There’s something undeniably charming about the aroma of gingerbread baking, as it fills your kitchen with the warmth of spices and sweetness. This Gingerbread Cake with Cinnamon Molasses Cream Cheese Frosting is a delightful treat that not only tastes exceptional but brings the holiday spirit right into your home. With just the right balance of spices, this cake is moist, tender, and layered with a rich frosting that adds a creamy texture that perfectly complements its flavors. It’s the kind of dessert that makes holidays memorable, perfect for gatherings or simply enjoying with a cup of tea on a chilly afternoon.
Imagine slicing through the three layers of the cake, revealing a beautiful cross-section of spiced goodness, concealed beneath fluffy swirls of cream cheese frosting. You’ll find that the blend of molasses, cinnamon, and other flavors dance on your taste buds with every bite. Whether for Christmas, Thanksgiving, or any cozy winter celebration, this cake is a crowd-pleaser, bound to bring smiles to everyone around the table. And the best part? It’s easy to prepare, and its festive appearance makes it a show-stopper for any occasion.
Why You’ll Love This Gingerbread Cake
This Gingerbread Cake is not only delicious but also brimming with benefits for making it part of your festive celebrations:
- Moist and Flavorful: The combination of molasses and spices creates a deeply rich cake that is both moist and delicious.
- Easy to Make: With simple ingredients and straightforward steps, anyone can become a baking pro with this recipe.
- Perfect for Any Occasion: This cake is versatile enough for Christmas, Thanksgiving, or just a comforting dessert at home.
- Decadent Frosting: The cream cheese frosting pairs wonderfully with the spiced cake, making every slice heavenly.
- Make-Ahead Option: This cake can be made ahead of time, and the flavors only get better as it sits!
Preparation Phase & Tools to Use
Before diving into your baking adventure, it’s important to prepare your kitchen and gather all necessary tools and ingredients. Start by preheating your oven to 350°F (175°C). While that’s warming up, take a few moments to grease and flour three 8-inch round pans and line the bottoms with parchment paper. Having your pans prepared in advance will ensure a seamless baking experience.
For this recipe, you’ll need standard baking tools such as mixing bowls, measuring cups and spoons, a whisk, a mixing spoon, and a mixer for the frosting. A cooling rack is also essential, allowing your cake layers to cool evenly once they’re out of the oven. Gather all your ingredients upfront—this will make the process more enjoyable and efficient. Remember to ensure your butter and cream cheese are softened, as they will mix more easily and yield a smoother frosting.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup unsulfured molasses
- 1 large egg
- 1 cup buttermilk
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened (for frosting)
- ¼ cup molasses (for frosting)
- 1 teaspoon ground cinnamon (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 3 cups powdered sugar (for frosting)
Instructions
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). Prepare the three 8-inch round cake pans by greasing and lightly flouring them. Additionally, cut out and fit parchment paper at the bottom of each pan to ensure easy removal of the cakes once they are baked. This step is crucial so that the moisture in the cake doesn’t adhere it to the pan.
Step 2: Combine Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, baking soda, and spices: ground cinnamon, ginger, nutmeg, cloves, and salt. Whisk these ingredients together until they are well combined and set aside. This will not only ensure even distribution of the baking soda and spices but also aid in achieving a fluffy texture in the cake.
Step 3: Cream Together Butter and Sugars
In another bowl, take the softened unsalted butter and combine it with granulated sugar and brown sugar. Beat the mixture using an electric mixer on medium speed until it becomes light and fluffy, which should take about 2-3 minutes. This aeration process is vital for the cake’s texture, resulting in a tender crumb.
Step 4: Add Molasses and Egg
Once your butter and sugar are fluffy, add in the unsulfured molasses and continue mixing until the ingredients blend smoothly. Next, add the egg, mixing until fully incorporated. This step is essential as the egg helps in binding the ingredients together while contributing to the moisture of the cake.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Lower the mixer speed to its lowest setting. Begin adding your previously mixed dry ingredients in parts, alternating with the buttermilk for a smoother blend. Start and end with the dry mixture, mixing just until combined to avoid overmixing, which can lead to a denser cake.
Step 6: Bake the Cake
Evenly distribute the batter among the three prepared pans, smoothing the tops with a spatula. Place them in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 7: Make the Frosting
As the cakes cool, you can prepare the frosting. In a clean bowl, beat together cream cheese and softened butter until you achieve a smooth consistency. Then, add molasses, ground cinnamon, and vanilla extract, mixing well. Gradually incorporate the powdered sugar, one cup at a time, until the frosting is thick and spreadable. If you find the frosting too thick, you can chill it briefly or add a little bit more buttermilk to achieve the desired consistency.
Step 8: Assemble the Cake
Once the cake layers are entirely cool, it’s time to assemble. Place one layer on your serving plate and generously spread frosting on top. Repeat this step with the remaining layers before frosting the top and sides of the cake. Take your time to create a smooth finish and decorate as you desire. Consider adding piped frosting swirls around the edges or a sprinkle of cinnamon or brown sugar for extra flair.
Variations
- Protein: For added richness, consider folding in ½ cup of finely chopped nuts or shredded coconut into the batter.
- Vegetables: You can introduce some shredded carrots or zucchini for extra moisture and a hint of subtle flavor.
- Spices: Feel free to experiment with different spices like allspice or cardamom to create a unique flavor profile.
Cooking Notes
- Always use unsulfured molasses for a balanced sweetness that’s not too overwhelming.
- Make sure your spices are fresh; stale spices can drastically alter the cake’s flavor.
- The frosted cake can be stored in the refrigerator for up to 5 days, covered tightly.
- If you want to freeze the cake, it’s best to freeze the unfrosted cake layers individually wrapped in plastic for up to 2 months.
- To lighten the frosting, consider folding in some whipped cream for a fluffier texture.
Serving Suggestions
- Serve with whipped cream on the side for an extra touch of indulgence.
- A warm cup of spiced tea or coffee pairs perfectly with this cake.
Tips
- For best results, ensure all your ingredients are at room temperature before mixing, which helps them blend smoothly.
- Consider baking the cake layers a day ahead to allow the flavors to develop and become more pronounced.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Nutritional Information
- Calories: 420
- Protein: 4g
- Sodium: 220mg
FAQs
Can I use store-bought frosting?
Yes, you can certainly opt for store-bought cream cheese frosting if you’re in a pinch for time, but homemade adds a personal touch!
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes.
How long does the cake last?
The cake can be kept covered in the fridge for up to 5 days or can be frozen for longer storage, especially if left unfrosted.
What can I do with leftover frosting?
Leftover frosting can be stored in the refrigerator for up to one week and can also be used to frost cupcakes or other baked goods!
Conclusion
This Gingerbread Cake with Cinnamon Molasses Cream Cheese Frosting is not just a dessert; it’s a festive experience wrapped in delightful flavors. From its tender layers to its decadent frosting, it’s sure to become a beloved recipe in your holiday repertoire. Whether you’re hosting a celebration or just want to indulge in the spirit of the season, this cake will impress. Remember to share your results and any variations you try! Happy baking!
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Delicious Gingerbread Cake with Cream Cheese Frosting
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
This Gingerbread Cake with Cinnamon Molasses Cream Cheese Frosting is a delightful treat that will bring the holiday spirit into your home.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup unsulfured molasses
- 1 large egg
- 1 cup buttermilk
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened (for frosting)
- ¼ cup molasses (for frosting)
- 1 teaspoon ground cinnamon (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 3 cups powdered sugar (for frosting)
Instructions
- Begin by preheating your oven to 350°F (175°C). Prepare the three 8-inch round cake pans by greasing and lightly flouring them. Additionally, cut out and fit parchment paper at the bottom of each pan to ensure easy removal of the cakes once they are baked.
- In a large mixing bowl, sift together the all-purpose flour, baking soda, and spices: ground cinnamon, ginger, nutmeg, cloves, and salt. Whisk these ingredients together until they are well combined and set aside.
- In another bowl, take the softened unsalted butter and combine it with granulated sugar and brown sugar. Beat the mixture using an electric mixer on medium speed until it becomes light and fluffy.
- Once your butter and sugar are fluffy, add in the unsulfured molasses and continue mixing until the ingredients blend smoothly. Next, add the egg, mixing until fully incorporated.
- Lower the mixer speed and begin adding your previously mixed dry ingredients in parts, alternating with the buttermilk for a smoother blend.
- Evenly distribute the batter among the three prepared pans, smoothing the tops with a spatula. Place them in the preheated oven and bake for 25-30 minutes.
- As the cakes cool, you can prepare the frosting. In a clean bowl, beat together cream cheese and softened butter until you achieve a smooth consistency. Gradually incorporate the powdered sugar until the frosting is thick and spreadable.
- Once the cake layers are completely cool, it’s time to assemble. Place one layer on your serving plate and generously spread frosting on top. Repeat with the remaining layers before frosting the top and sides of the cake.
Notes
Always use unsulfured molasses for a balanced sweetness that’s not too overwhelming. The frosted cake can be stored in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
Nutrition
- Calories: 420 kcal
- Sodium: 220 mg
- Protein: 4 g