Christmas is my favorite time of year and this gingerbread cake with cinnamon molasses frosting just brings in the holiday season. Deliciously flavored with molasses and ginger, then topped with a creamy molasses frosting with a hint of cinnamon, makes this cake perfect for the upcoming holidays.
DELICIOUS GINGERBREAD CAKE RECIPE
This gingerbread cake actually has a stickiness on the top. The longer it sits, the stickier the top becomes. You know what I’m talking about, right? One of the most moist cakes ever and so incredibly delicious. So, once the cake has completely cooled, remove from baking dish and wrap in foil. Let sit for 24 hours to get that wonderful sticky topping. All I can say is if you love gingerbread, and you love molasses, you’re going to LOVE this cake!
CINNAMON MOLASSES CREAM CHEESE FROSTING
Frosting is not even necessary because this gingerbread cake is melt in your mouth delicious. However, the cinnamon molasses frosting recipe is so delish that you just have to try it. I brought half of this cake to the girls in the office and they all LOVED it! It’s so nice to have taste testers that are SO willing to enjoy my recipes. Thanks Ladies!
GINGERBREAD WITH MOLASSES FROSTING
Actually, when I made this cake and frosted it, it was 103° here in SoCal. I take all of my pictures on my porch and at times, the heat does affect some of my recipes. As a result, the frosting didn’t hold up too well in the heat but it’s still so delish. So chill the frosting after it’s made while the cake sits overnight and then let it sit out for a bit before frosting the cake.
Gingerbread Cake with Cinnamon Molasses Frosting
- 1 1/2 cup all purpose flour
- 1 tsp baking soda
- 1 Tbs ground ginger
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup butter cold and cut into small pieces
- 1/2 cup molasses
- 1/2 cup corn syrup
- 1/2 cup packed brown sugar
- 9 oz milk yes, 9 oz
- 1 egg
For the Frosting
- 4 oz cream cheese
- 1/4 cup butter softened
- 1/2 tsp vanilla
- 1 1/2 cup powdered sugar
- 3 tsp molasses
- 1/4 tsp cinnamon
- Preheat oven to 350° and butter a 9 x 5 baking pan. Line with parchment paper after buttering.
- In a medium mixing bowl, whisk flour, baking soda, ginger, cinnamon, pumpkin pie spice together. Set aside.
- In a small saucepan, heat milk and brown sugar together just until sugar is melted and is lukewarm.
- With another small saucepan, heat molasses and corn syrup until lukewarm as well.
- While both pans are cooling down a bit, cut cold butter into small pieces, add to flour mixture, and use pasty blender until mixture is fine crumbles.
- Once both pans have cooled to luke warm, add milk mixture to flour mixture, stir until blended then add molasses mixture. Stir.
- Add egg and whisk until well Incorporated.
- Pour into prepared baking dish and bake for 45 minutes or until toothpick comes out clean.
- Let cool completely in baking pan.
- Once cooled, remove from pan and wrap in foil for one day so the top will get sticky.
- Store in an airtight container.
For the Frosting
- In a medium mixing bowl, beat cream cheese and butter together until creamy.
- Add vanilla and cinnamon, mix well.
- Slowly add powdered sugar and beat until creamy.
- Mix molasses into mixture and blend well.
- Refrigerate frosting until chilled then frost cake once cake has sat overnight.