Gingerbread Cake

Why This Recipe Works

This Gingerbread Cake recipe captures the warm, spicy flavors of the holiday season in a moist and tender cake. The combination of molasses, ginger, cinnamon, and cloves creates a rich and aromatic cake that is perfect for festive gatherings. The addition of buttermilk ensures a soft crumb, while the brown sugar adds depth of flavor. Whether served on its own, dusted with powdered sugar, or topped with a dollop of whipped cream, this gingerbread cake is sure to be a hit at any holiday celebration.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs, at room temperature
• 1 cup molasses
• 1 cup buttermilk, at room temperature

How to Make This Recipe

1. Preheat the Oven and Prepare the Pan:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan or line it with parchment paper.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves until well combined. Set aside.
3. Cream Butter and Sugars:
   • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
4. Add Eggs and Molasses:
   • Beat in the eggs, one at a time, until well incorporated.
   • Add the molasses and mix until smooth.
5. Alternate Adding Dry Ingredients and Buttermilk:
   • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Bake the Cake:
   • Pour the batter into the prepared baking pan and smooth the top with a spatula.
   • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Cool and Serve:
   • Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Frequently Asked Questions (FAQs)

Q: Can I make this cake ahead of time? A: Yes, you can bake the gingerbread cake ahead of time. Once cooled completely, wrap it tightly in plastic wrap and store it at room temperature for up to two days. Alternatively, you can freeze the cake for longer storage. Thaw it overnight in the refrigerator before serving.

Q: Can I substitute molasses with something else? A: Molasses is a key ingredient in gingerbread cake and provides its distinct flavor. However, if you don’t have molasses, you can substitute it with an equal amount of dark corn syrup or honey. Keep in mind that the flavor will vary slightly.

Q: Can I make this cake without buttermilk? A: Buttermilk contributes to the moist and tender texture of the gingerbread cake. If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of lemon juice or white vinegar with enough milk to make 1 cup. Let it sit for 5-10 minutes before using.

Expert Tips

• Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature before using. Room temperature ingredients mix together more smoothly and evenly, resulting in a better cake texture.
• Don’t Overmix: Be careful not to overmix the batter once you add the dry ingredients. Overmixing can result in a dense and tough cake.
• Adjust Spices: Feel free to adjust the amount of spices according to your taste preferences. You can increase or decrease the amount of ginger, cinnamon, and cloves to suit your liking.

How to Store This Recipe

• Room Temperature: Store the cooled gingerbread cake in an airtight container at room temperature for up to two days.
• Refrigeration: If you need to store the cake for longer, you can refrigerate it in an airtight container for up to one week.
• Freezing: Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to three months. Thaw overnight in the refrigerator before serving.