Description
Festive holiday cheer shines through this gingerbread cake with cinnamon molasses frosting, blending warm spices and sweet nostalgia. Comforting layers of rich flavor invite winter celebrations to your table, promising delightful moments shared with loved ones.
Ingredients
Scale
Cake Dry Ingredients:
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Cake Wet Ingredients:
- 0.5 cup cold butter, cut into small pieces
- 0.5 cup molasses
- 0.5 cup corn syrup
- 0.5 cup packed brown sugar
- 9 ounces (1.125 cups) milk
- 1 large egg
Frosting Ingredients:
- 4 ounces cream cheese, softened
- 0.25 cup butter, softened
- 0.5 teaspoon vanilla extract
- 1.5 cups powdered sugar
- 1 tablespoon molasses
- 0.25 teaspoon cinnamon
Instructions
- Prepare the oven to 350F (175C) and grease a 9-inch baking pan, lining it with parchment paper for effortless cake removal.
- Combine flour, baking soda, ginger, cinnamon, and pumpkin pie spice in a medium bowl, whisking thoroughly to distribute spices evenly.
- Gently heat milk and brown sugar in a saucepan until sugar dissolves completely and mixture becomes lukewarm.
- Simultaneously warm molasses and corn syrup in another saucepan until they reach a similar lukewarm temperature.
- Cut cold butter into dry ingredients using a pastry blender, creating a texture resembling fine crumbs.
- Pour lukewarm milk mixture into dry ingredients, stirring to integrate. Add molasses mixture and egg, whisking until batter becomes smooth and homogeneous.
- Transfer batter into prepared pan, ensuring even distribution. Bake for 45 minutes, checking doneness with a toothpick inserted into the center.
- Allow cake to cool completely in the pan, then remove and wrap in foil. Let rest overnight to enhance flavor complexity and develop a signature sticky top.
- Prepare frosting by beating cream cheese and butter until creamy and well-combined.
- Incorporate vanilla and cinnamon into the mixture, then gradually add powdered sugar, beating until smooth.
- Blend in molasses for depth of flavor, then refrigerate frosting until chilled.
- Once cake has rested overnight, generously spread chilled frosting across the surface, creating an even layer.
Notes
- Swap out butter for plant-based alternatives to create a vegan-friendly version of this cozy gingerbread cake.
- Create mini cupcakes by reducing baking time to 15-20 minutes for individual serving portions that are perfect for gatherings.
- Consider storing the cake wrapped tightly at room temperature for up to 3 days to maintain its incredible moisture and sticky top texture.
- Enhance the depth of flavor by toasting spices like ginger and cinnamon briefly before mixing into dry ingredients, which will intensify their warm, aromatic qualities.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 246
- Sugar: 19 g
- Sodium: 130 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 40 mg