75 minutes
A deliciously spiced cake made with molasses and buttermilk, perfect for any occasion. Optionally topped with cream cheese frosting or whipped Greek yogurt.
Light brown sugar, packed
cups
cups
tablespoons
teaspoons
teaspoons
teaspoons
teaspoons
Nutmeg, freshly grated
teaspoons
Ground Cloves
teaspoons
Chinese Five-Spice Powder
teaspoons
teaspoons
Large Eggs, straight from the fridge
each
Unsalted Butter, melted and cooled to about 100°F (38°C)
0.25 sticks
All Purpose Flour, spooned
cups
Whole Wheat Flour, not stone-ground
cups
Cultured Lowfat Buttermilk
cups
1. Preheat Oven
Start by adjusting your oven rack to the middle position and preheating your oven to 350°F (180°C). This ensures your cake bakes evenly.
2. Prepare Pan
Line a 9- by 13-inch anodized aluminum cake pan with parchment paper and lightly grease it with pan spray. This step will help your cake release easily after baking.
3. Mix Ingredients
In the bowl of a stand mixer fitted with the whisk attachment, combine the light brown sugar, molasses, ground ginger, cinnamon, baking powder, baking soda, Diamond Crystal kosher salt, nutmeg, ground cloves, Chinese five-spice powder, black pepper, and eggs. Start mixing on low speed until all the ingredients are moistened, then increase the speed to high and whip for about 8 minutes. The mixture will become foamy and thick, incorporating air for a light, fluffy texture.
4. Add Butter and Flours
Reduce the mixer speed to low and drizzle in the melted butter. Add the all-purpose and whole wheat flours, followed by the buttermilk. Mix just until everything is combined.
5. Fold Batter
Using a flexible spatula, gently fold the batter once or twice from the bottom up to ensure everything is evenly mixed.
6. Bake
Scrape the batter into your prepared pan, spreading it evenly. Place it in the oven and bake for about 32 minutes. The cake will puff up and become firm, though the crust should still retain a light impression when pressed with a fingertip.
7. Cool and Serve
Allow the cake to cool in the pan until it’s firm. Once cooled, slice into squares with a knife. For an optional finishing touch, top with swirls of cream cheese frosting or whipped Greek yogurt. Enjoy!
By increasing the ginger and adding ground cloves, this recipe can easily become a gingerbread cake. You could also add diced candied ginger for extra texture and spice.
Incorporate grated or finely chopped apples, and perhaps some nuts like walnuts or pecans, into the batter. Adjust the spices to complement the apple, such as adding more cinnamon and perhaps some cardamom.
Add cocoa powder to the recipe, reducing the flour proportionately. This would create a richer, deeper flavored cake that still retains the distinctive molasses taste.
Introduce canned pumpkin puree into the batter, reduce the molasses slightly, and adjust the spices to include pumpkin pie spice. This would give you a moist, autumn-inspired cake.
Add the zest of one orange or lemon to the cake batter to infuse a bright citrus note that complements the deep flavors of the molasses and spices. This can be particularly delightful in the winter months when citrus is at its peak.
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