Stepping into my kitchen, I was greeted by a comforting aroma that instantly transported me to my grandmother’s holiday gatherings. The secret? A delightful Gingerbread Cake with Cinnamon Molasses Frosting, perfect for anyone seeking a classic holiday dessert. This moist cake, packed with warming spices, is ideal for festive celebrations, and the best part? It’s a breeze to whip up—all in just one bowl! No complicated decorating required; simply let the flavors shine. What’s even better, this cake is a true crowd-pleaser, certain to make your loved ones gather around the table with smiles. Curious how this warm slice of nostalgia comes together? Let’s dive into the recipe!
Why Will You Love This Gingerbread Cake?
Comforting aroma that fills your home and evokes cozy holiday memories. Moist texture achieved with brown sugar ensures each bite is a delight. One-Bowl Wonder means minimal cleanup, making it perfect for busy bakers. Festive Flavors from cinnamon and molasses create a classic holiday treat everyone loves. Serve it warm with a scoop of vanilla ice cream for an indulgent twist or pair it with whipped cream for that extra touch, like our Chewy Maple Cinnamon treats. You’ll impress your guests and have them coming back for seconds!
Gingerbread Cake Ingredients
• Perfect for your holiday baking!
- All-Purpose Flour – Provides structure; substitute with a gluten-free blend if needed.
- Baking Soda – Leavens the cake for a light texture.
- Salt – Enhances the flavor profile beautifully.
- Ground Ginger – Adds warm spiciness; fresh ginger can heighten the flavor.
- Ground Cinnamon – Essential for flavor; contributes warmth and aroma.
- Ground Cloves – Provides depth of flavor; can be omitted if you prefer.
- Ground Nutmeg – Adds a subtle nutty touch; optional but recommended for complexity.
- Unsalted Butter – Richness and moisture; you can substitute with vegetable oil for a dairy-free version.
- Granulated Sugar – Sweetness; feel free to use coconut sugar for a richer taste.
- Brown Sugar – Helps retain moisture; dark brown sugar will enrich the cake further.
- Large Eggs – Binds ingredients for a sturdy structure; applesauce can replace for a vegan option.
- Molasses – Key for flavor and moisture; avoid blackstrap, as it can be too bitter.
- Hot Water – Activates dry ingredients, ensuring a smooth batter.
- Cream Cheese – Base for the frosting; enriches texture and flavor.
- Powdered Sugar – Sweetens and thickens the frosting; adjust to your desired consistency.
- Milk – Used to modify frosting consistency and smoothness.
This delightful Gingerbread Cake with Cinnamon Molasses Frosting will bring warmth to your gatherings and create lasting memories!
Step‑by‑Step Instructions for Gingerbread Cake with Cinnamon Molasses Frosting
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While the oven heats, prep a 9×13-inch baking pan by greasing it with butter or oil and then dusting it with flour to prevent sticking. This ensures your Gingerbread Cake with Cinnamon Molasses Frosting will come out beautifully without any mess.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, and your chosen spices: ground ginger, cinnamon, cloves, and nutmeg. This step is crucial as it evenly distributes the ingredients for your cake, enhancing the flavor and texture. Set this bowl aside while you prepare the wet mixture.
Step 3: Cream Butter and Sugars
In a separate bowl, combine the unsalted butter, granulated sugar, and brown sugar. Beat them together with a hand mixer or stand mixer on medium speed until the mixture becomes light and fluffy, about 3-4 minutes. This creaming process incorporates air, giving your Gingerbread Cake its lovely, soft texture.
Step 4: Add Eggs and Molasses
Add the large eggs to the creamed butter and sugar mixture one at a time, mixing well after each addition. Then, pour in the molasses and continue mixing until everything is fully incorporated. The combination of these ingredients will create a rich, dark batter that’s packed with flavor.
Step 5: Combine Mixtures
Gradually add the dry ingredients from your first bowl into the wet mixture, alternating with the hot water. Begin with the dry, then add some hot water, repeating until everything is just combined. Be careful not to overmix; you want a smooth batter without lumps for the best Gingerbread Cake texture.
Step 6: Bake the Cake
Pour the gingerbread batter into your prepared baking pan, spreading it evenly into the corners. Bake in the preheated oven for 30 to 35 minutes. You’ll know the cake is done when a toothpick inserted into the center comes out clean. Your kitchen will start smelling like the holidays!
Step 7: Cool the Cake
Once baked, remove the cake from the oven and place it on a wire rack. Allow it to cool in the pan for about 10 minutes before transferring it to the rack to cool completely. This cooling process is essential for achieving the perfect texture for your Gingerbread Cake with Cinnamon Molasses Frosting.
Step 8: Prepare the Frosting
While the cake cools, make the frosting by beating the cream cheese and unsalted butter together in a bowl until smooth and creamy. Gradually add in the molasses and ground cinnamon, mixing well to combine. Then, slowly sift in the powdered sugar until the frosting reaches your desired texture—smooth and spreadable!
Step 9: Frost and Serve
Once the Gingerbread Cake is completely cool, use a spatula to generously spread the frosting over the top. Aim for an even layer that highlights the beautiful spices of the cake. Cut into slices and serve, inviting your family and friends to enjoy this delightful holiday treat!
What to Serve with Gingerbread Cake with Cinnamon Molasses Frosting
Nothing completes a cozy holiday meal like delightful pairings that enhance sweet flavors and warming spices.
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Whipped Cream: A dollop of light, fluffy whipped cream provides a refreshing contrast, balancing the richness of the cake. It’s simply delightful on top of a warm slice.
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Vanilla Ice Cream: Creamy vanilla ice cream melts slightly over the cake, adding a delightful chill that beautifully complements the spiced warmth of gingerbread. A match made in dessert heaven!
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Hot Apple Cider: Sipping on hot apple cider enhances the nostalgic flavors of the cake while warming your spirit; its sweet-tart notes pair perfectly with holiday spices.
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Creamy Coffee: A cup of freshly brewed coffee with a splash of cream offers a comforting beverage, cutting through the cake’s sweetness and balancing the dessert with deep roasted flavors.
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Chocolate Sauce: Drizzling some warm chocolate sauce on top adds a decadent twist, creating a rich mocha-like experience in every bite.
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Caramel Sauce: A drizzle of rich caramel adds a buttery sweetness that melds wonderfully with the cake’s spicy notes, giving it a comforting and luxurious vibe.
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Spiced Nuts: A nutty snack with warm spices creates a crunchy texture that complements the moist cake. They’re perfect for munching alongside or sprinkling on top.
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Fruit Chutney: A tangy fruit chutney with hints of cinnamon and clove adds a refreshing contrast, making each bite of the cake even more interesting.
These pairings enable you to transform your Gingerbread Cake with Cinnamon Molasses Frosting into a festive feast, leaving everyone happily satisfied and reminiscing about the flavors of the season!
Gingerbread Cake with Cinnamon Molasses Frosting Variations
Invite your culinary creativity to flourish as you explore delightful twists to this classic treat!
- Extra Spice: Add 1 teaspoon freshly grated ginger for a flavorful zing that elevates your cake.
- Citrus Twist: Mix in some orange zest to the frosting for a bright, refreshing flavor that complements the spices beautifully.
- Whole Wheat Flour: Substitute half the all-purpose flour with whole wheat flour for a heartier texture and added nutrients.
- Nutty Option: Fold in chopped walnuts or pecans into the batter for a satisfying crunch and added depth to each bite.
- Dairy-Free: Use coconut cream in place of cream cheese for the frosting and vegetable oil instead of butter to maintain the divine creaminess without dairy.
- Maple Glaze: Drizzle a simple maple syrup glaze over the cooled cake for a sweet alternative to frosting; perfect if you’re craving something lighter.
- Chocolate Lovers: Sprinkle mini chocolate chips into the batter for a chocolatey surprise that complements the warm spices; a great surprise for the chocolate lovers!
- Heat It Up: Spice things up by adding a pinch of cayenne pepper to the batter for a warm kick that contrasts wonderfully with the sweetness.
Whether you’re in the mood for a nutty crunch or a citrus zing, feel free to mix these delightful twists into your very own gingerbread masterpiece! And if you’re looking for more inspiration, don’t forget to check out our Girls Coffee Cake for another sweet treat to impress your guests!
Expert Tips for Gingerbread Cake with Cinnamon Molasses Frosting
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Check Oven Temperature: Use an oven thermometer to ensure accurate baking temperatures, which is crucial for creating a perfectly moist gingerbread cake.
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Don’t Overmix: Stir the batter until just combined. Overmixing can lead to a dense cake, so be gentle with your folding!
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Cool Completely: Allow the cake to cool in the pan for at least 10 minutes, and then transfer to a wire rack to cool completely before frosting to avoid melting.
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Use Fresh Spices: For vibrant flavors, opt for fresh ground ginger and high-quality cinnamon. The difference in taste from the spices will elevate your gingerbread cake immensely.
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Adjust to Taste: Taste your frosting as you mix in the powdered sugar; you can add more molasses for a sweeter and richer flavor if desired.
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Layering Flavors: Consider adding a hint of orange zest to the frosting for an unexpected and delightful citrus twist on the classic Gingerbread Cake with Cinnamon Molasses Frosting.
Make Ahead Options
These Gingerbread Cake with Cinnamon Molasses Frosting are perfect for busy home cooks looking to streamline their meal prep! You can bake the cake up to 2 days in advance; simply allow it to cool completely, then cover and refrigerate to keep it moist. The frosting can also be made ahead—just store it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, bring both the cake and frosting to room temperature, then frost the cake for that freshly made feel. This way, you’ll enjoy every slice’s warmth and deliciousness without the last-minute rush!
Storage Tips for Gingerbread Cake with Cinnamon Molasses Frosting
Room Temperature: The cake can be covered and stored at room temperature for up to 3 days, allowing you to enjoy its delightful flavors without needing refrigeration.
Fridge: For longer freshness, refrigerate the gingerbread cake, covered, for up to 1 week. This will keep it moist and delicious while preventing any unwanted drying out.
Freezer: To preserve, freeze the unfrosted gingerbread cake tightly wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw it completely before frosting for the best taste.
Reheating: To revive your cake, simply warm slices in the microwave for 10-15 seconds or reheat gently in the oven, wrapped in foil, at 300°F (150°C) for about 10 minutes. This will refresh the cake’s moist texture and bring out the spices beautifully.
Gingerbread Cake with Cinnamon Molasses Frosting Recipe FAQs
How do I select ripe ingredients for my gingerbread cake?
Absolutely! When choosing your ingredients, make sure to use fresh spices, as their potency enhances the flavor. For the best molasses taste, opt for a variety that’s robust but not blackstrap, which can overshadow the cake with bitterness. If you’re using fresh ginger, it should be firm to the touch with a smooth skin. This ensures a vibrant taste in your Gingerbread Cake with Cinnamon Molasses Frosting!
How should I store my gingerbread cake, and how long will it last?
This delightful cake can be covered and stored at room temperature for up to 3 days, maintaining its moist texture and lovely flavor. If you wish to keep it longer, refrigerating the frosted cake is a great option—it should last up to 1 week. Just be sure to keep it tightly covered to prevent it from drying out and losing that heavenly taste!
Can I freeze my gingerbread cake for later enjoyment?
Very! You can freeze your unfrosted gingerbread cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil to keep it fresh. When you’re ready to enjoy it, thaw the cake in the refrigerator overnight before frosting. This way, it will retain its moisture and deliciousness, making every bite just as delightful as when it was first baked!
What should I do if my gingerbread cake comes out dry?
If your gingerbread cake turns out dry, fear not—there are ways to bring it back to life! You can brush it with a simple syrup made of equal parts sugar and water, heated until the sugar dissolves. This will add moisture and sweetness. For future baking, remember to check your cake for doneness at 30 minutes to avoid overbaking, ensuring your gingerbread cake stays moist and fluffy.
Are there any dietary considerations I should be aware of?
If you’re concerned about allergies, it’s essential to note that this recipe contains eggs, dairy (from the cream cheese), and gluten (from the all-purpose flour). For a gluten-free version, substitute with a gluten-free baking blend. If you’re looking for a dairy-free alternative, you can use vegetable oil instead of butter and soft plant-based cream cheese for the frosting. Always double-check your ingredients to accommodate any dietary restrictions and ensure everyone can enjoy your Gingerbread Cake with Cinnamon Molasses Frosting!
Gingerbread Cake with Cinnamon Molasses Frosting: Holiday Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.
- In a large bowl, whisk together flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg.
- In a separate bowl, cream together unsalted butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes).
- Add eggs one at a time, mixing well. Then, stir in the molasses until fully incorporated.
- Gradually mix the dry ingredients into the wet mixture, alternating with the hot water until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- To make the frosting, beat cream cheese and unsalted butter until smooth, then mix in molasses and cinnamon.
- Gradually add powdered sugar until desired texture is reached, then frost the cooled cake.
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