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