Light Gingerbread Cake
Delight in the cozy warmth of a Light Gingerbread Cake, a perfectly balanced dessert that captures the spirit of the holiday season with a delicate, airy texture. Infused with aromatic spices like ginger, cinnamon, and cloves, this cake is sweetened with rich molasses and brown sugar for a nostalgic depth of flavor. Made moist and tender with buttermilk and a touch of softened butter, it’s an approachable recipe that’s easy to whip up in just under an hour. Ideal for gatherings or a quiet treat at home, serve it plain, dusted with powdered sugar, or topped with whipped cream for a simple yet elegant finish. Whether as a festive centerpiece or an everyday dessert, this gingerbread cake is guaranteed to enchant your taste buds!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 0.75 cup Brown sugar (packed)
- 0.75 cup Molasses
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Buttermilk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
In a large bowl, using a hand or stand mixer, cream the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.
Add the molasses to the butter mixture and mix until well combined.
Mix in the egg and vanilla extract, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until incorporated. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve plain, dusted with powdered sugar, or topped with whipped cream for an extra treat!
Nutrition Facts
Calories |
3382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.8 g | 147% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 2828 mg | 123% | |
| Total Carbohydrate | 557.2 g | 203% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 365.2 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1040 mg | 80% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 4468 mg | 95% | |
*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.
