Ina Garten Gingerbread Cake Recipe
Are you looking for a cozy dessert? The Ina Garten Gingerbread Cake Recipe is the answer. It is warm, spicy, and very moist.
Equipment
- Large mixing bowl
- Electric hand mixer or whisk
- 8-inch square baking pan.
- Parchment paper
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 1 cup dark molasses.
- 1 cup sour cream.
- 1.5 teaspoons baking soda.
- 2 cups all-purpose flour.
- 1 tablespoon ground ginger.
- 1 teaspoon ground cinnamon.
- 1/4 teaspoon ground cloves.
- 1/2 teaspoon kosher salt.
- 1/2 cup vegetable oil.
- 2/3 cup granulated sugar.
- 1 large egg room temperature.
Instructions
- Preheat your oven to 350°F. Grease your 8-inch square pan well. Use parchment paper for easy removal.
- Whisk molasses, sour cream, and baking soda. The mixture will get light and fluffy. Set it aside for a few minutes.
- In another bowl, sift flour and spices. Add the salt and whisk them together. This ensures even flavor in every bite.
- Beat the sugar, oil, and egg together. Use a mixer for about three minutes. The mixture should look pale and smooth.
- Slowly add the molasses mixture to the egg mixture. Then, fold in the dry ingredients gently. Do not overmix the batter.
- Pour the batter into your prepared pan. Bake for 30 to 35 minutes. A toothpick should come out clean.
Notes
- Use fresh ground ginger for the best kick.
- Do not overbake the cake. It should stay moist.
- Let the cake cool before slicing it.
- Serve it with a dollop of whipped cream.
- A side of lemon curd tastes great too.