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Honey Gingerbread Cake

A delightful fusion of honey and spices, this Honey Gingerbread Cake offers a cozy yet exotic taste experience perfect for any season.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour (250g)
  • 2 teaspoons ground ginger (4g)
  • 1 teaspoon ground cinnamon (2g)
  • ½ teaspoon ground nutmeg (1g)
  • 1 teaspoon baking powder (5g)
  • ½ teaspoon baking soda (3g)
  • ¼ teaspoon salt (1g)
Wet Ingredients
  • ½ cup unsalted butter, softened (113g)
  • ¾ cup honey (255g)
  • ½ cup brown sugar (100g)
  • 2 large eggs
  • ½ cup milk (120ml)
  • 1 teaspoon vanilla extract (5ml)
  • 1 tablespoon fresh ginger, grated (optional)

Method
 

Preparation
  1. Preheat your oven to 170°C (340°F) and grease an 8-inch cake pan.
  2. In a bowl, mix flour, ground ginger, cinnamon, nutmeg, baking powder, baking soda, and salt; set aside.
  3. Cream softened butter and brown sugar until light and fluffy.
  4. Add honey to the butter mixture and mix until combined.
  5. Beat in eggs one at a time, followed by vanilla extract and grated ginger if desired.
  6. Gradually fold in the dry ingredients alternately with milk until smooth.
  7. Pour the batter into the prepared pan and level it.
Baking
  1. Bake for 40–45 minutes or until a skewer comes out clean.
  2. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve with vanilla-infused whipped cream or a dollop of whipped honey buttercream frosting. For added flavor, consider adding orange or lemon zest, or a splash of dark rum or bourbon. Keeps in an airtight container at room temperature for up to three days.