Maple Gingerbread Layer Cake

Name: Maple Gingerbread Layer Cake
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 8 servings
Ingredients: 3/4 cup pecan halves; 1/4 cup pure maple syrup; coarse kosher salt; 2-1/2 cups all-purpose flour; 1-1/2 teaspoons Chinese five-spice powder; 1 teaspoon baking soda; 1/2 teaspoon coarse kosher salt; 1/3 cup chopped crystallized ginger; 1 cup maple sugar; 3/4 cup unsalted butter; 2 large eggs; 3/4 cup hot water; 2/3 cup mild-flavored molasses; 1-1/3 cups chilled crème fraîche; 1-1/3 cups chilled heavy whipping cream; 1/2 cup maple sugar; 6 tablespoons powdered sugar; 1 teaspoons Chinese five spice; 1/4 cup unsalted butter; 1/2 cup maple sugar; 3/4 cup heavy whipping cream; 1/4 teaspoon coarse kosher salt; 6 drops imitation maple extract

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr
Cook Time
2 hrs
Total Time
3 hrs
Servings
8 servings
Calories
1412 kcal
Course
Dessert
Cuisine
American

Maple Gingerbread Layer Cake

Angela Baker

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This maple gingerbread layer cake with salted maple caramel sauce is the perfect fall showstopper of a dessert. Flavorful, moist, and delicious!

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Ingredients

Servings

For maple-coated pecans:

3/4 cup pecan halves toasted
1/4 cup pure maple syrup
coarse kosher salt

For gingerbread cake:

2-1/2 cups all-purpose flour
1-1/2 teaspoons Chinese five-spice powder
1 teaspoon baking soda
1/2 teaspoon coarse kosher salt
1/3 cup chopped crystallized ginger
1 cup maple sugar
3/4 cup unsalted butter room temperature
2 large eggs
3/4 cup hot water
2/3 cup mild-flavored molasses

For frosting:

1-1/3 cups chilled crème fraîche
1-1/3 cups chilled heavy whipping cream
1/2 cup maple sugar
6 tablespoons powdered sugar
1 teaspoons Chinese five spice

For salted-maple caramel:

1/4 cup unsalted butter
1/2 cup maple sugar
3/4 cup heavy whipping cream
1/4 teaspoon coarse kosher salt
6 drops imitation maple extract

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Instructions

For the nuts:

Place a large piece of parchment on a heat-resistant work surface or baking sheet.
Combine nuts and maple syrup in a heavy medium-sized skillet over medium-high heat and bring to a boil, tossing to coat.
Cook until syrup is dark amber and almost cooked away and thickly coats nuts, tossing often, 3 to 3-1/2 minutes.
Scrape nuts onto the parchment paper.
Working quickly separate the nuts. Sprinkle with coarse salt.
Cool until coating is crisp and hard, about 1 hour.

For the caramel sauce:

Melt butter in a medium-sized saucepan over medium heat.
Add sugar and whisk until sugar melts and the mixture is thick and boiling - about 2 to 3 minutes.
Gradually whisk in cream and bring sauce to boil, whisking often.
Boil until sauce thickens enough to coat a spoon and is reduced to 1 cup, whisking often - about 2 to 3 minutes.
Remove from heat.
Whisk in coarse salt and extract.

For cake:

Preheat oven to 350 degrees F.
Spray two 9-inch cake pans with non-stick cooking spray.
In a food processor, combine the all-purpose flour, Chinese five-spice powder, baking soda, and kosher salt. Process until combined. Add in the crystalized ginger and blend until ginger is finely ground - about 1 minute.
Using a stand mixer, beat maple sugar and butter until light and fluffy.
Add the eggs, one at a time, and fully combine. Don't worry if the batter looks slightly curdled, this is normal.
In a small bowl add hot water and molasses in a small bowl.
Add the dry ingredients into the butter mixture in 4 additions alternately with the molasses mixture.
Divide the batter between the prepared pans and baked until a tester inserted into the center comes out clean, about 30 minutes.

For frosting:

Combine the creme fraiche, heavy cream, maple sugar, powdered sugar, and Chinese five-spice powder to a stand mixture and beat until very thick and stiff.

For assembly:

Cut around pan sides to loosen cake layers and turn out onto racks.
Place 1 cake layer on a platter and spread with 1-1/3 cups frosting.
Drizzle with 3 tablespoons of caramel sauce and top with a second cake layer.
Spread the remaining frosting smoothly over the top and sides of the cake.
Drizzle the top of the cake with 3 tablespoons of caramel sauce. Cover the cake and chill for at least an hour. Cut pecans into pieces or leave them whole.
Press pecans into the frosting on the cake.
Store for at least an hour in the refrigerator before serving.
Leftovers should be stored in the refrigerator for up to 4 hours.

Nutrition Information

Show Details

Serving 1g Calories 1412kcal (71%) Carbohydrates 103g (34%) Protein 11g (22%) Fat 109g (168%) Saturated Fat 65g (325%) Polyunsaturated Fat 38g Trans Fat 3g Cholesterol 343mg (114%) Sodium 521mg (22%) Fiber 2g (8%) Sugar 75g (150%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 1412 kcal

% Daily Value*

Serving	1g
Calories	1412kcal	71%
Carbohydrates	103g	34%
Protein	11g	22%
Fat	109g	168%
Saturated Fat	65g	325%
Polyunsaturated Fat	38g	224%
Trans Fat	3g	150%
Cholesterol	343mg	114%
Sodium	521mg	22%
Fiber	2g	8%
Sugar	75g	150%