Gingerbread Pumpkin Cake
This Gingerbread Pumpkin Cake is a moist pumpkin cake with ginger spices. It's perfect for Thanksgiving, Christmas, and cozy winter gatherings. It's drizzled with a silky smooth chocolate ganache topping that compliments the gingerbread so perfectly.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp salt
- 1/3 cup molasses
- 1 cup pumpkin puree room temperature
- 1/3 cup oil
- 1/4 cup sour cream room temperature
- 2 large eggs room temperature
- 1 tbsp vanilla
- 2/3 cups dark brown sugar 140g
- 1/2 cup white sugar
- 1 tbsp orange zest
For the ganache
- 7 tbsp unsalted butter melted
- 1 milk chocolate bar 100g
- 1 dark chocolate bar 100g
Instructions
- Preheat the oven to 350℉/176℃ and line a 9x9 baking pan with parchment paper and set aside.
- In a bowl, add the flour, cocoa, baking soda, baking powder, ginger, cinnamon, cloves, and salt. Stir to combine and set aside.2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 1/2 tsp ginger, 1 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp salt
- In a large bowl, add the brown sugar, white sugar eggs, vanilla, oil, sour cream, pumpkin, molasses, and orange zest. Whisk to combine (1-2 minutes) until well combined.1/3 cup molasses, 1 cup pumpkin puree, 1/3 cup oil, 1/4 cup sour cream, 2 large eggs, 1 tbsp vanilla, 2/3 cups dark brown sugar, 1/2 cup white sugar, 1 tbsp orange zest
- Add the dry ingredients into the wet. With a spatula, gently fold until a soft cake batter forms. Do not over-mix!
- Spread evenly in a 9x9 baking pan.
- Bake for 40-50 minutes, or until a toothpick inserted in the middle comes out clean.
- Once completely cooled, make the ganache. Melt the butter and chocolates together until smooth.7 tbsp unsalted butter, 1 milk chocolate bar, 1 dark chocolate bar
- Drizzle on top of the cooled cake, and spread evenly. Place in the fridge to set for at least 30 minutes, then slice and enjoy!