Ginger Spice Cake
A rich, moist Ginger Spice Cake bursting with warming spices, perfect for any occasion, and easy to customize.
Ingrédients
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground ginger Freshly grated can enhance flavor.
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Can use coconut oil as a substitute.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 4 large eggs Can substitute with flaxseed eggs for a vegan option.
- 1 cup buttermilk For dairy-free, use almond milk with vinegar.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Gather all ingredients and let them reach room temperature.
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
Combine Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
Cream Butter and Sugars
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3-5 minutes).
Mix in Eggs and Wet Ingredients
- Add the eggs one at a time, beating well after each addition.
- Mix in the buttermilk and vanilla extract until just combined.
Combine Mixtures
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Bake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serve
- Slice into squares and serve as desired – plain, dusted with powdered sugar, or topped with whipped cream.
Notes
To keep the cake moist, avoid overbaking and store in an airtight container. For a deeper flavor, consider adding chopped crystallized ginger.