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Gingerbread Cinnamon Roll Cake Irresistible Holiday Treat

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Here’s what you need to make this Gingerbread Cinnamon Roll Cake: - 2 cups all-purpose flour - 1 cup brown sugar, packed - 1 tablespoon ground ginger - 2 teaspoons ground cinnamon - 1 teaspoon ground nutmeg - 1 teaspoon baking soda - ½ teaspoon salt - 1 cup buttermilk - ½ cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 1 cup powdered sugar - 2 tablespoons milk (for icing) These ingredients come together to create a cake full of warm, cozy flavors. The brown sugar gives a rich sweetness. The spices—ginger, cinnamon, and nutmeg—bring a holiday cheer to every bite. Buttermilk keeps the cake moist and tender. You can find these items at your local grocery store. Make sure to choose fresh spices for the best taste. If you want to make this cake vegan, you can use plant-based butter and milk. Gather all the ingredients before you start. This makes the process smoother and more fun. Once you have everything, you will be ready to create this delicious treat! {{ingredient_image_1}} Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan. This step is key to a perfect bake. In a large bowl, whisk together: - 2 cups all-purpose flour - 1 cup brown sugar, packed - 1 tablespoon ground ginger - 2 teaspoons ground cinnamon - 1 teaspoon ground nutmeg - 1 teaspoon baking soda - ½ teaspoon salt Make sure the dry mix is well combined. This helps the flavors mix evenly. In another bowl, combine: - 1 cup buttermilk - ½ cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract Mix until everything blends well. This will add moisture to your cake. Pour the wet mix into the dry mix. Stir gently until just combined. Be careful not to overmix; a few lumps are okay. In a small bowl, mix ½ cup of batter with brown sugar and a sprinkle of cinnamon. This will be your sweet swirl filling. Spread the remaining batter in the greased pan. Add spoonfuls of the swirl mixture on top. Use a knife to swirl it gently. Bake for 25-30 minutes. Check for doneness with a toothpick. While the cake cools, prepare icing by whisking together: - 1 cup powdered sugar - 2 tablespoons milk Drizzle the icing evenly over the cooled cake. It adds a sweet finish. Enjoy your delicious Gingerbread Cinnamon Roll Cake! - Use room temperature ingredients. This helps the batter mix well. - To check if your cake is ready, insert a toothpick in the center. If it comes out clean, it’s done. - To adjust the icing, change the milk amount. Add more milk for a thinner icing or less for a thicker one. - Dust the top with powdered sugar for a snowy look. - Garnish with fresh mint or a sprinkle of cinnamon for a festive touch. Pro Tips Use Fresh Spices: Freshly ground spices can enhance the flavor of your gingerbread cake significantly, making it more aromatic and flavorful. Check Doneness: Instead of relying solely on time, check for doneness by inserting a toothpick in the center; it should come out clean for a perfectly baked cake. Room Temperature Ingredients: Ensure your buttermilk and eggs are at room temperature for better incorporation into the batter, resulting in a fluffier texture. Customize the Swirl: Feel free to add nuts, chocolate chips, or dried fruit to the cinnamon swirl mixture for extra texture and flavor! {{image_2}} You can easily change the flavor of this cake. Adding chopped nuts or dried fruits gives it a nice crunch. Walnuts or pecans work well, and raisins or cranberries add sweetness. You can also substitute some brown sugar with molasses. This change adds a richer taste and deeper color to the cake. If you need a gluten-free version, it's simple. Just use a gluten-free flour blend instead of regular flour. This swap keeps the texture soft while making it safe for those with gluten allergies. For a dairy-free option, replace buttermilk with a plant-based milk. Almond milk or oat milk are great choices. Also, use vegan butter instead of regular butter. This way, everyone can enjoy the cake without missing out. - Keep leftovers in an airtight container at room temperature. - Refrigerate for up to a week for extended freshness. After baking this Gingerbread Cinnamon Roll Cake, it's best to store it right. An airtight container helps keep it moist. If you want to enjoy it longer, the fridge works well. Just remember to let it cool completely first. - Warm individual slices in the microwave for a few seconds before serving. When you’re ready to enjoy a slice, you can warm it in the microwave. Just a few seconds will bring back the cake's soft texture. The warm slice will be even more delicious with that sweet icing on top. You can make this cake a day ahead. Just bake it and let it cool. After cooling, wrap it tightly in plastic wrap. Store it at room temperature. When you are ready to serve, drizzle the icing on top. Yes, you can freeze this cake. Wrap it tightly in plastic wrap or foil. Place it in an airtight container or a freezer bag. It can last for up to three months in the freezer. To enjoy, let it thaw overnight in the fridge before serving. You can use regular milk mixed with vinegar or lemon juice. Just add one tablespoon of vinegar or lemon juice to one cup of milk. Let it sit for about five minutes. This creates a similar acidity to buttermilk. You can check for doneness by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the cake is done. If it has wet batter on it, bake for a few more minutes. While icing is great, you can use frosting if you prefer. Just make sure it's not too thick. A lighter frosting will work best. Spread it on when the cake is completely cool for the best results. This blog post covers how to make a Gingerbread Cinnamon Roll Cake. You learned the ingredients, step-by-step instructions, baking tips, and storage advice. I shared options for flavor changes and substitutions to fit your needs. Whether you want to bake it today or adapt it for later, this cake will impress. Enjoy making this treat, and share it with friends and family for a sweet experience. Happy baking!

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Get ready to indulge in a delightful twist on holiday baking! My Gingerbread Cinnamon Roll Cake combines the cozy flavors of gingerbread with gooey cinnamon swirls. It’s an easy and fun treat perfect for gatherings or cozy nights at home. In just a few simple steps, you can make this mouthwatering cake that will fill your kitchen with warmth and joy. Let’s dive into the recipe and make some holiday magic!

Why I Love This Recipe

  1. Festive Flavor: This cake combines the warm spices of gingerbread with the comforting taste of cinnamon rolls, making it a perfect holiday treat.
  2. Easy to Make: With simple ingredients and straightforward steps, this recipe is accessible for bakers of all skill levels.
  3. Deliciously Moist: The buttermilk and melted butter create a rich and moist cake that stays fresh for days.
  4. Impressive Presentation: The swirling pattern not only adds visual appeal but also provides delightful pockets of cinnamon flavor in every bite.

Ingredients

Here’s what you need to make this Gingerbread Cinnamon Roll Cake:

– 2 cups all-purpose flour

– 1 cup brown sugar, packed

– 1 tablespoon ground ginger

– 2 teaspoons ground cinnamon

– 1 teaspoon ground nutmeg

– 1 teaspoon baking soda

– ½ teaspoon salt

– 1 cup buttermilk

– ½ cup unsalted butter, melted

– 2 large eggs

– 1 teaspoon vanilla extract

– 1 cup powdered sugar

– 2 tablespoons milk (for icing)

These ingredients come together to create a cake full of warm, cozy flavors. The brown sugar gives a rich sweetness. The spices—ginger, cinnamon, and nutmeg—bring a holiday cheer to every bite. Buttermilk keeps the cake moist and tender.

You can find these items at your local grocery store. Make sure to choose fresh spices for the best taste. If you want to make this cake vegan, you can use plant-based butter and milk.

Gather all the ingredients before you start. This makes the process smoother and more fun. Once you have everything, you will be ready to create this delicious treat!

Step-by-Step Instructions

Preheat and Prepare

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. This step is key to a perfect bake.

Mix Dry Ingredients

In a large bowl, whisk together:

– 2 cups all-purpose flour

– 1 cup brown sugar, packed

– 1 tablespoon ground ginger

– 2 teaspoons ground cinnamon

– 1 teaspoon ground nutmeg

– 1 teaspoon baking soda

– ½ teaspoon salt

Make sure the dry mix is well combined. This helps the flavors mix evenly.

Blend Wet Ingredients

In another bowl, combine:

– 1 cup buttermilk

– ½ cup unsalted butter, melted

– 2 large eggs

– 1 teaspoon vanilla extract

Mix until everything blends well. This will add moisture to your cake.

Combine Ingredients

Pour the wet mix into the dry mix. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.

Prepare Cinnamon Swirl

In a small bowl, mix ½ cup of batter with brown sugar and a sprinkle of cinnamon. This will be your sweet swirl filling.

Assemble and Bake

Spread the remaining batter in the greased pan. Add spoonfuls of the swirl mixture on top. Use a knife to swirl it gently. Bake for 25-30 minutes. Check for doneness with a toothpick.

Ice the Cake

While the cake cools, prepare icing by whisking together:

– 1 cup powdered sugar

– 2 tablespoons milk

Drizzle the icing evenly over the cooled cake. It adds a sweet finish. Enjoy your delicious Gingerbread Cinnamon Roll Cake!

Tips & Tricks

Baking Tips

– Use room temperature ingredients. This helps the batter mix well.

– To check if your cake is ready, insert a toothpick in the center. If it comes out clean, it’s done.

Icing Consistency

– To adjust the icing, change the milk amount. Add more milk for a thinner icing or less for a thicker one.

Presentation Suggestions

– Dust the top with powdered sugar for a snowy look.

– Garnish with fresh mint or a sprinkle of cinnamon for a festive touch.

Pro Tips

  1. Use Fresh Spices: Freshly ground spices can enhance the flavor of your gingerbread cake significantly, making it more aromatic and flavorful.
  2. Check Doneness: Instead of relying solely on time, check for doneness by inserting a toothpick in the center; it should come out clean for a perfectly baked cake.
  3. Room Temperature Ingredients: Ensure your buttermilk and eggs are at room temperature for better incorporation into the batter, resulting in a fluffier texture.
  4. Customize the Swirl: Feel free to add nuts, chocolate chips, or dried fruit to the cinnamon swirl mixture for extra texture and flavor!

Variations

Flavor Tweaks

You can easily change the flavor of this cake. Adding chopped nuts or dried fruits gives it a nice crunch. Walnuts or pecans work well, and raisins or cranberries add sweetness. You can also substitute some brown sugar with molasses. This change adds a richer taste and deeper color to the cake.

Gluten-Free Option

If you need a gluten-free version, it’s simple. Just use a gluten-free flour blend instead of regular flour. This swap keeps the texture soft while making it safe for those with gluten allergies.

Dairy-Free Adaptation

For a dairy-free option, replace buttermilk with a plant-based milk. Almond milk or oat milk are great choices. Also, use vegan butter instead of regular butter. This way, everyone can enjoy the cake without missing out.

Storage Info

Storage Tips

– Keep leftovers in an airtight container at room temperature.

– Refrigerate for up to a week for extended freshness.

After baking this Gingerbread Cinnamon Roll Cake, it’s best to store it right. An airtight container helps keep it moist. If you want to enjoy it longer, the fridge works well. Just remember to let it cool completely first.

Reheating Instructions

– Warm individual slices in the microwave for a few seconds before serving.

When you’re ready to enjoy a slice, you can warm it in the microwave. Just a few seconds will bring back the cake’s soft texture. The warm slice will be even more delicious with that sweet icing on top.

FAQs

How can I make this Gingerbread Cinnamon Roll Cake ahead of time?

You can make this cake a day ahead. Just bake it and let it cool. After cooling, wrap it tightly in plastic wrap. Store it at room temperature. When you are ready to serve, drizzle the icing on top.

Can I freeze Gingerbread Cinnamon Roll Cake?

Yes, you can freeze this cake. Wrap it tightly in plastic wrap or foil. Place it in an airtight container or a freezer bag. It can last for up to three months in the freezer. To enjoy, let it thaw overnight in the fridge before serving.

What can I substitute for buttermilk?

You can use regular milk mixed with vinegar or lemon juice. Just add one tablespoon of vinegar or lemon juice to one cup of milk. Let it sit for about five minutes. This creates a similar acidity to buttermilk.

How do I know when the cake is done baking?

You can check for doneness by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the cake is done. If it has wet batter on it, bake for a few more minutes.

Can I add frosting instead of icing on this cake?

While icing is great, you can use frosting if you prefer. Just make sure it’s not too thick. A lighter frosting will work best. Spread it on when the cake is completely cool for the best results.

This blog post covers how to make a Gingerbread Cinnamon Roll Cake. You learned the ingredients, step-by-step instructions, baking tips, and storage advice. I shared options for flavor changes and substitutions to fit your needs. Whether you want to bake it today or adapt it for later, this cake will impress. Enjoy making this treat, and share it with friends and family for a sweet experience. Happy bakin

Here’s what you need to make this Gingerbread Cinnamon Roll Cake: - 2 cups all-purpose flour - 1 cup brown sugar, packed - 1 tablespoon ground ginger - 2 teaspoons ground cinnamon - 1 teaspoon ground nutmeg - 1 teaspoon baking soda - ½ teaspoon salt - 1 cup buttermilk - ½ cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 1 cup powdered sugar - 2 tablespoons milk (for icing) These ingredients come together to create a cake full of warm, cozy flavors. The brown sugar gives a rich sweetness. The spices—ginger, cinnamon, and nutmeg—bring a holiday cheer to every bite. Buttermilk keeps the cake moist and tender. You can find these items at your local grocery store. Make sure to choose fresh spices for the best taste. If you want to make this cake vegan, you can use plant-based butter and milk. Gather all the ingredients before you start. This makes the process smoother and more fun. Once you have everything, you will be ready to create this delicious treat! {{ingredient_image_1}} Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan. This step is key to a perfect bake. In a large bowl, whisk together: - 2 cups all-purpose flour - 1 cup brown sugar, packed - 1 tablespoon ground ginger - 2 teaspoons ground cinnamon - 1 teaspoon ground nutmeg - 1 teaspoon baking soda - ½ teaspoon salt Make sure the dry mix is well combined. This helps the flavors mix evenly. In another bowl, combine: - 1 cup buttermilk - ½ cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract Mix until everything blends well. This will add moisture to your cake. Pour the wet mix into the dry mix. Stir gently until just combined. Be careful not to overmix; a few lumps are okay. In a small bowl, mix ½ cup of batter with brown sugar and a sprinkle of cinnamon. This will be your sweet swirl filling. Spread the remaining batter in the greased pan. Add spoonfuls of the swirl mixture on top. Use a knife to swirl it gently. Bake for 25-30 minutes. Check for doneness with a toothpick. While the cake cools, prepare icing by whisking together: - 1 cup powdered sugar - 2 tablespoons milk Drizzle the icing evenly over the cooled cake. It adds a sweet finish. Enjoy your delicious Gingerbread Cinnamon Roll Cake! - Use room temperature ingredients. This helps the batter mix well. - To check if your cake is ready, insert a toothpick in the center. If it comes out clean, it’s done. - To adjust the icing, change the milk amount. Add more milk for a thinner icing or less for a thicker one. - Dust the top with powdered sugar for a snowy look. - Garnish with fresh mint or a sprinkle of cinnamon for a festive touch. Pro Tips Use Fresh Spices: Freshly ground spices can enhance the flavor of your gingerbread cake significantly, making it more aromatic and flavorful. Check Doneness: Instead of relying solely on time, check for doneness by inserting a toothpick in the center; it should come out clean for a perfectly baked cake. Room Temperature Ingredients: Ensure your buttermilk and eggs are at room temperature for better incorporation into the batter, resulting in a fluffier texture. Customize the Swirl: Feel free to add nuts, chocolate chips, or dried fruit to the cinnamon swirl mixture for extra texture and flavor! {{image_2}} You can easily change the flavor of this cake. Adding chopped nuts or dried fruits gives it a nice crunch. Walnuts or pecans work well, and raisins or cranberries add sweetness. You can also substitute some brown sugar with molasses. This change adds a richer taste and deeper color to the cake. If you need a gluten-free version, it's simple. Just use a gluten-free flour blend instead of regular flour. This swap keeps the texture soft while making it safe for those with gluten allergies. For a dairy-free option, replace buttermilk with a plant-based milk. Almond milk or oat milk are great choices. Also, use vegan butter instead of regular butter. This way, everyone can enjoy the cake without missing out. - Keep leftovers in an airtight container at room temperature. - Refrigerate for up to a week for extended freshness. After baking this Gingerbread Cinnamon Roll Cake, it's best to store it right. An airtight container helps keep it moist. If you want to enjoy it longer, the fridge works well. Just remember to let it cool completely first. - Warm individual slices in the microwave for a few seconds before serving. When you’re ready to enjoy a slice, you can warm it in the microwave. Just a few seconds will bring back the cake's soft texture. The warm slice will be even more delicious with that sweet icing on top. You can make this cake a day ahead. Just bake it and let it cool. After cooling, wrap it tightly in plastic wrap. Store it at room temperature. When you are ready to serve, drizzle the icing on top. Yes, you can freeze this cake. Wrap it tightly in plastic wrap or foil. Place it in an airtight container or a freezer bag. It can last for up to three months in the freezer. To enjoy, let it thaw overnight in the fridge before serving. You can use regular milk mixed with vinegar or lemon juice. Just add one tablespoon of vinegar or lemon juice to one cup of milk. Let it sit for about five minutes. This creates a similar acidity to buttermilk. You can check for doneness by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the cake is done. If it has wet batter on it, bake for a few more minutes. While icing is great, you can use frosting if you prefer. Just make sure it's not too thick. A lighter frosting will work best. Spread it on when the cake is completely cool for the best results. This blog post covers how to make a Gingerbread Cinnamon Roll Cake. You learned the ingredients, step-by-step instructions, baking tips, and storage advice. I shared options for flavor changes and substitutions to fit your needs. Whether you want to bake it today or adapt it for later, this cake will impress. Enjoy making this treat, and share it with friends and family for a sweet experience. Happy baking!

Gingerbread Cinnamon Roll Cake

A festive and delicious cake that combines the flavors of gingerbread and cinnamon rolls, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup brown sugar, packed
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup buttermilk
  • 0.5 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons milk (for icing)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  • In a large mixing bowl, whisk together the flour, brown sugar, ginger, cinnamon, nutmeg, baking soda, and salt until well combined.
  • In another bowl, combine the buttermilk, melted butter, eggs, and vanilla extract. Mix until fully blended.
  • Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
  • In a small bowl, mix ½ cup of the batter with an additional tablespoon of brown sugar and a sprinkle of cinnamon for the swirl filling.
  • Spread the remaining batter evenly in the prepared baking pan, then dollop spoonfuls of the cinnamon swirl mixture on top and gently swirl with a knife or skewer for a marbled effect.
  • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • While the cake is baking, prepare the icing by whisking together the powdered sugar and 2 tablespoons of milk in a small bowl until smooth.
  • Once the cake is done baking, allow it to cool for about 10 minutes before drizzling the icing evenly over the top.
  • Slice and serve warm or at room temperature.

Notes

Dust the top with additional powdered sugar and serve on a festive platter, garnished with a sprig of fresh mint or a sprinkle of cinnamon for added holiday flair.
Keyword cake, cinnamon roll, gingerbread, holiday

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