Kitchen aid

Whole Wheat Gingerbread Cake with Vanilla Cream Cheese Frosting

Course: Cake
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Author: Neha Mathur
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Ingredients

  • For the cake
  • Whole wheat flour - 2 and 1/2 cups
  • Baking powder - 2 tsp
  • Baking soda - 1/2 tsp
  • Salt - 1/4 tsp
  • Ground ginger - 2 tsp
  • Ground cinnamon - 1 tsp
  • Ground nutmeg - 1/2 tsp
  • All spice powder - 1/4 tsp
  • Honey - 1/2 cup
  • Strong black coffee - 1/2 cup
  • Unsalted butter - 280 g   Room temperature
  • Brown sugar - 1 cup Packed
  • Eggs - 4 Room temperature
  • For the frosting
  • Cream cheese - 180 g  Room temperature
  • Unsalted butter - 130 g  Room temperature
  • Powdered sugar - 1 and 1/2 cup
  • Vanilla extract - 1 tsp

Instructions

  1. For the cake
  2. Pre heat the oven to 180 degrees C.
  3. Line two 8 inch pan with parchment paper and brush with oil on the sides.
  4. Dust with flour.
  5. Keep aside.
  6. Mix whole wheat flour, baking powder, baking soda, salt, ground ginger, cinnamon,nutmeg and all spice in a bowl.
  7. Sieve twice to incorporate some air in the flour.
  8. Keep aside.
  9. Mix honey and coffee in a bowl and keep aside.
  10. Add butter and brown sugar in a bowl.
  11. Beat with a hand mixer or a stand mixer till light and fluffy. ( Approximately 4-5 minutes on high speed )
  12. Add eggs, one at a time and mix well after each addition.
  13. Add half of the flour mixture to the bowl and mix on low speed till just mixed.
  14. Add the honey and coffee mixture and mix.
  15. Add the remaining flour mixture and mix on low speed till mixed or you can use a spatula to mix.
  16. Pour the batter in the prepared pan equally.
  17. Bake for 30-35 minutes, till a tooth pick comes out clean.
  18. Remove the cakes from the oven.
  19. Let them cool in the pan for 5 minutes.
  20. Remove from the pan and cool on a cooling rack.
  21. For the frosting
  22. Whisk butter and cream cheese with a hand mixer or stand mixer till light and fluffy.
  23. Add vanilla extract and powdered sugar and mix well.
  24. Whip till creamy.
  25. Assembling the cake
  26. Keep one cake on the plate.
  27. Top with 2 tbsp of frosting.
  28. Spread the frosting evenly.
  29. Cover the cake with the second cake.
  30. Spread the frosting evenly to cover the cakes.
  31. Decorate as you like or with gingerbread cookies as I did. ( recipe to make gingerbread cookies coming up soon )