Gingerbread Cake
Gingerbread Cake
You don't have to wait until the holiday season for your share of gingerbread cake. This easy recipe will have you enjoying it year-round.
Servings
12
servings
Ingredients
- 2 cup all-purpose flour
- 2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/8 teaspoon allspice
- 1/2 cup (or 1 stick) softened unsalted butter
- 1/2 cup packed light brown sugar
- 2 eggland's best large eggs
- 1/2 cup molasses
- 1 cup buttermilk
Directions
- Preheat oven to 350 degrees F. Prepare a 9-inch springform or round cake pan with non-stick cooking spray and set aside.
- Sift flour, cinnamon, baking soda, ginger, salt, and allspice together in a medium bowl and set aside.
- In a large bowl with an electric mixer, or in a stand mixer fitted with the whisk attachment, cream butter and brown sugar until well combined. Add eggs, mixing well after each addition. Blend in molasses and mix well.
- Add buttermilk and dry ingredients alternately until all ingredients are combined, and mix for 2 minutes.
- Pour into prepared pan and bake for 40 to 45 minutes or until a tester inserted in the middle comes out clean.
- Cool completely before serving.