Gingerbread Cake Recipe

This best gingerbread cake ever is the perfect dessert for dinner parties. This recipe pairs well with vanilla buttercream or cream cheese icing. Enjoy! Please note, to make this cake in a 3 layer 8" round, you will need to double the recipe. 2 1/4 cups all-purpose flour 2 1/4 tsp baking powder 3/4 tsp salt 1 1/2 tsp ground ginger 1 1/2 tsp ground cinnamon 3/4 tsp ground cloves 3/4 cup unsalted butter room temperature 3/4 cup granulated sugar 1/2 cup dark brown sugar lightly packed 3 large eggs room temperature 3/4 cup fancy molasses do NOT use blackstrap molasses 1 1/2 tsp vanilla 3/4 cup buttermilk room temperature Whisk flour, baking powder, salt, and spices. Set aside. In a stand mixer, whip until smooth. Add white and brown sugar and whip on med-high until light and fluffy (2-3mins). On low add eggs one at a time, fully incorporating after each addition. Add the fancy molasses and vanilla and mix until fully incorporated. Alternate adding flour mixture and buttermilk. Fully incorporate after each addition. Do not over mix. Spread batter evenly into prepared pans. Bake for approx. 30-35mins or until a toothpick inserted into the centre comes out mostly clean. Check at 25 mins as some ovens run hot. Place cakes on rack to cool. This recipe makes enough for a 3 layer 6" cake.