Description
A warm, spiced cake that tastes like the holidays in every bite!
Rich molasses, cozy ginger, and a creamy cinnamon frosting come together for a dessert that feels like a hug on a winter’s day.
Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup molasses
1 cup hot water
1 large egg
For the Cinnamon Molasses Frosting:
1/2 cup unsalted butter, softened
4 oz cream cheese, softened
3 cups powdered sugar
2 tablespoons molasses
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Instructions:
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. (
5 minutes)
In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt. (
4 minutes)
In a large bowl, cream butter and brown sugar until fluffy. Beat in molasses and egg. (
6 minutes)
Gradually add dry ingredients, alternating with hot water, mixing until smooth. (
6 minutes)
Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean. (
35 minutes)
Let the cake cool completely before frosting. (
20 minutes)
For the Frosting:
7. Beat butter and cream cheese until creamy. Add powdered sugar gradually. (
5 minutes)
8. Mix in molasses, cinnamon, and vanilla until smooth and fluffy. (
4 minutes)
9. Spread frosting evenly over cooled cake and slice into squares to serve. (
5 minutes)
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 410 kcal | Servings: 12 servings
#GingerbreadMagic #HolidayBaking #MolassesLove #WinterDesserts
Step-by-Step Guide
Follow these detailed instructions for perfect gingerbread cake every time. First, ensure all ingredients are at room temperature for optimal mixing. Preheat your oven and prepare the pan thoroughly with butter and a light flour dusting to prevent sticking. When whisking dry ingredients, sift the flour and spices together to eliminate lumps and ensure even distribution. While creaming the butter and sugar, beat for a full 3-4 minutes until the mixture is pale and fluffy; this incorporates air for a lighter crumb. When adding the dry and wet ingredients, begin and end with the dry mixture, mixing on low speed just until combined after each addition to avoid over-mixing. Test for doneness a few minutes before the timer ends—a toothpick inserted should have a few moist crumbs, not be completely dry.
Serving Suggestions
This gingerbread cake is delicious on its own, but can be elevated with simple accompaniments. Serve warm squares with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a festive touch, garnish each slice with a sprinkle of candied ginger, a dusting of powdered sugar, or a drizzle of caramel sauce. It pairs wonderfully with a hot cup of coffee, spiced chai tea, or even a glass of cold milk. For a holiday platter, cut into smaller bite-sized pieces and dust with cinnamon sugar.
How-to Summary
In summary, create this holiday gingerbread cake by first mixing the dry spices and flour. Separately, cream butter and sugar, then incorporate molasses and an egg. Combine the wet and dry mixtures alternately with hot water. Bake in a preheated oven until set. For the frosting, beat softened butter and cream cheese, then add powdered sugar, molasses, cinnamon, and vanilla. Frost the completely cooled cake, slice, and serve.
Frequently Asked Questions
Can I use blackstrap molasses?
We do not recommend blackstrap molasses for this recipe, as its flavor is very strong and bitter. Use light, dark, or robust unsulphured molasses for the best sweet, spicy flavor.
Can I make this cake ahead of time?
Yes, you can bake the cake 1-2 days in advance. Let it cool completely, wrap tightly in plastic wrap, and store at room temperature. Frost the day you plan to serve it for the best texture.
My frosting is too runny. How can I fix it?
If your frosting is too soft, the butter or cream cheese may have been too warm. Chill the mixture in the refrigerator for 20-30 minutes, then re-whip. You can also add a small amount of extra powdered sugar to thicken it.
Can I bake this in a different pan?
A 9×13-inch pan is ideal. For two 9-inch round cake layers, reduce baking time to 25-30 minutes. For a bundt cake, grease the pan very thoroughly and bake for 40-45 minutes.
How should I store leftovers?
Store any leftover frosted cake in an airtight container in the refrigerator for up to 5 days. Let slices come to room temperature for about 15 minutes before serving for the best flavor and texture.
Common Mistakes to Avoid
- Using Cold Ingredients: Using cold butter, cream cheese, or egg will prevent proper creaming and lead to a dense cake or lumpy frosting.
- Over-mixing the Batter: Mix the batter only until the ingredients are just combined after adding the flour. Over-mixing develops gluten, resulting in a tough cake.
- Frosting a Warm Cake: Applying frosting to a cake that isn’t completely cool will cause the frosting to melt and slide off.
- Incorrect Molasses Measurement: To easily measure sticky molasses, lightly grease your measuring cup with oil or cooking spray so it slides right out.
- Over-baking: Set a timer and check for doneness a few minutes early. An over-baked cake will be dry.
Conclusion
This Gingerbread Cake with Cinnamon Molasses Frosting is the quintessential dessert for bringing warmth and festive cheer to any winter gathering. Its deep, spiced flavors and creamy frosting are sure to become a cherished seasonal tradition. By following the detailed guide and avoiding common pitfalls, you can confidently create a stunning, delicious centerpiece for your holiday table. Happy baking!