Name: Gingerbread Cake with Cinnamon Molasses Frosting Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking soda; 1 tablespoon ground ginger; 1 teaspoon ground cinnamon; 1 teaspoon pumpkin pie spice; ¼ teaspoon salt; ½ cup butter, cold and cut into small pieces; ½ cup molasses; ½ cup corn syrup; ½ cup packed dark brown sugar; 9 ounces milk; 1 large egg; 4 ounces cream cheese, softened; ¼ cup butter, softened; 1 ½ cups powdered sugar; 1 tablespoon molasses; ¼ teaspoon ground cinnamon; ½ teaspoon vanilla extract

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Introduction

This gingerbread cake fills your kitchen with the warm, spicy aroma of ginger and cinnamon. It boasts a moist, tender crumb that pairs perfectly with a rich, tangy cinnamon molasses cream cheese frosting. Ideal for cozy holiday gatherings or a comforting weekend treat.

A close-up of a two-layer cake slice on a white plate with a silver fork. The cake layers are moist and brown with a slightly crumbly texture. Between the layers is a smooth, light brown filling, matching the creamy frosting that covers the top and sides of the cake. On top, there is a decorative swirl of the same light brown frosting sprinkled with fine crumbs or spices. The white plate rests on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 butter, cold and cut into small pieces
½ cup molasses
½ cup corn syrup
½ cup packed dark brown sugar
9 ounces milk
1 large egg
4 ounces cream cheese, softened
¼ cup butter, softened
½ teaspoon vanilla extract
1 ½ cups powdered sugar
1 tablespoon molasses
¼ teaspoon ground cinnamon

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking dish or line it with parchment paper to prevent sticking.
Step 2: In a large bowl, sift together the flour, baking soda, ground ginger, ground cinnamon, pumpkin pie spice, and a pinch of salt.
Step 3: Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Step 4: In a separate bowl, whisk together molasses, corn syrup, dark brown sugar, milk, and egg until the mixture is smooth and well combined.
Step 5: Add the wet ingredients to the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cake tender.
Step 6: Pour the batter into the prepared baking dish and smooth the top with a spatula.
Step 7: Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
Step 9: To make the frosting, beat the softened cream cheese and butter together until creamy and smooth.
Step 10: Add the vanilla extract and ground cinnamon, mixing well to combine.
Step 11: Gradually add the powdered sugar, beating until the frosting is light and fluffy.
Step 12: Mix in the molasses until fully incorporated and smooth.
Step 13: Spread the cinnamon molasses cream cheese frosting evenly over the completely cooled gingerbread cake.
Step 14: Slice and serve at room temperature for the best flavor and texture.

Tips & Variations

Use whole wheat flour to add fiber and a slightly nutty flavor while keeping the classic texture.
Replace some butter with Greek yogurt for a protein boost and moist crumb without losing richness.
Swap oil with unsweetened applesauce for a lower-fat, naturally sweet alternative.
Choose dark, robust molasses to ensure deep, spiced flavor; light molasses may result in a bland taste.
Bring eggs, milk, and cream cheese to room temperature for smooth mixing and creamy frosting.
Allow the cake to cool fully before frosting to prevent the frosting from melting and sliding off.
Store leftovers covered in the refrigerator and bring to room temperature before serving.

Storage

Store the gingerbread cake in an airtight container in the refrigerator for up to 5 days due to the cream cheese frosting. For longer storage, wrap the unfrosted cake tightly in plastic wrap and foil and freeze for up to 3 months. Frosted cake slices can be flash-frozen and stored in freezer bags for up to 1 month. Reheat slices gently in the microwave for 15-20 seconds or in a 300°F (150°C) oven until warmed through, ensuring an internal temperature of 165°F (74°C) for safety.

How to Serve

A close-up view of a two-layer coffee-colored cake slice with a moist and crumbly texture, filled with a thick middle layer of caramel-brown cream. The top layer of the cake is covered with smooth light beige frosting and decorated with swirls of a slightly darker frosting sprinkled with fine crumbs. The cake slice sits on a white plate with light grey speckles, and a small silver fork lays beside it. The background is blurred with warm brown shades, and the surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this Gingerbread Cake with Cinnamon Molasses Cream Cheese Frosting ahead of time?

Yes, you can bake the cake a day in advance. Wrap it tightly and store at room temperature. Prepare the frosting and assemble the cake the next day for the best texture and flavor.

What is the best way to store leftover Gingerbread Cake with Cinnamon Molasses Cream Cheese Frosting?

Store leftover cake in an airtight container in the refrigerator to keep the cream cheese frosting safe. Let slices come to room temperature for about 20 minutes before serving to enhance flavor and texture.

Can I substitute the molasses in this gingerbread cake recipe?

It is not recommended to substitute molasses, as it provides the distinctive deep, spiced flavor and moisture essential to this cake. Using alternatives will significantly alter the final taste and texture.