Print

Gingerbread Cake Recipe

Print Recipe

★★★★★

4.5 from 131 reviews

This classic Gingerbread Cake offers a warm, spiced flavor profile featuring ground ginger, cinnamon, and pumpkin pie spice combined with molasses and dark brown sugar for that signature rich sweetness. It is topped with a smooth molasses cream cheese frosting, making it a perfect dessert for holiday gatherings or cozy evenings.

Ingredients

Scale

Cake Ingredients

  • 1 ½ cup 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 ounce milk
  • 1 large egg

Molasses Frosting Ingredients

  • 4 ounce cream cheese, softened
  • ¼ cup butter, softened
  • ½ teaspoon vanilla extract
  • 1 ½ cup powdered sugar
  • 2 teaspoon molasses
  • ¼ teaspoon cinnamon

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and spray an 8 x 8 inch baking dish with nonstick cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking soda, ground ginger, ground cinnamon, and pumpkin pie spice until evenly combined. Set aside.
  3. Heat Milk and Brown Sugar: In a small saucepan, gently heat the milk and dark brown sugar together until the sugar is dissolved and the mixture is lukewarm; avoid boiling.
  4. Heat Molasses and Corn Syrup: In another small saucepan, heat the molasses and corn syrup together until lukewarm. Remove from heat and let both mixtures cool slightly.
  5. Cut Butter into Dry Mixture: While the liquids cool, use a pastry blender to cut the cold butter into the flour and spice mixture until it resembles coarse crumbs.
  6. Combine Wet and Dry Ingredients: Add the lukewarm milk mixture to the flour mixture and stir until combined. Then add the warmed molasses and corn syrup mixture, stirring again to blend fully.
  7. Add Egg: Whisk in the egg thoroughly until the batter is smooth and homogenous.
  8. Bake: Pour the batter into the prepared baking dish and smooth the top. Bake for about 45 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan to ensure the frosting sets properly.
  10. Prepare Frosting: In a medium bowl, beat the softened cream cheese and softened butter together until creamy and smooth.
  11. Add Flavorings to Frosting: Mix in the vanilla extract and ground cinnamon until well combined.
  12. Add Powdered Sugar and Molasses: Gradually add the powdered sugar to the cream cheese mixture, beating continuously until smooth. Then blend in the molasses thoroughly to create a rich frosting.
  13. Frost the Cake: Once the cake has completely cooled, spread the molasses frosting evenly over the top. Slice and serve.

Notes

  • Ensure both liquid mixtures are lukewarm before adding to avoid melting the butter in the flour mixture too early.
  • Use fresh spices for the most vibrant flavor.
  • The cake is best served at room temperature.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • For a dairy-free version, substitute butter and cream cheese with vegan alternatives.

Keywords: Gingerbread Cake, Molasses Cake, Spiced Cake, Holiday Dessert, Cream Cheese Frosting

Find it online: https://todayfoodrecipe.com/gingerbread-cake-recipe/