- 3/4 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 2 tablespoons finely chopped crystallized ginger
- 1/2 cup molasses
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 cup buttermilk
- Cream Cheese Frosting
- Crunch Topping
- Strawberry Sauce
- Garnish: strawberries
How to Make It
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add egg, crystallized ginger, and molasses, beating until blended.
Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
Pour batter into 2 greased and floured 8-inch round cake pans.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
Cool cake layers in pans on wire racks 10 minutes; remove from pans, and cool on wire racks. Split layers horizontally in half.
Spread Cream Cheese Frosting between layers and on top and sides of cake. Pat Crunch Topping on top and sides. Serve with Strawberry Sauce. Garnish, if desired.
Note: Cake can be made up to 1 day in advance and refrigerated. Let stand at room temperature at least 2 hours before serving.