3 Spice Cake Recipes: #2 Ginger & Spice Cake

Ginger Spice Cake

At the Groomsman Cake Tasting, we had one major rule.  Try A LOT of all of the cakes before broaching the topic of “Which One Is Your Favorite.”

The Groom-To-Be, however, had a momentary lapse in consciousness.  As soon as the first crumb hit his chops, a  strident “Mmmm” sounded the room.  And then I knew.

Take 3

Perhaps it was the middling harmony of Spice and Molasses.  Or maybe it was the just-right cake density; Firm yet surprisingly moist due to the generous addition of Buttermilk.   That’s what got to me.  The proportions were something to rejoice over.  Perfect, really, for a delicious event cake requiring day-before-baking, refrigeration, frosting, and Multi-Layer strength.

Whatever it was, it was enough for him to emit noise followed by a surprised look of “I did that…?!”

Yes.  Yes you did.  And hopefully you’ll do it again on your wedding day.
The Recipes

The Three Trial Recipes

GROOMSMAN CAKE WINNER
~~Ginger Spice Cake Repice~~
Adapted from Epicurious

(T = Tablespoon/  t = teaspoon)

1 ¾ Cup All purpose Flour
¾ t Baking Soda
½ t Fresh ginger
½ t dry ginger
¾ t Cinnamon
1/3 t salt
¾ C Unsulfered Molassas
2/3 C Buttermilk
1/3 C Sugar
6 T (3/4C) Room Temperature Butter
1 egg

Preheat oven to 350°F. Grease 2 9-by 2.5-inch cake pans.

For ginger cake:

  • Place flour, baking soda, dry ginger, cinnamon, and salt in a bowl.
  • In the electric mixer bowl, beat Sugar and Butter on Medium for 2-3 minutes until mixture lightens in color…should look pale yellow.
  • Add the Egg.  Blend until combined.  Then the Molasses and the Buttermilk. Blend until combined.
  • Add Dry ingredients and blend again until silky and fully combined.  1-2 Minutes.

Resist sticking your finger in that.

Does Your Batter Look Like This?

  • Pour batter into the 9 inch cake pans leaving a space of around ¾-inch at the top.
  • Place both cake pans in the center of the oven.  After 20 minutes, rotate the cakes’ position and turn 180degrees for even baking.
  • After an additional 20-25 Minutes, insert a toothpick/tester into the center of each cake.  If it comes out clean (no crumbs/no velvety residue) it’s done.
  • Remove from oven, let cool completely in cake pan.  If you’re feeling nervous about over baking, invert the cakes onto a rack (lined with parchment paper) and cool completely.  Just know that usually you can get away with not removing a hot, volatile cake from a pan until after it is completely cool and ‘set.’  It actually makes me a bit more edgy to remove a cake in the latter way.  (Just giving you options!)
  • If making the cake the day before hand, wrap the cake tightly in plastic wrap and place into the fridge.
  • Decorate as desired.  Here we left the frosting on the side.  On the Groomsman Cake, I’ll be using the Famed Cream Cheese Frosting (Found at the bottom of the post).  Or, perhaps try the cake as designed by Epicurious: with a Pecan “Crunch” Topping; Strawberries; and Cream.

Oh, I don’t think it will be hard to enjoy! 

Blah Blah Cake.

Yes.  That is round 2.

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