Gingerbread Cake With Citrus Zest Molasses Glaze

There’s something undeniably magical about the aroma of gingerbread, especially during the colder months. This Gingerbread Cake with Citrus-Zest Molasses Glaze isn’t just a dessert; it’s an experience. Combining the classic warmth of gingerbread spices with a bright, zesty glaze, this cake is perfect for holiday gatherings, cozy nights in, or simply when you need a little bit of comforting sweetness. The cream cheese frosting adds a delightful tang, balancing the rich molasses flavor beautifully. Get ready to fill your kitchen with the irresistible scent of the season!

What You’ll Need

• 250 g (2 cups) All-Purpose Flour, sifted: Sifting the flour ensures a light and airy texture, preventing any lumps in the batter. This is the foundation of our cake, providing structure and body.
• 2 tsp (8 g) Ground Ginger: The star spice! Ground ginger delivers that signature gingerbread warmth and a subtle peppery kick.
• 2 tsp (8 g) Ground Cinnamon: Cinnamon complements the ginger perfectly, adding a sweet and comforting aroma.
• ½ tsp (2 g) Ground Cloves: A little goes a long way with cloves! They contribute a warm, slightly pungent flavor that’s essential to gingerbread.
• ½ tsp (2 g) Ground Nutmeg: Nutmeg adds a subtle, nutty sweetness that rounds out the spice blend.
• 1 tsp (5 g) Baking Soda: This is our leavening agent, helping the cake rise and become fluffy.
• ½ tsp (2 g) Salt: Salt enhances the flavors of all the other ingredients, balancing the sweetness and spice.
• 115 g (½ cup) Unsalted Butter, softened: Softened butter is crucial for creating a light and fluffy texture when creamed with the sugar. Using unsalted butter allows you to control the overall saltiness of the cake.
• 150 g (¾ cup) Dark Brown Sugar, packed: Dark brown sugar adds a rich, molasses-like flavor and contributes to the cake’s moistness. Packing the sugar ensures accurate measurement.
• 2 Large Eggs, room temperature: Room temperature eggs emulsify more easily, creating a smoother batter and a more tender cake.
• 120 ml (½ cup) Unsulphured Molasses: The heart and soul of gingerbread! Unsulphured molasses has a richer, more complex flavor than blackstrap molasses.
• 120 ml (½ cup) Buttermilk (or milk plus ½ tbsp lemon juice): Buttermilk adds a subtle tang and helps to tenderize the gluten in the flour, resulting in a softer cake. If you don’t have buttermilk, you can make a substitute by adding lemon juice to regular milk.
• 1 tsp (5 ml) Alcohol-Free Vanilla Extract: Vanilla extract enhances the overall flavor profile, adding a touch of sweetness and complexity.
• 200 g (8 oz) Cream Cheese, softened: Softened cream cheese is essential for a smooth and creamy frosting.
• 60 g (¼ cup) Unsalted Butter, softened (for frosting): Similar to the cake, softened unsalted butter creates a light and fluffy frosting.
• 150 g (1 ¼ cups) Powdered Sugar, sifted: Sifting the powdered sugar prevents lumps in the frosting, ensuring a smooth and velvety texture.
• 2 tbsp (30 ml) Molasses (for frosting): Adds a subtle molasses flavor to the frosting, complementing the cake.
• 1 tsp (5 g) Ground Cinnamon (for frosting): Enhances the warm spice notes in the frosting.
• 1 tsp (5 ml) Alcohol-Free Vanilla Extract (for frosting): Adds a touch of sweetness and complexity to the frosting.
• 80 g (⅓ cup) Unsulphured Molasses (for glaze): Provides the base flavor for the glaze, creating a rich and glossy finish.
• 60 ml (¼ cup) Fresh Orange Juice: Adds a bright, citrusy flavor to the glaze, balancing the richness of the molasses.
• Zest of 1 Orange (about 2 tsp): Orange zest provides a concentrated burst of citrus flavor and aroma.
• 30 g (2 tbsp) Unsalted Butter (for glaze): Adds shine and smoothness to the glaze.
• Pinch of Salt (for glaze): Enhances the flavors of the glaze.
• Extra Orange Zest for garnish: Adds a beautiful visual appeal and a final touch of citrus flavor.
• 30 g (¼ cup) Toasted Almond Slivers (optional garnish): Provides a delightful crunch and a nutty flavor.

Detailed Instructions for the Perfect Gingerbread Cake

1. Preheat and Prepare the Pan: Begin by preheating your oven to 175°C (350°F). This ensures even baking. Thoroughly grease a 23cm (9-inch) round cake pan with butter or baking spray. Then, line the bottom with a circle of parchment paper. This prevents sticking and makes removing the cake a breeze.
2. Combine Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt. Sifting the flour is crucial for a light and airy texture. Whisking ensures all the spices are evenly distributed throughout the flour. Set this mixture aside – it’s your flavor base!
3. Cream Butter and Sugar: In a separate, larger bowl, using a hand mixer (or stand mixer fitted with the paddle attachment), beat the softened butter and packed dark brown sugar together on medium speed for about 3 minutes. The mixture should become light and fluffy. This process incorporates air, which contributes to the cake’s tenderness. Don’t rush this step!
4. Incorporate Eggs and Molasses: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. This ensures each egg is fully incorporated. Then, stir in the molasses and vanilla extract. The molasses adds moisture and that signature gingerbread flavor, while the vanilla enhances the overall aroma.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredient mixture, alternating with the buttermilk. Begin and end with the flour mixture. This prevents overmixing, which can lead to a tough cake. Mix *just* until combined. A few streaks of flour are okay – you don’t want to develop the gluten too much.
6. Bake the Cake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness around 30 minutes. Overbaking will result in a dry cake.
7. Cool the Cake: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Cooling in the pan allows the cake to set slightly, making it easier to handle.
8. Prepare the Cream Cheese Frosting: While the cake cools, make the frosting. Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, molasses, cinnamon, and vanilla extract. Beat until the frosting is light and spreadable. Adjust the amount of powdered sugar for desired consistency.
9. Make the Citrus-Zest Glaze: In a small saucepan, combine the molasses, fresh orange juice, orange zest, butter, and a pinch of salt. Heat over low heat, stirring constantly, until the butter is melted and the mixture is glossy – about 3 minutes. Remove from heat and let cool slightly. The glaze should be pourable but not too runny.
10. Assemble and Garnish: Place the cooled cake on a serving plate. Drizzle the orange-zest glaze over the top, allowing it to pool at the edges. Spread the cinnamon-molasses cream cheese frosting evenly over the glazed cake. Finish with a final drizzle of glaze, extra orange zest, and toasted almond slivers (if using).

The Science Behind Gingerbread’s Spice

The magic of gingerbread isn’t just about taste; it’s about the synergy of spices. Ginger, cinnamon, cloves, and nutmeg aren’t just flavorful – they each contribute unique chemical compounds that enhance the overall experience. Gingerol in ginger has anti-inflammatory properties and a warming sensation. Cinnamon contains cinnamaldehyde, which adds sweetness and complexity. Cloves offer eugenol, a powerful aroma compound. And nutmeg provides myristicin, contributing a subtle, nutty flavor. These spices, combined with the molasses, create a flavor profile that’s both comforting and invigorating.

Molasses: More Than Just Sweetness

Molasses is the unsung hero of this recipe. It’s a byproduct of sugar refining, and its dark, rich flavor is essential to gingerbread. But it’s not just about taste. Molasses contains invert sugars, which are hygroscopic – meaning they attract and retain moisture. This keeps the cake incredibly moist and tender for days. Using unsulphured molasses is key, as it has a cleaner, more nuanced flavor than sulphured molasses.

Tips for a Perfectly Moist Cake

Achieving a perfectly moist gingerbread cake is all about balance. Using room temperature ingredients is vital for proper emulsification. Don’t overmix the batter, as this develops gluten and results in a tough cake. And, crucially, don’t overbake! A slightly underbaked cake is preferable to a dry one. If you find your cake is browning too quickly, tent it loosely with aluminum foil during the last 10-15 minutes of baking.

Storing Your Gingerbread Cake

This Gingerbread Cake with Citrus-Zest Molasses Glaze keeps beautifully! Store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The flavors will actually meld and deepen over time. If refrigerating, let the cake come to room temperature before serving for the best texture.

Frequently Asked Questions

Can I use regular milk instead of buttermilk?

You can! Substitute regular milk with 1 tablespoon of lemon juice or white vinegar per cup of milk. Let it sit for 5 minutes to curdle before using.

Can I make this cake gluten-free?

Yes, you can! Use a 1:1 gluten-free flour blend that contains xanthan gum.

Can I substitute the orange zest with lemon zest?

Absolutely! Lemon zest will provide a slightly different, but equally delicious, citrusy flavor.

This Gingerbread Cake with Citrus-Zest Molasses Glaze is a true showstopper. Its warm spices, moist texture, and bright citrus notes make it perfect for any occasion. Don’t forget to save this recipe to Pinterest for later!

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