Name: Gingerbread Cake with Whipped Cream Frosting
Prep time: 45 min
Cook time: 45 min
Yield: 1
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 -

Gingerbread Cake with Whipped Cream Frosting

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Gingerbread Cake with Whipped Cream Frosting

1. 1 cup 2% milk -

2. 3/4 cup honey -

3. 3/4 cup molasses -

4. 1/2 cup canola oil -

5. 2 large eggs -

6. 1-3/4 cups whole wheat flour -

7. 1 cup all-purpose flour -

8. 2 teaspoons baking powder -

9. 1 teaspoon ground cinnamon -

10. 1 teaspoon baking soda -

11. 1 teaspoon ground ginger -

12. 1/2 teaspoon salt -

13. Whipped cream: -

14. 1-1/2 cups heavy whipping cream -

15. 1/4 cup confectioners' sugar -

16. 3/4 teaspoon ground cinnamon -

17. 3/4 teaspoon vanilla extract -

18. 3/4 cup chopped pecans, toasted -

How to cook deliciously - Gingerbread Cake with Whipped Cream Frosting

1. Stage

Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper.

2. Stage

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.

3. Stage

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. Stage

In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, cinnamon and vanilla; beat until stiff peaks form.

5. Stage

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.