Gingerbread Cake
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
Directions
- Preheat oven to 350°.
- In a medium mixing bowl, whisk together first 10 ingredients (through salt); set aside.
- In a large mixing bowl, use an electric mixer on low speed to combine milk, molasses, butter, sugars, eggs and vanilla until uniform.
- Slowly add dry ingredients to wet ingredients, mixing until just combined.
- 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.
