Description: This gingerbread cake is incredibly moist, deeply spiced, and topped with a creamy, tangy cinnamon molasses frosting. It’s the perfect dessert to warm you up on a chilly day and a stunning centerpiece for your holiday table. The balance of warm spices, rich molasses, and tangy frosting creates an unforgettable flavor combination that will have everyone asking for seconds!
Ingredients:
For the Gingerbread Cake:
- 2 1/2 cups (315g) all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) dark brown sugar, packed
- 2 large eggs, room temperature
- 1/2 cup (120ml) molasses (unsulphured is best for flavor)
- 1/2 cup (120ml) milk, room temperature
- 1/2 cup (120ml) hot water
For the Cinnamon Molasses Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 3 cups (375g) powdered sugar
- 2 tbsp (30ml) molasses (same as above)
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Preparation:
Step 1: Prepare the Baking Pan
Before you even begin mixing ingredients, take a moment to properly prepare your 9×13-inch baking pan. This step is crucial to ensuring your gingerbread cake releases easily and bakes evenly. Start by greasing the pan thoroughly with butter or cooking spray. Next, cut a piece of parchment paper that’s wide enough to overhang on the two long sides of the pan. This overhang will act as handles, making it a breeze to lift the cake out after it’s cooled. Place the parchment paper in the pan, pressing it into the corners and allowing the overhang to extend over the sides.
Step 2: Combine Dry Ingredients
In a medium-sized mixing bowl, whisk together all the dry ingredients: all-purpose flour, baking soda, baking powder, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Whisking is key here; it evenly distributes the leavening agents (baking soda and baking powder) and spices throughout the flour, ensuring a consistent rise and flavor in every bite. Make sure there are no clumps of baking soda or spices. Set this bowl aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl (or the bowl of a stand mixer), combine the softened unsalted butter, granulated sugar, and packed dark brown sugar. Using an electric mixer, beat these ingredients together on medium speed until they are light and fluffy. This process, known as creaming, incorporates air into the butter and sugar mixture, which contributes to the cake’s tender crumb. Creaming should take about 3-5 minutes. The mixture should lighten in color and become noticeably fluffier.
Step 4: Add Eggs and Molasses
Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Incorporating each egg fully before adding the next ensures a smooth and emulsified batter. Next, pour in the molasses. The molasses provides the characteristic flavor and dark color of gingerbread. Mix until the molasses is fully incorporated into the batter. Don’t be afraid to scrape down the sides of the bowl to ensure everything is evenly mixed.
Step 5: Alternate Dry and Wet Ingredients
This step is crucial for preventing gluten development, which can lead to a tough cake. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. This means you’ll add about one-third of the dry ingredients, mix until just combined, then add half of the milk, mix again, then add another third of the dry ingredients, mix, the remaining milk, mix, and finally, the last of the dry ingredients. Mix only until just combined after each addition. Overmixing will result in a dense cake.
Step 6: Add Hot Water
The final step in preparing the batter is to stir in the hot water. The hot water helps to dissolve the molasses and loosen the batter, resulting in a moister cake. Be careful when adding the hot water, as it may cause a bit of steam. Stir until the batter is smooth and well combined. The batter will be thinner than a typical cake batter, but this is normal.
Step 7: Bake the Cake
Pour the prepared batter into the greased and parchment-lined 9×13-inch baking pan. Spread the batter evenly in the pan. Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so check the cake for doneness after 35 minutes. If the toothpick comes out with wet batter, continue baking for a few more minutes.
Step 8: Cool the Cake
Once the cake is done, remove it from the oven and let it cool completely in the pan before frosting. Cooling the cake completely prevents the frosting from melting and ensures a stable base for decorating. You can speed up the cooling process by placing the cake in the refrigerator.
Step 9: Prepare the Cinnamon Molasses Frosting
While the cake is cooling, prepare the cinnamon molasses frosting. In a large mixing bowl (or the bowl of a stand mixer), beat the softened cream cheese and butter until smooth and creamy. This process should take about 2-3 minutes. Ensure that both the cream cheese and butter are at room temperature for a smooth and lump-free frosting.
Step 10: Add Molasses, Cinnamon, and Vanilla
Add the molasses, ground cinnamon, and vanilla extract to the cream cheese and butter mixture. Mix until well combined. These ingredients add warmth and depth of flavor to the frosting, complementing the gingerbread cake perfectly.
Step 11: Add Powdered Sugar
Gradually add the powdered sugar, one cup at a time, to the cream cheese mixture. Beat on low speed until the powdered sugar is incorporated, then increase the speed to medium and beat until the frosting is light and fluffy. Be careful not to overmix the frosting, as this can cause it to become too thin.
Step 12: Frost the Cake
Once the cake is completely cooled, it’s time to frost it. Use an offset spatula or a knife to spread the frosting evenly over the top of the cake. If desired, sprinkle with a light dusting of cinnamon or holiday-themed sprinkles for decoration.
Why you will love this recipe:
This gingerbread cake is not just a dessert; it’s an experience. The aroma alone, as it bakes, will fill your kitchen with warmth and festive cheer. The cake itself is incredibly moist, thanks to the combination of molasses, hot water, and carefully balanced ingredients. The spices are perfectly measured to provide a deep, comforting flavor without being overpowering.
But the real magic lies in the cinnamon molasses frosting. The tangy cream cheese perfectly complements the rich, dark gingerbread, while the cinnamon and molasses add an extra layer of warmth and spice. It’s a flavor combination that’s both familiar and exciting, making it a crowd-pleaser for any occasion.
Whether you’re baking for a holiday gathering, a cozy night in, or simply craving a comforting treat, this gingerbread cake will not disappoint. It’s easy to make, requires simple ingredients, and delivers a flavor that’s truly unforgettable. Prepare to be amazed by the compliments and the empty cake pan!
Serving Suggestions:
- Serve slices of the gingerbread cake as a dessert with a scoop of vanilla ice cream or whipped cream.
- Pair it with a warm beverage like hot chocolate, spiced cider, or coffee.
- Cut the cake into squares and serve as part of a holiday dessert platter.
- Add a drizzle of caramel sauce or a sprinkle of chopped nuts for extra indulgence.
- For a more festive presentation, top each slice with a sprig of rosemary or a candied ginger.
Tips:
- Use unsulphured molasses for the best flavor. Sulphured molasses can have a slightly bitter taste.
- Make sure all ingredients are at room temperature for optimal mixing and emulsification.
- Don’t overmix the batter, as this can result in a tough cake.
- Cool the cake completely before frosting to prevent the frosting from melting.
- If you don’t have a 9×13-inch pan, you can use two 8-inch or 9-inch round cake pans. Reduce the baking time accordingly.
- For a richer flavor, add 1/4 cup of chopped crystallized ginger to the batter.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour (plus cooling time)
Nutritional Information: (per serving, approximate)
Calories: 450-500 Protein: 4-5g Sodium: 250-300mg
Conclusion:
This Best Ever Gingerbread Cake with Cinnamon Molasses Frosting is a recipe that’s destined to become a family favorite. It’s more than just a cake; it’s a taste of holiday magic, a symbol of warmth and comfort, and a celebration of delicious flavors. Whether you’re an experienced baker or a novice in the kitchen, this recipe is easy to follow and guaranteed to impress. So gather your ingredients, preheat your oven, and get ready to create a cake that will fill your home with joy and leave everyone wanting more. Happy baking!
Questions and Answers:
Q1: Can I make this cake ahead of time?
A: Absolutely! The gingerbread cake can be baked a day or two in advance. Wrap it tightly in plastic wrap and store it at room temperature. You can also make the frosting ahead of time and store it in the refrigerator. Just be sure to bring it to room temperature and re-whip it before frosting the cake.
Q2: Can I freeze this cake?
A: Yes, you can freeze the gingerbread cake. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before frosting. It is not recommended to freeze the frosted cake.
Q3: I don’t have dark brown sugar. Can I use light brown sugar?
A: Yes, you can substitute light brown sugar for dark brown sugar. However, the dark brown sugar adds a deeper molasses flavor and a richer color to the cake. If you only have light brown sugar, you can add a tablespoon of molasses to the batter to compensate for the flavor difference.
Q4: Can I use a different type of milk?
A: Yes, you can use any type of milk you prefer, such as whole milk, 2% milk, skim milk, or even almond milk or soy milk. The type of milk will not significantly affect the outcome of the cake.
Q5: Can I add nuts to this recipe?
A: Yes, you can add chopped nuts to the batter or sprinkle them on top of the frosting. Pecans or walnuts would be a great addition to complement the gingerbread flavor. Add about 1/2 cup of chopped nuts to the batter before pouring it into the pan.
