Cinnamon Ginger Cake Recipes

GINGERBREAD LOAF CAKE

Steps:

• Preheat the oven to 350 degrees and spray a 9x5 baking pan with baking spray.
• In your stand mixer cream the butter and brown sugar together until light and fluffy.
• Add in the molasses and eggs until well blended (molasses will make mixture grainy, don't worry about this).
• Sift together whole wheat flour, flour, baking soda, cinnamon, ginger, cloves and salt.
• Add the dry ingredients and buttermilk, alternating half and half to the stand mixture on the lowest speed until just combined.
• Add the mixture to your loaf pan and spread evenly, then sprinkle with coarse sanding sugar.
• Bake for 50-55 minutes or until a toothpick comes out clean.

GINGERBREAD CAKE WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 180C (350F). Grease and line three 20cm | 8in layers cake tins - or spray with cake release. You can also use three 15cm | 6in cake tins - your cake layers will be taller.
• Sift all the dry ingredients and add them to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine.
• Add the cubed butter and mix for a couple of minutes until the mixture resembles breadcrumbs / sand.
• Add the eggs, one by one, mixing well after each addition. Mix in the treacle.
• Add the milk, orange or lemon juice, vanilla extract and zest and beat together. Stop and scrape the bottom and sides of the mixing bowl. Continue mixing for a couple of minutes until batter is smooth.
• Fold the chopped ginger into the batter and divide between the prepared cake tins.
• Bake for 20-25 minutes until a skewer inserted in the centre comes out clean. Cool completely before frosting.

CINNAMON GINGER CAKE

Steps:

• 1. Cream butter and sugar in a small bowl with electric mixer until light and fluffy. Add egg, beat until combined, gradually add honey, beat well.
• 2. Transfer mixture to large bowl, stir in half the sifted dry ingredients with half the water, then stir in remaining dry ingredients with water; stir until smooth.
• 3. Pour into prepared tin, bake at 190 degrees celsius for about 1hour. Stand 5minutes before turning onto wire rack to cool.

GINGERBREAD CAKE

Steps:

• Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F.
• In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth.
• In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
• In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack. Cut into squares and serve with whipped cream or ice cream.

GINGERBREAD SHEET CAKE WITH CINNAMON FROSTING (GLUTEN FREE)

Steps:

• Pre-heat the oven to 355 ºF (180 ºC) and line an 8x8 inch (20x20 cm) square baking tin with baking/greaseproof paper.If you want to make a thinner and larger sheet cake, you can use a larger baking tin - but you might have to adjust the baking time slightly.
• In a the bowl of stand mixer fitted with the paddle attachment (or using a hand mixer with the double beater attachments), cream the butter and sugar together until pale and fluffy.
• Add the eggs, one at a time, and beat well after each addition.
• Add the molasses and mix well until fully incorporated.
• Sift together the gluten free flour blend, xanthan gum, baking powder, baking soda, salt and spices. Add them to the mixer and beat well until you get a smooth batter.
• Add the milk and mix until you get a smooth cake batter with no clumps.
• Transfer the cake batter into the lined baking tin and smooth out the top. Bake in the pre-heated oven at 355 ºF (180 ºC) for 36 - 38 minutes, or until an inserted toothpick comes out clean.
• Allow to cool.
• In a the bowl of stand mixer fitted with the paddle attachment (or using a hand mixer with the double beater attachments), cream the butter until pale - about 2 minutes.
• Add the powdered sugar to the butter and beat for about 5 minutes, until pale and fluffy. Add the cinnamon and mix until it's evenly distributed.
• While the mixer is running on slow speed, slowly drizzle in the heavy cream. Once completely incorporated, increase the mixing speed to high for about 1 minute.
• Once the cake is cool, frost it with the cinnamon buttercream frosting. Create swirls in the frosting using the back of the spoon or an offset spatula.
• Decorate with sprinkles of choice.
• Enjoy!
• The gingerbread sheet cake keeps well in a closed container in a cool dry place for 2 - 3 days.