Ah, there’s nothing like the holidays to bring out the baker in all of us, right? And let me tell you about a little gem that’s close to my heart – the Gingerbread Cake with Cinnamon Molasses Frosting. It’s like wrapping yourself in a warm blanket of holiday spices. I’ve whipped up this recipe more times than I can count, and it never fails to fill the house with that nostalgic, festive aroma.
Why is this Gingerbread Cake a Holiday Must-Have?
Okay, here’s the scoop on what sets this cake apart: it’s all about that sticky top! It’s kind of like the top of a perfect brownie but with a gingerbread twist. Leave it for a day (if you can resist!), and that sticky magic really comes to life. Trust me, it’s a game-changer.
What’s the Big Deal About Cinnamon Molasses Frosting?
Now, you might think, “The cake’s already good, do I need frosting?” But hear me out. This cinnamon molasses frosting? It’s like a hug for your taste buds. It pairs with the cake like a cozy fireplace pairs with chilly winter nights. It’s creamy, it’s spiced, and it just brings everything together.
Can the Cake Stand Alone Without Frosting?
Absolutely! This gingerbread cake is a rockstar on its own. It’s so moist and packed with flavor that sometimes I just slice and serve. It’s that good. But, when I’m feeling fancy, that frosting adds an extra layer of ‘wow’.
Any Tricks for Baking in Warm Weather?
So, I learned this the hard way in my sunny California kitchen. If it’s hot outside, your frosting might get a bit fussy. Keep it chilled until the cake has done its overnight magic. Then, let the frosting warm up a bit for that perfect spread.
Best Way to Store This Gingerbread Wonder?
After frosting this beauty, pop it in an airtight container. If you’re dealing with warm weather, a little fridge time keeps everything nice and neat. And guess what? The flavors get even better with time, like a fine wine but in cake form.
So there you have it, my take on the Gingerbread Cake with Cinnamon Molasses Frosting. Whether you’re a baking newbie or a kitchen wizard, this recipe is bound to spread some holiday cheer. Let’s get those aprons on and bake some memories!
Gingerbread Cake Recipe:
Ingredients:
- Cake:
- All-Purpose Flour: 1 ½ cups
- Baking Soda: 1 tsp
- Ground Ginger: 1 Tbs
- Cinnamon: 1 tsp
- Pumpkin Pie Spice: 1 tsp
- Butter (cold, cut into small pieces): ½ cup
- Molasses: ½ cup
- Corn Syrup: ½ cup
- Brown Sugar (packed): ½ cup
- Milk: 9 oz
- Egg: 1
- Frosting:
- Cream Cheese: 4 oz
- Butter (softened): ¼ cup
- Vanilla: ½ tsp
- Powdered Sugar: 1 ½ cups
- Molasses: 3 tsp
- Cinnamon: ¼ tsp
Instructions:
- Preheat the oven to 350°F. Grease and line a 9 x 5-inch baking pan with parchment paper.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, and pumpkin pie spice. Set aside.
- Gently heat the milk and brown sugar in a small saucepan until the sugar dissolves and the mixture is lukewarm.
- In a separate saucepan, warm the molasses and corn syrup to a lukewarm temperature.
- Blend the cold, cut butter into the flour mixture using a pastry blender until it resembles fine crumbs.
- Once lukewarm, combine the milk mixture with the flour mixture, stirring well. Then add the molasses mixture and stir.
- Incorporate the egg thoroughly.
- Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted comes out clean.
- Allow to cool completely in the pan, then wrap in foil and let sit for a day to achieve a sticky top.
- Store in an airtight container.
For the Frosting:
- Beat the cream cheese and softened butter in a medium bowl until creamy.
- Add vanilla and cinnamon, blending well.
- Gradually add powdered sugar, beating until smooth.
- Stir in the molasses.
- Chill the frosting before applying to the cake, which should be allowed to rest overnight.
