Introduction
The Gingerbread Cake with Cinnamon Molasses Frosting is a delightful dessert that encapsulates the essence of the holiday season. This recipe combines the warm, spicy flavors of ginger, cinnamon, and molasses in a moist and rich cake, topped with a luscious cinnamon molasses frosting. It’s a straightforward recipe that yields a cake with a unique sticky top and deep, comforting flavors, making it a splendid addition to your dessert collection.
Ingredients
For the Cake
| Quantity | Ingredient | |
|---|---|---|
| 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 tsp | Baking Soda | 🥄 |
| 1 tbsp | Ground Ginger | 🌿 |
| 1 tsp | Cinnamon | 🌿 |
| 1 tsp | Pumpkin Pie Spice | 🥧 |
For the Cinnamon Molasses Frosting
| Quantity | Ingredient | |
|---|---|---|
| 1.5 Cups | Powdered Sugar | 🍚 |
| 4 Ounces | Cream Cheese | 🧀 |
| ¼ Cup | Softened Butter | 🧈 |
| 3 tsp | Molasses | 🍯 |
| ½ tsp | Vanilla | 🍦 |
| ¼ tsp | Cinnamon | 🌿 |
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes (plus resting time)
- Yield: 8-10 servings
- Category: Dessert
Instructions
Preparing the Cake
- Oven Preparation: Preheat to 350°F (175°C). Prepare a 5×9 inch baking pan with grease and parchment paper.
- Dry Ingredients: Whisk together flour, baking soda, ginger, cinnamon, and pumpkin pie spice.
Mixing the Wet Ingredients
- Milk Mixture: Heat milk and brown sugar until lukewarm and sugar is dissolved.
- Molasses Mixture: Warm molasses and corn syrup in a separate pan.
Combining Ingredients
- Butter Blend: Cut butter into the flour mix until crumbly.
- Batter Formation: Combine milk and molasses mixtures with the flour mix. Add the egg and whisk.
Baking the Cake
- Baking: Pour batter into the pan and bake for 45 minutes. Check with a toothpick for doneness.
- Resting the Cake: Cool in the pan, then wrap in foil and rest for a day for a sticky top.
Making the Frosting
- Frosting Preparation: Beat cream cheese and butter. Add vanilla and cinnamon. Gradually mix in powdered sugar and molasses. Chill.
Frosting the Cake
- Final Touch: Frost the cake after resting overnight.
Variations and Tips
Customizing Your Cake
- Spice Variations: Adjust the amount of ginger or cinnamon to suit your taste.
- Nut Addition: Add chopped walnuts or pecans for a crunchy texture.
FAQs
Can I Make This Cake Gluten-Free?
Yes, use a gluten-free flour blend in place of all-purpose flour.
How Long Can This Cake Be Stored?
Store in an airtight container for up to 5 days.
Can I Freeze This Cake?
Yes, the cake can be frozen without frosting for up to 3 months.
Conclusion
The Gingerbread Cake with Cinnamon Molasses Frosting is a heartwarming dessert that brings the classic flavors of gingerbread to your table. Perfect for the holidays or any special occasion, this cake is sure to delight your taste buds.
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Gingerbread Cake with Cinnamon Molasses Frosting
Description
The Gingerbread Cake with Cinnamon Molasses Frosting is a delightful dessert that encapsulates the essence of the holiday season. This recipe combines the warm, spicy flavors of ginger, cinnamon, and molasses in a moist and rich cake, topped with a luscious cinnamon molasses frosting. It’s a straightforward recipe that yields a cake with a unique sticky top and deep, comforting flavors, making it a splendid addition to your dessert collection.
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 tsp Baking Soda 🥄
1 tbsp Ground Ginger 🌿
1 tsp Cinnamon 🌿
1 tsp Pumpkin Pie Spice 🥧
For the Cinnamon Molasses Frosting:
1.5 Cups Powdered Sugar 🍚
4 Ounces Cream Cheese 🧀
¼ Cup Softened Butter🧈
3 tsp Molasses🍯
½ tsp Vanilla🍦
¼ tsp Cinnamon 🌿
Instructions
Preparing the Cake:
Oven Preparation: Preheat to 350°F (175°C). Prepare a 5×9 inch baking pan with grease and parchment paper.
Dry Ingredients: Whisk together flour, baking soda, ginger, cinnamon, and pumpkin pie spice.
Mixing the Wet Ingredients:
Milk Mixture: Heat milk and brown sugar until lukewarm and sugar is dissolved.
Molasses Mixture: Warm molasses and corn syrup in a separate pan.
Combining Ingredients:
Butter Blend: Cut butter into the flour mix until crumbly.
Batter Formation: Combine milk and molasses mixtures with the flour mix. Add the egg and whisk.
Baking the Cake:
Baking: Pour batter into the pan and bake for 45 minutes. Check with a toothpick for doneness.
Resting the Cake: Cool in the pan, then wrap in foil and rest for a day for a sticky top.
Making the Frosting:
Frosting Preparation: Beat cream cheese and butter. Add vanilla and cinnamon. Gradually mix in powdered sugar and molasses. Chill.
Frosting the Cake:
Final Touch: Frost the cake after resting overnight.
Notes
Can I Make This Cake Gluten-Free?
Yes, use a gluten-free flour blend in place of all-purpose flour.
How Long Can This Cake Be Stored?
Store in an airtight container for up to 5 days.
Can I Freeze This Cake?
Yes, the cake can be frozen without frosting for up to 3 months.
