Description
Warm holiday spices mingle in this irresistible Gingerbread Cake with Cinnamon Molasses Frosting, promising festive comfort in every slice. Guests will savor rich layers of molasses-infused cake crowned with silky, sweet cinnamon frosting that whispers winter memories.
Ingredients
Scale
Main Dry Ingredients:
- 2.5 cups (310 g) all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
Spices:
- 2 teaspoons ground ginger
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground nutmeg
Wet Ingredients and Sweeteners:
- 0.5 cup (115 g) unsalted butter, softened
- 0.5 cup (100 g) granulated sugar
- 0.5 cup (120 ml) molasses
- 0.5 cup (120 ml) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk
Frosting Ingredients:
- 8 ounces (225 g) cream cheese, softened
- 0.5 cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 1 tablespoon molasses
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Garnish (Optional):
- Crushed gingerbread cookies
- Cinnamon sticks
- Sprinkle of ground cinnamon
Instructions
- Prepare the baking vessel by thoroughly coating a 9×13-inch pan with butter and lining it with parchment paper. Calibrate the oven temperature to 175C (350F).
- Create a harmonious dry ingredient blend by whisking flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg in a medium mixing bowl. Reserve this fragrant mixture to the side.
- Transform butter, granulated sugar, and brown sugar into a voluminous, airy mixture using an electric mixer. Beat until the texture becomes light and pillowy, approximately 2-3 minutes.
- Incorporate eggs individually into the creamed mixture, ensuring complete integration after each addition. Introduce molasses and vanilla extract, mixing until the ingredients form a cohesive batter.
- Gently fold the dry ingredient mixture into the wet ingredients, alternating with buttermilk. Begin and conclude with the dry ingredients, stirring minimally to maintain the cake’s delicate structure.
- Transfer the batter into the prepared pan, smoothing the surface with a spatula. Position in the preheated oven and bake for 30-35 minutes, verifying doneness by inserting a toothpick that emerges clean.
- Allow the cake to cool completely within the pan, ensuring optimal texture and flavor development.
- Craft the frosting by whipping cream cheese and butter until silky smooth. Blend in molasses, cinnamon, and vanilla extract. Gradually introduce powdered sugar, beating until the frosting achieves a luxurious, spreadable consistency.
- Once the cake has reached room temperature, generously spread the cinnamon molasses frosting across the surface. Optional: embellish with crushed gingerbread cookies, a delicate cinnamon dusting, or elegant cinnamon sticks.
- Slice into generous squares and serve, inviting everyone to savor this warmly spiced dessert.
Notes
- Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
- Avoid overmixing the batter to prevent a tough, dense cake; stop mixing as soon as ingredients are just combined.
- Use fresh, high-quality spices for a more vibrant and robust gingerbread flavor profile.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend and add 1 teaspoon of xanthan gum to improve texture.
- To make the cake extra moist, brush the cooled cake with a light syrup made from equal parts water and molasses before frosting.
- Store leftover cake in an airtight container in the refrigerator for up to 5 days, bringing to room temperature before serving for the best taste and texture.
- For a lighter frosting, substitute half the cream cheese with Greek yogurt to reduce calories while maintaining creaminess.
- Enhance the cake’s warmth by adding a pinch of black pepper or cayenne to the dry ingredients for a subtle, unexpected kick.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg