Gingerbread Cinnamon Cake Recipes

GINGERBREAD CAKE

Steps:

• Preheat the oven to 350F. Spray a 9 x 9 baking dish with nonstick cooking spray and line with parchment paper.
• Add the butter to a large mixing bowl and pour the boiling water over it; set aside for a few minutes. Then, whisk until the butter has fully melted.
• Add brown sugar, molasses, and egg; whisk until combined.
• Slowly add flour, ginger, cinnamon, salt, baking powder, and baking soda; whisk until smooth.
• Scoop the batter into a baking dish and bake for 25-35 minutes, or until a toothpick comes out clean. Set aside and allow time to cool.
• Using a stand mixer, beat together the frosting ingredients until smooth and fluffy. Add additional tablespoons of heavy whipping cream as needed to reach the desired consistency.
• Frost cake or pipe dollops of frosting using a star tip. Slice and serve.

GINGERBREAD CAKE WITH CINNAMON CREAM

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.

GINGERBREAD CINNAMON ROLLS

Steps:

• In a small bowl, dissolve yeast in warm milk and water. In a large bowl, combine molasses, brown sugar, egg, oil, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, mix sugars and spices. Punch down dough. Turn onto a lightly floured surface. Press dough into a 12x8-in. rectangle. Brush with butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place in a greased 13x9-in. baking pan, cut side down. Cover; let rise in a warm place until almost doubled, about 1 hour. , Preheat oven to 350°. Bake until golden brown, 20-25 minutes. In a small bowl, mix confectioners' sugar, cinnamon, vanilla and enough milk to reach desired consistency; spread over warm rolls.