Gingerbread Cake with Spiced Cream Cheese Frosting
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If you are looking for a show-stopper of a dessert for Christmas dinner then you must try this classic Gingerbread Cake with Spiced Cream cheese frosting. It's an extra moist gingerbread cake that is full of wonderful spices, and the lightly sweetened cream cheese frosting is oh-so-delicious!
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Gingerbread Cake with Spiced Cream Cheese Frosting
Makes (2 layers) for one 9”(23cm) cake
*Print Recipe Here*
Ingredients:
1 cup (240ml) molasses
1 cup (212g) white sugar
1 cup (240ml) vegetable oil
1 cup (240ml) of buttermilk
2 eggs
2 cups (280g) all-purpose flour
1 tsp (4g) baking soda
½ teaspoon (2.5ml) kosher salt
2 tsp (10ml) ground ginger
2 tsp (10ml) ground cinnamon
1 tsp (5ml) ground nutmeg
¼ tsp (1.25ml) allspice
¼ tsp (1.25ml) ground cloves
For the frosting:
24 ounces (680g) whipped cream cheese
8 ounces (226g) regular cream cheese
1 cup (120g) powdered sugar
1 Tbsp (30ml) + 1 teaspoon (5ml) vanilla extract
¾ tsp (3.75ml) ground cinnamon
½ tsp (2.5ml) ground nutmeg
For the Garnish:
Dusting of Powdered Sugar
7-10 Rosemary sprigs
6-8 whole raw fresh cranberries
METHOD:
Preheat the oven to 350F (180C). Spray two 9” (23cm) cake pans with baking spray. Then line each pan with a 9” round of parchment paper (Place the pan on 2 sheets of parchment and trace it with a pencil and then cut out the circles.) Set the prepared pans aside.
In a large bowl whisk together the wet ingredients and set aside.
In a medium bowl whisk together the dry ingredients. Then add the dry ingredients to the wet ingredients, whisking gently in between each addition, until combined.
Pour the batter into each pan, and bake for 23-25 or until a toothpick comes out clean.
Allow to cool completely.
For the frosting: beat the cream cheese and powdered sugar together until smooth. Then add the vanilla, cinnamon and nutmeg. Beat until smooth. Transfer half the frosting to a pastry bag with a round tip ½” (1.27cm) in diameter.
Remove the first cake payer from the pan, and place it on a cooling rack, upside down. Gently remove the parchment paper and transfer the cake with a cake lifter to a cake stand. A wooden cake stand looks nice! Pipe small “Hershey Kiss Size” dollops all around the perimeter of the cake working from the outside in until the full layer is covered.
Remove the parchment paper of the second layer and place the second layer on top of the first. Pipe small little mounds of frosting all around the top layer.
Place in the refrigerator uncovered until ready to serve.
Remove from the refrigerator 30 minutes before serving to come up to remove temperature.This will create a smoother, lighter texture for the frosting Then dust the top with powdered sugar for a snowy effect. Add the rosemary sprigs to the base, overlapping around the cake, and add cranberries here and there in groupings of 2 and 3.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Gingerbread Spice Cake
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Gingerbread Spice was developed as a vision for creating a kind of “one stop shop” when planning your holiday architectural masterpiece, but is also a great option if you don’t love a cookie that’s claim to fame is its structural integrity. This cake is a perfect dish for entertaining because of just how little fuss is needed to present it- because of how incredibly flavorful it is, the last thing you want to do is overwhelm it with any icing or frosting, so a simple dusting of powdered sugar is all it takes to round out the cake. Its deep and beautiful color is reminiscent of the classic gingerbread cookie, but instead it has a soft and tender texture.
Print this recipe here:
Spiced Ginger Bundt Cake Bakealong | Cupcake Jemma Classics
Hey hey hey! It's time for another Bakealong. You guys have been really baking your little socks off on these Sundays and I just love seeing all of your bakes on Instagram. This week's recipe is for a Bundt Cake but it's not just a boring old vanilla or chocolate one. This one is a tasty, spiced ginger one. I can't wait to see how yours turn out!
Recipe...
SPONGE
250g unsalted butter
220g light brown sugar
1 large egg
345g golden syrup (or dark corn syrup, or honey)
250ml buttermilk (
470g plain flour
1/2 tsp salt
1 tsp baking powder
1 tsp bicarbonate of soda
2 tsp cinnamon
2 tbsp ground ginger
45g grated fresh ginger
CARAMEL DRIZZLE
220 g caster sugar
120ml water
245g double cream
1 tsp vanilla
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How To Make Soft and Moist Ginger Cake
An easy to make ginger cake .This delicious old fashioned, perfect with coffee or tea.
Ingredients
225g/8oz self-raising flour
1 tsp bicarbonate of soda
2 tbsp ground ginger
1 tsp ground mixed spice
100g/3½oz butter, diced
100g/3½oz black treacle
100g/3½oz golden syrup
100g/3½oz light muscovado sugar
1 free-range egg, beaten
275ml/9½fl oz full-fat milk
Oven: 180C/160C Fan/Gas 4.
Line a 30x23x4cm/12x9x1½in traybake tin with baking paper.
Molasses Spice Ginger Cake Recipe
This Molasses Spice Ginger Cake recipe is made with the leftover ginger form our Ginger Beer recipe. Filled with the subtle flavours of ginger and spice, this super moist and rich cake recipe is a great way to use up the leftovers form another recipe. You need to take all of the whole spices out of the leftover ginger beer mixture, before adding it to the cake.
Ingredients:
180g (13 Tbsp / ¾ cup) butter
175 mL (¾ cup) water
250 mL (1 cup) fancy molasses
350g (625 mL / 2 ½ cups) all purpose flour
5 mL (1 tsp) ground cinnamon
10 mL (2 tsp) baking soda
200g (250 mL / 1 cup) sugar
145g (5 ounces) ginger, leftover from our Ginger Beer Recipe
2 eggs, at room temperature
How To Make Ginger Beer At Home:
How to make a parchment paper disk:
Cheesy Scalloped Potato Gratin Recipe:
1938 Orange Cake Depression Era Recipe:
Method:
Pre heat oven to 180ºC (350ºF).
Grease and line a 9 round cake pan with a parchment paper disk.
In a pot on low heat; mix together the butter, water, and molasses.
In another bowl, sift together flour, cinnamon, and baking soda.
Once the butter is melted and the molasses is fully incorporated, remove from the heat.
Whisk in sugar and ginger.
Whisk in the eggs.
Gradually whisk the dry ingredients into this batter.
Pour the batter into the cake pan, and bake for 50 - 60 minutes or until a tester inserted into centre comes out clean.
Let cake cool in the pan on a rack for 30 minutes, then run a knife around the edge to loosen it from pan.
Invert cake out of the pan and peel off parchment paper.
Place upright on a rack and allow to cool completely.
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Sugar Free Ginger Spice Cake Recipe! ????
Sugar-free ginger spice cake, especially crafted for a diabetic-friendly treat. With our sugar-free spice cake recipe, you'll enjoy a healthy dessert packed with taste!
Full ginger cake recipe:
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