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4.59 from 782 votes

Gingerbread Cake with Cinnamon Molasses Frosting

Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Cake, Dessert, Loaf
Cuisine: Holiday Dessert
Calories:
Author: Terri

Ingredients

For the Frosting

Instructions

  • Preheat oven to 350° and butter a 9 x 5 baking pan. Line with parchment paper after buttering.
  • In a medium mixing bowl, whisk flour, baking soda, ginger, cinnamon, pumpkin pie spice together. Set aside.
  • In a small saucepan, heat milk and brown sugar together just until sugar is melted and is lukewarm.
  • With another small saucepan, heat molasses and corn syrup until lukewarm as well.
  • While both pans are cooling down a bit, cut cold butter into small pieces, add to flour mixture, and use pasty blender until mixture is fine crumbles.
  • Once both pans have cooled to luke warm, add milk mixture to flour mixture, stir until blended then add molasses mixture. Stir.
  • Add egg and whisk until well Incorporated.
  • Pour into prepared baking dish and bake for 45 minutes or until toothpick comes out clean.
  • Let cool completely in baking pan.
  • Once cooled, remove from pan and wrap in foil for one day so the top will get sticky.
  • Store in an airtight container.

For the Frosting

  • In a medium mixing bowl, beat cream cheese and butter together until creamy.
  • Add vanilla and cinnamon, mix well.
  • Slowly add powdered sugar and beat until creamy.
  • Mix molasses into mixture and blend well.
  • Refrigerate frosting until chilled then frost cake once cake has sat overnight.

Enjoy!

    Notes

    Recipe adapted from Atlas Cafe