As a child, my favourite sort of cake was a spice cake with vanilla frosting. I suppose I liked the sweetness of the frosting coupled with the mild scents of cinnamon, nutmeg, allspice, and cloves even back then.
Cakes with a natural moistness translate extremely well to my current diet because I must eat gluten-free. That means my current favourite cake is gingerbread cake rather than spice cake. Because of the amount of butter and molasses, gingerbread has a lovely moist texture.
Because the cinnamon, ginger, and pepper begin to perfume the kitchen once the batter starts to bake, this is a delightful recipe to hang out near the stove. This double layer cake is perfect for a special birthday cake or a lovely after-dinner dessert.
For an extra special treat, serve with No Churn Vanilla Ice Cream. Have a great time!
Easy Homemade Gingerbread CakePrint Recipe
- 1 cup of unsalted butter
- 1 1/3 cups of brown sugar
- 2/3 cup of sugar
- 1 cup of whole milk
- 1 cup of blackstrap molasses
- 1/2 a cup of honey
- 3 cups of gluten-free flour
- 2 tablespoons of ginger, ground
- 1 teaspoon of cinnamon, ground
- 1 teaspoon of baking powder
- 1 teaspoon of kosher salt
- 1/2 a teaspoon of baking soda
- 1/2 a teaspoon black pepper, ground
- 4 large eggs, lightly beaten
- Preheat the oven to 350°F (180°C) and lightly grease two rectangular breadcake pans.
- Combine the butter, brown sugar, milk, molasses, and honey in a medium saucepan. Heat until the butter has completely melted and the mixture has come together. Make sure it doesn’t get too hot, or the milk will curdle. Set aside after removing from the heat.
- Combine the gluten-free flour, ground ginger, cinnamon, baking powder, salt, baking soda, and black pepper in a large mixing bowl.
- Add the butter-molasses mixture into the dry ingredients, stirring until smooth.
- Incorporate the eggs and grated ginger into the mixture, stirring to combine. Make sure the mix is no longer hot to the touch; otherwise, your eggs may scramble!
- Pour half of the mixture into each cake pan and bake for 35 minutes, or until a toothpick inserted into the centre comes out mostly clean.
- Allow the cakes to cool for 10-15 minutes before transferring them to a cooling rack.