Gingerbread Cake with Cinnamon Molasses Frosting

Gingerbread Cake with Cinnamon Molasses Frosting

There’s nothing quite like the enticing aroma of a freshly baked Gingerbread Cake wafting through your kitchen, stirring nostalgia and cozy feelings with each whiff. With its rich spices and heartwarming flavor, this recipe brings warmth and joy to any occasion. Getting ready to whisk together the comforting ingredients is like embarking on a culinary adventure. This step-by-step guide will lead you through the creation of a deliciously moist cake topped with velvety cinnamon molasses frosting, making it perfect for festive celebrations or any friendly gathering.

History / Fun Fact

Gingerbread dates back to the ancient Greeks and Egyptians, who used it for religious ceremonies. However, it was in medieval Europe that gingerbread found its true calling as a delightful dessert. The tradition of baking gingerbread cookies, often shaped into intricate designs, blossomed in Germany, where they began to be decorated beautifully, especially around Christmas time. The cake form emerged as households sought comforting and hearty desserts that could be enjoyed during colder months. With its depth of flavor and warm spices, gingerbread has become a true emblem of the holiday season, evoking cherished memories with every bite.

Ingredients

• 2 1/4 cups all-purpose flour: Soft and finely milled, this flour acts as the backbone for a tender cake, providing structure without heaviness.
• 1/2 cup molasses: Deeply rich and treacly, molasses imparts a unique sweetness and depth of flavor that defines this cake.
• 8 ounces cream cheese, softened: Creamy and indulgent, this will form the perfect base for our luscious frosting.
• 1 teaspoon ground ginger: Aromatic and zesty, ginger adds a warm kick that envelops the palate with every bite.
• 1 teaspoon ground cinnamon: Sweet and fragrant, cinnamon brings a cozy warmth that pairs beautifully with gingerbread.
• 1/2 teaspoon baking soda: This leavening agent ensures that your cake rises perfectly, giving it a delightful fluffiness.
• 1/2 teaspoon salt: Balancing sweetness, salt enhances the overall flavor profile, making every bite just right.
• 1/2 cup unsalted butter, softened: Rich and creamy, butter provides moisture and flavor, making every slice melt in your mouth.
• 1 cup brown sugar: Its hint of molasses gives brown sugar a deep, caramel-like sweetness, enhancing the cake’s flavor.
• 2 large eggs: Eggs are crucial for binding ingredients together and giving the cake its tender crumb.
• 1 teaspoon vanilla extract: Sweet and aromatic, vanilla rounds out the flavors, giving a homey touch to your dessert.

Cooking Time & Tips for Gingerbread Cake with Cinnamon Molasses Frosting

Cooking time for this gingerbread cake is relatively quick, taking just about 30-35 minutes in the oven. However, if you’re looking to enjoy a beautifully moist cake, let it cool completely before frosting it. The frosting requires additional time too, but it’s well worth the wait! A few practical tips: Make sure your ingredients are at room temperature to ensure they mix together nicely. Avoid overmixing the batter to keep your cake light and fluffy.

Step-by-Step Directions

1. Start by preheating your oven to 350°F (175°C). As you do, grease a 9×13 inch baking pan to prepare it for the batter.

2. In a mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt. The spices will mingle, creating a fragrant-savory blend.

3. In another bowl, cream together the softened butter and brown sugar until the mixture is smooth and fluffy—this should take about four to five minutes.

4. Add the eggs one at a time, beating well after each addition. Then stir in the molasses and vanilla, letting the beautiful aromas fill the air.

5. Gradually add the dry ingredients from the first bowl to the wet mixture, mixing just until combined to ensure a tender cake.

6. Pour the batter into the prepared baking pan, using a spatula to smooth the top for even baking.

7. Bake the cake in your preheated oven for 30-35 minutes. Use a toothpick to check for doneness; it should come out clean when inserted into the center.

8. Once the cake is baked, remove it from the oven and let it cool completely in the pan.

9. For the frosting, beat together the softened cream cheese, butter, and molasses until silky smooth and creamy.

10. Finally, spread the luscious frosting over the cooled cake, letting it drape beautifully across the top. Cut into squares and serve!

Serving Suggestions & Occasions

This Gingerbread Cake with Cinnamon Molasses Frosting is perfect for festive gatherings around the holidays, birthday parties, or even an afternoon tea with friends. Serve it with a generous dollop of whipped cream or a scoop of vanilla ice cream for an added touch of indulgence. Pair it with hot beverages like spiced chai, apple cider, or classic coffee to elevate the flavors even further.

Common Mistakes for Gingerbread Cake with Cinnamon Molasses Frosting

One common mistake is overmixing the batter, which can lead to a dense cake. Make sure to mix until just combined. Also, forgetting to let your butter and eggs come to room temperature can affect the texture of your cake. Another error is skimping on the cooling time; frosting a warm cake can lead to melted, drippy frosting rather than a beautiful smooth layer. Make sure you bake the cake until your toothpick comes out clean—underbaking can lead to a gooey center that isn’t pleasant.

Healthier Alternatives & Variations

For a healthier twist, you can substitute part of the all-purpose flour with whole wheat flour for added fiber. Using Greek yogurt instead of cream cheese can lighten the frosting while maintaining a creamy texture. You could also experiment with maple syrup instead of molasses for a different flavor profile. For those looking to make it gluten-free, oat flour or almond flour can be used, but you’ll need to adjust the baking times accordingly.

FAQs

1. Can I make this recipe ahead of time?
   Yes! The gingerbread cake can be baked a day in advance. Just store it in an airtight container and frost it on the day of serving.

2. Do I have to use cream cheese for the frosting?
   No. You can replace cream cheese with whipped coconut cream for a dairy-free option, or use a simple buttercream.

3. How do I store leftovers?
   Keep any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.

4. Can I freeze the cake?
   Yes, you can freeze the un-frosted cake for up to three months. Wrap it tightly in foil and then plastic wrap before freezing.

5. What can I substitute for molasses?
   Honey or maple syrup can work as substitutes, but keep in mind they will alter the flavor slightly.

6. Can I add nuts or dried fruit?
   Absolutely! Walnuts, pecans, or raisins serve as lovely additions for more texture and flavor.

Conclusion

There’s no denying the allure of a warm slice of Gingerbread Cake with Cinnamon Molasses Frosting. With its rich spices and cozy flavors, it’s the perfect treat for any occasion, transforming the simple act of baking into a loving gesture. So, gather your ingredients, follow this delicious recipe, and indulge in this delightful cake that will have your family and friends asking for seconds!

Gingerbread Cake with Cinnamon Molasses Frosting

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• Author: melon-claire
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A deliciously moist gingerbread cake topped with velvety cinnamon molasses frosting, perfect for festive celebrations.

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Ingredients

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• 2 1/4 cups all-purpose flour
• 1/2 cup molasses
• 8 ounces cream cheese, softened
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt.
3. In another bowl, cream together the softened butter and brown sugar until smooth and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the molasses and vanilla.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. Bake in the preheated oven for 30-35 minutes. Check for doneness with a toothpick.
8. Once baked, let the cake cool completely in the pan.
9. For the frosting, beat together the cream cheese, butter, and molasses until smooth.
10. Spread the frosting over the cooled cake and cut into squares to serve.

Notes

Let the cake cool completely before frosting for the best texture.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 20g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 40mg