Gingerbread Cake with Cinnamon Molasses Frosting

Gingerbread Cake with Cinnamon Molasses Glaze is a delicious dessert that perfectly captures the warm, cozy flavors of winter. This classic cake has a rich, spiced gingerbread base topped with a creamy and delicious molasses cinnamon glaze. Combining these flavors creates a truly delicious treat that will be a hit at any holiday gathering or special occasion.
When serving this delicious ginger cake, it goes great with a dollop of whipped cream or a scoop of homemade vanilla ice cream. The creaminess of these accompaniments beautifully complements the bold, slightly sweet flavors of the cake.For a special touch, you can also garnish each slice with a sprinkle of cinnamon or a drizzle of caramel sauce. Whether enjoyed alone or with these delicious accompaniments, this cake brings joy and warmth to any gathering.
Gingerbread Cake with Molasses Cinnamon Frosting

Ingredients:

• 1.5 cups all-purpose flour
• 9 ounces milk
• ½ cup cold cubed butter
• ½ cup molasses
• ½ cup corn syrup
• ½ cup brown sugar
• 1 egg
• 1 teaspoon baking soda
• 1 Tablespoon ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• For the cinnamon molasses glaze:
• 1.5 cups powdered sugar
• 4 ounces cream cheese
• ¼ cup softened butter
• 3 teaspoons molasses
• ½ teaspoon vanilla
• ¼ teaspoon cinnamon

Instructions:

1.Preheat oven to 350°F, grease and line a 5×9 baking pan with parchment paper.
2. In a bowl, stir together the flour, baking powder, ginger, cinnamon and pumpkin pie spice.
3. Heat milk and jaggery until sugar melts and is warm.Heat molasses and corn syrup in another pan until warm.
4. Cut the cold butter into small pieces, add to the flour mixture and stir until crumbly.
5. Mix the warm milk mixture with the flour mixture and then add the molasses mixture.Remove.
6. Add the egg and mix until fully incorporated. Pour into the prepared pan and bake for 45 minutes or until a toothpick inserted comes out clean.
7.Allow to cool completely in the pan. Once cooled, wrap in aluminum foil for a day to create a sticky surface. Store in an airtight container.
8. Prepare the icing: In a bowl, beat the cream cheese and softened butter until creamy.Add vanilla and cinnamon and mix well. Slowly add powdered sugar and beat until creamy. Add the molasses. Place in the fridge until chilled and then frost the cake once it has rested overnight.

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