Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1 cup buttermilk
For the Vanilla Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons milk
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Spatula
Step-by-step instructions:
For the Gingerbread Spice Cake:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
3. In a large bowl, cream the butter and brown sugar until light and fluffy.
4. Beat in the molasses and eggs, one at a time.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely before frosting.
For the Vanilla Buttercream:
1. In a large bowl, beat the butter until creamy.
2. Gradually add the powdered sugar, one cup at a time, until fully incorporated.
3. Beat in the vanilla extract.
4. Add the milk, one tablespoon at a time, until the desired consistency is reached.
5. Beat the frosting for an additional 2-3 minutes, until light and fluffy.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
5. Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 540
Fat: 25g
Saturated Fat: 15g
Cholesterol: 105mg
Sodium: 300mg
Carbohydrates: 77g
Fiber: 1g
Sugar: 60g
Protein: 4g
Substitutions for ingredients:
- You can use dark brown sugar instead of light brown sugar for a richer flavor.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- You can use cream cheese frosting instead of vanilla buttercream.
Variations:
- Add chopped crystallized ginger to the batter for extra spice and texture.
- Top the cake with caramel sauce or whipped cream.
- Make mini gingerbread cupcakes instead of a cake.
Tips and tricks:
- Make sure the butter and eggs are at room temperature before starting.
- Don't overmix the batter, as this can result in a tough cake.
- Let the cake cool completely before frosting to prevent the frosting from melting.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can microwave a slice of cake for 10-15 seconds to warm it up.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with fresh berries or chopped nuts.
- Serve the cake with a scoop of vanilla ice cream.
Garnishes:
- Fresh berries
- Chopped nuts
- Powdered sugar
Pairings:
- Hot cocoa
- Coffee
- Tea
Suggested side dishes:
- Fruit salad
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the cake is dry, it may have been overbaked. Try reducing the baking time by a few minutes next time.
- If the cake is too dense, it may have been overmixed. Be sure to mix the batter just until the ingredients are incorporated.
Food safety advice:
- Be sure to wash your hands and all equipment before starting.
- Check the expiration dates of all ingredients before using.
Food history:
Gingerbread has been enjoyed for centuries, with the first recorded recipe dating back to the 15th century. It was often used for medicinal purposes and was believed to aid digestion and cure various ailments.
Flavor profiles:
The gingerbread spice cake has a warm, spicy flavor with notes of cinnamon, ginger, and nutmeg. The vanilla buttercream is sweet and creamy, balancing out the spiciness of the cake.
Serving suggestions:
Serve the gingerbread spice cake with a hot beverage and a dollop of whipped cream or a scoop of vanilla ice cream.
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Taste: Sweet, Spicy, Ginger, Vanilla, Buttery, Ginger-Flavored, Vanilla-Scented