layer on a baking sheet lined with a silicon mat or greased parchment paper.
Let cool completely, then break into bite size pieces and use to decorate the cake!
Key Points About Ingredients:
- Unsalted Butter: Provides richness and a tender crumb.
- Granulated Sugar: Sweetens the cake and helps with the creaming process.
- Molasses: Adds depth of flavor and moisture; use a mild variety like Steen’s.
- Eggs: Bind the ingredients together and add structure.
- All-Purpose Flour: The base of the cake, providing structure.
- Baking Soda: Leavening agent that helps the cake rise.
- Spices (Ginger, Cinnamon, Cloves, Nutmeg): Create the classic gingerbread flavor profile.
- Sea Salt: Enhances the overall flavor.
- Whole Milk: Adds moisture and richness to the cake.
- Dulce de Leche: Used as frosting, adding a rich caramel flavor.
- Crystallized Ginger (for brittle): Adds a spicy, sweet crunch.
Key Nutritional Insights:
- Calories: High due to the butter, sugar, and dulce de leche.
- Carbohydrates: Significant, primarily from the molasses and sugar.
- Fats: Provided by butter and milk, contributing to the cake’s moist texture.
- Proteins: From the eggs and milk.
- Vitamins and Minerals:
- Vitamin A: Present in butter.
- Calcium: From the milk.
- Iron: From molasses.
- Magnesium: Trace amounts from molasses and ginger.
- Potassium: From molasses and milk.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories1,385
- Standard DV% Daily Value*
- Total Fat16 g72 g22.22%
- Saturated Fat10 g20 g50%
- Cholesterol75 mg300 mg25%
- Sodium310 mg2300 mg13.48%
- Total Carbohydrate70 g275 g25.45%
- Dietary Fiber1 g28 g3.57%
- Total Sugars50 g
- Protein6 g50 g12%
- Calcium120 mg1300 mg9.23%
- Iron2 mg18 mg11.11%
- Vitamin A150 mcg900 mcg16.67%
