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Gingerbread Cake Recipe with Cinnamon Molasses Frosting

Gingerbread Cake Recipe with Cinnamon Molasses Frosting

Introduction

Indulge in the quintessential winter treat, Gingerbread Cake, embodying the essence of the season with its spicy, rich ginger flavor and topped with a velvety molasses cinnamon glaze. This cake becomes the star of festive occasions or special gatherings, enchanting everyone with its attractive flavors.

Serving Suggestions

Enhance the experience by pairing the cake with whipped cream or homemade vanilla ice cream for a harmonious combination of flavors and textures. Garnish with a sprinkle of cinnamon or a drizzle of caramel to elevate its presentation and flavor profile.

Gingerbread Cake Recipe with Cinnamon Molasses Frosting:

Ingredients:

  • 1.5 cups all-purpose flour
  • 9 ounces milk
  • ½ cup cold, diced butter
  • ½ cup molasses
  • ½ cup corn syrup
  • ½ cup brown sugar
  • 1 egg
  • 1 teaspoon baking powder
  • 1 tablespoon ground ginger
  • 1 teaspoon cinnamon and Pumpkin Pie Spice

For the frosting:

  • 1.5 cups powdered sugar
  • 4 ounces cream cheese
  • ¼ cup softened butter
  • 3 teaspoons molasses
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon

Instructions:

  1. Preheat oven to 350°F and prepare a 5×9 baking pan lined with greaseproof paper and parchment paper.
  2. In a bowl, mix flour, baking powder, ginger, cinnamon, and pumpkin pie spice.
  3. Heat milk and brown sugar in a saucepan until sugar dissolves and mixture is warm. In another pan, gently heat molasses and corn syrup.
  4. Mix cold butter into the flour mixture until a coarse crumb forms. Add the milk mixture, followed by the molasses mixture.
  5. Beat the egg until smooth, pour into the prepared tin, and bake for about 45 minutes. Test with a toothpick for doneness.
  6. Let the cake cool, then wrap it in aluminum foil and set aside for a day to let it become sticky.
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For the glaze:

  1. Mix butter and cream cheese. Add vanilla and cinnamon, gradually stir in the powdered sugar.
  2. Stir in the molasses and allow to cool before spreading over the resting cake.

Conclusion:

This Gingerbread Cake with Molasses Cinnamon Glaze is a delightful addition to any holiday table, promising warmth and joy with every slice.

Tips:

  • For a more intense ginger flavor, increase the amount of ground ginger.
  • Ensure all ingredients are at room temperature for smoother blending.
  • To enhance moisture, brush the cooled cake with a simple syrup before applying the glaze.

FAQs:

Q: Can I use blackstrap molasses instead of regular molasses?
A: While you can use blackstrap molasses, be mindful that it has a stronger, more bitter flavor which may alter the taste of the cake.

Q: Can I make the cake ahead of time and freeze it before glazing?
A: Yes, you can freeze the unfrosted cake for up to a month. Thaw it overnight in the refrigerator before glazing and serving.