If you’re in search of the perfect festive dessert to bring joy to your holiday gatherings, look no further than this delightful Gingerbread Cake with Cinnamon Molasses Cream Cheese Frosting. This moist and tender cake is the embodiment of classic winter flavors, filled with the warm spices of cinnamon and ginger that capture the essence of the season. The rich layers of cinnamon molasses cream cheese frosting not only add a luscious touch but also balance the spiciness of the gingerbread beautifully. Whether it’s for a Christmas feast, a Thanksgiving celebration, or any cozy winter occasion, this cake is sure to impress your family and friends while satisfying your sweet tooth.
The appeal of this Gingerbread Cake lies not just in its flavor but also in its texture and versatility. It’s simple to prepare yet produces a bakery-worthy result that will leave your guests in awe. The cake is wonderfully moist thanks to the inclusion of buttermilk and molasses, while the creamy frosting elevates it into a truly special dessert. Each slice is like enjoying the holidays in cake form, evoking fond memories of festive times.
Why You’ll Love This Gingerbread Cake
- **Delicious Warm Spices:** Infused with cinnamon, ginger, nutmeg, and cloves, this cake provides a cozy spice profile that is synonymous with holiday baking.
- **Rich Cream Cheese Frosting:** The cinnamon molasses cream cheese frosting is a delightful complement, offering a creamy, tangy layer that transforms the cake into a luxurious treat.
- **Perfect for Celebrations:** This cake is an ideal centerpiece for holiday tables, birthdays, or any winter celebration, admired not only for its taste but also for its stunning layers.
- **Easily Adaptable:** The recipe allows for modifications, enabling you to customize it according to your taste or dietary needs.
Preparation Phase & Tools to Use
Before diving into this fantastic recipe for Gingerbread Cake, it’s essential to set up your kitchen and gather all a few key tools and ingredients to ensure a smooth baking experience. Start by preheating your oven to 350°F (175°C) and greasing three 8-inch round cake pans. For perfect separation, flour the pans and line the bottoms with parchment paper, which makes removing the cakes effortless once they’re baked.
Next, gather your mixing bowls, as you’ll need separate ones for your dry and wet ingredients. A hand or stand mixer will make it easy to cream the butters and sugars together. Prepare a rubber spatula for folding in the wet and dry ingredients, along with measuring cups and spoons for accuracy. A wire cooling rack is also essential for cooling the cakes before frosting them. Equip yourself with a cake turntable if available – this can help in applying your frosting evenly and beautifully.
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
- ¼ cup molasses
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
Step 1: Prepare the Batter
Begin by preheating your oven to 350°F (175°C) and prepping your cake pans as described. In a large bowl, combine the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt, whisking well to ensure the spices are evenly distributed. In a separate mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes. Next, pour in the unsulfured molasses and merge until smooth.
Step 2: Combine Wet and Dry Ingredients
Break in the large egg and mix thoroughly to incorporate. Now it’s time to integrate the dry mixture and buttermilk. Reduce your mixer speed to low and add the dry ingredients gradually while alternating with the buttermilk. Start and end with the dry mix, stirring gently until everything is just blended. Overmixing can lead to a denser cake, so be gentle!
Step 3: Bake the Cake
Evenly distribute the batter into the prepared cake pans. Ensure that the tops are smoothed out to promote even baking. Place the pans in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Once baked, allow the cakes to cool in the pans for about 10 minutes, before carefully transferring them to a wire rack to cool completely.
Step 4: Make the Frosting
While the cakes cool, it’s time to make the heavenly cinnamon molasses cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until the texture is completely smooth. Pour in the molasses, ground cinnamon, and vanilla extract, blending thoroughly to integrate the flavors. Gradually add the powdered sugar in batches, mixing after each addition until the frosting achieves a thick yet spreadable consistency. If your frosting feels too soft, a quick chill in the refrigerator will firm it up and make spreading easier.
Step 5: Frost the Cake Layers
Once the cakes have cooled to room temperature, you can begin assembling your gingerbread cake. Place one layer on a serving plate and spread a generous layer of frosting across the top. Repeat with the next layer and then finish by topping the last layer with frosting for a pristine finish. Use the remaining frosting to completely coat the top and sides of the cake. For a decorative touch, feel free to pipe frosting swirls and sprinkle some cinnamon or brown sugar on top.
Variations
- Protein: Consider adding diced candied ginger or chopped nuts like pecans or walnuts for added texture and flavor.
- Vegetables: For a unique twist, consider incorporating roasted pumpkin or sweet potato into the batter, enhancing the moisture and flavor.
- Spices: Experiment with additional spices such as allspice or cardamom for a more complex flavor profile.
Cooking Notes
- Always ensure that all your ingredients are at room temperature for the best consistency.
- The cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for a week.
Serving Suggestions
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a mouthwatering dessert experience.
- Pair it with a warm glass of spiced apple cider or even a cup of hot chocolate to elevate your festive warmth.
Tips
- Be patient when mixing the frosting; ensuring it’s smooth will make for better spreading.
- Experiment with different toppings like crushed gingerbread cookies or a drizzle of caramel sauce for added flair.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Nutritional Information
- Calories: Approximately 400 per slice
- Protein: 4g
- Sodium: 300mg
FAQs
Can I bake this cake in advance?
Absolutely! The gingerbread cake holds up well, and you can bake it a day or two ahead. Just store it in an airtight container.
How can I store leftover cake?
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze the gingerbread cake?
Yes, you can freeze the un-frosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Frost once thawed.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice, letting it sit for 5-10 minutes.
Conclusion
This Gingerbread Cake with Cinnamon Molasses Cream Cheese Frosting is more than just a dessert; it’s a celebration of flavors that capture the warmth of the holiday season. Its moist texture and delightful spices, paired with the rich cream cheese frosting, make it a standout choice for any festive gathering. Remember to share your baking experiences and variations in the comments; we’d love to hear how you brought this cake to life! So, gather your ingredients, bring out your inner chef, and create this enchanting dessert that your loved ones will cherish. Enjoy this sweet treat and make your festive moments even more special.
Print
Festive Gingerbread Cake with Cream Cheese Frosting
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
This Gingerbread Cake with Cinnamon Molasses Cream Cheese Frosting is a perfect festive dessert that captures the essence of the season.
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
- ¼ cup molasses
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and prep your cake pans. In a large bowl, combine flour, baking soda, and spices.
- Cream butter and sugars till fluffy; add molasses.
- Mix in egg and alternate adding dry ingredients and buttermilk.
- Pour batter into pans and bake for 25–30 minutes.
- Cool cakes, then whip frosting ingredients till smooth and spread onto cooled cake layers.
Notes
Always ensure your ingredients are at room temperature for the best consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 400 kcal
- Sodium: 300 mg
- Protein: 4 g