Best 5 Whole Wheat Gingerbread Cake Recipes

WHOLE WHEAT GINGERBREAD

Steps:

• In a large bowl, beat molasses, honey, oil and eggs until well-mixed. Combine dry ingredients and add alternately with the milk to the egg mixture. Pour batter into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with chilled whipped cream.

WHOLE WHEAT GINGERBREAD CAKE

Steps:

• Cream butter, gradually add brown sugar and beat until fluffy.
• Add egg and beat well.
• Mix in molasses.
• Mix dry ingredients together, add gradually to mixture.
• Add boiling water and stir until batter is smooth, mixture will be thin.
• Pour into greased and floured 8" square baking pan.
• Bake at 350 degrees for 40-45 minutes, until edges are starting to pull away from pan and toothpick inserted in center of cake comes out clean.

GINGERBREAD CAKE WITH WHIPPED CREAM FROSTING

Steps:

• Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, beat the first five ingredients until well blended. In another bowl, whisk flours, baking powder, cinnamon, baking soda, ginger and salt; gradually beat into milk mixture., 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., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, cinnamon and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate; spread with 1 cup of the whipped cream. Sprinkle with 1/4 cup pecans. Repeat layers. Top with remaining cake layer, whipped cream and nuts.

WHOLE GRAIN GINGERBREAD CAKE

Steps:

• Stir dry ingredients (flour through wheat germ) together in mixing bowl.
• Add remaining ingredients and beat until smooth.
• Pour into greased 9x9 cake pan; bake at 350 for 45-50 minutes, or until tests done.

WHOLE WHEAT GINGERBREAD CUTOUTS

Steps:

• In large bowl, beat granulated sugar and 1 cup butter with electric mixer on medium speed until light and fluffy. Beat in molasses and egg until well blended. On low speed, beat in remaining cookie ingredients until well mixed. If necessary, cover with plastic wrap; refrigerate 1 hour for easier handling.
• Heat oven to 350°F. On lightly floured surface, roll out 1/4 of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with floured 2 1/2-inch round or desired shape cookie cutters. On ungreased cookie sheets, place 1 inch apart.
• Bake 6 to 9 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In small bowl, beat 1/4 cup butter and the shortening on medium speed until light and fluffy. Beat in vanilla and dash salt. On low speed, gradually beat in powdered sugar until smooth. On high speed, beat in 1 tablespoon milk until light and fluffy. Add enough additional milk until frosting can be spread or piped. Frost or decorate cookies as desired. Let stand until frosting is set, about 30 minutes. Store in loosely covered container.