As I lifted the warm, spiced cake from the oven, an aroma of ginger and cinnamon filled my kitchen, wrapping around me like a cozy blanket on a chilly day. This Gingerbread Cake with Cinnamon Molasses Frosting is a delightful dive back into the heartwarming flavors of the season, showcasing rich molasses and aromatic spices that bring a touch of nostalgia. One of the most enticing perks of this recipe is how quick it is to whip up, making it perfect for both holiday gatherings and everyday indulgence. Plus, the creamy frosting elevates the cake to a whole new level of comfort, leaving everyone asking for seconds. Are you ready to bake something extraordinary and share this joyous treat with your loved ones? Let's get started!
Why is this gingerbread cake a must-try?
Incredible flavor: This cake bursts with warm spices like ginger and cinnamon, creating a cozy taste that’s perfect for any occasion.
Easy to make: With just 20 minutes of prep time, you can whip up an amazing dessert without spending hours in the kitchen.
Crowd pleaser: The delightful Cinnamon Molasses Frosting makes it a standout dessert, sure to impress family and friends.
Versatile enjoyment: Enjoy it warm with a cup of tea or serve it at holiday gatherings; it's a dessert that fits any setting perfectly!
So if you're tired of fast food, why not try your hand at some hearty homemade goodness with this Gingerbread Cake with Cinnamon Molasses Frosting? You won’t regret it!
Gingerbread Cake Ingredients
• Gather your ingredients to create a warm, spiced masterpiece with this Gingerbread Cake with Cinnamon Molasses Frosting!
For the Cake
• All-purpose flour – ensures the perfect texture for a moist cake.
• Ground ginger – provides that signature warm spice flavor.
• Ground cinnamon – adds depth and a sweet aroma that’s irresistible.
• Ground nutmeg – a hint of nutmeg enhances the holiday vibes.
• Ground cloves – brings a rich and robust flavor to the mix.
• Baking soda – helps your cake rise beautifully for that fluffy interior.
• Baking powder – ensures a tender and light crumb.
• Salt – balances the sweetness and intensifies flavors.
• Unsalted butter – gives richness and moisture to the cake.
• Packed brown sugar – provides a deep, caramel-like sweetness that complements the spices.
• Large eggs – help bind the ingredients together for a perfect bake.
• Unsulfured molasses – imparts a robust flavor and moisture.
• Hot water – helps meld all the ingredients together seamlessly.
For the Cinnamon Molasses Frosting
• Unsalted butter – for a creamy and luscious frosting base.
• Cream cheese – adds tanginess and richness, making the frosting divine.
• Powdered sugar – creates a sweet and fluffy texture.
• Unsulfured molasses – enhances the frosting with deep, sweet notes.
• Ground cinnamon – ties the flavor back to the cake for a cohesive taste.
• Vanilla extract – lends warmth and an aromatic touch.
• Milk – adjust as needed for your desired frosting consistency.
Now that you have all the ingredients, you're one step closer to baking a comforting Gingerbread Cake with Cinnamon Molasses Frosting that’s sure to delight!
Step‑by‑Step Instructions for Gingerbread Cake with Cinnamon Molasses Frosting
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) and ensure your baking pan is ready. Grease and flour a 9x13 inch baking pan or two 9-inch round cake pans, making sure to cover all surfaces well so your Gingerbread Cake with Cinnamon Molasses Frosting releases easily after baking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, sift together the 2 ½ cups of all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, baking powder, and salt. This step ensures that all dry ingredients are well-combined, which is essential for the even flavor and texture of your cake. Set this mixture aside while you work on the wet ingredients.
Step 3: Cream Butter and Sugar
In another large bowl, cream together 1 cup of softened unsalted butter and 1 ½ cups of packed brown sugar using an electric mixer. Beat the mixture on medium speed for about 3-5 minutes until it becomes light and fluffy, allowing the sugar to dissolve well and incorporate air into the batter.
Step 4: Add Eggs
Next, add the 2 large eggs to the creamed butter and sugar mixture, one at a time. After each addition, mix well until fully incorporated. Don’t forget to scrape down the sides of the bowl to ensure everything combines smoothly, contributing to the moistness and richness of your Gingerbread Cake.
Step 5: Incorporate Molasses
Once the eggs are fully mixed in, gradually stir in 1 cup of unsulfured molasses until the mixture is uniform. This will give your cake its characteristic deep flavor and moisture. The rich, dark color at this stage signals that your batter is on its way to becoming a deliciously spiced cake.
Step 6: Combine Wet and Dry Ingredients
Start adding the flour mixture to the wet ingredients, alternating with 1 cup of hot water. Begin and end with the dry mixture; mix gently until just combined. Be careful not to overmix, as this can lead to a denser texture. Your batter should be smooth with a rich, thick consistency.
Step 7: Bake the Cake
Pour the batter into your prepared baking pan(s), using a spatula to smooth the top evenly. Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The top should spring back slightly when touched, indicating it’s baked to perfection.
Step 8: Cool the Cake
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely. This cooling period is essential, as frosting a warm cake can cause the frosting to melt and lose its shape.
Step 9: Prepare the Frosting
While the cake cools, make the Cinnamon Molasses Frosting. In a mixing bowl, beat together ½ cup of softened unsalted butter and ¼ cup of softened cream cheese until smooth and creamy. This ensures a fluffy base for your decadent frosting on the Gingerbread Cake.
Step 10: Mix in Sugar and Molasses
Gradually add in 2 cups of powdered sugar and ¼ cup of unsulfured molasses, mixing continuously until the frosting is smooth. Be patient; the key to a heavenly frosting is to give it time to blend together thoroughly, allowing the flavors to meld beautifully.
Step 11: Flavor the Frosting
Add 1 teaspoon of ground cinnamon and ½ teaspoon of vanilla extract to the frosting mixture. Beat it until fully combined. If you find the frosting too thick for spreading, gradually add 2-3 tablespoons of milk, mixing until you achieve your desired consistency without losing creaminess.
Step 12: Frost the Cake
Once the Gingerbread Cake has cooled completely, use a spatula to spread the frosting evenly over the top of the cake, or layer it between the two round cakes if you chose that option. The creamy Cinnamon Molasses Frosting adds a luxurious finish to the warm, spiced cake that everyone will love.
Make Ahead Options
These Gingerbread Cake with Cinnamon Molasses Frosting are perfect for busy weeknights and festive occasions! You can prepare the cake batter up to 24 hours in advance; simply mix it and store it covered in the refrigerator to maintain its freshness. If you're short on time, you can also bake the cake up to 3 days ahead. Once cooled, wrap it tightly in plastic wrap and refrigerate to keep it moist. For the frosting, it can be made up to 2 days ahead—just store it in an airtight container in the refrigerator. Before serving, allow the cake and frosting to come to room temperature, then frost the cake, and you’ll have a delicious treat ready to impress without the last-minute rush!
How to Store and Freeze Gingerbread Cake with Cinnamon Molasses Frosting
Room Temperature: Store the cake at room temperature in an airtight container for up to 2 days. Keep it away from direct sunlight for optimal freshness.
Fridge: If you desire a longer shelf life, refrigerate the Gingerbread Cake with Cinnamon Molasses Frosting in an airtight container for up to 5 days. This helps preserve its moist texture.
Freezer: For longer storage, wrap the unfrosted cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw it in the fridge before frosting.
Reheating: To enjoy it warm, reheat individual slices in the microwave for about 10–15 seconds. This will revitalize the flavors while keeping the frosting intact.
What to Serve with Gingerbread Cake with Cinnamon Molasses Frosting
As the comforting spices of your gingerbread cake fill the air, consider pairing it with delightful sides and sips that enhance its warming flavors.
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Creamy Mashed Potatoes: These velvety potatoes provide a rich counterpart to the spiced cake, creating a comforting experience. Their buttery flavor balances the sweetness flawlessly.
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Spiced Apple Cider: Warm apple cider infused with cinnamon and cloves is the perfect drink to sip alongside your cake, complementing its aromatic notes. It's like a warm hug in a cup!
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Salted Caramel Sauce: Drizzling a bit of this luscious sauce over a slice of cake adds a sweet and savory contrast that will elevate your dessert to new heights.
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Roasted Brussels Sprouts: The slight bitterness and caramelization of Brussels sprouts add a delightful crunch that contrasts well with the cake's moist texture. The earthiness rounds out the flavors beautifully.
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Chocolate Mint Cookies: Pairing a chocolatey treat with the cake keeps the dessert vibes vibrant and fresh. The mint will provide a refreshing aftertaste, balancing the richness of the gingerbread.
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Vanilla Ice Cream: A scoop of vanilla ice cream melting over warm slices of cake creates a delightful mix. The creaminess meets the spices for a luscious indulgence that feels like home.
Indulging in these pairings will make your experience with the Gingerbread Cake with Cinnamon Molasses Frosting unforgettable!
Helpful Tricks for Gingerbread Cake
Baking Time: Keep an eye on your cake as oven temperatures can vary. Start checking for doneness at 30 minutes to avoid overbaking.
Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a dense texture instead of a fluffy Gingerbread Cake.
Cool Completely: Let the cake cool completely before frosting. If it's warm, the frosting may melt and slide off, ruining that beautiful presentation.
Perfect Frosting Consistency: If your frosting is too thick, gradually add milk, one tablespoon at a time, until you reach the desired consistency for spreading.
Spice Adjustments: Feel free to adjust the spices to your taste! Adding more ginger can ramp up the warmth while reducing cinnamon can balance it out.
These helpful tricks will ensure your Gingerbread Cake with Cinnamon Molasses Frosting turns out absolutely delightful!
Gingerbread Cake with Cinnamon Molasses Frosting Variations
Feel free to let your creativity shine as you customize this delicious cake into something uniquely yours!
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a cake everyone can enjoy.
- Vegan: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use plant-based butter and cream cheese in frosting.
- Spice it Up: Add a pinch of cayenne or crushed red pepper flakes to the batter for a warm kick that balances the sweetness.
- Nutty Addition: Fold in 1 cup of chopped pecans or walnuts for a delightful crunch that complements the cake's tender crumb.
- Frosting Twist: Try adding a tablespoon of espresso powder to the frosting for a coffee-flavored delight that enhances the spiced cake.
- Dairy-Free: Substitute cream cheese with a dairy-free alternative and use coconut milk in frosting for a luscious and creamy texture.
- Fruit Infusion: Fold 1 cup of shredded carrots or finely chopped apples into the batter for an extra layer of moisture and flavor.
These variations not only cater to different dietary needs but also allow you to explore exciting new flavor profiles. Embrace your creativity, and make this Gingerbread Cake your very own! You might also enjoy pairing this cake with a soothing cup of Hot Apple Cider or a slice of Pumpkin Bread for a truly comforting experience.
Gingerbread Cake with Cinnamon Molasses Frosting Recipe FAQs
How can I select the best ingredients for this gingerbread cake?
Absolutely! When selecting your ingredients, look for unsulfured molasses, which has a less bitter flavor and enhances the sweetness. For the spices, ensure they are fresh; if they smell strong, they're good to go! Fresh ground ginger and cinnamon will bring out the best flavors in your cake.
How should I store my gingerbread cake after baking?
Very good question! Store your Gingerbread Cake with Cinnamon Molasses Frosting in an airtight container at room temperature for up to 2 days. If you’d like to keep it longer, refrigerate it in the same container for up to 5 days. This helps maintain the cake's moist texture while keeping it delicious!
Can I freeze the gingerbread cake?
Yes, you can easily freeze it! If unfrosted, wrap the cake tightly in plastic wrap and then in aluminum foil. For the best taste, freeze for up to 2 months. When you're ready to serve, thaw it in the fridge overnight before adding frosting or enjoying it plain.
What should I do if my cake is too dense?
If your cake turns out dense, it might be due to overmixing the batter. Make sure to mix just until ingredients are combined and not to whip air into the flour. Another common culprit is not weighing or measuring the flour accurately. Use the spoon and level method for precise measurements!
Are there any dietary considerations I should know?
Absolutely! If you have a nut allergy, rest assured that this recipe does not contain any nuts. However, be cautious if you're making this for someone with a dairy intolerance, as both the cake and frosting contain butter and cream cheese. You can substitute these for dairy-free alternatives if needed!
Can I make adaptations to the spices?
Certainly! Spice levels can vary based on your preference. You can increase the ground ginger for a spicier kick or reduce the ground cloves if you prefer a milder taste. Don’t be afraid to get creative—cooking is all about adapting to your taste and whims!
Irresistible Gingerbread Cake with Cinnamon Molasses Frosting
Equipment
- Mixing bowls
- Electric mixer
- Baking Pan
- Sifter
- Spatula
- wire rack
Ingredients
Gingerbread Cake Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Ground ginger
- 1 tablespoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground cloves
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter softened
- 1.5 cups Packed brown sugar
- 2 large Eggs
- 1 cup Unsulfured molasses
- 1 cup Hot water
Cinnamon Molasses Frosting
- 0.5 cup Unsalted butter softened
- 0.25 cup Cream cheese softened
- 2 cups Powdered sugar
- 0.25 cup Unsulfured molasses
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Vanilla extract
- 2-3 tablespoon Milk as needed for consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan or two 9-inch round cake pans.
- In a large bowl, sift together all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, baking powder, and salt.
- In another large bowl, cream together the softened unsalted butter and packed brown sugar with an electric mixer until light and fluffy.
- Add the large eggs one at a time, mixing well after each addition.
- Gradually stir in the unsulfured molasses until the mixture is uniform.
- Alternate adding the dry mixture and hot water to the wet ingredients, mixing gently until just combined.
- Pour the batter into prepared baking pan(s) and bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the frosting, beat together softened unsalted butter and softened cream cheese until smooth.
- Gradually add the powdered sugar and unsulfured molasses, mixing until smooth.
- Mix in ground cinnamon and vanilla extract, adjusting consistency with milk as needed.
- Spread the frosting evenly over the cooled Gingerbread Cake or layer between round cakes if using two.
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