I’ve been on the hunt for this cake for quite some time, and I’ve finally snagged the recipe! The frosting is absolutely incredible.
Introducing the Gingerbread Cake with Cinnamon Molasses Frosting, a delightful dessert that flawlessly captures the warm and inviting flavors of winter. This timeless cake boasts a decadent, spiced gingerbread base, crowned with a velvety and indulgent cinnamon molasses frosting. The harmonious blend of these flavors results in a truly scrumptious treat that is bound to be a highlight at any holiday gathering or special occasion.
When serving this exquisite Gingerbread Cake, it pairs exceptionally well with a dollop of whipped cream or a scoop of homemade vanilla ice cream. The creaminess of these accompaniments beautifully complements the robust and subtly sweet notes of the cake. For an extra touch of elegance, consider garnishing each slice with a sprinkle of cinnamon or a drizzle of caramel sauce. Whether savored on its own or enjoyed alongside these delightful sides, this cake is guaranteed to bring joy and warmth to any gathering.
Gingerbread Cake with Cinnamon Molasses Frosting
Ingredients:
1.5 cups all-purpose flour
9 ounces milk
½ cup cold, cubed butter
½ cup molasses
½ cup corn syrup
½ cup packed brown sugar
1 egg
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
For the Cinnamon Molasses Frosting:
1.5 cups powdered sugar
4 ounces cream cheese
¼ cup softened butter
3 teaspoons molasses
½ teaspoon vanilla
¼ teaspoon cinnamon
Instructions:
Preheat the oven to 350°F, grease a 5×9 baking pan, and line with parchment paper.
In a bowl, whisk together flour, baking soda, ground ginger, cinnamon, and pumpkin pie spice.
Heat milk and brown sugar until the sugar dissolves and the mixture is lukewarm. In another pan, warm molasses and corn syrup until lukewarm.
Cut cold butter into small pieces, add to the flour mixture, and blend until crumbly.
Combine the lukewarm milk mixture with the flour mixture, then add the molasses mixture. Stir until well combined.
Add the egg and whisk until fully incorporated. Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick comes out clean.
Allow the cake to cool completely in the pan. Once cooled, wrap it in foil and let it sit for a day for a sticky top. Store in an airtight container.
For the frosting: In a bowl, beat cream cheese and softened butter until creamy. Add vanilla and cinnamon, mixing well.
Gradually add powdered sugar and beat until creamy. Incorporate molasses, refrigerate until chilled, and then frost the cake once it has rested overnight.
