Description

This effortless gingerbread recipe uses a spice cake mix base enhanced with rich molasses, buttermilk, and warm spices to create a deep, vintage-style crumb. It is the perfect solution for busy bakers who want authentic farmhouse flavor without the time-consuming measurements of a traditional scratch recipe.

Ingredients

1 (15.25 oz) box spice cake mix
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup buttermilk
3 large eggs
1/2 cup sour cream
1/2 cup unsulphured molasses

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Instructions

Preheat your oven to 350°F (175°C) and thoroughly grease a 9×13-inch baking pan.
In a large mixing bowl, whisk together the spice cake mix, all-purpose flour, brown sugar, ginger, cinnamon, and nutmeg until well combined and clump-free.
In a separate small bowl, beat the eggs into the buttermilk until the mixture is pale and smooth.
Add the buttermilk mixture, sour cream, and molasses to the dry ingredients, stirring gently with a spatula only until no streaks of flour remain.
Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake completely in the pan on a wire rack before finishing with powdered sugar or frosting.

Notes

For the best results, ensure your eggs and buttermilk are at room temperature before mixing to prevent the batter from curdling. If you prefer a more intense ginger flavor, you can stir in 1/4 cup of finely chopped crystallized ginger into the batter before baking.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American