Gingercake
Warm your kitchen with the timeless comfort of homemade Gingercake—a spiced, moist delight that's perfect for cozy gatherings or holiday celebrations. Infused with aromatic ground ginger and cinnamon, this cake delivers a deep, rich flavor enhanced by the natural sweetness of molasses. The tender crumb is achieved by balancing creamy whole milk with a classic blend of all-purpose flour and baking soda, creating a perfectly airy texture. Ready in just 50 minutes from start to finish, this easy-to-follow recipe yields a golden-brown cake that’s ideal as a simple teatime treat or an elegant dessert dusted with powdered sugar. Whether served warm with a dollop of whipped cream or enjoyed plain, this Gingercake is sure to be your new favorite in the realm of spiced cakes. Keywords: gingercake recipe, moist ginger cake, spiced cake, homemade dessert, easy holiday baking.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, at room temperature
- 0.5 cups granulated sugar
- 0.5 cups molasses
- 1 large egg
- 1 cup whole milk
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and generously grease a 9-inch square or round baking pan. You can also line it with parchment paper for easier removal.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, baking soda, and salt. Set aside.
In a large bowl, cream the butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the molasses and mix until fully incorporated. Scrape down the sides of the bowl as needed.
Beat in the egg until the batter is smooth.
Gradually add the dry flour mixture to the wet ingredients in three additions, alternating with the milk. Begin and end with the flour mixture. Mix gently after each addition until just combined.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
2889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 2132 mg | 93% | |
| Total Carbohydrate | 433.4 g | 158% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 247.2 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 740 mg | 57% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3077 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
