Cozy Gingerbread Cake With Cinnamon Molasses Frosting Recipe

Baking this delightful gingerbread cake with cinnamon molasses frosting brings warmth to every kitchen.

Spices dance through the batter, creating a melody of rich, comforting flavors.

Each slice promises a delectable journey through traditional holiday sweetness.

The fragrant blend of ginger, nutmeg, and molasses tells a story of cozy winter afternoons.

Soft, moist crumbs melt on your tongue with deep, complex notes of spice.

Creamy cinnamon frosting adds a luxurious finish that elevates this classic dessert.

This recipe will become your new favorite seasonal treat, perfect for sharing with loved ones.

FAQs

• What makes this gingerbread cake different from other desserts?

This cake offers a deep, rich flavor profile with multiple warming spices like ginger, cinnamon, and pumpkin pie spice, creating a complex and comforting taste experience.

• Is this recipe difficult to make for beginners?

Not at all! The recipe requires basic baking skills and simple techniques like whisking, melting, and mixing. Following the steps carefully will help even novice bakers create a delicious gingerbread cake.

• Why do I need to let the cake rest overnight?

Resting allows the flavors to develop and intensify, creating a more moist and sticky cake top that enhances the traditional gingerbread texture and taste. The overnight rest helps the spices blend and deepen their flavor profile.

Why Gingerbread Cake Is a Cozy Classic

• Burst with Flavor: Indulge in a delightful blend of sweet maraschino cherries, rich chocolate chips, and nutty almond extract that creates an irresistible taste sensation.
• Perfect for Sharing: These cookies make fantastic gifts or party treats, guaranteed to impress friends and family with their unique combination of ingredients.
• Quick and Simple Preparation: Mix, roll, and bake with minimal effort, making these cookies accessible for bakers of all skill levels, from beginners to experienced home cooks.
• Versatile Occasion Treat: Ideal for potlucks, afternoon tea, holiday gatherings, or just satisfying a sweet craving with a gourmet twist on classic chocolate chip cookies.

Ingredients for Molasses Gingerbread Cake

• All-Purpose Flour: The foundation that provides structure for the gingerbread cake.
• Baking Soda: A leavening agent that helps the cake rise and become light.
• Ground Ginger, Ground Cinnamon, Pumpkin Pie Spice: Warm spices that create the classic gingerbread flavor profile.

• Milk: Adds moisture and helps bind the cake ingredients together.
• Brown Sugar: Provides deep sweetness and contributes to the cake's rich color.
• Molasses: Delivers a deep, robust flavor and classic gingerbread color.
• Corn Syrup: Enhances moisture and helps create a smooth texture.
• Egg: Binds ingredients and provides structure to the cake.
• Unsalted Butter: Adds richness and contributes to the cake's tender crumb.

• Cream Cheese, Butter: Create a creamy, smooth base for the frosting.
• Powdered Sugar: Provides sweetness and helps thicken the frosting.
• Vanilla Extract: Adds a subtle, complementary flavor.
• Ground Cinnamon, Molasses: Enhance the frosting with warm spice and deep flavor.

Steps for Baking Cinnamon Gingerbread Cake

Step 1: Preheat the Oven

Warm up your oven to a cozy 350F. Grease a 9-inch baking pan and line it with parchment paper for super easy cake removal.

Step 2: Create Dry Ingredient Blend

• Flour
• Baking soda
• Ground ginger
• Cinnamon
• Pumpkin pie spice

Set this magical mixture aside.

Step 3: Heat Milk and Sugar

In a small saucepan, gently warm milk and brown sugar until sugar melts completely and mixture feels lukewarm.

Step 4: Warm Molasses Mixture

In another saucepan, heat molasses and corn syrup until they reach a nice lukewarm temperature.

Step 5: Crumble Butter into Dry Ingredients

Use a pastry blender or fork to cut cold butter into the dry ingredient mixture until it looks like fine, sandy crumbs.

Step 6: Create Smooth Cake Batter

Pour warm milk mixture into dry ingredients and stir. Add molasses mixture and crack in an egg.

Whisk until batter becomes silky smooth.

Step 7: Bake the Cake

Transfer batter into prepared pan and bake for about 45 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Step 8: Rest and Develop Flavor

Let cake cool completely in the pan.

For extra deliciousness, wrap in foil and let sit overnight.

Step 9: Whip Up Cinnamon Frosting

• Cream cheese
• Butter

Until creamy.

Add vanilla and cinnamon, mixing well.

Step 10: Finish Frosting

Gradually add powdered sugar and beat until smooth.

Blend in molasses for a rich, deep flavor.

Step 11: Frost and Serve

Chill frosting in refrigerator.

Once cake has rested overnight, generously spread frosting on top and enjoy!

Notes for Baking Spiced Gingerbread Cake

• Let the cake rest for 24 hours after baking to enhance the gingerbread's rich, complex taste and develop a delightfully sticky top.
• Ensure cream cheese and butter are at room temperature for a velvety, lump-free frosting that spreads easily.
• Adjust the amount of ginger, cinnamon, and pumpkin pie spice to match your personal heat and warmth preferences.
• Use room temperature ingredients and avoid overmixing the batter to maintain a tender, moist cake crumb.
• Line the baking pan with parchment paper for effortless cake removal and a clean presentation.

Fun Mixes for Gingerbread Cake Lovers

• Gluten-Free Ginger Haven: Replace wheat flour with almond or gluten-free blend, ensuring the same delectable texture while accommodating wheat sensitivities.
• Vegan Spice Dream: Swap eggs with mashed banana or flax eggs, use coconut oil instead of butter, and select dairy-free cream cheese for the frosting, creating a plant-based friendly version.
• Low-Sugar Comfort: Substitute brown sugar with monk fruit sweetener or stevia, reduce molasses quantity, and use Greek yogurt for a lighter, less caloric rendition of the classic gingerbread cake.
• Nutty Ginger Crunch: Incorporate chopped pecans or walnuts into the batter, sprinkle toasted nuts on top of the frosting, adding extra crunch and nutty depth to the traditional recipe.

What Goes With Cinnamon Gingerbread Cake

• Savor Spiced Warmth with Hot Beverages: Pair this gingerbread cake with a steaming mug of chai tea or mulled apple cider, letting the warm spices complement the cake's rich ginger and cinnamon notes.
• Enhance Dessert with Complementary Spirits: Enjoy a small glass of dark rum or bourbon alongside the cake, which will highlight the molasses undertones and add a delightful warming complexity to each bite.
• Create Creamy Contrast with Vanilla Elements: Top the cake slice with a scoop of vanilla bean ice cream or serve with a dollop of freshly whipped cream to balance the cake's deep, spicy flavors and provide a cool, smooth counterpoint.

Storing Gingerbread Cake for Special Days

• Store the gingerbread cake in an airtight container in the refrigerator for up to 5 days. Cover with plastic wrap or place in a sealed container to prevent drying out.
• Wrap the entire unfrosted cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
• Cut individual slices, wrap each separately in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature for 30-45 minutes.

Gingerbread Cake With Cinnamon Molasses Frosting Recipe

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4.6 from 24 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Festive gingerbread cake with cinnamon molasses frosting brings holiday warmth to winter gatherings. Rich spices and sweet layers invite celebration, promising delightful moments of seasonal comfort you’ll savor with each delectable bite.

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Ingredients

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Main Ingredients:

• 1.5 cups (360 ml) all-purpose flour
• 0.5 cup (120 ml) molasses
• 0.5 cup (120 ml) corn syrup
• 0.5 cup (120 ml) packed brown sugar
• 9 ounces (270 ml) milk

Spices and Seasonings:

• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking soda

Additional Ingredients:

• 0.5 cup (120 ml) cold butter, cut into small pieces
• 1 large egg

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Instructions

1. Preheat oven to 350F (175C). Prepare a 9-inch baking pan by buttering and lining with parchment paper for effortless cake removal.
2. Sift together flour, baking soda, ginger, cinnamon, and pumpkin pie spice in a medium mixing bowl.
3. Gently heat milk and brown sugar in a saucepan until sugar completely dissolves and mixture reaches lukewarm temperature.
4. Simultaneously warm molasses and corn syrup in a separate saucepan until lukewarm.
5. Cut cold butter into dry ingredient mixture using a pastry blender, creating fine, sandy crumbs.
6. Pour lukewarm milk mixture into dry ingredients, stirring until incorporated. Add molasses mixture and egg, whisking until batter becomes smooth and uniform.
7. Transfer batter to prepared baking pan, spreading evenly. Bake for 45 minutes or until a toothpick inserted in center emerges clean.
8. Allow cake to cool completely within the pan, then remove and wrap in foil. Let rest overnight to develop deep, rich flavors.
9. For frosting, cream together cream cheese and butter until light and fluffy. Incorporate vanilla and cinnamon.
10. Gradually add powdered sugar, beating until smooth. Blend in molasses for enhanced depth of flavor.
11. Chill frosting for optimal spreading consistency. Once cake has rested overnight, generously coat with prepared frosting.
12. Serve chilled or at room temperature for maximum enjoyment.

Notes

• Swap all-purpose flour with gluten-free flour blend for celiac or gluten-sensitive individuals, ensuring the same rich gingerbread texture.
• Adjust spice levels by increasing or decreasing ground ginger and cinnamon to match personal taste preferences without compromising cake structure.
• Replace milk with almond or oat milk and use vegan butter substitutes to create a plant-based version of this classic dessert.
• Wrap cooled cake tightly in plastic wrap after overnight resting to maintain its incredible sticky-top texture and prevent drying out.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 276 kcal
• Sugar: 20 g
• Sodium: 148 mg
• Fat: 11 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.3 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 38 mg