Gingerbread Cake with Cinnamon Molasses Frosting Recipe has become a staple in my kitchen, especially during the holiday season. The aroma of warm spices fills my home, instantly evoking cozy memories of winter gatherings and family traditions. This cake is not just a dessert; it’s a heartfelt treat that brings everyone together.
Why I Love Gingerbread Cake with Cinnamon Molasses Frosting
Gingerbread cake has a special place in my heart. It reminds me of my childhood, where every winter, my mom would bake this delightful treat. The combination of ginger, cinnamon, and molasses is a flavor explosion that makes every bite a joy. I love how it’s both spiced and sweet, providing the perfect balance that keeps me coming back for more.
The Best Occasion for Gingerbread Cake with Cinnamon Molasses Frosting
This cake is versatile for all occasions. Whether it’s a festive holiday party, a cozy family gathering, or even just a quiet evening at home, this cake fits the bill. I often bake it on chilly days when the snow blankets the ground outside. It brings warmth to my home and my heart.
Ingredients for Gingerbread Cake with Cinnamon Molasses Frosting
To make this delicious gingerbread cake, you will need a few simple ingredients. Here’s what I use:
- All-purpose flour
- Ground ginger
- Ground cinnamon
- Ground cloves
- Baking soda
- Salt
- Unsalted butter
- Brown sugar
- Molasses
- Eggs
- Hot water
These ingredients come together to create a moist, flavorful cake that’s sure to impress anyone who tries it.
Gathering Ingredients for the Frosting
The frosting is what truly elevates this cake. For the Cinnamon Molasses Frosting, I use:
How to Make Gingerbread Cake with Cinnamon Molasses Frosting
Making gingerbread cake is easier than you might think. Here’s how I do it:
- Preheat the Oven: I start by preheating my oven to 350°F (175°C). This ensures the cake bakes evenly.
- Mix Dry Ingredients: In a bowl, I whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. This creates a warm spice blend that fills the air with a wonderful aroma.
- Cream Butter and Sugar: In another bowl, I beat together the butter and brown sugar until it’s light and fluffy. This step is crucial for a moist cake.
- Add Molasses and Eggs: Next, I mix in the molasses and eggs until everything is well combined. The molasses gives the cake its distinctive flavor.
- Combine Wet and Dry Ingredients: Slowly, I add the dry mixture to the wet ingredients, alternating with hot water. This creates a smooth batter.
- Bake the Cake: I pour the batter into a greased cake pan and bake it for about 30-35 minutes, or until a toothpick comes out clean. The smell is simply irresistible!
Making the Cinnamon Molasses Frosting
Once the cake has cooled, it’s time to make the frosting. Here’s how I do it:
- Beat Cream Cheese and Butter: I start by beating the cream cheese and butter together until it’s smooth and creamy.
- Add Powdered Sugar and Spices: Gradually, I mix in the powdered sugar, cinnamon, and molasses. The frosting should be sweet with a hint of spice.
- Finish with Vanilla: Finally, I add a splash of vanilla extract for extra flavor. This frosting is thick and spreads easily.
Assembling the Cake
Now comes the fun part! After the cake has cooled completely, I spread a generous layer of frosting on top. I love to add a little extra on the sides for a rustic look. Sometimes, I even sprinkle a bit of cinnamon on top for decoration.
Tips for Gingerbread Cake with Cinnamon Molasses Frosting
Over the years, I’ve learned a few tips that make this cake even better:
- Use fresh spices: Fresh spices make a huge difference in flavor. Always check the expiration dates on your spices to ensure they are fresh.
- Don’t overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
- Let it cool: Allow the cake to cool completely before frosting. This prevents the frosting from melting.
Storing Gingerbread Cake
If there are any leftovers (which is rare), I store the cake in an airtight container at room temperature for a couple of days. If I want to keep it longer, I place it in the fridge. The flavors seem to meld together even more after a day or two!
Gingerbread Cake Variations
I love experimenting with different flavors. Here are some of my favorite variations:
- Add Nuts: Chopped walnuts or pecans can add a nice crunch.
- Mix in Fruits: Dried cranberries or raisins can provide a sweet twist.
- Chocolate Version: For a chocolate gingerbread cake, add cocoa powder to the batter.
Serving Suggestions
I often serve this cake with a cup of warm tea or coffee. It also pairs beautifully with a scoop of vanilla ice cream. For a festive touch, I sometimes garnish the plate with fresh cranberries or a sprinkle of powdered sugar.
I can’t express enough how much joy this Gingerbread Cake with Cinnamon Molasses Frosting Recipe brings to my life. It’s not just about the flavors; it’s the memories made while baking and sharing it with loved ones. This cake has a way of turning any gathering into a special occasion. I encourage you to give this recipe a try and savor the deliciousness!