Moist Tender Spice Cake Gingerbread Variation
Experience the perfect combination of warmth and richness with this Moist Tender Spice Cake Gingerbread Variation, a seasonal delight packed with aromatic spices like cinnamon, ginger, cloves, and nutmeg. This recipe balances the deep sweetness of molasses with the tangy creaminess of buttermilk, resulting in an ultra-moist, fluffy cake that melts in your mouth. Topped with a delicate dusting of powdered sugar, this classic dessert is as simple to prepare as it is satisfying. Perfect for holiday gatherings or cozy evenings, this spiced gingerbread cake bakes beautifully in just 40 minutes and serves 12, making it an effortless yet impressive addition to your dessert table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1.5 teaspoons ground ginger
- 0.5 teaspoons ground cloves
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoons salt
- 0.75 cups unsalted butter (softened)
- 1 cup dark brown sugar (packed)
- 0.5 cups molasses (unsulfured)
- 2 pieces large eggs
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and brown sugar together until light and fluffy, about 2 minutes.
Add the molasses to the butter mixture and beat until well combined.
Beat the eggs into the mixture one at a time, ensuring they are fully incorporated after each addition.
Reduce the mixer speed to low and alternately add the dry ingredient mixture and buttermilk to the wet ingredients. Start and end with the dry ingredients, mixing just until combined after each addition.
Stir in the vanilla extract. Be careful not to overmix the batter, as this can make the cake dense.
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan on a wire rack for about 20 minutes. Then, gently remove the cake from the pan and let it cool completely on the rack.
Once cooled, dust the top of the cake with powdered sugar for a simple yet elegant garnish. Slice and serve!
Nutrition Facts
Calories |
3864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.5 g | 212% | |
| Saturated Fat | 99.3 g | 496% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 3423 mg | 149% | |
| Total Carbohydrate | 551.8 g | 201% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 306.3 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 868 mg | 67% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 2894 mg | 62% | |
*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.
