Description
Springtime meets nostalgia in this delightful Gingerbread Easter Cake, where warm spices dance with festive charm. Layers of rich, moist gingerbread embrace creamy frosting, promising a sweet celebration that will enchant family and friends at your holiday gathering.
Ingredients
Scale
Main Ingredients (Dry):
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 cup (200 grams) sugar (granulated or brown)
Wet Ingredients:
- 2 eggs
- 1/2 cup (170 grams) molasses
- 1/2 cup (113 grams) unsalted butter
Instructions
- Warm the oven to 350F (175C) and thoroughly coat two circular cake molds with butter or cooking spray.
- Sift together flour, ground ginger, cinnamon, nutmeg, baking powder, and salt in a spacious mixing vessel.
- Cream sugar and melted butter in a separate bowl until smooth and uniform. Incorporate eggs individually, ensuring complete integration after each addition. Fold in molasses until mixture appears glossy and well-blended.
- Gently fold dry ingredients into wet mixture, stirring minimally to prevent tough texture. Mix until ingredients are just combined, maintaining a light, airy consistency.
- Evenly distribute batter between prepared pans, using a spatula to create a level surface.
- Position pans in preheated oven and bake for 25-30 minutes. Check doneness by inserting a clean toothpick into cake center – it should emerge without batter clinging to it.
- Remove cakes and allow to rest in pans for 10 minutes, then carefully transfer to wire cooling racks to reach room temperature.
Notes
- Adjust spice levels by increasing or decreasing ground ginger and cinnamon to suit personal taste preferences.
- Swap traditional butter with coconut oil for a dairy-free version that maintains rich moisture and tender crumb.
- Consider adding chopped crystallized ginger or dark chocolate chips to enhance flavor complexity and create surprising texture variations.
- Use gluten-free flour blend as a direct substitute to make the cake suitable for those with wheat sensitivities without compromising cake’s delicate structure.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 200
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg