Gingerbread Cake And Cinnamon Frosting


Prep time: 20 minutes
Bake time: 35-40 minutes
Frosting time: 12-15 minutes


Cinnamon Buttercream


  • Preheat the oven to 180oC. Grease and lightly flour two 9-inch round cake pans.
  • In a medium bowl, mix flour, spices, baking powder and baking soda together and lightly whisk. Set aside.
  • In a large bowl, beat the butter until smooth, then add the sugars and beat until light and fluffy. Add the molasses, then eggs and beat well. Add in the ginger.
  • Alternate between adding the flour and the milk to the batter.
  • Evenly distribute the batter to the cake pans and bake for 35-40 minutes, or until a toothpick comes out clean.
  • Remove the pans and allow to cool.

Butter Cream

  • Beat the butter until completely smooth and creamy.
  • Add the powdered sugar slowly, one cup at a time. Add the ground cinnamon and extract.
  • Apply frosting as required. Set the spatula, cake display stand for final presentation.


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