Gingerbread Cake Recipe

Name: Gingerbread Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Eggland's Best eggs; 1/2 cup (1 stick) unsalted butter, softened; 1/2 cup molasses; 1 cup buttermilk; 1/2 cup light brown sugar, packed; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons cinnamon; 1 teaspoon ginger; 1/8 teaspoon allspice

Servings: persons

2 Eggland's Best eggs
1/2 cup (1 stick) unsalted butter, softened
1/2 cup molasses
1 cup buttermilk
1/2 cup light brown sugar, packed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/8 teaspoon allspice

1
Preheat oven to 350 degrees F; prepare 9-inch springform or round cake pan with non-stick cooking spray and set aside.
2
Sift flour, baking soda, salt, cinnamon, ginger and allspice together in a medium bowl and set aside.
3
In a large bowl with an electric mixer, or in a stand mixer fitted with the whisk attachment, blend butter and brown sugar until well combined; add eggs, mixing well after each addition; blend in molasses and mix well.
4
Add buttermilk and dry ingredients alternately until all ingredients are combined, and mix for 2 minutes.
5
Pour into prepared pan and bake for 40-45 minutes or until a tester inserted in the middle comes out clean.
6
Cool completely before serving.

1012

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Eggland's Best eggs, 1/2 cup (1 stick) unsalted butter, softened, 1/2 cup molasses, 1 cup buttermilk, and more.

Yes, Gingerbread Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Cake

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