Here’s a delicious recipe for Sliced Gingerbread Loaf Cake with Molasses Cream Cheese Frosting — perfect for a spiced, moist dessert with rich frosting.
Gingerbread Loaf Cake with Molasses Cream Cheese Frosting
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup molasses
- 1 cup buttermilk
- 1 teaspoon vanilla extract
For the Molasses Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 2 tablespoons molasses
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line with parchment paper.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
Step 3: Cream Butter and Sugar
- In a large bowl, cream butter and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in molasses and vanilla extract.
Step 4: Combine Wet and Dry Ingredients
- Gradually add dry ingredients, alternating with buttermilk, mixing until just combined.
- Pour batter into prepared loaf pan and smooth the top.
Step 5: Bake
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Step 6: Prepare Molasses Cream Cheese Frosting
- Beat cream cheese and butter together until smooth.
- Add powdered sugar, molasses, and vanilla. Beat until creamy and well combined.
Step 7: Frost and Serve
- Slice the cooled gingerbread loaf.
- Spread frosting on top of each slice or frost the entire loaf before slicing.
Tips
- For extra spice, add a pinch of allspice or cardamom to the cake batter.
- Toasted nuts or crystallized ginger pieces can be folded into the batter for extra texture.
- This cake keeps well in an airtight container in the refrigerator for 3–4 days.
If you like, I can also provide a glaze version using molasses and powdered sugar for a drizzle on top instead of cream cheese frosting.
Do you want me to do that?
