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
Gingerbread Cake with Whipped Cream Frosting
Gingerbread Cake with Whipped Cream Frosting
Prep Time
45 min
Cook Time
20 min
Yield
16 servings
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 3 greased 9-in. round baking pans with parchment; grease paper.
- In a large bowl, beat the first 5 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 1 cake layer on a serving plate; spread with 1 cup whipped cream. Sprinkle with 1/4 cup pecans. Repeat layers. Top with remaining cake layer, whipped cream and nuts.
Nutrition Facts
1 slice: 364 calories, 20g fat (6g saturated fat), 50mg cholesterol, 241mg sodium, 44g carbohydrate (28g sugars, 2g fiber), 5g protein.
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