Gingerbread Butter Cake

by Judy Franklin-3 April 2026Medium

Prep Time15 min

Cook Time35 min

Total Time50 min

Servings8

A delicious gingerbread butter cake perfect on its own or paired with whipped cream or vanilla ice cream.

Imported RecipeOriginally from: www.instagram.com

Method

0
Preheat your oven to 175°C. Grease and flour a 9-inch round cake pan or line it with parchment paper.
1
In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
2
In a large mixing bowl, use an electric mixer to beat the softened butter and brown sugar together until light and fluffy, about 3-4 minutes.
3
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until fully incorporated.
4
Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
5
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
6
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly springy to the touch.
7
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
8
Once the cake is completely cool, dust the top with powdered sugar for a beautiful finish.
9
Slice the cake and serve it on a plate.