Gingerbread cake and literally everything this Christmas season. It is moist, warming, and filled with all your favorite flavors of gingerbread. Cakes can be a bit daunting to bake sometimes. Especially when you see all the incredible cakes on social media. I wish my cakes turned out that way, beautiful.
This gingerbread cake is a home bakers kind of cake. Easy, easy, easy! Yet still this cake can be decorated beautifully to present for any holiday occasion.
Cakes and sweets are typically in full bloom during the holidays. Sweets and sweet treats have been a part of cultures and holiday celebrations for centuries. Sugar, milk, flour, and butter were expensive items way back when. So during the holidays and the season of giving bakers, home bakers, and confectioners would spend their earnings on those ingredients. Also as we know the more we have these sweets in the house the more we will eat them.
This time of year can be tricky when you are watching your waistline and being mindful of what we enjoy. This cake included, but we should remember to enjoy. Having something sweet or a delicious treat is 100% okay. Enjoy, don’t feel guilty and just enjoy. Celebrate the holidays and enjoy the joys of the dessert table.
- 1 stick Unsalted Butter room temp.
- 3/4 cup Cane Sugar
- 2 large Eggs
- 1/2 cup Molasses
- 3 cups All purpose flour
- 2 tsp Baking Soda
- 1/4 tsp Sea Salt
- 2 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Allspice
1. Preheat the oven to 350 degrees. Grease a 9 inch springform pan and set aside.
2. In a stand mixer cream together the butter and sugar. Let this cream together for 1-2 minutes on medium speed. Once creamed together, using a spatula scrape down the sides of the mixing bowl.
3. Add the egg and molasses into the mixing bowl. Turn the mixer on and blend everything for 30 seconds.
4. In a separate bowl measure out the dry ingredients. With the stand mixer on low begin to incorporate the dry ingredients into the wet ingredients. Stop mixing once a batter is formed. Pour the cake batter into the stand mixer.
5. Bake the cake for 25- 30 minutes, until the center of the cake is fully cooked.
6. Let the cake cool for 10 minutes before remove the spring form pan. Let the gingerbread cake fully cool before topping it with whipped cream. Serve and enjoy!