Gingerbread Cake

Gingerbread Cake

Serves 12

Ingredients

3 ¼ cups flour
2 tbsp. buttermilk powder
2 ½ tsp. baking soda
2 tsp. Kowalski's Ground Ginger
2 tsp. cocoa powder
1 tsp. Kowalski's Ground Cinnamon
½ tsp. Kowalski's Ground Cloves
½ tsp. Kowalski's Ground Nutmeg
½ tsp. Kowalski's Ground Allspice
¾ tsp. kosher salt
12 oz. jar unsulfured molasses
1 ½ cups milk
¾ cup Kowalski's Unsalted Butter, melted and cooled to room temperature
¾ cup brown sugar
⅓ cup sugar
2 eggs, slightly beaten
1 tsp. Kowalski's Organic Madagascar Vanilla Extract
2 cups (approx.) Sweetened Whipped Cream
Order Groceries
Directions
  1. Preheat oven to 350°.
  2. In a medium mixing bowl, whisk together first 10 ingredients (through salt); set aside.
  3. In a large mixing bowl, use an electric mixer on low speed to combine milk, molasses, butter, sugars, eggs and vanilla until uniform.
  4. Slowly add dry ingredients to wet ingredients, mixing until just combined.
  5. For an 8" square cake: Pour batter into a greased, floured 8" square baking pan; bake in preheated oven until the top springs back when lightly touched and the edges pull away from the pan (30-40 min.). Allow cake to cool; serve warm or at room temperature topped with sweetened whipped cream.
     
    For a 2-layer 9" round cake: Pour batter into 2 greased, floured 9" round baking pans, bottoms only lined with parchment paper; bake in preheated oven until the tops spring back when lightly touched and edges pull away from the pan (32-36 min.). Allow cakes to cool to room temperature; stack into a double-layer cake filled and topped with sweetened whipped cream.