Easy Gingerbread Cake
Soft, moist rich and delicious Easy to make Gingerbread Cake.
Servings: 9
Calories:
Equipment
- 9" x 9" pan
Ingredients
- 2 cups all-purpose flour
- ¾ cup dark brown sugar
- ½ cup buttermilk full fat
- ½ cup melted unsalted butter
- ½ cup Molasses Grandma's Brand (do not blackstrap)
- ¼ cup coffee cooled
- 2 tbsp fresh grated ginger
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp salt
- ¼ tsp ground cloves
- 1 large egg room temperature
Instructions
- Preheat the oven to 350°F. Grease the 9" x 9" pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan & sides first.
- In a large bowl: add melted butter, molasses and mix until combined. Add brown sugar, egg, buttermilk, coffee, grated ginger and beat/whisk until smooth.
- Add flour, salt, baking soda, cinnamon, ground ginger, cloves and mix until well combined and smooth. Transfer the batter to the pan. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy.
- Bake for 30-35 minutes (it took me 35 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack.