Christmas Gingerbread Lunch Box Cake Recipe

Name: Christmas Gingerbread Lunch Box Cake
Prep time: 60 min
Cook time: 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Korean
Ingredients: 100g Unsalted butter; 80g Dark brown sugar; 1g Salt; 50g Honey; 80g Milk; 1 Egg; 170g All-purpose flour; 2g Baking powder; 2g Baking soda; 3g Cinnamon powder; 5g Ginger powder; 350g Unsalted butter; 220g Powdered sugar; 175g Cream cheese; 90g Heavy cream; 8g Lemon juice; 4g Vanilla extract; 50g Roasted pecan

by Cooking Tree 2021-12-11

written by Cooking Tree 2021-12-11

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Christmas Gingerbread Lunch Box Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

Christmas is already approaching~ Today I made a gingerbread cake that is perfect for Christmas~

On a gingerbread cake sheet with a delicious cinnamon and ginger flavor, buttercream stuffed with cream cheese was put in a lunch box and decorated in a shape suitable for Christmas.

It’s a mold that can be used in the oven, so it’s really easy to make by putting cake batter in a container, baking it, and then filling it with cream on top.

You need to wet the sheet with milk enough to eat it softly.

The amount of cream is rather large, so I added roasted pecans in the middle of the cream to add texture and flavor, but it goes well with the cake than I thought, so I think it’s much better to add other nuts even if it’s not pecans.

Have fun watching it~♬

Follow along with the 📝 recipes below👇🏾👇🏾

Christmas Gingerbread Lunch Box Cake

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Rating: 5.0/5
( 1 voted )

Serves: 6 Prep Time: 1 Hour Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

100g Unsalted butter

80g Dark brown sugar

1g Salt

50g Honey

80g Milk

1 Egg

170g All-purpose flour

2g Baking powder

2g Baking soda

3g Cinnamon powder

5g Ginger powder

350g Unsalted butter

220g Powdered sugar

175g Cream cheese

90g Heavy cream

8g Lemon juice

4g Vanilla extract

50g Roasted pecan

Instructions

Put unsalted butter, brown sugar, salt, and honey in a pot and boil over low heat with stirring until it thickens slightly, then transfer to a bowl and cool slightly.

Add milk and mix, add eggs and mix. Sift flour, baking powder, baking soda, cinnamon powder, and ginger powder and mix.

Divide the dough into 3 molds, pour and flatten it. Bake in an oven preheated to 170 degrees for 25 minutes and cool.

Soften the unsalted butter that has softened at room temperature, add sugar powder in 2 batches, mix, and whip at high speed for about 6 minutes, then add cream cheese and mix.

Add fresh cream, lemon juice, and vanilla extract and mix.

Make a hole in the cooled cake with a fork, sprinkle generously with about 50g of milk per each, top with a little cream, sprinkle with chopped roasted pecans, top with cream, flatten, and harden in the refrigerator for 30 minutes.

Add food coloring to the remaining buttercream, mix, and color, and decorate the top of the hardened cake.

Notes

Mold size: 18cm x 9cm x 5cm About 3 pieces

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