Been looking for this cake for a long time, and finally got the recipe! The frosting is unreal


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A wonderful winter treat, gingerbread cake topped with cinnamon molasses frosting, has all the comforting tastes of the season. A thick and spicy gingerbread layer sits over this traditional cake's rich and delicious cinnamon molasses icing. This mouth-watering dessert is the perfect addition to any holiday party or other special event because to the harmonious blend of ingredients.
This delicious Gingerbread Cake is best enjoyed with a scoop of homemade vanilla ice cream or a dab of whipped cream. The tangy and somewhat sweet cake goes wonderfully with the creamy sides. Adding a dash of caramel sauce or a sprinkle of cinnamon to each slice is a nice touch. This cake will brighten any celebration, whether eaten alone or served with these tasty accompaniments.

Frosting Made with Cinnamon Molasses and Gingerbread Men

What You Need: 1.5 cups of all-purpose flour

9.0 oz of milk

Half a cup of diced, chilled butter

3/4 cup of molasses

½ cup of golden syrup

brown sugar, packed, half a cup

one egg

One teaspoon of baking soda

1 tablespoon of ginger powder

a single teaspoon of cinnamon

a dash of pumpkin pie seasoning

Regarding the Cinnamon Molasses Half a cup of powdered sugar for the frosting.

Cream cheese, 4 oz.

1/3 cup of butter that has been melted.

molasses, three teaspoons

1/4 teaspoon of vanilla spice

30 milligrams of cinnamon


1. Grease a 5x9 baking sheet and line it with parchment paper. Preheat the oven to 350°F.

2. Combine the flour, baking soda, cinnamon, ginger, and pumpkin pie spice in a bowl and mix well.

3. Make a lukewarm mixture of milk and brown sugar by heating them until the sugar melts. In a separate saucepan, bring the corn syrup and molasses to a soft boil.

4. Mince the chilled butter and add it to the flour mixture; stir until crumbly.

5. Add the molasses combination after mixing the lukewarm milk mixture into the flour mixture. Stir.

Incorporate the egg by whisking until completely combined. 6. In the preheated oven, bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

Next, let it cool entirely in the pan. To make a sticky topping, cover in foil and let cool for at least one day. Put it somewhere dry and out of the way.


8. Get the frosting ready by beating the softened butter and cream cheese in a bowl. Blend in the cinnamon and vanilla. While beating, gradually incorporate powdered sugar. Combine with molasses. Before frosting, refrigerate the cake in the fridge until it has rested for at least one night.

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