Gingerbread Cake With Cinnamon Cream Recipes
GINGERBREAD CAKE WITH CINNAMON CREAM CHEESE FROSTING
This gingerbread layer cake with cinnamon cream cheese frosting is simply perfect for Christmas celebrations.
Provided by Lucy Parissi | Supergolden Bakes
Categories Cake
Time 40m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 686 kcal, Carbohydrate 67 g, Protein 9 g, Fat 44 g, SaturatedFat 26 g, Cholesterol 182 mg, Sodium 521 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving
GINGERBREAD CAKE WITH CINNAMON CREAM
This cake is a perfect dessert for entertaining, especially around the holidays!
Provided by RecipeGirl.com
Categories Dessert
Time 1h10m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Butter a 10 cup ring mold pan, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, about 2 to 4 minutes. Add the vanilla and mix. Add the eggs, one at a time, mixing well after each addition.
- In a large bowl, sift together ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, salt and flour. Gradually add the flour mixture to the butter mixture, and mix on low speed just until the flour has been incorporated. Pour batter into prepared pan, and smooth the top with spatula.
- Bake until a cake tester inserted into the middle comes out clean, 50 to 55 minutes. Transfer pan to a wire rack to cool completely. Invert onto a serving platter and dust with powdered sugar.
- Place heavy cream, sugar and cinnamon in a chilled medium bowl. Using a whisk, whip cream until soft peaks form.
- Cover with plastic and refrigerate until ready to use. When serving, top each slice of cake with a dollop of cinnamon cream.
Nutrition Facts : ServingSize 1 serving, Calories 661 kcal, Carbohydrate 63 g, Protein 8 g, Fat 43 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 231 mg, Sodium 578 mg, Fiber 1 g, Sugar 38 g, UnsaturatedFat 13 g
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