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Gingerbread Cake

Gingerbread Cake


Ingredients

 

  • 300 g (2 ½ cups) cake flour
  • 240 g (1 ¼ cups) granulated sugar
  • 110 g (½ cup packed) light brown sugar
  • 10 g (2 tsp) baking powder
  • 6 g (1 ¼ tsp) baking soda
  • 6 g (1 tsp) fine sea salt
  • ½-1 tsp Saigon cinnamon
  • 1 tsp ground ginger
  • ¼ tsp nutmeg
  • ⅛ tsp allspice
  • 240 g (1 cup) milk of your choice
  • 15 g (1 tbsp) vinegar
  • 180 g (¾ cup) neutral oil
  • 120 g (½ cup) plain non-dairy yogurt
  • 30 g (1 ½ tbsp) @risingstarbaking Cinnamon Baker's Syrup
  • 80 g (¼ cup) molasses
  • 10 g vanilla bean powder
  • 120 g (½ cup) hot water

 

Instructions

  1. Heat oven to 350°F. Line three 8-inch pans with parchment.

  2. Whisk flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.

  3. Whisk milk and vinegar; let sit 2 minutes. Add oil, yogurt, molasses, vanilla bean powder, and @risingstarbaking Cinnamon Baker's Syrup; whisk smooth.

  4. Pour wet ingredients into dry and mix until mostly combined.

  5. Add hot water and whisk until smooth and silky.

  6. Divide evenly between pans.

  7. Bake 18-22 minutes

  8. Cool in pans for 15, transfer to wire racks, wrap slightly warm and chill.

 

Recipe: @obsessedwithcashews

Photography: @obsessedwithcashews

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