You will love this gingerbread and spice cake! Enjoy the best of Christmas with the most exquisite cakes, like this very festive one, as it will be ready in no time thanks to Betty Crocker® products.
1 box Betty Crocker® French Vanilla Cake Flour 432 g
1 1/4 cups water, for the cake
1/2 cups vegetable oil, for the cake
3 eggs, for the cake
1 1/4 teaspoons ginger powder, for the cake
1 teaspoon cinnamon powder, for the cake
1/4 teaspoons nutmeg, for the cake
1/4 teaspoons pepper, for the cake
1 1/2 cups cream cheese, for the frosting
1 1/2 cups whipping cream, at room temperature, for the frosting
3 tablespoons icing sugar, for the frosting
1 teaspoon vanilla essence, for the frosting
caramel glaze, for decoration
8 ginger cookies, for decoration
Preparation
1h
40 mins
Low
Mix Betty Crocker® French Vanilla cake mix, water, vegetable oil, and egg in a bowl. Beat with an electric whisk for 3 minutes or until well combined.
Add ginger, cinnamon, nutmeg, and pepper and fold to combine.
Preheat the oven to 175 °C. Pour the mixture into previously greased and floured round molds. Bake for 40 minutes or according to the package instructions based on the size of your molds. Let cool and unmold.
For the frosting: Cream the cream cheese in an electric mixer with a whisk attachment and add the heavy cream, powdered sugar, and vanilla extract. Beat for 5 minutes or until the mixture is smooth, well whipped, shiny, and lump-free. Refrigerate for 15 minutes.
For assembly: Place one cake layer, add a layer of frosting, and top with the other cake layer. Cover the gingerbread and spice cake with enough frosting. Refrigerate for 30 minutes.
Decorate the gingerbread and spice cake with caramel frosting, caramel popcorn, and the gingerbread cookies made previously with Betty Crocker® gingerbread cookie mix.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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