How To Make Ginger & white chocolate cake
A moist and flavorful ginger cake with a hint of white chocolate, perfect for dessert or afternoon tea.
Serves:
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup molasses
- 1/4 cup sour cream
- 1/4 cup milk
- 2 eggs
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup white chocolate chips
Instructions
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Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
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In a large mixing bowl, cream together the butter and sugar until light and fluffy.
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Add the eggs, one at a time, beating well after each addition.
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Mix in the molasses, sour cream, and milk until well combined.
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In a separate bowl, whisk together the flour, ginger, cinnamon, baking powder, baking soda, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Fold in the white chocolate chips.
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Pour the batter into the prepared cake pan and smooth the top with a spatula.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
- Calories : 350kcal
- Total Fat : 16g
- Saturated Fat : 10g
- Cholesterol : 83mg
- Sodium : 257mg
- Total Carbohydrates : 48g
- Dietary Fiber : 1g
- Sugar : 26g
- Protein : 5g
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