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Moist, Tender Spice Cake: Gingerbread Variation

Moist, Tender Spice Cake: Gingerbread Variation

Cost $10.5, save $12

Source: Recommended by CookPal

  • 55 Min
  • 16 Servings
  • $10.5

INGREDIENTS

  • Dry Ingredients

    • 2 ½ cups bleached all-purpose flour
    • ¼ cup cornstarch
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 🧂 ½ teaspoon salt
    • 1 tablespoon ground ginger
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground allspice

  • Wet Ingredients

    • 🥛 1 cup milk
    • 🥚 3 large eggs
    • 2 teaspoons vanilla extract

  • Cream Base

    • 🧈 1 cup unsalted butter, softened until easily spreadable
    • 1 cup dark brown sugar
    • 1 cup molasses

STEPS

1

Adjust oven rack to middle position and heat oven to 350°F. Grease and lightly flour a metal or foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs, molasses, and vanilla extract in a measuring cup.

2

Beat softened butter into dry ingredients on low, then medium, until mixture forms pebble-sized pieces. Add 1/3 of the milk mixture and beat on low until smooth. Continue with the remaining milk mixture in two additions, beating until smooth. Add sugar and beat until incorporated, about 30 seconds.

3

Pour the batter into the prepared pan. Bake for about 40 minutes or until a cake tester or toothpick inserted into the center comes out clean.

4

Cool the cake in the pan on a wire rack for 5 minutes. Run a knife around the edges, then turn it out onto the rack to cool completely.

NUTRIENTS

Per 1 serving

🔥

299

Calories

  • 4
    Protein
  • 42
    Carbs
  • 13
    Fats

💡 Serve with lemon curd for a flavorful twist.Ensure butter is at room temperature for better mixing.Use high-quality molasses for richer flavor.Line the pan with parchment for easier removal.