Joy the Baker's Perfect Gingerbread Cake

joythebaker.com

Tartangirl

subheading: SCALE 1X 2X 3X:

subheading: FOR THE CAKE:

½ cup ( 93 grams) vegetable shortening, plus more for greasing the pan

3 cups ( 375 grams) all-purpose flour, plus more for dusting the pan

2 sticks (8 ounces/226 grams) unsalted butter, well softened

Scant 3 cups ( 580 grams) sugar

5 large eggs, at room temperature

2 teaspoons vanilla extract

seeds of 1 vanilla bean (optional)

1 teaspoon kosher salt

¾ teaspoon baking powder

1 cup whole milk, at room temperature

subheading: FOR THE GINGERBREAD SWIRL:

2 cups prepared cake batter

¼ cup unsulfured molasses

1 ¼ teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

⅛ teaspoon ground allspice

2 tablespoons melted unsalted butter

¼ cup granulated sugar mixed with ¾ teaspoon ground cinnamon

Cook Mode Prevent your screen from going dark

Directions at joythebaker.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer