Gingerbread Cake

  • Prep Time: 20m
  • Cook Time: 35m
  • Total Time: 2h

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon espresso powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 3/4 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup molasses
  • 1/2 cup warm water

Instructions

  1. Preheat your oven to 350 degrees F
  2. & spray 3 6-inch cake pans with nonstick spray & line with parchment circles
  3. In a medium bowl, combine flour, cinnamon, ginger, nutmeg, espresso powder, baking soda, and salt. Wisk together & then set aside!
  4. In your standing mixer (with paddle attachment) Cream your butter until light and fluffy, add both your white sugar & brown sugars and mix until smooth & no longer grainy.
  5. Add in eggs & molasses and mix until combined.
  6. Alternate adding 1/3 of the dry ingredents with adding a 1/3 of the warm water
  7. Repeat until you add the last of the dry ingredents & mix until combined.
  8. Divide the batter evenly in your prepared cake pans & smooth out the top
  9. Bake for 15 minutes, and then rotate pans
  10. Bake for another 15-20 minutes or until a toothpick comes out clean
  11. Let your cakes rest until you can remove them from the pan & then cool to room temperature
  12. Once they are fully cooled, slice each cake layer in half to end up with 6 layers
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