Description

This semi-homemade gingerbread cake transforms a basic spice mix into a gourmet dessert using the chemistry of sour cream and molasses. The result is a deeply spiced, moist cake that maintains a professional structure perfect for holiday entertaining.

Ingredients

15.25 oz spice cake mix
1/2 cup all-purpose flour
1/2 cup brown sugar
Ground ginger
Ground cinnamon
Ground nutmeg
1 cup sour cream
1/2 cup buttermilk
3 large eggs
1/2 cup molasses

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Instructions

Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan with butter or non-stick spray.
In a large mixing bowl, whisk together the spice cake mix, flour, brown sugar, ginger, cinnamon, and nutmeg until well combined and aerated.
In a separate bowl, whisk the buttermilk and eggs together until the mixture is fully emulsified.
Combine the buttermilk mixture, sour cream, and molasses with the dry ingredients, folding gently with a spatula until no dry streaks remain.
Pour the batter into the prepared pan, level the surface, and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan to ensure the starches set and the moisture redistributes throughout the crumb.

Notes

To ensure a smooth batter and superior rise, bring your eggs and dairy to room temperature before beginning. Greasing your measuring cup with a little oil before measuring the molasses will help it pour out completely and accurately.

Prep Time: 15 mins
Cook Time: 40 mins
Category: Dessert
Method: Baking
Cuisine: American