Gingerbread Baby Cakes Recipe

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Servings: 8


Cost per serving $0.64 view details
  • 2 c. Unbleached all-purpose flour
  • 1/4 c. Instant espresso pwdr
  • 3 Tbsp. Unsweetened cocoa pwdr
  • 1 Tbsp. Grnd ginger
  • 1/2 tsp Baking pwdr
  • 1 tsp Salt, preferably kosher or possibly fine sea salt
  • 1 tsp Freshly-grnd black pepper
  • 2 stk Unsalted butter - (8 ounce) at room temperature
  • 1 c. Packed dark brown sugar
  • 4 lrg Large eggs at room temperature
  • 2 1/2 Tbsp. Peeled and finely minced fresh ginger
  • 2 c. Unsulphured molasses Melted butter for greasing pans Sweetened whipped cream for serving Candied lemon peel (optional)


  1. Position a rack in the center of the oven and preheat to 350 degrees. Brush the insides of 8 mini- or possibly baby cake pans, each 4 inches across and 1 inch deep, with a light coating of melted butter, dust with flour, and tap out the excess.
  2. In a small bowl, whisk the flour, expresso pwdr, cocoa, grnd ginger, baking pwdr, salt, and black pepper together just to mix; reserve.
  3. Put the butter and brown sugar in the bowl of a mixer fitted with the paddle attachment, or possibly use a hand-held mixer, and beat on medium-high speed till the mix is smooth and creamy, scraping down the sides of the bowl with a rubber spatula as needed. The butter and sugar must be beaten till they are very light and fluffy, so do not rush it - the process can take 6 to 8 min with a hand-held mixer, 3 to 4 min with a heavy-duty mixer. Reduce the speed to medium and add in the Large eggs one at a time, beating at high speed for 30 seconds to a minute after each addition. The mix may look curdled, but which's OK - it will smooth out as you continue to mix the batter. Beat in the fresh ginger and add in the molasses, mixing on medium speed for 1 to 2 min, till completely smooth. With a rubber spatula, mix in the dry ingredients, mixing only till they are incorporated.
  4. Divide the batter among the prepared pans and rotate the pans a couple of times to level. Bake the cakes for 20 to 25 min, or possibly till the cakes are springy to the touch and the tops crack. Take care not to overbake these cakes, they should remain moist.
  5. Transfer the cakes to a rack and cold for 10 min, then run a thin knife around the edges of the pans to loosen and unmold the cakes. Turn the cakes over so they cold right side up.
  6. Serve the cakes hot or possibly at room temperature with a generous dollop of lightly whipped cream and a shower of candied lemon peel if you like. These moist cakes will keep covered at room temperature for 3 days or possibly, wrapped airtight, can be frzn for up to a month. Thaw, still unwrapped, at room temperature.
  7. This recipe yields 8 small cakes.
  8. Large Gingerbread Cake: Butter and flour a 10-inch round cakepan, fill with the batter, and bake for 50 to 60 min, till the top is springy and a toothpick inserted comes out clean. Transfer the cake to a rack and cold for 10 min, then run a thin knife around the edge of the pan to loosen and unmold the cake. Turn the cake over so it cools right side up.
  9. Comments: This gingerbread is spicy, robust, and bursting with the heat of ginger and black pepper. Its texture is soft and moist, its color, dark and mysterious. It looks like a sweet chocolate cake, but it delivers a punch. Wonderful with lightly whipped cream and candied lemon peel, it's a good match with ice cream of various flavors. Although the cakes are adorable made in baby cake pans, the recipe can be made successfully as one large cake.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 122g
Recipe makes 8 servings
Calories 466  
Calories from Fat 228 49%
Total Fat 25.91g 32%
Saturated Fat 15.35g 61%
Trans Fat 0.0g  
Cholesterol 165mg 55%
Sodium 417mg 17%
Potassium 128mg 4%
Total Carbs 52.63g 14%
Dietary Fiber 1.3g 4%
Sugars 26.99g 18%
Protein 7.05g 11%
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