Gingerbread Cake with Cinnamon Molasses Frosting Recipe
A moist and flavorful gingerbread cake infused with warm spices and molasses, topped with a creamy cinnamon molasses cream cheese frosting. This cozy dessert fills your kitchen with enticing aromas and pairs perfectly with holiday celebrations or any comforting occasion.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
Frosting
- 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
Instructions
- Prepare Your Ingredients and Pan: Gather all ingredients and bring cold items like egg and cream cheese to room temperature. Grease and flour an 8×8-inch cake pan or line it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, sift together the flour, baking soda, ground ginger, ground cinnamon, pumpkin pie spice, and salt to ensure even distribution and a tender crumb.
- Cut in Butter: Incorporate the cold butter into the dry ingredients using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Mix Wet Ingredients: In a separate large bowl, whisk together molasses, corn syrup, dark brown sugar, milk, and egg until smooth and well combined.
- Combine Batter and Bake: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined to avoid overmixing. Pour the batter into the prepared pan and smooth the surface. Bake in a preheated 350°F (175°C) oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake Completely: Remove cake from oven and allow it to cool completely in the pan on a wire rack, about 1 to 2 hours, to prevent frosting from melting.
- Make Frosting: Beat the softened cream cheese and butter together until creamy and smooth. Add vanilla extract and ground cinnamon, mixing well. Gradually add powdered sugar and beat until fluffy. Finally, mix in molasses until fully incorporated.
- Frost and Serve: Once the cake is completely cooled, spread the cinnamon molasses cream cheese frosting evenly over the top. Slice and serve at room temperature for best texture and flavor. Store leftovers refrigerated.
Notes
- Allow the cake to cool completely before frosting to avoid melting the frosting.
- The frosting can be refrigerated if not used immediately; bring to room temperature and re-whip before spreading.
- Store the cake in an airtight container for up to 3 days in the refrigerator due to the cream cheese frosting.
- Use dark, robust molasses for authentic flavor; light molasses will produce a bland taste.
- Use a light-colored metal pan to prevent over-browning of edges.
- Do not overmix batter after adding flour to maintain a tender crumb.
Keywords: Gingerbread Cake, Cinnamon Molasses Frosting, Cream Cheese Frosting, Holiday Dessert, Spiced Cake, Molasses Cake
