Gingerbread Cake with Molasses Cream Cheese Icing
There’s nothing quite like slicing into a freshly iced cake to make you feel like an accomplished baker. 😉 And when that cake is as tasty as this here gingerbread cake, you can successfully pat yourself on the back and get that boost of self-esteem and I-did-it-ness we all crave from time to time.
I don’t make a ton of layer cakes. I was telling Mitch (my husband) the other day that there’s just too much at risk–you’ve got to bake the cakes perfectly, as in not dried out (which can be trickier than it seems), the icing has to be the right consistency, and you’ve got to compile the two so it actually looks good. And that’s not even taking into consideration how the cake tastes. You might do those first two steps perfectly, but if the cake doesn’t taste good, well…that’s no good.
The first time I baked this cake, I thought I’d risk it and not use parchment paper to line the pan. I knew it was risky, but I only had enough parchment for one pan. I still greased both pans well, but alas, my cake stuck and my family was then picking at the crumbly mess all day. They didn’t mind! 😉
So I definitely recommend using parchment cut into rounds in the pan before the cake batter is poured in. Lesson learned. 🙂
This gingerbread cake has all the flavors you think of when it comes to winter baking. This time of year is the perfect time to try your hand at this cake. It has Golden Barrel Baking Supreme Molasses in both the cake as well as the icing. The icing was certainly a hit with my crew (and neighbor kids). I wasn’t sure how the cake would go over, but man…all the kids said it was amazing. Finn (my youngest) said it was his favorite cake! 🙂
The cake has both butter and Golden Barrel Coconut Oil in it. This combination makes the cake moist and delicious. I kept my eye on the cake while baking, making sure to not over-bake. With this being a dark cake and my baking in a darker cake pan, I wanted to make sure I didn’t bake it a minute over. So definitely keep that in mind when it’s in the oven. Check it periodically with a toothpick. 30-35 minutes is what you’re looking at but I’d start checking it around the 25 minute mark just to be sure.
And that icing…oh my. It has both cream cheese and butter in it as well as Golden Barrel Supreme Baking Molasses. It’s sweet and flavorful–exactly what you want paired with this cake.
I did have plenty of icing left over. So I’m going to put that original broken-up cake to use and make a trifle with it and the remaining icing. With a little whipped cream on top, it’ll look like an intentional dessert and not a mess-up! 😉
So in conclusion: make this Gingerbread Cake with Molasses Cream Cheese Icing. It’ll boost your baking self-esteem and it tastes amazing! 😉 And what’s better in the dead of winter, right? 🙂
- 3 cups all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup (1 stick) butter, at room temperature
- 1/2 cup Golden Barrel Coconut Oil melted and cooled slightly
- 3/4 cup Golden Barrel Light Brown Sugar
- 1 cup Golden Barrel Supreme Baking Molasses
- 2 eggs, at room temperature
- 1 cup hot water
- 2 8 oz pkg cream cheese, at room temperature
- 1/2 cup (1 stick) butter, at room temperature
- 1/4 cup Golden Barrel Supreme Baking Molasses
- 2 tsp vanilla extract
- 7-8 cups Golden Barrel confectioners' sugar
- 2 tsp milk or half n half
- Preheat oven to 350 degrees F. Prepare two 8" cake pans with nonstick spray and parchment paper cut in circle to fit bottom of pan.
- In a large bowl, sift together dry ingredients: flour, cinnamon, ginger, baking powder/soda. Set aside.
- In a bowl attached to a stand mixer (or with a hand mixer), cream together butter, coconut oil, and brown sugar for several minutes until light and fluffy. Add molasses and mix for another minute. Add eggs in one at a time and beat until well combined.
- With mixer on low speed, alternately add in dry ingredients and hot water, starting and ending with dry ingredients. Mix until just combined. Pour batter into prepared pans, gently tapping pans on counter to remove air bubbles and allow the batter to settle.
- Bake for 30-35 minutes, checking at 25 minutes when a toothpick inserted comes out with moist crumbs attached. Let cakes cool in pan for 15 minutes, then invert onto cooling rack (remove parchment) to cool completely.
- In a large bowl attached to a stand mixer, mix together cream cheese and butter for 2 minutes. Lower mixer speed, and add in molasses and vanilla until well combined. With mixer on low, gradually add in confectioners' sugar and milk and beat several minutes until light and fluffy.
- To assemble, place one cake (flat side up) on cake stand and spread icing evenly on top, then layer second cake (rounded side up) on top of icing. Continue to ice the cake evenly on top and around. I sprinkled the top with some cinnamon, but decorate as you like! Store cake in fridge and let come to room temperature 30 minutes before eating.
I need an icing recipe for my molasses muffins
I hate coconut. Is there a substitute for the coconut oil in the gingerbread cake?