Gingerbread Cake with Cinnamon Molasses Frosting
A delightful blend of sweet and spicy flavors, this Gingerbread Cake with Cinnamon Molasses Frosting captures the essence of the festive season, offering a moist and flavorful treat that delights all ages.
Ingredients
For the Cake
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 0.5 cups butter, cold and cut into small pieces
- 0.5 cups molasses
- 0.5 cups corn syrup
- 0.5 cups packed dark brown sugar
- 9 ounces milk
- 1 large egg
For the Frosting
- 4 ounces cream cheese, softened
- 0.25 cup butter, softened
- 0.5 teaspoon vanilla extract
- 1.5 cups powdered sugar
- 1 tablespoon molasses
- 0.25 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350 degrees F.
- Grease an 8x8 inch baking dish with butter and flour or line it with parchment paper.
- In a large mixing bowl, sift together the all-purpose flour, baking soda, ground ginger, ground cinnamon, and pumpkin pie spice.
- Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the molasses, corn syrup, brown sugar, milk, and egg.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined.
- Transfer the batter into the prepared baking dish, smoothing the top.
Baking
- Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Remove the cake from the oven and let it cool completely in the pan.
Frosting
- In another bowl, beat together the softened cream cheese and butter until creamy.
- Add the vanilla extract and ground cinnamon, mixing well.
- Gradually beat in the powdered sugar until light and fluffy, then mix in the tablespoon of molasses.
Serving
- Spread the frosting evenly over the cooled cake using a spatula.
- Slice into squares and serve.
Notes
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage. For extended storage, freeze the unfrosted cake for up to 3 months.