Description
This Gingerbread Cake with Molasses Frosting is a moist, spiced dessert perfect for fall and winter gatherings. Combining warm spices like ginger, cinnamon, and pumpkin pie spice with the rich sweetness of molasses and brown sugar, this cake offers a classic holiday flavor profile. The molasses frosting adds a tangy and creamy finishing touch, making it an irresistible treat for any festive occasion.
Ingredients
Gingerbread Cake
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup cold butter, cut into small pieces
- ½ cup molasses
- ½ cup corn syrup
- ½ cup dark brown sugar, packed
- 9 ounces milk (about 1 cup plus 1 tablespoon)
- 1 large egg
Molasses Frosting
- 4 ounces cream cheese, softened
- ¼ cup butter, softened
- ½ teaspoon vanilla extract
- 1 ½ cups powdered sugar
- 2 teaspoons molasses
- ¼ teaspoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Spray an 8 x 8-inch baking dish with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking soda, ground ginger, ground cinnamon, and pumpkin pie spice. Set this mixture aside for later.
- Heat Milk and Sugar: In a small saucepan, gently heat the milk and dark brown sugar together just until the sugar dissolves and the mixture becomes lukewarm. Remove from heat.
- Heat Molasses and Corn Syrup: In another small saucepan, heat the molasses and corn syrup together until lukewarm. Remove from heat and allow to cool slightly.
- Cut in Butter: While the liquids are cooling, use a pastry blender to cut the cold butter into the flour and spice mixture, working until the mixture is crumbly and well combined.
- Combine Wet and Dry Mixtures: Once the milk mixture and molasses mixture have cooled to lukewarm, add the milk mixture to the flour mixture and stir until blended. Then add the molasses and corn syrup mixture and stir again until well combined.
- Add Egg: Whisk in the large egg thoroughly until the batter is smooth and homogeneous.
- Bake the Cake: Pour the batter into the prepared baking dish and bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the baking dish to prepare for frosting.
- Prepare Molasses Frosting: In a medium bowl, beat together the softened cream cheese and softened butter using a hand mixer or stand mixer until creamy and smooth.
- Add Flavorings: Add vanilla extract and ground cinnamon to the cream cheese mixture and mix well to combine.
- Add Powdered Sugar: Gradually add the powdered sugar in small portions, beating continuously until the frosting is smooth and fluffy.
- Incorporate Molasses: Stir in the molasses and blend well until the frosting achieves a consistent texture with a rich molasses flavor.
- Frost the Cake: Once the cake has cooled completely, spread the molasses frosting evenly over the top of the cake.
Notes
- Ensure both the milk mixture and the molasses mixture are lukewarm, not hot, before adding to the flour mixture to avoid affecting the leavening action of baking soda.
- Use cold butter in the batter to achieve a crumbly texture; softened butter is only used in the frosting.
- This gingerbread cake is best served at room temperature once frosted.
- For added texture, consider folding in chopped nuts or molasses-glazed fruits before baking.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days; bring to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
