Recipe courtesy of Martha Stewart

Gingerbread Cake

  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 25 min
  • Cook: 55 min
  • Yield: 12 servings
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Ingredients

2 cups (4 sticks) unsalted butter, room temperature, plus more for pan

1 cup dark-brown sugar, firmly packed

1 cup granulated sugar

2 teaspoons pure vanilla extract

8 large eggs

1 1/2 teaspoons ground ginger

2 teaspoons ground cinnamon

1 1/2 teaspoons ground nutmeg

1/2 teaspoon ground cloves

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons salt

3 cups all-purpose flour

Confectioners' sugar, for dusting

Cinnamon Cream, recipe follows

Cinnamon Cream:

1 cup heavy cream

2 tablespoons confectioners' sugar

1/4 teaspoon ground cinnamon

Directions

  1. Heat oven to 350 degrees F. Butter a 10-cup ring mold pan, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, 2 to 4 minutes. Add the vanilla, and mix. Add the eggs, 1 at a time, mixing well after each addition. In a large bowl, sift together ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, salt, and flour. Gradually add the flour mixture to the butter mixture, and mix on low speed just until the flour has been incorporated. Pour batter into prepared pan, and smooth the top with spatula. Bake until a cake tester inserted into the middle comes out clean, 50 to 55 minutes. Transfer pan to a wire rack to cool completely. Invert onto a serving platter and dust with confectioners' sugar. Serve garnished with cinnamon cream.

Cinnamon Cream:

  1. Place heavy cream, sugar, and cinnamon in a chilled medium bowl. Using a whisk, whip cream until soft peaks form. Cover with plastic, and refrigerate until ready to use.
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