nutritional info
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ingredients
For the cake:
1/2 cup sugar
1 1/4 cup flour
1/2 teaspoon salt
1/4 cup shortening
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup molasses
1/4 cup buttermilk
2 eggs
1 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon cinnamon + more for dusting the cake
For the buttermilk icing
1 cup butter, room temperature
1 (14oz) can Magnolia Brand Sweetened Condensed Milk
instructions
- Preheat oven to 350 Degrees and spray an 8×8 cake pan with cooking spray.
- Mix the sugar, flour, salt and shortening. (You can use a pastry cutter)
- Add the baking powder, baking soda, molasses, buttermilk, eggs, ginger, cloves, and cinnamon, mix again until just combined. (Don’t over mix)
- Bake 25-30 minutes or until firm in the center. Let cool completely.
- In a stand mixer, mix the butter until very light and fluffy. About 8-10 min. Add the sweetened condensed milk in three batches mixing well after each addition. Spread the butter cream evenly onto cooled gingerbread cake. Dust with cinnamon before serving.
- Recipe by our friend Marisol @MarisolCooks. Enjoy!
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