Gingerbread Cake Mix
Transform your holiday baking with this simple yet flavorful Gingerbread Cake Mix recipe, a perfect blend of warm spices and rich sweetness ready to transport your taste buds to festive bliss. Featuring pantry staples like flour, brown sugar, and the aromatic trifecta of ginger, cinnamon, and nutmeg, this mix comes together in just 10 minutes, giving you a head start on an irresistibly moist and fragrant cake. With a rich infusion of molasses and a tender crumb, this cake is the ultimate seasonal centerpiece, ready to be served plain or elevated with cream cheese frosting, whipped cream, or a sprinkle of powdered sugar. Whether hosting a holiday gathering or craving cozy comfort, this gingerbread cake delivers on every level.
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Ingredients
- 3.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground ginger
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Salt
Directions
Step 1
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt.
Step 2
Whisk the ingredients thoroughly to ensure they are evenly distributed. This will serve as your dry cake mix.
Step 3
To prepare the gingerbread cake, preheat the oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan.
Step 4
In another mixing bowl, combine 2 large eggs, 1 cup of buttermilk (or whole milk), 0.5 cups of vegetable oil, and 0.75 cups of molasses. Mix until everything is well blended.
Step 5
Add the prepared dry cake mix to the wet ingredients in three additions, mixing in between each addition until just combined. Do not overmix as this can affect the texture of the cake.
Step 6
Pour the batter into the prepared pan and spread evenly using a spatula.
Step 7
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Step 8
Allow the cake to cool in the pan for 15 minutes, then transfer to a cooling rack. Serve as-is or topped with whipped cream, cream cheese frosting, or a dusting of powdered sugar.
Nutrition Facts
| Serving size | 746 grams (746.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2708 |
| Total Fat 4.80g | 6% |
| Saturated Fat 0.70g | 3% |
| Cholesterol 0mg | 0% |
| Sodium 3376mg | 147% |
| Total Carbohydrate 629.20g | 229% |
| Dietary Fiber 14.30g | 51% |
| Total Sugars 298.20g | |
| Protein 43.90g | 88% |
| Vitamin D 0IU | 0% |
| Calcium 188mg | 14% |
| Iron 21mg | 116% |
| Potassium 623mg | 13% |
Source of Calories