Description
Experience the heartwarming memories of the holiday season with our Gingerbread Cake topped with Molasses Frosting. This scrumptious recipe blends the comforting flavors of ground ginger, cinnamon and pumpkin pie spice with the sweetness of molasses. Each slice is a journey, through a winter wonderland of taste, where the moist and tender cake meets the velvety smoothness of the frosting in harmony. Whether you’re hosting a gathering or enjoying a winter night this gingerbread cake is more than just a dessert – it’s a comforting tribute, to the joy and warmth that define this special time of year embodied in every luscious bite.
Ingredients
Ingredients for Gingerbread Cake:
1 ½ c all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
½ c butter, cold and cut into small pieces
½ c molasses
½ c corn syrup
½ c packed brown sugar
9 ounces milk
1 egg
Ingredients for Molasses Frosting:
4 ounces cream cheese
¼ c butter, softened
½ teaspoon vanilla
1 ½ c powdered sugar
3 teaspoons molasses
¼ teaspoon cinnamon
Instructions
Start by preheating your oven to 350°F (175°C). Grease a baking pan that measures 9 x 5 inches and line it with parchment paper.
In a bowl mix together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 tablespoon of ground ginger, 1 teaspoon of cinnamon and 1 teaspoon of pumpkin pie spice.
In a saucepan gently warm up ½ cup of sugar and 9 ounces of milk until the sugar dissolves completely.
In another saucepan gently heat up amounts (½ cup each) of molasses and corn syrup.
Cut butter into pieces (around half a cup) and blend it into the flour mixture until it resembles fine crumbs.
Once the milk mixture is lukewarm add it to the flour mixture. Stir well. Then add in the molasses mixture. Mix everything thoroughly.
Beat in one egg until it’s well combined with the rest of the ingredients.
Pour the batter into your pan. Bake, for 45 minutes. Until a toothpick inserted comes out clean. Allow it to cool completely in the pan before wrapping it in foil. Let it sit overnight.
Prepare the Frosting: In a bowl mix together 4 ounces of cream cheese and ¼ cup of butter. Add ½ teaspoon of vanilla extract, ¼ teaspoon of cinnamon powder, 1 ½ cups of sugar and 3 teaspoons of molasses. Beat the mixture until it becomes smooth and then refrigerate it.
After allowing the cake to cool down take out the chilled frosting from the refrigerator and spread it evenly over the cake before serving.
Notes
If you’re a fan of the flavors, in our Gingerbread Cake with Molasses Frosting but require a gluten-free option don’t worry! It’s surprisingly easy to make this treat without gluten. It tastes just as amazing. To start simply replace the all-purpose flour with your gluten-free flour blend. Look for a blend that’s specifically made for 1:1 substitution so that the texture remains similar to the cake. Most gluten-free flour blends already have xanthan gum included. If yours doesn’t add 1/2 teaspoon to help bind everything together like gluten does.
Keep in mind that you should also check the other ingredients, like baking powder and spices to ensure they’re certified as gluten-free. Sometimes cross contamination can happen during processing. With these adjustments your Gingerbread Cake will still be the highlight of any holiday table allowing everyone to enjoy its comforting embrace regardless of dietary restrictions. Let the inviting aroma of ginger and molasses fill your home and bring joy and inclusivity to your celebrations!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
