The Best Gingerbread You Ll Ever Have
Delight in the warm, nostalgic flavors of the holiday season with *The Best Gingerbread You’ll Ever Have*. This perfectly spiced, ultra-moist gingerbread cake combines the richness of molasses, the tangy creaminess of buttermilk, and a harmonious blend of classic spices like ginger, cinnamon, and cloves. With a soft crumb and a subtle sweetness balanced by a dusting of powdered sugar, this recipe is ideal for cozy gatherings or an afternoon treat with a cup of tea. Ready in just under an hour, this one-bowl wonder is as easy to make as it is satisfying to eat. Perfect for festive celebrations or any day you crave the comforting essence of homemade gingerbread.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 113 grams unsalted butter, softened
- 100 grams brown sugar, packed
- 170 grams molasses
- 2 pieces large eggs
- 120 milliliters buttermilk
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground cloves
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 2 tablespoons powdered sugar, for dusting (optional)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch square baking pan. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
Add the molasses and mix until well combined.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Lower the mixer speed and slowly add the buttermilk, mixing until smooth. The mixture may appear slightly curdled, but this is normal.
In a separate bowl, sift together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt.
Gradually fold the dry ingredients into the wet mixture using a spatula or the mixer on low speed. Mix just until no streaks of flour remain. Do not overmix.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the gingerbread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired. Slice into squares and enjoy!
Nutrition Facts
Calories |
2887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.8 g | 139% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 2823 mg | 123% | |
| Total Carbohydrate | 442.0 g | 161% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 245.9 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 696 mg | 54% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3233 mg | 69% | |
*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.
