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- 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/2 teaspoon salt - 1 cup granulated sugar - 1/2 cup unsalted butter, cut into small cubes - 1 cup whole milk - 2 large eggs, at room temperature - 1 tablespoon vanilla extract You will need to measure in cups and teaspoons. For example, use a cup for flour and a teaspoon for spices. This keeps your cake balanced and tasty. If you lack an ingredient, don’t worry. Here are some swaps: - Use whole wheat flour instead of all-purpose flour for a heartier cake. - Replace butter with coconut oil for a dairy-free option. - If you don’t have ground cloves, add more cinnamon or ginger. - For a nut-free version, skip the nutmeg and use extra cinnamon. These substitutes help you adapt the recipe to your needs. Enjoy the process of baking your gingerbread hot milk cake! {{ingredient_image_2}} Before you start, gather all your ingredients. This makes the process smoother. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter. You can also line it with parchment paper for easy removal. In a medium bowl, whisk these dry ingredients: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/2 teaspoon salt Set this mixture aside. Now, in a saucepan, heat 1/2 cup of unsalted butter and 1 cup of whole milk over medium heat. Stir until the butter melts. Do not let it boil. In a large bowl, mix 1 cup of granulated sugar and 2 large eggs. Use an electric mixer on medium speed. Beat this mixture for 3-5 minutes until it looks light and fluffy. Next, add 1 tablespoon of vanilla extract and mix until just combined. Now, gently sift in the flour mixture. Fold it with a spatula until combined. Be careful not to overmix. Finally, pour the hot milk and butter mixture into the batter. Stir gently until smooth and hot steam rises from the bowl. Pour the batter into your prepared pan. Bake for 30-35 minutes. Check with a toothpick in the center. It should come out clean. Once baked, let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Enjoy your delicious gingerbread hot milk cake! To get a soft and fluffy cake, follow these steps. First, always use room temperature eggs. Cold eggs will not blend well. Next, heat the milk and butter gently. This helps the cake rise and stay moist. Be careful not to boil them. When mixing the batter, fold gently. Overmixing can make the cake tough. Finally, check for doneness with a toothpick. It should come out clean when the cake is ready. This cake shines when served warm. Dust it lightly with powdered sugar for a lovely touch. A dollop of whipped cream adds creaminess. If you like ice cream, a scoop of vanilla pairs well. You can also sprinkle cinnamon on top for flavor. For a pop of color, add a sprig of mint. These toppings make each slice look festive and inviting. Avoid common pitfalls for the best results. Do not skip the flour sifting step. It helps mix air into the batter. Always use the right amount of spices. Too much can overwhelm the flavor. If you forget to preheat the oven, your cake may not rise. Lastly, resist the urge to open the oven door too soon. This can cause the cake to sink. Stick to these tips for a fantastic gingerbread hot milk cake! Pro Tips Use Room Temperature Ingredients: Make sure your eggs and butter are at room temperature for better incorporation and a fluffier cake texture. Don’t Overmix: When combining the flour mixture with the wet ingredients, mix until just combined to keep your cake light and airy. Check for Doneness: Start checking your cake a few minutes before the suggested baking time to avoid overbaking, which can dry it out. Store Properly: To keep your gingerbread hot milk cake moist, store it in an airtight container at room temperature for up to three days. {{image_4}} You can play with the spices in this cake. Try adding a pinch of cardamom for warmth. You can use allspice for deeper flavors too. If you love citrus, add some orange zest to the batter. This brings a nice brightness to the cake. You might also try mixing in a bit of molasses for extra richness and moisture. Don't be afraid to experiment! To make this cake gluten-free, swap the all-purpose flour for a gluten-free blend. Look for blends that include xanthan gum, as this helps with texture. For a dairy-free version, use almond milk or oat milk instead of whole milk. You can replace butter with coconut oil or vegan butter. These swaps will keep the cake tasty and enjoyable for everyone. Serve your gingerbread hot milk cake warm for a cozy treat. Dust the top with powdered sugar for a sweet touch. You can add a dollop of whipped cream for richness. A scoop of vanilla ice cream pairs perfectly with the warm cake. For a festive flair, sprinkle some cinnamon or add a sprig of mint on top. You can even serve it with a warm spiced apple compote for a lovely twist! To keep your gingerbread hot milk cake fresh, store it in an airtight container. This helps it stay moist and tasty. Place the container in a cool, dry spot, away from sunlight. The cake will stay good for about three days at room temperature. If you want to keep it longer, consider freezing it. Freezing is a great way to extend the life of your cake. First, ensure the cake is completely cool. Cut it into slices for easy servings. Wrap each slice tightly in plastic wrap. Then, place the wrapped slices in a freezer-safe bag or container. This way, the cake won’t get freezer burn. It can last up to three months in the freezer. When you want to enjoy your frozen gingerbread hot milk cake, take out a slice. Unwrap it and place it on a plate. You can heat it in the microwave for about 20-30 seconds. For a more even warmth, use an oven at 350°F (175°C) for about 10 minutes. Enjoy it warm, perhaps with some whipped cream or ice cream! Yes, you can make this cake one day ahead. Just bake it and let it cool. Once cool, wrap it in plastic wrap. Store it at room temperature. It will taste great the next day. You can serve this cake with: - Whipped cream - Vanilla ice cream - A dusting of powdered sugar - A sprinkle of cinnamon or nutmeg These add extra flavor and make the cake look pretty. This gingerbread hot milk cake stays fresh for about 3 to 4 days at room temperature. If you want it to last longer, store it in the fridge. It can last up to a week when chilled. Just be sure to cover it well to keep it moist. We covered all the key points about making a gingerbread hot milk cake. We discussed the ingredients, how to prepare, and bake it. You learned tips for perfect texture and creative serving ideas. Don't forget the storage tips to keep your cake fresh. I hope you feel ready to bake this delicious treat at home. It’s easy and fun to make. Enjoy every bite of your cake and share it with loved ones!

Gingerbread Hot Milk Cake

A festive and moist cake infused with gingerbread spices, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, cut into small cubes
  • 1 cup whole milk
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly with butter or lining it with parchment paper for easy removal.
  • In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt. Ensure the mixture is well combined and set it aside.
  • In a medium saucepan over medium heat, combine the cubed butter and whole milk. Stir constantly until the butter melts and the mixture is hot, but make sure it does not reach a boiling point.
  • In a separate large mixing bowl, combine the granulated sugar and eggs. Using an electric mixer, beat the mixture on medium speed for about 3-5 minutes, or until it becomes light in color and fluffy in texture.
  • Add the vanilla extract to the sugar-egg mixture and blend until just incorporated.
  • Gradually sift the flour mixture into the egg mixture, folding gently with a spatula until just combined. Avoid overmixing to maintain a light texture.
  • Carefully pour the hot milk and butter mixture into the batter. Stir gently until the batter is smooth and fully combined, ensuring you can see steam rising from the mixture, indicating the heat.
  • Pour the prepared batter into the greased baking pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Once baked, allow the cake to cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely for the best texture.

Notes

Serve warm, dusted with powdered sugar and topped with whipped cream or vanilla ice cream.
Keyword cake, gingerbread, holiday