4 Delicious Christmas Holidays Sweet Delight Recipe

Gingerbread Cake with Molasses Frosting Recipe 

The holidays are a time for family, friends, and, of course, food! Of course, family and friends are the most important parts of the holiday season, but the food definitely ranks a close second for me. I love all the savory mains and sides, but the real stars of the holiday show for me are the sweets. And I’m a sucker for the classics. That’s why I love making this gingerbread cake. I take classic gingerbread and make a rich, sweet molasses cream cheese frosting that elevates the original while still keeping it true to its classic roots.

WHY YOU’LL LOVE THIS GINGERBREAD CAKE RECIPE

⭐The cake is moist, flavorful, and the perfect balance of molasses, spices, and sweetness.

⭐It’s frosted with a creamy, delicious, and smooth frosting with a hint of molasses that complements the cake perfectly.

⭐It’s easy to make and can be customized with different flavors of frosting.

RECIPE TIPS

Mix your cake batter until combined and no further. Overmixing will make a tough cake.

Fully soften your cream cheese and butter to avoid a lumpy frosting.

Fully cool your cake before frosting to ensure the frosting doesn’t melt.

VARIATIONS

◾You can make a classic frosting by omitting the molasses and adding more powdered sugar to taste.

◾Try adding chocolate chips to the cake batter for something a little different.

◾Top the frosted cake slices with gingerbread men.

WHAT TO SERVE WITH GINGERBREAD CAKE

This delicious cake is perfect with a glass of milk or a cup of coffee or tea. You can also add it to a larger holiday dessert spread with all of your classic favorites like pies, cookies, and candy.

HOW TO STORE GINGERBREAD CAKE

Refrigerate this cake in an airtight container for up to 4 days. For longer storage, chill the cake, wrap it in plastic wrap and aluminum foil and freeze it for up to a month.

What is gingerbread?

Gingerbread refers to a broad range of baked goods that are made with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. Gingerbread can range from cookies to quick bread, cakes, cupcakes, and cookies.

Why gingerbread at Christmas?

No one actually knows for sure how gingerbread came to be associated with Christmas, but there are some theories. In 992 an Armenian monk brought gingerbread to Europe. From that time and through the 17th century, gingerbread was used for religious ceremonies. In the late 1700s, gingerbread became associated with Christmas. There’s no definitive explanation of why, but many believe it was a natural extension of gingerbread being used for religious ceremonies, Christmas being, after all, a religious holiday for many.

What ingredient gives gingerbread its distinctive color and flavor?

Molasses is a major ingredient in gingerbread and is what gives it that distinct color and rich flavor.

What flavors go well with gingerbread?

Milk, coffee, and tea all go well with gingerbread of all kinds. Lemon, white chocolate, caramel, and chocolate are also wonderful with it.

Can you freeze gingerbread cake?

Gingerbread cake freezes well and will last for up to 2 months in the freezer. If frosted with cream cheese frosting, it will last for a month.

This gingerbread cake with molasses frosting is a moist and delicious cake recipe that has all the classic flavors of the holiday. The rich and creamy frosting has just the right amount of sweetness that complements the flavor of the cake.

Prep Time: 40minutes

Cook Time: 45minutes

Total Time: 1hour  25minutes

INGREDIENTS:

Gingerbread Cake

⭐1 ½ cup all purpose flour

⭐1 teaspoon baking soda

⭐1 tablespoon ground ginger

⭐1 teaspoon ground cinnamon

⭐1 teaspoon pumpkin pie spice

⭐½ cup butter, cold and cut into small pieces

⭐½ cup molasses

⭐½ cup corn syrup

⭐½ cup dark brown sugar, packed

⭐9 ounce milk

⭐1 large egg

Molasses Frosting:

⭐4 ounce cream cheese, softened

⭐¼ cup butter, softened

⭐½ teaspoon vanilla

⭐1 ½ cup powdered sugar

⭐2 teaspoon molasses

⭐¼ teaspoon cinnamon

INSTRUCTIONS:

⭐Preheat oven to 350° and spray an 8 x 8 baking dish with nonstick cooking spray.

Gingerbread Cake

⭐In a medium bowl, whisk flour, baking soda, ginger, cinnamon, and pumpkin pie spice together. Set aside.

⭐In a small saucepan, heat milk and brown sugar together just until sugar is melted and mixture is lukewarm.

⭐In another small saucepan, heat molasses and corn syrup until lukewarm.

⭐While both pans are cooling, cut cold butter into flour mixture using a pastry blender until mixture is crumbly.

⭐Once both pans have cooled a bit, add milk mixture to flour mixture and stir until blended. Then add molasses mixture and stir.

⭐Add egg and whisk until well combined.

⭐Pour into prepared baking dish and bake for 45 minutes or until toothpick comes out clean.

⭐Remove from oven and let cool completely in pan.

Molasses Frosting

⭐In a medium bowl, beat cream cheese and butter together until creamy.

⭐Add vanilla and cinnamon, mix well.

⭐Gradually add powdered sugar and beat until smooth.

⭐Mix molasses into mixture and blend well.

⭐Once cake has completely cooled, frost top of cake.

Chocolate Cake With Passion Fruit Mousse Filling Recipe:

This stunningly delicious cake packs a huge dose of flavor! Passion fruit And Chocolate Cake! You know how they say chocolate peanut butter: a match made in heaven? Have you ever tried chocolate passion fruit? Yeah, it’s actually delicious. And if you think about it, it makes sense! The tartness of the passion fruit curd cuts through the sweetness of the chocolate ganache. Pair that with the absolutely moistest (is that a word?) chocolate cake ever and you have a show-stopping and epic cake!

WHAT DOES PASSION FRUIT AND CHOCOLATE CAKE TASTE LIKE?

The chocolate and passion fruit in this cake are a beautiful flavor combo. The passion fruit is fresh so it’s full of flavor and the sourness from it breaks through the silky-smooth ganache. The chocolate cake is soft and delicate but so rich in chocolate flavor because of the slight hint of coffee in it.

I also love how silky smooth the ganache is on this cake. It just rounds things off nicely. 

Chocolate Cake With Passion Fruit Mousse Filling RECIPE

Gorgeous chocolate cake filled with home made passion fruit butter, covered in silky smooth ganache.

PREP TIME: 1hour 

COOK TIME: 20minutes 

TOTAL TIME: 1hour 30minutes

SERVINGS: 20 servings 

INGREDIENTS:

Chocolate Cake

▢2 cups (300 g) all-purpose flour

▢2 cups (420 g) caster sugar

▢3/4 cup (75 g) cocoa powder

▢2 tsp baking powder

▢2 tsp bicarb soda

▢1 tsp salt

▢1 coffee shot or 1 tsp instant coffee powder

▢1 cup (250 ml) milk

▢1/2 cup (125 ml) vegetable oil

▢2 large eggs

▢2 tsp vanilla extract

▢1 cup (250 ml) boiling water

Chocolate Ganache

▢3 3/4 cups (750 g) dark chocolate

▢1 1/2 cups (375 ml) heavy cream, hot

▢1 tbsp glucose syrup

▢1/2 cup (110 g) unsalted butter

Passion fruit Curd

▢1/2 cup (125 ml) passion fruit pulp

▢1/2 cup (105 g) granulated sugar

▢4 egg yolks

▢1 cup (250 g) unsalted butter, cold and cubed

INSTRUCTIONS:

Chocolate Ganache

⭐I added my cream to a microwave safe jug and warmed it up for 2 minutes. Add the chocolate and cream to a large microwave safe jug and microwave for 30 seconds at a time, stirring each time until smooth. Add the butter and glucose syrup (optional) and mix until well combined. Cover with plastic wrap and allow to set at room temperature. About 1 hour. You want to aim to have it at a spreading consistency.

Passion fruit Curd

⭐Add the passion fruit pulp and sugar to a microwave safe bowl and microwave for 2 minutes. Use a whisk to whisk until well combined and sugar is dissolved. Add the egg yolks while stirring. Microwave for 1minute then stir. Repeat that another 2 times. Then add the butter and stir until melted and everything is well combined. Cover with plastic wrap and allow to set in the fridge for 3 hours or overnight.

Chocolate Cake

⭐Preheat your oven to 175°C / 350°F. Spray three 8-inch cake tins with oil spray and line the bottom with baking paper.

⭐Add the flour, sugar, baking powder, bicarb soda, cocoa powder and salt to a large mixing bowl. Use a whisk to stir until well combined. Add the milk, eggs, vegetable oil, vanilla and the coffee shot to the dry ingredients and stir until well combined. Add the boiling water and stir until the batter is evenly mixed. It will become really thin once you add the boiling water, totally normal.

⭐Distribute the batter amongst the three cake tins and bake for 20 minutes. Once baked allow to cool down completely at room temperature.

⭐Use a large serrated knife or cake leveller to trim the tops of each cake off. Add a dab of ganache on your serving plate or cake board and use an offset spatula to spread around.

⭐Add the first layer of cake and gently pressed down the centre of the cake to help it stick to the plate.

⭐Add some chocolate ganache and spread around nice and evenly. I used a cake turntable to do this. Makes decorating cakes so much easier.

⭐Once nice and flat, add half the passion fruit curd and spread around. Add the next cake layer and repeat, finishing with the third cake layer.

⭐Now the passion fruit curd will make the cake want to slide around a little so add some ganache to the sides of the cake, filling in the gaps.

⭐If it continues sliding around use four long skewers to keep the cake layers together.

⭐Once you’ve coated the cake in a layer of ganache place in the fridge to chill for an hour before taking the skewers out and coating in another layer of ganache. Slice and serve.

 NOTES:

Storage

Cake can be stored in an airtight container for up to three days.

NUTRITIONAL INFO:

Calories:446kcal | Carbohydrates:36g | Protein:6g | Fat:26g | Saturated Fat:16g | Polyunsaturated Fat:1g | Monounsaturated Fat:7g | Trans Fat:1g | Cholesterol:70mg | Sodium:293mg | Potassium:356mg | Fiber:5g | Sugar:17g | Vitamin A:250IU | Calcium:79mg |Iron:5mg

RED VELVET CAKE RECIPE

Perfect red velvet cake can be hard to find and even harder to replicate at home. With a few key ingredients and careful steps, you can easily make this classic red velvet cake in your own kitchen and feel like a world class baker to boot. Okay I am SO EXCITED for this one! This red velvet cake is so incredibly soft, full of flavour and is topped with the most delicious cream cheese buttercream.

What exactly is a red velvet cake?!

A red velvet cake is a combination of a vanilla and chocolate cake, with a distinct tangy flavour. This is due to the buttermilk and vinegar (which are common ingredients in a red velvet cake).

Traditionally, red velvet cakes didn’t have any red food colouring, and were a more brownish, reddy colour. This natural red colour was due to the chemical reaction between non-dutched cocoa powder and the acidic ingredients (white vinegar and buttermilk).

Red velvet cake is often paired with cream cheese frosting (which I have done for this cake) or ermine frosting. Soft Red Velvet Cake

This red velvet cake is so super soft, moist and full of flavour! Frosted with a creamy, tart cream cheese frosting, you’ll be waiting for the chance to bake it again!

Prep Time: 10 minutes

Cook Time: 30 minutes

Cooling Time: 1 hour 30 minutes

Total Time: 2 hours 10 minutes

Servings: 12 servings

IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

INGREDIENTS:

Red Velvet Cake

⭐2¼ cups (275 g) flour – regular all purpose (see note 3 if you want to use cake flour)

⭐3 tbsp (18 g) cornflour – also known as cornstarch

⭐3 tbsp (14 g) cocoa powder – unsweetened

⭐½ tsp baking soda

⭐1 tsp baking powder

⭐½ tsp salt – omit if using salted butter

⭐6 tbsp (86 g) unsalted butter – room temperature

⭐¾ cup (141 g) unflavoured vegetable oil – I use canola

⭐1¾ cups (344 g) white granulated sugar

⭐3 large eggs – room temperature

⭐1 tbsp (12 g) vanilla essence/extract

⭐1½ tsp white vinegar

⭐3½ tbsp (38 g) red liquid food colouring

⭐¾ cup (158 g) buttermilk – room temperature

Cream Cheese Buttercream

⭐1 batch of my cream cheese buttercream frosting recipe – see note 4 if piping rosettes around the cake like I have

INSTRUCTIONS:

⭐Preheat oven to 160 °C (320°F) with the fan on (see note 7 if you don’t have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).

⭐In a bowl, sift together your flour, cornflour, cocoa powder, baking soda, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.

⭐In another bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine – see note 6), cream together for 2-3 minutes until light and creamy.

⭐Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).

⭐Add in your vanilla, vinegar and red liquid food colour, and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

⭐Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined.

⭐Then add in all of your buttermilk, and fold it in until just combined.

⭐Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 1).

⭐Distribute the batter evenly into the two 8 inch cake tins, and bake for 30 minutes or until a toothpick comes out clean.

⭐Be careful not to open the oven door too early otherwise this can cause the cake layers to sink (see note 2). Also avoid overbaking the cake layers otherwise they will dry out.

⭐Once baked, allow them to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before frosting with my cream cheese buttercream frosting.

NOTES:

Note 1. By gently folding in the ingredients, it prevents too much gluten from forming, thus giving us a softer cake. Only mix until the strands of flour have disappeared and the batter is uniform.

Note 2. Opening the oven door too early and allowing cold air to rush into the oven can cause cakes to collapse if the structure hasn’t set yet. If your oven runs hot and you want to check your cake layers earlier than the stated cooking time, then allow at least 3/4s of the cooking time to pass before checking the cake layers.

Note 3. You can use cake flour in replacement of the all purpose flour and cornstarch in this recipe (293g total required).

Note 4. If you’re doing a lot of additional piping like I did with my red velvet cake, then make 1.5x my cream cheese frosting recipe to ensure you have enough frosting. Otherwise, 1 batch will be enough.

Note 5. Once your cake is decorated, pop it into the fridge to allow everything to firm up. This will make it easier to cut. We don’t want cold cake though, so bring it out of the fridge about an hour or so before it’s going to be cut. If you cut into the cake and it’s cold, just let it come to room temperature for about half an hour before eating.

Note 6. If using a stand mixer, then use the paddle attachment for the initial mixing, but continue to do the last step by hand as stated in the recipe.

Note 7. In this recipe I use an oven with the fan function turned on. The fan forced function cooks cakes/cupcakes faster, so if your oven doesn’t have a fan option, then you will need to increase the baking temperature to 175°C (347°F) so that the cake/cupcake bakes at the same rate as mine.

NUTRITIONAL INFO:

Calories: 429kcal | Carbohydrates: 53g | Protein: 5g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 217mg | Potassium: 89mg | Fiber: 1g | Sugar: 32g | Vitamin A: 271IU | Calcium: 53mg | Iron: 2mg

CREAM FILLED BRIOCHE DONUTS RECIPE 

These Cream Filled Donuts will make you fall in love with the first bite. This amazing fluffy donut recipe with a sweet vanilla cream filling will be great to serve to guests, at work, or enjoy at home. Make homemade brioche donuts for an extra special treat. Cream Filled Donuts

These brioche donuts are by far one of my favorites with a crispy out shell, light and soft center, and filled with a delicious vanilla filling. These donuts are so rich in flavor and the aroma is phenomenal. This recipe is one of the best donuts recipes to make because of how simple and easy it is to make. This donut can be used as part of breakfast.

What’s the Best Cream Filling for Donuts?

The best filling for this Donut recipe is the one that they use in the recipe. It is simple and easy to make and the flavor dits very well with the donut. All you need is a few ingredients and pipe them into the center of the donuts for a delicious filling.

Do Cream Filled Donuts Need to Be Refrigerated?

This recipe does not have to be placed in the fridge. If the donuts were to have a cream cheese filling, then you would need to so they don’t spoil. But, these can just be placed in an airtight container and left at room temperature.

This Cream Filled Brioche Donuts Recipe will make you fall in love with the first bite. The amazing fluffy donuts with a sweet cream filling will be great to serve to guests, at work, or enjoy at home. Make homemade brioche donuts for the perfect treat. 

Prep Time: 30minutes

Cook Time: 20minutes 

Total Time: 50minutes 

Servings: 12 people

INGREDIENTS:

Donuts

⭐4 1/2 cups all-purpose flour

⭐3/4 cup water lukewarm

⭐1/4 cup granulated sugar

⭐1 teaspoon active dry yeast

⭐3 eggs room temperature

⭐1/2 cup 1 stick unsalted butter, room temperature, cut into cubes

⭐1 tablespoon rum

⭐1 teaspoon salt

⭐1/2 cup granulated sugar for coating

Vanilla Cream

⭐1 cup milk

⭐2 egg yolks

⭐1 tablespoon unsalted butter

⭐1/4 cup granulated sugar

⭐1 tablespoon cornstarch

⭐1 teaspoon vanilla extract

INSTRUCTIONS:

⭐Combine the warm water, sugar, and yeast in a large bowl. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.

⭐Add the flour, salt, eggs, and rum. Knead well using the attachment on your mixer or by hand.

⭐Slowly incorporate the butter cubes and knead well. The dough has to be glossy and smooth.

⭐Cover the bowl with plastic wrap and let rise in a warm, draft-free place until almost doubled in size, about two hours.

⭐Punch the dough down. Put in the fridge to chill for 12-16 hours or overnight. (The dough will be more delicious if you leave it to chill overnight. If you don’t have the time, leave that part out.)

⭐Cut the dough into 70g pieces. Shape each piece into a smooth bun and place on a baking sheet lined with parchment paper and dusted with flour. Leave plenty of room between the donuts to proof. Cover lightly with plastic wrap and leave to proof for about 1 hour, or until about doubled in size.

⭐Heat 2 inches of oil in a heavy pot (cast iron) to 330-350°F. To fry donuts, drop several of them at a time and allow them to become golden before turning to the other side, about 1-2 minutes per side.

⭐Remove donuts from the oil with the spider tool and place them on a tray lined with paper towels.

⭐Once slightly cooled, place 1/2 cup granulated sugar in a dish, roll each donut in sugar, and set aside to cool completely before filling.

⭐For the vanilla cream, add the sugar, cornstarch, and milk to a large saucepan and mix until smooth.

⭐Cook, stirring continuously, over medium heat until mixture begins to thicken and boil. Reduce heat to medium and simmer for 1 minute. Remove from heat.

⭐Add a little bit of mixture to the egg yolks and whisk together, then add egg mixture to milk mixture.

⭐Place the saucepan back on the heat and bring to a light boil. Allow boiling for 2 minutes, stirring continuously.

⭐Remove from heat, add butter and vanilla. Stir until smooth.

⭐Pour into a medium bowl. Cover with plastic wrap and press it directly on the surface. Refrigerate until cold.

⭐Fill a piping bag with a round tip with the vanilla cream. Using a small knife, cut a hole in the side of each donut about 3/4 of the way into the donut and pipe a generous amount of vanilla cream into the center of the donut.

⭐Enjoy!

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