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.
- 2 Cups all-purpose flour
- 2 Teaspoons 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
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.