Indulge in the warm and comforting flavors of the holiday season with this delightful Gingerbread Cake. Bursting with the aromatic spices of ginger, cinnamon, and pumpkin pie spice, this moist and tender cake is perfect for any festive occasion. Paired with a luscious cream cheese frosting, it’s a treat that will leave everyone coming back for more. Let’s dive into the details of this irresistible recipe!
Frequently Asked Questions (FAQs)
Q: Can I use whole wheat flour instead of all-purpose flour? A: Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a denser texture. You may also need to adjust the amount of liquid in the recipe slightly.
Q: Can I make this cake ahead of time? A: Absolutely! This cake can be made in advance and stored in an airtight container at room temperature for up to three days. You can also freeze the unfrosted cake for up to three months.
Q: Can I omit the cream cheese frosting? A: While the cream cheese frosting adds a delicious creamy texture and flavor to the cake, you can omit it if desired. Simply dust the cake with powdered sugar or serve it with a dollop of whipped cream instead.
Q: Can I use maple syrup instead of corn syrup? A: Yes, you can substitute maple syrup for corn syrup if you prefer. Keep in mind that maple syrup has a stronger flavor, so it may slightly alter the taste of the cake.
Ingredients:
For the Cake:
- 1.5 cups of all-purpose flour
- 9 ounces of milk
- 1/2 cup of cold, cubed butter
- 1/2 cup of molasses
- 1/2 cup of corn syrup
- 1/2 cup of packed brown sugar
- 1 egg
- 1 teaspoon of baking soda
- 1 tablespoon of ground ginger
- 1 teaspoon each of cinnamon and pumpkin pie spice
For the Frosting:
- 1.5 cups of powdered sugar
- 4 ounces of cream cheese
- 1/4 cup of softened butter
- 3 teaspoons of molasses
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of cinnamon
Instructions:
1. Preheat Your Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan and set aside.
2. Prepare the Cake Batter:
- In a large mixing bowl, combine the flour, baking soda, ground ginger, cinnamon, and pumpkin pie spice. Mix well and set aside.
- In a saucepan over medium heat, combine the milk, butter, molasses, corn syrup, and brown sugar. Stir until the butter is melted and the mixture is smooth. Remove from heat and let cool slightly.
- Once cooled, add the egg to the milk mixture and whisk until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
3. Bake the Cake:
- Place the baking pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
4. Prepare the Frosting:
- In a mixing bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, molasses, vanilla extract, and cinnamon, beating until well combined and fluffy.
5. Frost the Cake:
- Once the cake has cooled completely, spread the frosting evenly over the top using a spatula.
- For an extra festive touch, sprinkle some ground cinnamon or gingerbread crumbs over the frosting.
- Slice the cake into squares and serve. Enjoy!
Cook’s Notes:
- For a richer flavor, you can add a splash of dark rum or brandy to the cake batter.
- If you prefer a stronger ginger flavor, you can increase the amount of ground ginger in the recipe.
- To make the frosting ahead of time, store it in an airtight container in the refrigerator. Allow it to come to room temperature before frosting the cake.
Variations:
- Citrus Twist: Add the zest of one orange or lemon to the cake batter for a refreshing citrus flavor.
- Nutty Addition: Fold in a half cup of chopped pecans or walnuts into the cake batter for added texture and flavor.
- Chocolate Lover’s Delight: Sprinkle mini chocolate chips over the cake batter before baking for a decadent chocolatey twist.
Keto and Low-Carb Version:
- Almond Flour Substitute: Replace the all-purpose flour with almond flour or a combination of almond flour and coconut flour for a keto-friendly version of the cake.
- Sugar-Free Frosting: Use a sugar-free sweetener like erythritol or stevia in place of powdered sugar for the frosting to keep it low-carb.
- Reduced-Sugar Option: Cut back on the amount of molasses and corn syrup in the cake batter to reduce the overall sugar content.
Indulge in the cozy flavors of the holiday season with this delightful Gingerbread Cake. Whether you’re hosting a festive gathering or simply craving a sweet treat, this cake is sure to impress with its rich, spiced flavor and creamy frosting. With simple ingredients and easy-to-follow instructions, it’s a dessert that anyone can master. So, gather your ingredients and get ready to enjoy a slice of gingerbread bliss!
