Gingerbread Cake
A warm and spiced cake that embodies the magic of the holidays, perfect for celebrations and cozy gatherings.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour This is the backbone of your cake.
- 1 cup Granulated sugar Adds sweetness.
- 1 cup Molasses The star ingredient, deep flavor and moisture. Can substitute with honey or maple syrup.
- 1 teaspoon Baking soda Helps the cake rise.
- 1 teaspoon Ground ginger Key spice for flavor.
- 1 teaspoon Ground cinnamon Essential for warmth.
- 1 teaspoon Ground cloves Adds depth of flavor.
- 1 pinch Salt Enhances overall flavor.
Wet Ingredients
- 2 large Eggs For binding and structure.
- 1 cup Buttermilk or yogurt Adds moisture and tanginess.
- 1/2 cup Butter For richness; can substitute with margarine.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or two 9-inch round pans.
- In a large mixing bowl, combine the dry ingredients: flour, baking soda, ginger, cinnamon, cloves, and a pinch of salt. Mix well.
- In another bowl, whisk together the sugar and butter until light and fluffy. Then incorporate the eggs, molasses, and buttermilk until fully combined.
- Gradually add the dry mixture to the wet ingredients. Stir gently until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan(s) and spread it evenly.
Baking
- Bake for about 30-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once completely cool, decorate with your favorite frosting or a simple dusting of powdered sugar.
Notes
Gingerbread Cake tastes better after a day or two as the flavors deepen. Store in an airtight container at room temperature. Can freeze up to three months.