Description
A cozy and festive gingerbread cake adorned with a creamy cinnamon molasses frosting, perfect for holiday gatherings.
Ingredients
Scale
- 2 ½ cups (300g) all-purpose flour, sifted
- 1 ½ teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
- ¾ cup (170g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs, at room temperature
- ½ cup (120ml) unsulphured molasses
- 2 teaspoons high-quality gin flavoring extract (non-alcohol alternative)
- 1 cup (240ml) buttermilk, at room temperature
- 8 ounces (226g) full-fat cream cheese, softened to room temperature
- ½ cup (113g) unsalted butter, softened to room temperature
- 4–5 cups (480-600g) powdered sugar, sifted
- 2 tablespoons unsulphured molasses
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- Pinch of salt
- (Optional) ½ teaspoon gin flavoring extract
- (Optional) Candied ginger pieces, for garnish
- (Optional) Cinnamon sticks, for garnish
- (Optional) Orange zest or thinly sliced candied oranges, for garnish
- (Optional) A dusting of powdered sugar, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Pour in molasses and gin flavoring extract; mix until combined.
- Gradually add the dry ingredients to the wet, alternately with buttermilk, mixing until just combined.
- Divide the batter between the prepared pans and level the tops. Bake for 30-35 minutes or until a skewer comes out clean.
- Cool the cakes in the pans for 10-15 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar until fully incorporated.
- Mix in molasses, cinnamon, vanilla, and optional gin flavoring extract. Adjust for thickness and sweetness.
- Ensure cakes are completely cool, then frost the top of one layer, place the second layer on top and apply a crumb coat. Chill for 15-20 minutes.
- Apply the final layer of frosting and decorate with optional garnishes as desired.
Notes
Ensure all ingredients are at room temperature for best results. Can be made ahead and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: gingerbread, cake, holiday dessert, cinnamon, festive baking, winter baking