Ginger Spiced Delight Cake

$- 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 2 teaspoons ground ginger - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - 1/2 teaspoon ground cloves - 1/4 teaspoon salt - 1/2 cup unsalted butter - 1 cup packed brown sugar - 2 large eggs - 1/2 cup unsulfured molasses - 1/2 cup buttermilk - Zest of 1 orange - Optional: powdered sugar for dusting Gingerbread cake needs simple ingredients. Each one plays a key role. Here’s what you’ll need: - Flour gives the cake structure. All-purpose flour works great. - Baking powder and baking soda help the cake rise and stay fluffy. - Spices like ginger, cinnamon, nutmeg, and cloves add warmth and flavor. They create that cozy, festive taste. - Salt enhances all the flavors. It is a small but mighty ingredient. - Butter makes the cake rich and moist. Use unsalted butter for best results. - Brown sugar adds sweetness and a hint of caramel flavor. - Eggs provide structure and moisture, making the cake tender. - Molasses gives the cake its dark color and deep flavor. - Buttermilk adds tang. It helps keep the cake moist. - Orange zest brightens the flavors. It adds a fresh twist. - Powdered sugar is optional. It makes a lovely finishing touch. With these ingredients, you can create a warm and inviting gingerbread cake. Each bite will take you on a journey through rich spices and sweetness. {{ingredient_image_2}} 1. First, preheat your oven to 350°F (175°C). 2. Prepare your 9-inch round cake pan. Grease it with butter. Dust it with flour. You can also use parchment paper for easy removal. 3. In a medium bowl, combine the dry ingredients. Mix together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set this aside. 1. In a large bowl, cream the softened butter and brown sugar. Use an electric mixer on medium speed. Mix for about 3 to 5 minutes until it is light and fluffy. 2. Next, add the eggs one at a time. Mix well after each egg. Then, stir in the molasses and orange zest until smooth. 3. Gradually add the dry mixture into the wet ingredients. Do this in three parts, alternating with the buttermilk. Start and finish with the flour mixture. Mix gently until just combined. 1. Carefully pour the batter into the prepared cake pan. Use a spatula to smooth the top evenly. 2. Bake in the preheated oven for 30 to 35 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. 3. Once baked, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. 1. Importance of room temperature ingredients Using room temperature ingredients is key. It helps the butter mix better with sugar. This mix gives the cake a light and fluffy texture. Take out your butter, eggs, and buttermilk ahead of time. 2. Avoiding overmixing Overmixing can make your cake tough. Mix just until combined. This keeps the cake soft and moist. Remember, a few lumps are okay! 3. Tips for checking cake doneness To check if your cake is done, use a toothpick. Insert it in the center of the cake. If it comes out clean or with a few crumbs, it’s ready. Be careful not to open the oven door too often. This lets heat escape. 1. Dusting with powdered sugar A light dusting of powdered sugar makes your cake look fancy. Use a fine sieve to sprinkle it on top. This adds a sweet touch without being too much. 2. Serving suggestions with whipped cream Serve slices of cake with a dollop of whipped cream. It adds creaminess and offsets the spices. You can also mix in a hint of orange zest for a fun twist! 3. Decorative plate ideas Use colorful plates or rustic wood boards for serving. A nice plate makes the cake pop! Add some fresh orange slices or cranberries around the cake for extra flair. Pro Tips Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-ground ones. This will enhance the aroma and taste of your cake. Room Temperature Ingredients: Ensure all your wet ingredients, like eggs and buttermilk, are at room temperature. This helps them to blend better, resulting in a more uniform batter. Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to a dense cake texture. Cake Storage: Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. This helps maintain its moisture and flavor. {{image_4}} You can make gingerbread cake even better with some fun twists. Adding nuts or dried fruit gives great texture and taste. Try walnuts or pecans for a crunchy bite. Dried figs or cranberries can add a sweet surprise. Mix them in gently when combining your wet and dry ingredients. You can also switch up the spices. Instead of just ginger, add cardamom for warmth. A touch of allspice can give a festive taste. Experiment with these spices to create your unique flavor profile. If you need gluten-free options, use a good gluten-free flour blend. Many brands work well in baking and can replace regular flour cup for cup. Just make sure the blend has a binding agent. For dairy-free options, choose a plant-based butter. Coconut oil also works well. Replace buttermilk with almond or oat milk mixed with lemon juice. This will help keep the cake moist and flavorful. These substitutions make it easy to enjoy this cake no matter your diet. To keep your gingerbread cake fresh, follow these tips: - Room Temperature: Store the cake in an airtight container. Place it on the counter, away from sunlight. It can last up to three days this way. - Refrigeration: If the cake is cut, cover it with plastic wrap or foil. This helps prevent it from drying out. It stays good for about a week in the fridge. - Freezing: For longer storage, wrap the cake tightly in plastic wrap, then foil. Freeze it for up to three months. Thaw in the fridge before serving. When you want to enjoy your cake again, use these methods: - Microwave: Place a slice on a microwave-safe plate. Heat it for about 15-20 seconds. Check to see if it’s warm enough. - Oven: Preheat the oven to 350°F (175°C). Wrap the cake in foil and heat for 10-15 minutes. This method keeps the cake moist and fluffy. Choose the method that works best for you! Can I use a different type of flour? Yes, you can use whole wheat flour instead of all-purpose flour. This will give the cake a denser texture. You may need to adjust the liquid slightly. If you prefer gluten-free options, try a gluten-free blend. How can I make this cake more moist? To add moisture, consider using extra buttermilk or adding applesauce. You can also try reducing the baking time slightly to keep the cake soft. Is it okay to leave out certain spices? Yes, you can skip spices you do not like. However, the flavor may change. Consider adding a bit more ginger or cinnamon for balance. How long does gingerbread cake last? Gingerbread cake stays fresh for about 3 days at room temperature. If you refrigerate it, it can last about a week. Can I make this cake ahead of time? Absolutely! You can bake the cake a day or two ahead. Just store it in an airtight container. Frost or dust it with sugar right before serving for best results. This gingerbread cake recipe is simple and fun. You learned about the right ingredients and easy steps to bake it. I shared tips that will help you avoid mistakes. Plus, you learned how to store leftovers and heat them up later. Baking is a great way to bring joy to your kitchen. I hope you feel confident trying this recipe. Enjoy every slice of your delicious gingerbread cake!$

Ginger Spiced Delight Cake

A festive cake infused with warm spices and a hint of orange zest, perfect for holiday celebrations.

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Prep Time 15

Cook Time 35

Total Time 50

Course Dessert

Cuisine American

Servings 8

Calories 300 kcal

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
0.5 teaspoon ground cloves
0.25 teaspoon salt
0.5 cup unsalted butter, softened to room temperature
1 cup packed brown sugar
2 large eggs, at room temperature
0.5 cup unsulfured molasses
0.5 cup buttermilk, at room temperature
1 zest of 1 orange
optional powdered sugar for a festive dusting

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it with butter or cooking spray, then dusting it with flour, or alternatively, line the bottom with parchment paper for effortless removal later.
In a medium mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt. Set this dry mixture aside for later use.
In a large mixing bowl, cream the softened unsalted butter and packed brown sugar together using an electric mixer on medium speed until the mixture becomes light and fluffy, typically about 3-5 minutes.
Gradually introduce the large eggs, adding them one at a time to the butter-sugar mixture. Mix well after each addition until the eggs are fully incorporated.
Next, stir in the unsulfured molasses and freshly grated orange zest until everything is combined and smooth.
Now, gradually add the flour mixture to the wet ingredients in three additions, alternating with the buttermilk. Start and finish with the flour mixture, mixing gently after each addition until just combined. Be careful not to overmix.
Carefully pour the batter into the prepared cake pan, using a spatula to smooth the top evenly.
Bake in the preheated oven for 30-35 minutes. The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Once baked, allow the cake to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
After the cake has cooled, if desired, dust the top lightly with powdered sugar for an elegant, festive finish.

Notes

For a delightful serving option, slice the cake and place each slice on decorative plates. Accompany with a dollop of freshly whipped cream on the side and a sprinkle of extra ground ginger for an inviting presentation that celebrates the flavors of the season.

Keyword ginger cake, holiday dessert, spiced cake