Gingerbread Cake with Cinnamon Molasses Frosting
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✨ A true winter classic, this Gingerbread Cake captures the essence of the season with its rich, spiced crumb and velvety frosting. The deep flavors of ginger, cinnamon, and molasses mingle beautifully, creating a dessert that feels both nostalgic and indulgent. Topped with a creamy cinnamon molasses frosting, it’s the kind of cake that instantly warms a holiday table and delights guests at any gathering.
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Serve each slice with a cloud of whipped cream or a scoop of homemade vanilla ice cream for extra decadence. A sprinkle of cinnamon or a drizzle of caramel sauce makes the perfect finishing touch. Whether enjoyed plain or dressed up, this cake is guaranteed to bring comfort and cheer.
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Gingerbread Cake with Cinnamon Molasses Frosting
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Milk | 9 ounces |
| Cold butter, cubed | ½ cup |
| Molasses | ½ cup |
| Corn syrup | ½ cup |
| Brown sugar, packed | ½ cup |
| Egg | 1 |
| Baking soda | 1 teaspoon |
| Ground ginger | 1 tablespoon |
| Cinnamon | 1 teaspoon |
| Pumpkin pie spice | 1 teaspoon |
For the Cinnamon Molasses Frosting:
| Ingredient | Quantity |
|---|---|
| Powdered sugar | 1 ½ cups |
| Cream cheese | 4 ounces |
| Softened butter | ¼ cup |
| Molasses | 3 teaspoons |
| Vanilla extract | ½ teaspoon |
| Cinnamon | ¼ teaspoon |
Instructions
- Prepare the pan: Preheat oven to 350°F (175°C). Grease a 5×9-inch baking pan and line with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, baking soda, ginger, cinnamon, and pumpkin pie spice.
- Warm liquids: Heat milk and brown sugar in a saucepan until sugar dissolves and mixture is lukewarm. In a separate pan, warm molasses and corn syrup until just lukewarm.
- Cut in butter: Add cold, cubed butter to the flour mixture and blend until crumbly.
- Combine: Stir in the milk mixture, then add the molasses mixture. Mix until smooth.
- Add egg: Whisk in the egg until fully incorporated. Pour batter into prepared pan.
- Bake: Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and rest: Let cake cool completely in the pan. Wrap in foil and rest overnight for a sticky, flavorful top. Store in an airtight container.
- Make frosting: Beat cream cheese and softened butter until creamy. Add vanilla and cinnamon, mixing well. Gradually add powdered sugar, beating until smooth. Blend in molasses. Chill until firm.
- Frost: Once the cake has rested overnight, spread frosting generously over the top.
