Why Make This Recipe
Gingerbread Cinnamon Molasses Dream is a perfect treat for the holidays or any cozy occasion. This cake combines warm spices, rich molasses, and a sweet frosting that creates a lovely flavor and texture. It brings warmth and joy to any gathering, making it a favorite for many.
How to Make Gingerbread Cinnamon Molasses Dream
Ingredients:
- 1 tsp Ginger, ground
- 2 Eggs, large
- 1 1/4 cup Molasses
- 3 cups All purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 cup Brown sugar, packed dark
- 3 tsp Cinnamon, ground
- 1/2 tsp Cloves, ground
- 1 cup Granulated sugar
- 1/4 tsp Nutmeg, ground
- 4 cups Powdered sugar
- 1/2 tsp Salt
- 1 tsp Vanilla extract
- 2 cup Butter, unsalted
- 1/4 cup Buttermilk
- 1/4 cup Milk
- 1 cup Water, hot
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour your baking pan.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Add the eggs, molasses, and vanilla extract to the creamed mixture and mix well.
- In another bowl, combine the flour, baking powder, baking soda, spices (ginger, cinnamon, cloves, nutmeg), and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and hot water. Mix until just combined.
- Pour the batter into the prepared pans and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool.
- For frosting, beat together the powdered sugar, butter, and a little milk until smooth and creamy. Adjust consistency with more milk or powdered sugar as needed.
- Spread the frosting over the cooled gingerbread cake and serve.
How to Serve Gingerbread Cinnamon Molasses Dream
Serve this delightful cake on a platter, topped with the creamy frosting. It’s great on its own or with a scoop of vanilla ice cream for an added treat.
How to Store Gingerbread Cinnamon Molasses Dream
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. You can also freeze it for up to three months. Just make sure to wrap it tightly in plastic wrap and then foil.
Tips to Make Gingerbread Cinnamon Molasses Dream
- Make sure all your ingredients are at room temperature for better mixing.
- Use dark molasses for a richer flavor.
- Feel free to add chopped nuts or raisins for extra texture.
- If you prefer a spicier cake, add more cinnamon or ginger.
Variation
You can turn this cake into cupcakes by pouring the batter into cupcake liners. The baking time will be shorter, around 18-22 minutes.
FAQs
1. Can I use light molasses instead of dark molasses?
Yes, you can use light molasses, but the flavor will be less intense.
2. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and frost it the day you plan to serve it.
3. Is it possible to substitute the butter?
Yes, you can use vegetable oil or a dairy-free butter substitute for a different flavor and texture.
Gingerbread Cinnamon Molasses Dream
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A delightful cake combining warm spices, rich molasses, and creamy frosting, perfect for holiday gatherings or cozy occasions.
Ingredients
- 1 tsp Ginger, ground
- 2 Eggs, large
- 1 1/4 cup Molasses
- 3 cups All purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 cup Brown sugar, packed dark
- 3 tsp Cinnamon, ground
- 1/2 tsp Cloves, ground
- 1 cup Granulated sugar
- 1/4 tsp Nutmeg, ground
- 4 cups Powdered sugar
- 1/2 tsp Salt
- 1 tsp Vanilla extract
- 2 cup Butter, unsalted
- 1/4 cup Buttermilk
- 1/4 cup Milk
- 1 cup Water, hot
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your baking pan.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Add the eggs, molasses, and vanilla extract to the creamed mixture and mix well.
- In another bowl, combine the flour, baking powder, baking soda, spices (ginger, cinnamon, cloves, nutmeg), and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and hot water. Mix until just combined.
- Pour the batter into the prepared pans and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool.
- For frosting, beat together the powdered sugar, butter, and a little milk until smooth and creamy. Adjust consistency with more milk or powdered sugar as needed.
- Spread the frosting over the cooled gingerbread cake and serve.
Notes
Ensure all ingredients are at room temperature for better mixing. Dark molasses enhances flavor. Customize with nuts or raisins.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: gingerbread, cake, molasses, holiday dessert, cinnamon