Introduction
The holidays are here, and what better way to celebrate than with a delicious gingerbread cake? If you’re short on time but still want to impress your guests, this gingerbread cake from mix recipe is perfect for you. It’s easy to make and tastes amazing. Plus, it will make your house smell like a winter wonderland.
Ingredients
– 1 box of gingerbread cake mix – 1 cup of water – 1/2 cup of vegetable oil – 2 eggs – 1/2 cup of molasses – 1 tsp of ground ginger – 1 tsp of ground cinnamon – 1/4 tsp of ground cloves
Instructions
1. Preheat your oven to 350°F (175°C). 2. Grease a 9-inch cake pan. 3. In a large bowl, mix together the gingerbread cake mix, water, vegetable oil, eggs, and molasses. 4. Add in the ginger, cinnamon, and cloves, and stir until well combined. 5. Pour the batter into the prepared cake pan. 6. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. 7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. 8. Serve and enjoy!
Nutritional Information
– Calories: 240 – Fat: 11g – Saturated Fat: 2g – Cholesterol: 30mg – Sodium: 320mg – Carbohydrates: 34g – Fiber: 1g – Sugar: 20g – Protein: 2g
Cooking Time
This gingerbread cake from mix recipe takes approximately 40-45 minutes from start to finish, including prep time and baking time.
Equipment
– 9-inch cake pan – Large mixing bowl – Wire rack
Serving Suggestions
This gingerbread cake is perfect on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. You can also sprinkle some powdered sugar on top for a festive touch.
Variations
If you want to mix things up, you can try adding some chopped nuts or dried fruit to the batter before baking. You can also make a cream cheese frosting to spread on top of the cake.
Substitutions
If you don’t have molasses, you can use honey or maple syrup instead. You can also use applesauce instead of vegetable oil to make the cake a bit healthier.
Storage
This gingerbread cake can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
Tips
– Make sure to grease your cake pan well to prevent the cake from sticking. – If you want a stronger ginger flavor, you can add more ground ginger to the batter. – Don’t overmix the batter, or your cake may turn out tough.
Notes
This gingerbread cake from mix recipe is perfect for those who want to save time but still want a delicious dessert. It’s also a great recipe to make with kids, as it’s easy and fun to prepare.
Frequently Asked Questions
Can I use a different size cake pan?
Yes, you can use a different size cake pan, but you may need to adjust the baking time accordingly. A smaller pan will require a longer baking time, while a larger pan will require a shorter baking time.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free gingerbread cake mix to make this recipe gluten-free.
Can I use fresh ginger instead of ground ginger?
Yes, you can use fresh ginger, but you will need to grate it finely before adding it to the batter.
Final Thoughts
This gingerbread cake from mix recipe is a delicious and easy way to celebrate the holidays. It’s perfect for those who want to save time but still want a dessert that’s sure to impress. The combination of ginger, cinnamon, and cloves makes this cake taste amazing, and the molasses adds a rich, deep flavor. Whether you’re serving it at a holiday party or enjoying it with your family, this gingerbread cake is sure to be a hit. Give it a try and see for yourself!