Description
A tender, spice-forward gingerbread topped with a creamy molasses frosting — warm holiday flavors in every bite.
Ingredients
Scale
For the cake
- 1½ cups (190 g) all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin-pie spice
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- ½ cup molasses
- ½ cup light corn syrup
- ½ cup packed dark brown sugar
- 9 fl oz (about 1 1/8 cups) milk (room temperature)
- 1 large egg
For the molasses frosting
- 4 oz cream cheese, softened
- ¼ cup (½ stick) butter, softened
- ½ teaspoon vanilla extract
- 1½ cups powdered sugar, sifted
- 2 teaspoons molasses
- ¼ teaspoon ground cinnamon
Instructions
- Heat the oven to 350°F (175°C). Grease an 8×8-inch baking pan (or line with parchment) and set aside.
- Whisk the dry spices: In a medium bowl combine the flour, baking soda, ground ginger, cinnamon, and pumpkin spice; whisk to blend and set aside.
- Warm the milk and sugar: In a small saucepan warm the milk and the dark brown sugar just until the sugar dissolves and the mixture is lukewarm; remove from heat and let cool slightly.
- Heat the syrups: In a separate small pan warm the molasses and corn syrup until they are just warm to the touch; set aside to cool briefly.
- Cut in the butter: Using a pastry cutter or two forks, work the cold butter into the flour-spice mixture until the texture resembles coarse crumbs.
- Build the batter: Pour the cooled milk mixture into the flour mixture and stir until mostly combined. Add the molasses/corn syrup mixture and stir again. Whisk in the egg until the batter is smooth and even.
- Bake: Transfer the batter to the prepared pan and smooth the top. Bake about 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from the oven and allow the cake to cool completely in the pan.
- Make the frosting: Beat the softened cream cheese and butter together until silky. Add vanilla and cinnamon, then slowly incorporate the powdered sugar until smooth. Stir in the molasses until the frosting is evenly colored and spreadable.
- Finish the cake: Once the cake is fully cooled, spread the molasses frosting over the top. Chill briefly if you prefer a firmer frosting.
Notes
- • Don’t overmix the batter — stir until ingredients are combined to keep the cake light.
- • Soften dairy ahead of time: bring cream cheese and butter to room temperature about 30 minutes before making frosting for a lump-free result.
- • Cool completely before frosting so the topping holds its texture.
- • Decoration ideas: garnish with candied cranberries, a dusting of cinnamon, or tiny gingerbread cookies for a festive touch.
- • Storage: Refrigerate in an airtight container up to 4 days. For longer keeping, wrap tightly and freeze up to 1 month (with frosting) or 2 months (unfrosted); thaw overnight in the fridge.