This Gingerbread Cake with Cinnamon Molasses Frosting is the epitome of holiday comfort. Rich with the warm spices of ginger, cinnamon, and pumpkin pie spice, the cake is moist, tender, and irresistibly aromatic. Topped with a luscious cinnamon molasses frosting, this cake is the perfect festive treat for gatherings or a cozy night in.
Why You’ll Love This Recipe
- Classic Holiday Flavors: The rich warmth of gingerbread paired with creamy frosting is unbeatable.
- Make-Ahead Perfection: Resting the cake overnight enhances the flavor and creates a sticky, delicious top.
- Versatile: Ideal as a dessert, snack, or centerpiece for holiday celebrations.
- Easy to Prepare: Simple steps for a bakery-worthy cake.
Ingredients
For the Cake:
- 1.5 cups all-purpose flour
- 9 ounces milk
- ½ cup cold, cubed butter
- ½ cup molasses
- ½ cup corn syrup
- ½ cup packed brown sugar
- 1 egg
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
For the Cinnamon Molasses Frosting:
- 1.5 cups powdered sugar
- 4 ounces cream cheese
- ¼ cup softened butter
- 3 teaspoons molasses
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
Kitchen Equipment Needed
- Mixing bowls (large and medium)
- Saucepan
- Whisk
- Spatula
- 5×9-inch baking pan
- Parchment paper
- Electric mixer
Step-by-Step Directions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 5×9-inch baking pan and line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, and pumpkin pie spice. Set aside.
Step 3: Warm the Milk Mixture
In a saucepan, gently heat the milk and brown sugar over medium heat until the sugar dissolves and the mixture is lukewarm. Remove from heat.
Step 4: Warm the Molasses Mixture
In a separate saucepan, heat the molasses and corn syrup until lukewarm. Stir and set aside.
Step 5: Blend the Butter and Flour
Cut the cold butter into small cubes. Add to the dry ingredients and blend with a fork or your fingers until the mixture becomes crumbly.
Step 6: Combine Wet and Dry Ingredients
Stir the lukewarm milk mixture into the flour mixture until just combined. Add the molasses mixture and stir until smooth.
Step 7: Add the Egg
Whisk in the egg until fully incorporated. Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Step 8: Bake the Cake
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
Step 9: Rest the Cake
For the best flavor and texture, wrap the cooled cake in foil and let it rest overnight in an airtight container. This will create the signature sticky top.
Step 10: Make the Frosting
In a medium bowl, beat the cream cheese and softened butter until creamy. Add the vanilla extract and cinnamon, mixing well. Slowly beat in the powdered sugar until the frosting is smooth and creamy. Blend in the molasses for a rich, spiced finish. Chill the frosting in the refrigerator until ready to use.
Step 11: Frost the Cake
Once the cake has rested overnight, spread the chilled frosting evenly over the top. Serve and enjoy!
Serving and Storage Tips
- Serving: Slice the cake into squares or slices and serve with a cup of hot cocoa, tea, or coffee.
- Storage: Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Freezing: Wrap unfrosted slices in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Variations
- Extra Spice: Add a pinch of nutmeg or cloves to the cake batter for even more holiday warmth.
- Gluten-Free: Use a 1:1 gluten-free baking flour blend.
- Lemon Twist: Swap the cinnamon molasses frosting for a lemon glaze for a bright contrast to the gingerbread.
- Decorative Touch: Sprinkle the frosted cake with candied ginger or a dusting of cinnamon for an elegant finish.
Helpful Notes and Tips from Chefs
- Lukewarm Ingredients: Ensuring the milk and molasses mixtures are lukewarm prevents the butter from melting prematurely.
- Sticky Top: Resting the cake overnight wrapped in foil enhances its signature moist texture.
- Chilled Frosting: Chill the frosting slightly for easier spreading and a neater finish.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! This cake is best when made a day ahead to allow the flavors to develop and the top to become sticky.
Can I skip the frosting?
Absolutely. The cake is flavorful enough to enjoy on its own, but the frosting adds a creamy, indulgent touch.
What can I use instead of molasses?
Dark treacle or a mix of honey and dark brown sugar can work in a pinch, though the flavor will differ slightly.
How do I prevent the cake from sticking to the pan?
Grease the pan well and line it with parchment paper for easy removal.
Can I use a different size pan?
Yes, but adjust the baking time accordingly. A smaller pan may require longer baking, while a larger pan will bake faster.
This Gingerbread Cake with Cinnamon Molasses Frosting is a holiday classic that delivers bold, spiced flavors and a creamy finish. Whether for a festive gathering or a cozy treat, this cake is sure to impress!