Description
Warm spices dance through this classic Gingerbread Cake with Cinnamon Molasses Frosting, inviting comfort and nostalgia with each slice. Rich layers of ginger, cloves, and molasses create a festive dessert perfect for holiday gatherings and cozy winter moments.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups (310 g) all-purpose flour
- ½ cup (115 g) unsalted butter, softened
- ½ cup (120 ml) molasses
- 1 cup (240 ml) buttermilk
- 2 large eggs
Spices and Leavening Agents:
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Additional Cake Ingredients:
- ½ cup (100 g) granulated sugar
- ½ cup (120 ml) brown sugar
- 1 teaspoon vanilla extract
Frosting Ingredients:
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 1 tablespoon molasses
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Garnish (optional):
- Crushed gingerbread cookies
- Cinnamon sticks
- Sprinkle of ground cinnamon
Instructions
- Prepare the baking vessel by coating with butter and lining with parchment paper. Position the oven rack to 175C (350F) for optimal heat distribution.
- Sift together the flour, baking soda, baking powder, salt, and warm spices (ginger, cinnamon, cloves, nutmeg) to ensure even blending and eliminate potential lumps.
- Cream the butter with granulated and brown sugars using an electric mixer, whipping until the mixture transforms into a light, airy consistency with a pale color.
- Incorporate eggs individually, allowing each to fully integrate before adding the next. Stream in molasses and vanilla extract, mixing until the batter achieves a uniform texture.
- Gently fold dry ingredients into the wet mixture, alternating with buttermilk. Use a gentle folding technique to maintain the batter’s delicate structure and prevent overworking.
- Transfer the batter into the prepared pan, smoothing the surface with a spatula to ensure even baking. Place in the preheated oven and bake for 30-35 minutes until a inserted toothpick emerges clean.
- Allow the cake to cool completely within the pan, which helps stabilize its structure and prevents potential crumbling.
- Craft the frosting by whipping cream cheese and butter until silky smooth. Introduce molasses, cinnamon, and vanilla, then gradually fold in powdered sugar to create a creamy, spreadable consistency.
- Once the cake has reached room temperature, generously spread the frosting across the top, creating elegant swirls or a smooth finish.
- Optional: Embellish with crushed gingerbread cookies, a delicate cinnamon dusting, or decorative cinnamon sticks for visual appeal and additional flavor complexity.
Notes
- Replace buttermilk with dairy-free alternatives like almond milk or oat milk mixed with apple cider vinegar for a vegan-friendly version.
- Use gluten-free flour blend and ensure all spices are certified gluten-free to make the cake suitable for those with gluten sensitivities.
- Allow butter and eggs to reach room temperature before mixing to ensure smoother batter and more even cake texture.
- Check cake doneness early by testing with a toothpick around 30 minutes to prevent overbaking, which can lead to dry texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280
- Sugar: 23 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg