Gingerbread Cake
Indulge in the warm, aromatic flavors of gingerbread cake, a classic dessert that captures the essence of the holiday season. This cake is not only easy to make but also a perfect centerpiece for any festive gathering. With its rich spices and moist texture, every bite will remind you of home and comfort. Whether served plain or adorned with frosting, this gingerbread cake is sure to please everyone at the table.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup molasses
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Servings and Cooking Time
This recipe makes 10 servings. Preparation time is 20 minutes, and cooking time is 40 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 10g fat, 38g carbohydrates, 2g protein, and 1g fiber. Note that these values are estimates and can vary based on specific ingredients used.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar.
- Add the molasses and mix until well combined.
- Beat in the eggs one at a time, ensuring each is fully incorporated.
- In another bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
- Mix until just combined; do not overmix.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Alternative Ingredients
You can substitute whole wheat flour for all-purpose flour for a healthier option. Additionally, maple syrup can replace molasses if you prefer a lighter flavor. Non-dairy milk can be used in place of buttermilk for a vegan version.
Serving and Pairings
Gingerbread cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. It can also be served alongside a warm cup of spiced chai or coffee for a delightful afternoon treat.
Storage and Reheating
Store leftover gingerbread cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and freeze for up to 3 months. To reheat, simply warm slices in the microwave for a few seconds or in the oven at 350°F (175°C) for about 10 minutes.
Cooking Mistakes
- Using old spices can diminish flavor; always check freshness.
- Overmixing the batter can lead to a dense cake.
- Not measuring ingredients accurately affects the texture.
- Skipping the cooling step can make the cake fall apart.
- Forgetting to grease the pan can result in sticking.
Helpful Tips
- Let the cake cool completely before frosting.
- For added flavor, sprinkle chopped nuts or candied ginger on top.
- Use a toothpick to check for doneness; it should come out clean.
- Enhance the frosting with a hint of orange zest for a citrus twist.
FAQs
Can I make gingerbread cake ahead of time?
Yes, you can make gingerbread cake a day in advance. Just store it covered at room temperature. It often tastes better the next day as the flavors meld.
Is gingerbread cake the same as gingerbread?
While both contain similar spices, gingerbread is usually softer and often made into cookies, whereas gingerbread cake is a moist, spiced cake.
Can I freeze gingerbread cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and place it in an airtight container. It can be frozen for up to 3 months.
What can I use instead of molasses?
You can use honey, maple syrup, or agave syrup as alternatives, though they will slightly alter the flavor profile.
How should I decorate my gingerbread cake?
You can top it with cream cheese frosting, a dusting of powdered sugar, or even a simple glaze. Fresh fruits or nuts can also add a nice touch.
Conclusion
Gingerbread cake is a delightful treat that brings warmth and flavor to any occasion. Its rich spices and moist texture make it a beloved choice for desserts. Whether enjoyed alone or with a festive topping, this cake is sure to become a favorite in your recipe collection.
Gingerbread Cake
Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 cup molasses
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar.
- Add the molasses and mix until well combined.
- Beat in the eggs one at a time, ensuring each is fully incorporated.
- In another bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
- Mix until just combined; do not overmix.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
