Mom's Amazing Gingerbread Cake

Name: Mom's Amazing Gingerbread Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 to 9
Cuisine: English
Ingredients: 1 3/4 c all purpose flour; 2 tsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp ground cloves; 1/2 tsp ground nutmeg; 1/2 tsp ground allspice; 1 tsp hershey's cocoa powder; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 c light molasses; 3/4 c sugar; 8 Tbsp (1 stick) unsalted butter, melted and cooled; 1 large egg, at room temperature; 1 c buttermilk, at room temperature

By Fran Murray
@franmurray

My husband loves anything with ginger and molasses in it! This is a wonderfully rich, dark, moist cake. It has a lot of ingredients, but it is well worth the effort.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Serves:

6 to 9

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

1 3/4 c

all purpose flour
2 tsp

ground ginger
1 tsp

ground cinnamon
1/2 tsp

ground cloves
1/2 tsp

ground nutmeg
1/2 tsp

ground allspice
1 tsp

hershey's cocoa powder
1/2 tsp

baking soda
1/2 tsp

salt
3/4 c

light molasses
3/4 c

sugar
8 Tbsp

(1 stick) unsalted butter, melted and cooled
1 large

egg, at room temperature
1 c

buttermilk, at room temperature
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How to Make Mom's Amazing Gingerbread Cake

Step-by-Step

Preheat the oven to 350 degrees. Lightly coat a 9-inch square cake pan with vegetable oil spray. Whisk the flour, spices, cocoa powder, baking soda and salt together in a medium bowl and set aside.
Beat the molasses, sugar and melted butter together in a large bowl with an electric mixer on low speed until combined, 1 to 3 minutes.
Beat in the egg until incorporated. Beat in the buttermilk until incorporated, scraping down the bowl and beaters as needed. Add the flour mixture, increase the speed to medium, and beat until the batter is smooth and thick, 1 to 3 minutes, scraping down the bowl and beaters as needed.
Pour the batter into the prepared pan and smooth the top. Bake until a wooden skewer inserted into the center of the cake comes out with a few crumbs attached, about 40 minutes, rotating the pan halfway through baking.
Let the cake cool in the pan. Serve warm or let cool completely, about 2 hours. Dust cake with powdered sugar, if desired.