Name: gingerbread cake cinnamon molasses frosting a delicious holiday recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 250 g (2 cups) All-Purpose Flour, sifted; 2 tsp (8 g) Ground Ginger; 2 tsp (8 g) Ground Cinnamon; 0.5 tsp (2 g) Ground Cloves; 0.5 tsp (2 g) Ground Nutmeg; 1 tsp (5 g) Baking Soda; 0.5 tsp (2 g) Salt; 115 g (0.5 cup) Unsalted Butter, softened; 150 g (0.75 cup) Dark Brown Sugar, packed; 2 Large Eggs, room temperature; 120 ml (0.5 cup) Unsulphured Molasses; 120 ml (0.5 cup) Buttermilk; 1 tsp (5 ml) Vanilla Extract; 200 g (8 oz) Cream Cheese, softened; 60 g (0.25 cup) Unsalted Butter, softened (for frosting); 150 g (1.25 cups) Powdered Sugar, sifted; 2 tbsp (30 ml) Molasses (for frosting); 1 tsp (5 g) Ground Cinnamon (for frosting); 1 tsp (5 ml) Vanilla Extract (for frosting); 80 g (0.33 cup) Unsulphured Molasses (for glaze); 60 ml (0.25 cup) Fresh Orange Juice; 2 tsp Orange Zest; 30 g (2 tbsp) Unsalted Butter (for glaze); Pinch of Salt (for glaze); 30 g (0.25 cup) Toasted Almond Slivers (optional garnish)

Description

This Gingerbread Cake combines classic warm spices with a bright citrus-zest molasses glaze and tangy cream cheese frosting for a comforting and flavorful dessert. It’s perfect for holidays or cozy nights in.

Ingredients

Scale

250 g (2 cups) All-Purpose Flour, sifted
2 tsp (8 g) Ground Ginger
2 tsp (8 g) Ground Cinnamon
0.5 tsp (2 g) Ground Cloves
0.5 tsp (2 g) Ground Nutmeg
1 tsp (5 g) Baking Soda
0.5 tsp (2 g) Salt
115 g (0.5 cup) Unsalted Butter, softened
150 g (0.75 cup) Dark Brown Sugar, packed
2 Large Eggs, room temperature
120 ml (0.5 cup) Unsulphured Molasses
120 ml (0.5 cup) Buttermilk
1 tsp (5 ml) Vanilla Extract
200 g (8 oz) Cream Cheese, softened
60 g (0.25 cup) Unsalted Butter, softened (for frosting)
150 g (1.25 cups) Powdered Sugar, sifted
2 tbsp (30 ml) Molasses (for frosting)
1 tsp (5 g) Ground Cinnamon (for frosting)
1 tsp (5 ml) Vanilla Extract (for frosting)
80 g (0.33 cup) Unsulphured Molasses (for glaze)
60 ml (0.25 cup) Fresh Orange Juice
2 tsp Orange Zest
30 g (2 tbsp) Unsalted Butter (for glaze)
Pinch of Salt (for glaze)
30 g (0.25 cup) Toasted Almond Slivers (optional garnish)

Instructions

Preheat and Prep Pan: Preheat oven to 175°C (350°F), grease and line a 23cm (9-inch) round cake pan.
Combine Dry Ingredients: Whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
Cream Butter & Sugar: Beat butter and brown sugar until light and fluffy.
Add Eggs & Molasses: Mix in eggs one at a time, then molasses and vanilla.
Alternate Wet & Dry: Gradually add dry ingredients alternating with buttermilk, beginning and ending with dry.
Bake the Cake: Pour into pan and bake for 30-35 minutes, or until a toothpick comes out clean.
Cool the Cake: Cool in pan for 10 minutes, then invert onto a wire rack.
Make Frosting: Beat cream cheese and butter, then add powdered sugar, molasses, cinnamon, and vanilla.
Make Glaze: Heat molasses, orange juice, zest, butter, and salt until glossy.
Assemble & Garnish: Drizzle glaze, frost, and garnish with zest and almonds.

Notes

For a moist cake, use room temperature ingredients and avoid overmixing or overbaking. Tent with foil if browning too quickly.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 30 g
Sodium: 200 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 80 mg

Keywords: gingerbread,cake,molasses,citrus,frosting,spices,holiday,baking,dessert