Next, I pour the batter into my greased baking pan and pop it in the oven. The magic happens as it bakes—around 30-35 minutes later, the kitchen fills with the most invigorating scent of ginger and spice. I usually do the toothpick test; if it comes out clean, it’s perfect! Once baked, I let it cool in the pan for about ten minutes before transferring the cake to a cooling rack to cool completely.
While the gingerbread cools, I prepare the frosting. In a bowl, I sift the powdered sugar to eliminate any lumps—it makes such a difference for a smooth texture! I combine the sifted sugar with molasses and softened butter and mix until everything is creamy and well-blended. If it’s too thick, I add a tiny splash of milk to loosen it up. Frosting really is an art, and I believe that the right consistency makes all the difference!
Once the gingerbread is completely cooled, I generously spread the molasses frosting on top. I can’t express how wonderful it is to see the frosting glisten atop the warm spiced cake. It’s all about that first slice—moist, fluffy, and topped with such decadent frosting—it’s a slice of heaven.
Pro Tips for Best Results
One of the best tips I can share is to ensure that your butter is at room temperature. I’ve tested this recipe with cold butter, and the result wasn’t as fluffy. Let the butter sit out for 30-45 minutes before you start! Additionally, using fresh spices makes a huge impact on flavor. I once used some older spices, and the gingerbread lacked that warmth and spice punch I love.
If you’re like me and love a bit of texture in your frosting, consider adding a sprinkle of sea salt on top after frosting. It adds a lovely contrast to the sweetness! Lastly, if you have any leftover cake (which is rare in my house!), it tastes even better the next day after the flavors have had time to mingle.
Common Mistakes to Avoid
One common mistake I made was overlooking how critical it is to measure the flour correctly. I’ve definitely dived in with a packed measuring cup and ended up with a cake that was too dense. Make sure to aerate your flour before measuring, or even better, spoon it into the cup and level it off with a knife! (See the next page below to continue…)