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For a classic gingerbread cake, you need the following key ingredients: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 2 teaspoons ground ginger - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - 1/2 teaspoon ground cloves - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 2 large eggs - 1/2 cup unsulfured molasses - 1/2 cup buttermilk - Zest of 1 orange These ingredients create the rich and warm flavors that define gingerbread cake. You can enhance the flavor of your gingerbread cake with a few optional ingredients: - Powdered sugar for dusting - Chopped nuts, like walnuts or pecans - Dried fruit, such as raisins or cranberries Adding these could give your cake a unique twist and make it even more festive. If you lack an ingredient, here are some easy swaps you can make: - Instead of all-purpose flour, use whole wheat flour for a nuttier taste. - If you don't have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. - For molasses, try honey or maple syrup, but be aware it will change the flavor profile. These substitutions can keep your baking on track without sacrificing flavor. {{ingredient_image_1}} To make gingerbread cake, start by gathering all your ingredients. You will need flour, baking powder, baking soda, spices, butter, brown sugar, eggs, molasses, buttermilk, and orange zest. Make sure to preheat your oven to 350°F (175°C). Greasing and flouring a 9-inch round cake pan will help the cake come out easily. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt. This step is key to a well-mixed batter. In a larger bowl, cream softened butter with brown sugar. Mix until it becomes light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the molasses and orange zest. This adds a wonderful flavor to your cake. Gradually mix in the dry ingredients with the wet ingredients, alternating with buttermilk. Start and end with the dry mix, stirring until just combined. Pour the batter into your prepared cake pan. Smooth the top with a spatula. Place the pan in the preheated oven and bake for 30 to 35 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, your cake is ready. Allow the cake to cool in the pan for about 10 minutes. After that, move it to a wire rack to cool completely. If you like, dust the top with powdered sugar for a festive touch. Enjoy your gingerbread cake! To get the best texture in your gingerbread cake, focus on a few key steps. First, make sure your butter is soft. This helps it cream well with the brown sugar, adding air. Next, measure your flour correctly. Scooping straight from the bag can pack it down. Use a spoon to fill your measuring cup lightly. Mix your dry and wet ingredients carefully. Over-mixing can lead to a dense cake. Stir until just combined. The batter should be smooth but not overworked. Bake at the right temperature. An oven thermometer can help check accuracy. Decorating your gingerbread cake can make it even more festive. After it cools, dust the top with powdered sugar. This gives it a snowy look. You can add slices of orange for color and flavor. Serve it on a pretty plate. A dollop of whipped cream beside each slice looks lovely. For an extra touch, sprinkle some ground ginger on top. This adds visual appeal and hints at the spice inside. Avoid common pitfalls when making your gingerbread cake. Don't skip the creaming step. This is vital for a light cake. Also, check your spices. If they are old, they might not pack the punch you want. Another mistake is not letting the cake cool properly. If you cut it too soon, it may fall apart. Lastly, don’t forget to preheat your oven. Baking in a cold oven can ruin your cake's rise and texture. Pro Tips Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-ground ones. This will enhance the aromatic qualities of the cake. Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before mixing. This helps create a smoother batter and a lighter cake. Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake. Cool Completely: Allow the cake to cool completely before slicing. This helps the flavors to meld and prevents crumbling when cutting. {{image_2}} You can enjoy gingerbread cake without gluten. To make a gluten-free version, use a gluten-free flour blend. Make sure it contains xanthan gum for the best texture. Replace regular flour with the blend in equal amounts. This change keeps the cake fluffy and moist. Gingerbread cake is great on its own, but you can add new flavors. Try mixing in chocolate chips for a sweet twist. Nuts, like walnuts or pecans, give a nice crunch. You can also add a hint of coffee for a richer taste. Experiment with flavors to find your favorite! For a fun twist, make mini gingerbread cakes or cupcakes. Use a muffin tin to bake smaller portions. This makes them easy to share at parties. Bake them for about 20-25 minutes. Frost them with cream cheese or whipped cream for extra delight. These little treats will impress your guests! To store leftover cake, let it cool completely. Place it in an airtight container. You can also wrap it tightly in plastic wrap. This helps keep the cake moist and fresh. Store it at room temperature for up to three days. If you want it to last longer, refrigerate it for up to a week. Just remember, the cold can make the cake a bit dense. Freezing is a great option if you have extra cake. First, let the cake cool fully. Then, wrap it in plastic wrap. After that, cover it with aluminum foil. This double layer keeps out air and moisture. You can freeze the cake for up to three months. When you're ready to enjoy it, move the cake to the fridge overnight to thaw. This slow thaw helps maintain its texture and flavor. If you want to enjoy warm gingerbread cake, you can reheat it. Preheat your oven to 350°F (175°C). Place the cake on a baking sheet. Cover it with foil to prevent drying out. Heat for about 10-15 minutes. If you want a quick fix, you can use the microwave. Heat a slice for about 20-30 seconds. Keep an eye on it to avoid overheating. Serve it warm, maybe with some whipped cream on the side! Yes, you can make this gingerbread cake ahead of time. Bake the cake and let it cool. Wrap it tightly in plastic wrap. Store it at room temperature for a few days. For longer storage, place it in the fridge. You can also freeze it. Just wrap it well and store it in a freezer-safe bag. Thaw it overnight in the fridge before serving. If you don't have buttermilk, don't worry! You can make a quick substitute. Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes. This will sour the milk and give you a similar taste to buttermilk. You can also use plain yogurt or sour cream, thinned with a little water or milk. To check if your cake is fully baked, use a toothpick. Insert it into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready. If it has wet batter on it, bake for a few more minutes. Keep an eye on it to avoid overbaking. The cake should also spring back when you gently press on it. This blog post covered all you need for a delicious gingerbread cake. We talked about key ingredients, substitutes, and extra flavors that add a twist. I provided step-by-step instructions to guide you through preparation, mixing, and baking. You learned tips for texture and decorating, and I shared common mistakes to dodge. We explored tasty variations, storage tips, and answered questions you might have. You can now bake with confidence and enjoy your gingerbread cake creation!

Ginger Spiced Delight Cake

A festive cake infused with warm spices and molasses, perfect for holiday celebrations.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 300 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1/2 cup unsulfured molasses
  • 1/2 cup buttermilk
  • 1 zest of orange
  • optional powdered sugar for dusting

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
  • In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
  • Beat in the eggs one at a time, mixing well after each addition.
  • Stir in the molasses and orange zest until fully combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined.
  • Pour the batter into the prepared cake pan, smoothing the top with a spatula.
  • Bake for 30-35 minutes, or until a toothpick inserted in 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.
  • Once cooled, you may choose to dust the top with powdered sugar for a festive touch.

Notes

Serve slices with whipped cream and a sprinkle of ground ginger for added flair.
Keyword cake, dessert, ginger, holiday