Gingerbread Cake

Recently Added
0 Item	Total $0.00

Go to Checkout

The item you just added is unavailable. Please select another product or variant.

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

Item Name:	Availability:
Cake pans of your choice
Mixing bowl
Stand mixer with paddle attachment
Whisk
Rubber spatula	Add to Cart - $9.99
Small paring knife	Add to Cart - $22.69

Preparation

Dry Ingredients

Whisk together flour, baking powder, baking soda, spices and salt. Set aside.

Wet Ingredients

Mix together your milk and sour cream, set aside.

Beat Together

Beat butter and brown sugar in a stand mixer fitted with a paddle attachment until light and fluffy. Add in eggs, then molasses. Remember to scrape down the sides of bowl after each addition. Don’t worry if it seems curdled. Now alternate the flour mixture with the milk mixture. Beating on low, gradually add about a third of flour mixture. Beat just until mixed, followed by half the milk. Repeat additions, ending with flour. It will be very thick.

Bake the Cake

Divide batter between pans. Roughly smooth the surface. To remove air pockets, run a knife through the batter in a grid pattern and bang pans on counter 5 to 6 times. Bake until centres seem set when lightly tapped and cake starts to come away from sides of pan.

Congratulations!

If all went well, you should see something that looks like this...

Thanks for contacting us! We'll get back to you as soon as possible. Thanks for subscribing