Description
This spiced gingerbread cake topped with a velvety molasses frosting is a true holiday showstopper. It’s soft, sweet, and perfectly spiced—everything you want in a festive dessert. The tangy cream cheese frosting has just enough molasses to complement the cake’s rich flavors without overpowering them. This recipe is cozy comfort in every bite!
Ingredients
Scale
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup cold butter, cut into small cubes
- ½ cup molasses
- ½ cup light corn syrup
- ½ cup packed dark brown sugar
- 9 ounces whole milk
- 1 large egg
For the Frosting:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 2 teaspoons molasses
- 1½ cups powdered sugar
Instructions
- Preheat and Prep
- Preheat your oven to 350°F (175°C). Lightly grease or spray an 8×8-inch baking pan with nonstick spray. Set aside.
- Mix the Dry Ingredients
- In a medium-sized bowl, whisk together the flour, baking soda, ginger, cinnamon, and pumpkin pie spice. Set aside for now.
- Warm the Wet Ingredients
- In a small saucepan, heat the milk and brown sugar over low heat. Stir occasionally until the sugar is dissolved and the mixture is just warm—not hot.
- In a second saucepan, do the same with the molasses and corn syrup. Heat gently until just lukewarm.
- Combine the Butter and Dry Mix
- Add the cold cubed butter to your dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Build the Batter
- Pour the warm milk mixture into the flour-butter mixture and stir until incorporated. Then add the molasses mixture and stir again until well blended.
- Crack in the egg and whisk until smooth and consistent.
- Bake
- Pour the batter into the prepared pan and spread it evenly. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before frosting.
🧁 Make the Molasses Frosting
- In a clean mixing bowl, beat the softened cream cheese and butter together until fluffy and smooth.
- Stir in the vanilla and cinnamon until fully combined.
- Gradually mix in the powdered sugar a little at a time, beating between additions to keep things light and creamy.
- Finally, blend in the molasses until the frosting is silky and evenly colored.
Once your cake is completely cooled, generously frost the top with the molasses frosting.
Notes
💡 Tips for the Best Results
- Don’t overwork the batter. Stir only until the ingredients are mixed. Overmixing leads to a dense, rubbery texture.
- Use softened ingredients. Room temperature cream cheese and butter are essential for a smooth, lump-free frosting.
- Cool before frosting. If the cake is even slightly warm, your frosting will melt and slide right off.
- Decorate with style. Add holiday cheer by topping with mini gingerbread men, sugared cranberries, or chopped nuts. Even festive sprinkles do the trick!
❄️ How to Store It
- In the fridge: Store your frosted cake in an airtight container in the refrigerator for up to 4 days.
- To freeze: Wrap slices or the full unfrosted cake tightly in plastic wrap, then a layer of foil. Freeze for up to 2 months. If already frosted, it’ll last about 1 month in the freezer.
- Prep Time: 40 minutes
- Cook Time: 45 minutes