Gingerbread Cake with Whipped Cream Frosting Recipe

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Gingerbread Cake with Whipped Cream Frosting Recipe

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Pleasantly-spiced gingerbread and crunchy nuts are the stars in this stunning dessert. Top the delectable delight with spiced whipped cream frosting. —Sarah Hatter, Brodhead, Wisconsin
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min. + cooling

Ingredients

  • 1 cup 2% milk
  • 3/4 cup honey
  • 3/4 cup molasses
  • 1/2 cup canola oil
  • 2 large eggs
  • 1-3/4 cups whole wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • WHIPPED CREAM:
  • 1-1/2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon vanilla extract
  • 3/4 cup chopped pecans, toasted

Directions

Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.
In a large bowl, beat the first five ingredients until well blended. In another bowl, whisk flours, baking powder, cinnamon, baking soda, ginger and salt; gradually beat into milk mixture.
Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, cinnamon and vanilla; beat until stiff peaks form.
Place one cake layer on a serving plate; spread with 1 cup of the whipped cream. Sprinkle with 1/4 cup pecans. Repeat layers. Top with remaining cake layer, whipped cream and nuts. Yield: 16 servings.
Originally published as Gingerbread Cake with Whipped Cream Frosting in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p81

  • 1 cup 2% milk
  • 3/4 cup honey
  • 3/4 cup molasses
  • 1/2 cup canola oil
  • 2 large eggs
  • 1-3/4 cups whole wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • WHIPPED CREAM:
  • 1-1/2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon vanilla extract
  • 3/4 cup chopped pecans, toasted
  1. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.
  2. In a large bowl, beat the first five ingredients until well blended. In another bowl, whisk flours, baking powder, cinnamon, baking soda, ginger and salt; gradually beat into milk mixture.
  3. Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  4. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, cinnamon and vanilla; beat until stiff peaks form.
  5. Place one cake layer on a serving plate; spread with 1 cup of the whipped cream. Sprinkle with 1/4 cup pecans. Repeat layers. Top with remaining cake layer, whipped cream and nuts. Yield: 16 servings.
Originally published as Gingerbread Cake with Whipped Cream Frosting in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p81

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