Gingerbread Cake

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1 cup unsalted butter, at room temperature
1½ cups dark brown sugar, not packed
3 eggs
½ cup fancy molasses
1/2 cup sour cream
1/2 cup milk
3 cups flour
1 tbsp baking powder
½ tsp baking soda
2 tbsp ground ginger
2 tsp cinnamon
1 tsp ground allspice
1 tsp ground nutmeg
½ tsp ground cloves
1 tsp salt

YIELD

3.3 pounds of batter
Makes one 9 x 13-inch cake or two 8-inch round cakes

PREP TIME

30 minutes

BAKING TIME

45 minutes

TIPS

If you love an extra punch of ginger, try folding in a ½ cup of chopped candied ginger into your batter at the very end!

Item Name:	Availability:
Measuring cups and spoons
Mixing bowls
Sieve
Whisk	Add to Cart -
Rubber spatula
Stand mixer with paddle attachment
2 x 8" cake rounds or a 9x13" inch cake pan
Parchment paper

Get ready to bake!

Preheat your oven to 350°F and line your cake pans with parchment paper. Set aside

Dry Ingredients

Sift your flour, and whisk in your baking powder, baking soda, and salt. Set aside.

Wet Ingredients

Mix together your milk and sour cream, set aside.

Beat Together

In a stand mixer fitted with a paddle attachment, beat your butter, brown sugar, fancy molasses and your spices until light and fluffy.

Eggs!

On low speed, add the eggs one at a time just until incorporated. It is really important to stop the mixer and scrape down the sides and bottom of the bowl in between each addition!

Mix it Together

Add the dry ingredients in four parts, alternating with the milk and sour cream in three parts, beating just until each addition is incorporated before adding the next; do not overmix. Your batter will be thick.

Divide it Up

Divide the batter between pans and smooth the surface with a rubber spatula. To remove any air bubbles in the batter, give the pan a few taps on your countertop.

Bake the Cake

Bake until a toothpick inserted in the center comes out clean, about 45 minutes, rotating the pan(s) halfway through.

Let it Cool

Transfer to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and refrigerate overnight. Loosen the edges with a straight spatula, invert the pan(s) to remove the cake, and peel off the parchment.