gingerbread cake with caramel cream cheese buttercream.

ads This cake and the cupcakes make me think of taking a magical sleigh ride (complete with sleigh bells ringing) through snowy woods—where the aroma of gingerbread leads you to grandma’s house and the promise of tasty Christmas desserts and perhaps some hot chocolate. Thank you for the daydream along with the awesome recipe. Happy Holidays to you and your family. Cheers,

gingerbread cake with caramel cream cheese buttercream.

INGREDIENTS
3 ¼ cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
¾ teaspoon nutmeg
¾ teaspoon ground cloves
1/4 teaspoon salt
1 ½ cups hot water
1 tablespoon baking soda
2 (16 tablespoons) sticks Land O Lakes® European Style Salted Butter softened
1 cup packed brown sugar light or dark
1 1/3 cups molasses
3 eggs at room temperature
gingerbread men/women gold sprinkles + rosemary, for decoration (optional)

CARAMEL FROSTING
1 cup granulated sugar
2 1/2 (20 tablespoons) sticks Land O Lakes® European Style Salted Butter softened
3/4 cup heavy cream
16 ounces cream cheese softened
2 cups powdered sugar
2 teaspoons vanilla extract
gingerbread cookies for decorating

INSTRUCTIONS
Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, grease with butter or cooking spray.
In a medium bowl combine the flour, baking powder, ginger, cinnamon, nutmeg, cloves and salt. Thoroughly whisk to combine. Set aside. get the full instructions @ halfbakedharvest.com

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