Description
Moist, deeply spiced, and slightly sweet, this gingerbread cake captures the essence of the holidays. Perfect for serving with whipped cream, caramel sauce, or a simple dusting of powdered sugar.
Ingredients
🛒 Ingredients (9-inch round or 8×8-inch pan):
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup (1 stick) unsalted butter, softened
½ cup brown sugar, packed
½ cup molasses
2 large eggs
1 cup buttermilk (or milk with 1 teaspoon vinegar/lemon juice)
1 teaspoon vanilla extract
Instructions
📝 Instructions:
Preheat Oven:
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round pan or 8×8-inch square pan.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
Cream Butter & Sugar:
In a large bowl, beat butter and brown sugar until light and fluffy.
Add Molasses & Eggs:
Beat in molasses, then add eggs one at a time. Stir in vanilla extract.
Combine with Dry Ingredients:
Gradually alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix until just combined.
Bake:
Pour batter into prepared pan and smooth the top.
Bake for 35–45 minutes (round) or 40–50 minutes (square), until a toothpick inserted in the center comes out clean.
Cool & Serve:
Let cake cool in the pan for 10 minutes, then transfer to a wire rack. Serve plain, dusted with powdered sugar, or frosted with cream cheese or vanilla glaze.
Notes
- Molasses Tip: For a deeper flavor, use dark or robust molasses.
- Spice Adjustment: Increase ginger or cinnamon for a stronger spiced kick.
- Make Ahead: Cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for 5 days.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert / Cake
- Method: Baked
- Cuisine: American / Holiday