Description
Gingerbread cake with cinnamon molasses frosting blends rich winter spices into a comforting dessert from Northern European traditions. Warm notes of ginger and smooth cinnamon frosting invite you to savor each delectable slice.
Ingredients
Scale
- 2 large eggs
- 1 cup (240 ml) buttermilk
- 0.5 cup (120 ml) molasses
- 0.5 cup (120 ml) brown sugar
- 0.5 cup (115 g) unsalted butter, softened
- 0.5 cup (100 g) granulated sugar
- 1 tsp vanilla extract
- 2.5 cups (310 g) all-purpose flour
- 2 tsps ground ginger
- 1.5 tsps ground cinnamon
- 1 tsp baking soda
- 0.5 tsp salt
- 0.5 tsp baking powder
- 0.25 tsp ground cloves
- 0.25 tsp ground nutmeg
- 8 oz (225 g) cream cheese, softened
- 0.5 cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 1 tbsp molasses
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- Crushed gingerbread cookies
- Cinnamon sticks
- Sprinkle of ground cinnamon
Instructions
- Preparation: Meticulously butter a 9×13-inch pan and line with parchment paper. Preheat oven to 175C (350F), positioning the rack in the center.
- Dry Mixture: Combine flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg in a bowl. Whisk thoroughly to distribute spices evenly and set aside.
- Creaming: Utilize an electric mixer to cream butter, granulated sugar, and brown sugar until light and fluffy. Integrate eggs one at a time, then fold in molasses and vanilla extract, creating a smooth, homogeneous batter.
- Batter Integration: Alternate adding dry ingredient mixture and buttermilk to the creamed mixture, beginning and ending with dry ingredients. Fold gently to maintain cake’s delicate structure, avoiding overmixing.
- Baking: Pour batter into prepared pan, smoothing the surface with a spatula. Bake for 30-35 minutes, testing doneness with a toothpick that should emerge clean when inserted into the center.
- Cooling: Remove cake from oven and let cool completely within the pan, allowing flavors to meld and texture to settle.
- Frosting Creation: Whip cream cheese and butter until silky. Incorporate molasses, cinnamon, and vanilla extract. Gradually add powdered sugar, beating until frosting reaches a luxurious, spreadable consistency.
- Finishing: Once cake reaches room temperature, spread cinnamon molasses frosting generously across the surface. Optionally garnish with crushed gingerbread cookies, cinnamon dust, or decorative cinnamon sticks.
- Serving: Slice into generous squares and present this warmly spiced dessert, inviting delightful indulgence.
Notes
- Measure Precisely: Use exact measurements for spices and ingredients to maintain the perfect balance of warm, spicy flavors in the gingerbread cake.
- Room Temperature Ingredients: Ensure eggs, butter, and buttermilk are at room temperature for smoother mixing and a more consistent cake texture.
- Minimal Mixing Technique: Fold dry ingredients gently to prevent overmixing, which can result in a tough, dense cake instead of a light, tender crumb.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent melting and ensure a clean, professional-looking finish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 350
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg