As I pulled the warm Gingerbread Cake with Cinnamon Molasses Frosting from the oven, the fragrant spices enveloped my kitchen, transporting me to holiday gatherings of my childhood. This recipe is more than just another dessert; it’s a heartfelt hug in cake form, crafted to bring comfort during the festive season. With its moist texture and rich flavor, this cake not only creates a cozy atmosphere but is also surprisingly easy to whip up, ensuring that you spend less time in the kitchen and more time making memories. Whether you serve it at a gathering or savor it as a personal treat, this cake is destined to impress. What imaginative toppings or variations will you create next?
What makes this gingerbread cake irresistible?
Moist, Flavorful Delight: The rich combination of spices creates a cake that is not just delicious but also reminiscent of holiday cheer.
Easy to Prepare: Crafted with simple ingredients, this recipe is approachable for bakers at all levels, allowing anyone to indulge in its comforting taste.
Versatile Serving Options: Try it as a Gingerbread Cake Parfait for an elegant twist or even transform it into mouthwatering Gingerbread Cake French Toast—perfect for morning celebrations!
Amazing Frosting: The creamy cinnamon molasses frosting elevates this cake, adding both a luxurious texture and deep flavor that keeps everyone coming back for more.
Crowd-Pleaser: Whether it’s for a holiday get-together or a cozy night in, this Gingerbread Cake is guaranteed to enchant your guests. Store it with care; it becomes even more flavorful over a few days!
Gingerbread Cake Ingredients
For the Cake
- All-purpose flour – Provides structure; substitute with whole wheat for a healthier twist.
- Baking soda – Acts as a leavening agent; ensure it’s fresh for the best rise.
- Baking powder – Additional leavening; can be omitted if using self-rising flour instead.
- Ground cinnamon – Infuses warm flavor; opt for Vietnamese cinnamon for an extra spicy kick.
- Ground ginger – Adds warmth; fresh ginger is great too, just adjust the amount.
- Ground cloves – Enhances depth of flavor; allspice makes for a suitable substitute.
- Ground nutmeg – Provides an aromatic touch; freshly grated nutmeg will elevate the cake.
- Salt – Balances the sweetness; it’s essential for enhancing overall flavor.
- Unsalted butter – For moisture and richness; coconut oil offers a dairy-free option.
- Granulated sugar – Sweetness that complements the spices; cane sugar can be used for a less processed alternative.
- Dark brown sugar – Adds richness and moisture; light brown sugar works if that’s what you have on hand.
- Large eggs – Bind ingredients and add moisture; use flax eggs for a vegan alternative.
- Molasses – Provides flavor and moisture; blackstrap molasses gives a strong taste, while light molasses is milder.
- Hot water – Activates dry ingredients; brewed coffee adds a delicious depth.
- Buttermilk – Contributes tenderness; yogurt or a dairy-free milk with vinegar can replace it if necessary.
For the Frosting
- Powdered sugar – Sweetens the frosting; sugar alternatives work well for a reduced-sugar treat.
- Milk – Adjusts consistency; plant-based milk is a perfect dairy-free substitute.
- Vanilla extract – Enhances flavor; pure extract is always preferred for the best results.
Indulge in the charm of this Gingerbread Cake with Cinnamon Molasses Frosting—it’s a heartfelt addition to any festive table!
Step‑by‑Step Instructions for Gingerbread Cake Cinnamon Molasses Frosting
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C) and greasing a 9×13 inch baking pan. This step ensures that your Gingerbread Cake doesn’t stick. A light coat of butter or oil will help create that beautiful golden crust on the edges. While the oven heats up, gather your ingredients to make the process smoother.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, spices, and salt until well combined. This step usually takes about 1-2 minutes. The dry mixture should be evenly blended, with no lumps of baking powder or soda visible. Set this bowl aside to shift your focus to the wet ingredients of the Gingerbread Cake.
Step 3: Cream Butter and Sugars
In another bowl, cream the softened unsalted butter with granulated and dark brown sugar using an electric mixer on medium speed for about 3-5 minutes. The mixture should turn light and fluffy, which indicates that air is incorporating for a moist cake. This fluffy texture will help provide a wonderful base for your cake.
Step 4: Incorporate Eggs and Molasses
Once the butter and sugars are creamy, add in the large eggs one at a time, mixing well after each addition. After fully incorporating the eggs, gradually blend in the molasses. This process may take an additional 2-3 minutes. The batter will begin to darken in color and become glossy, showcasing the rich flavor profile of your Gingerbread Cake.
Step 5: Combine Wet and Dry Ingredients
Start mixing in the dry ingredients alternately with the hot water and buttermilk, beginning and ending with the dry mixture. Mix just until everything is combined, around 2 minutes is sufficient. This method keeps the batter light, avoiding overmixing which can lead to a dense finished cake. Your batter should be smooth and slightly thick.
Step 6: Pour and Smooth
Pour the prepared batter into the greased baking pan. Use a spatula to smooth the top, ensuring an even layer. This will help the Gingerbread Cake rise uniformly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. You’ll know it’s done when the edges start to pull away slightly from the pan.
Step 7: Cool the Cake
Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely, which will take another 30 minutes. This step is crucial for achieving the perfect texture, allowing the cake to finish setting without becoming soggy.
Step 8: Make the Cinnamon Molasses Frosting
While your cake cools, prepare the frosting by creaming the remaining unsalted butter in a bowl until it’s fluffy. Add in powdered sugar gradually, mixing at low speed to avoid a sugary cloud. After the sugar is incorporated, mix in the molasses, ground cinnamon, and enough milk to reach your desired frosting consistency—smooth yet spreadable.
Step 9: Frost Cake and Serve
Once the cake has cooled, generously frost the top with the creamy cinnamon molasses frosting. Use a spatula to create swirls or peaks, adding a decorative touch. Slice your delicious Gingerbread Cake and serve it up! Store any leftovers in an airtight container, where flavors may deepen over the next few days.
Make Ahead Options
This Gingerbread Cake with Cinnamon Molasses Frosting is perfect for meal prep, enabling you to save time on busy days! You can bake the cake and let it cool, then wrap it tightly in plastic wrap and refrigerate for up to 3 days. For the frosting, prepare it in advance and store it in an airtight container in the fridge for up to 24 hours. When you’re ready to serve, simply take the cake out of the fridge, let it come to room temperature, and then frost it generously. This method ensures you enjoy a moist, delicious cake without any rush, making it just as delightful as if it were freshly baked!
Gingerbread Cake Cinnamon Molasses Frosting: Endless Possibilities
Feel free to explore your creativity and make this delightful recipe your own!
- Parfait Delight: Layer crumbled cake with frosting and whipped cream for a beautiful dessert.
- Decadent Truffles: Combine cake crumbs with frosting, roll into balls, and dip in chocolate for a sweet treat.
- French Toast Indulgence: Dip slices in an egg mixture and pan-fry for a deliciously festive breakfast option.
- Spicy Surprise: Add cayenne pepper for a hint of heat or citrus zests for a refreshing twist to your gingerbread cake.
- Nutty Addition: Stir in chopped walnuts or pecans for an enticing crunch and unique flavor profile.
- Dairy-Free Option: Substitute coconut cream for the frosting and use non-dairy milk to keep this dessert accessible to all diets.
- Fruity Twist: Incorporate dried fruits like cranberries or apricots into the batter for bursts of flavor and texture.
And while you’re at it, don’t miss the chance to experience flavors in a different form. You might love creating a Fried Strawberry Cheesecake or even some delightful Strawberry Crunch Cheesecake Tacos as a perfect finish!
How to Store and Freeze Gingerbread Cake
Room Temperature: Store the cooled Gingerbread Cake covered at room temperature for up to 3 days. This allows the flavors to deepen while keeping the cake fresh.
Fridge: If you need to keep the cake longer, refrigerate it in an airtight container for up to 1 week. This helps maintain moisture and prevents it from drying out.
Freezer: For extended storage, wrap slices of Gingerbread Cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the fridge before serving.
Reheating: To enjoy warm cake, gently reheat individual slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.
What to Serve with Gingerbread Cake with Cinnamon Molasses Frosting
Savoring this moist and spiced cake invites a delightful journey of flavors that calls for some perfect companions.
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Whipped Cream: A dollop of freshly whipped cream adds a light, airy texture, balancing the rich frosting for a heavenly bite.
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Vanilla Ice Cream: The creaminess of vanilla ice cream complements the warm spices, creating a comforting contrast that enhances each forkful.
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Fresh Berries: Tart raspberries or sweet strawberries add a refreshing pop of color and flavor, offering a beautiful and vibrant presentation.
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Chai Latte: Sip on a spiced chai latte alongside your gingerbread cake for a warm, cozy pairing that echoes the cake’s flavor profile.
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Candied Nuts: Crunchy candied pecans or walnuts provide a delightful textural contrast and a touch of sweetness, elevating the overall experience.
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Cinnamon Hot Chocolate: Indulge in a rich cinnamon hot chocolate, a drink that mirrors the cake’s spice and warms you from the inside out.
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Gingerbread Cake Truffles: Take your dessert up a notch with gingerbread cake truffles, offering a fun twist to enjoy after the main cake. These little bites boast the same delicious flavors but in a unique format.
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Spiced Apple Cider: A warm mug of spiced apple cider brings a festive cheer to your table, perfect for sipping while enjoying that first slice of cake.
Each of these pairings enhances the experience of the gingerbread cake, making your time around the table even more delightful. Enjoy creating your cozy holiday gatherings!
Expert Tips for Gingerbread Cake
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Room Temperature Ingredients: Ensure all ingredients are at room temperature before starting. This helps create a smooth batter and a moist Gingerbread Cake.
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Avoid Overmixing: Mix the batter just until combined to prevent a dense cake. Overmixing can result in a chewy texture, so stop as soon as no dry spots remain.
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Gradual Milk Addition: When making the frosting, add milk gradually until you reach your preferred consistency. This helps avoid runny frosting that can slide off your cake.
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Experiment with Spices: Don’t hesitate to play with the spices! A pinch of cayenne can add a delightful warmth, while lemon or orange zest can brighten the flavor profile of your cake.
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Storage Tips: Store your cake properly by placing it in an airtight container. It stays fresh on the counter for up to 3 days, with flavors deepening over time.
Gingerbread Cake with Cinnamon Molasses Frosting Recipe FAQs
What kind of molasses should I use for this gingerbread cake?
I recommend using dark molasses for a robust flavor that truly enhances the warm spices in the cake. If you prefer a milder taste, light molasses can be used instead. Blackstrap molasses is also an option, but it has a stronger flavor and slightly bitter notes, which can be delightful in the right context.
How should I store the gingerbread cake after baking?
To keep your cake fresh, store it covered at room temperature for up to 3 days. If you want to keep it longer, transfer it to an airtight container and refrigerate it for up to 1 week. This helps maintain moisture and prevents it from drying out. If you have leftovers, the flavors can deepen beautifully over a day or two, so don’t be afraid to enjoy them later!
Can I freeze the gingerbread cake for later use?
Absolutely! For freezing, wrap slices of the cooled gingerbread cake tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy a slice, simply thaw it in the fridge overnight. For a warm treat, you can reheat individual slices in the microwave for about 10-15 seconds.
What can I do if the cake is too dense?
If your gingerbread cake turns out too dense, it may be due to overmixing the batter or using ingredients that are too cold. To avoid this, mix until just combined and ensure all ingredients are at room temperature. If you notice a dense texture while mixing, you can try folding in a little extra buttermilk to lighten the batter before baking.
Is this gingerbread cake suitable for those with allergies?
The recipe includes common allergens like eggs and dairy. However, you can substitute flax eggs for a vegan option, and coconut oil can replace unsalted butter for a dairy-free version. Always check ingredient labels for potential cross-contamination if variability exists for allergies. Enjoy the gingerbread cake worry-free by preparing it with your specific dietary needs in mind!
Can I adapt the spices in the gingerbread cake recipe?
Yes, feel free to adjust the spices according to your taste! For a spicier kick, consider adding a pinch of cayenne pepper or experimenting with freshly grated nutmeg instead of pre-ground. You can also add citrus zest, such as lemon or orange, to brighten the flavor profile. Enjoy customizing your gingerbread cake to make it uniquely yours!
Irresistible Gingerbread Cake with Cinnamon Molasses Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, spices, and salt.
- Cream the softened unsalted butter with granulated and dark brown sugar until light and fluffy.
- Add in the large eggs one at a time, mixing well after each addition, then blend in the molasses.
- Mix in the dry ingredients alternately with the hot water and buttermilk.
- Pour the batter into the greased baking pan and smooth the top. Bake for 30-35 minutes.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Cream the remaining unsalted butter until fluffy, then gradually mix in powdered sugar.
- Add in the molasses, ground cinnamon, and enough milk to reach desired frosting consistency.
- Once the cake is cool, generously frost the top with the cinnamon molasses frosting.
- Slice your delicious Gingerbread Cake and serve it up!
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