Introduction

This gingerbread cake is a warm and comforting dessert, perfect for the cooler months or holiday gatherings. It combines fragrant spices with a rich molasses flavor, topped with a smooth and tangy molasses frosting that adds the perfect finishing touch.

A close-up image showing a fork holding a single piece of a chocolate cake with two visible layers; the bottom layer is a moist dark brown cake with a soft texture, and the top layer is a smooth, light tan frosting that looks creamy and slightly glossy, spreading evenly over the cake. In the background, a white plate holds the rest of the cake with similar frosting and a few red berries slightly out of focus, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 pieces
½ cup molasses
½ cup corn syrup
½ cup dark brown sugar, packed
9 ounces milk
1 large egg
4 ounces cream cheese, softened
¼ cup softened butter
½ teaspoon vanilla extract
1 ½ cups powdered sugar
2 teaspoons molasses
¼ teaspoon cinnamon

Instructions

Step 1: Preheat your oven to 350°F (175°C) and spray an 8 x 8-inch baking dish with nonstick cooking spray.
Step 2: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, and pumpkin pie spice. Set aside.
Step 3: In a small saucepan, gently heat the milk and dark brown sugar just until the sugar melts and the mixture is lukewarm. Remove from heat.
Step 4: In another small saucepan, warm the molasses and corn syrup until lukewarm. Remove from heat and let both mixtures cool slightly.
Step 5: While the liquids cool, cut the cold butter into the flour and spice mixture using a pastry blender or your fingers until it forms a crumbly texture.
Step 6: Add the lukewarm milk mixture to the crumbly flour mixture and stir until blended. Then add the molasses mixture and stir to combine.
Step 7: Beat in the egg until the batter is smooth and well combined.
Step 8: Pour the batter into the prepared baking dish and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Remove the cake from the oven and allow it to cool completely in the pan before frosting.
Step 10: For the frosting, beat cream cheese and softened butter together in a medium bowl until creamy.
Step 11: Add vanilla extract and cinnamon, mixing thoroughly.
Step 12: Gradually add powdered sugar, beating until smooth and fluffy.
Step 13: Stir in molasses and blend well until the frosting is even in color and flavor.
Step 14: Spread the molasses frosting evenly over the cooled cake. Slice and serve.

Tips & Variations

For a deeper spice flavor, toast the ground spices lightly in a dry pan before mixing with the flour.
Substitute half the all-purpose flour with whole wheat flour for a nuttier texture and added fiber.
Use honey or maple syrup instead of corn syrup for a natural sweetness and unique flavor twist.
Try adding chopped crystallized ginger or nuts to the batter for added texture.
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage

Store the gingerbread cake covered tightly at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Before serving refrigerated cake, bring it to room temperature or warm slightly to soften the frosting. The cake can also be frozen for up to 2 months; wrap it tightly in plastic wrap and aluminum foil, then thaw overnight in the refrigerator.

How to Serve

A close-up view of a single slice of moist, dense dark brown cake with a thick layer of smooth, light tan frosting evenly spread on top; the frosting has a creamy texture with gentle swirls, and the cake's crumb is visible with small, even holes. The background shows blurred red berries and green leaves, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend marked 1-to-1 for best results. Be sure to check other ingredients like baking soda and spices for gluten-free labels.

What can I do if I don’t have corn syrup?

If you don’t have corn syrup, you can use an equal amount of honey, maple syrup, or golden syrup as a substitute. These alternatives will slightly change the flavor but will still provide the needed sweetness and moisture.