Dreamy Juniper Gingerbread Cake w/ Cinnamon Molasses Frosting

Gin Extractgerbread Cake Cinnamon Molasses Frosting A Delicious Holiday Recipe – just hearing those words evokes a symphony of cozy holiday aromas and flavors, doesn’t it? As the days grow shorter and the festive season approaches, I find there’s nothing quite like the comforting scent of spiced baking wafting from my kitchen. This particular cake isn’t just a dessert; it’s a culinary hug, a tradition reborn with every slice. Gingerbread, in its many forms, has graced holiday tables for centuries, tracing its origins back to ancient cultures and evolving into the beloved treat we cherish today, often symbolizing warmth, joy, and togetherness. Its deep, complex flavors have always been a cornerstone of winter celebrations.

Why This Cake Will Become Your New Holiday Favorite

What makes this Gin Extractgerbread Cake Cinnamon Molasses Frosting A Delicious Holiday Recipe truly special is the exquisite balance of its components. The rich, moist extractgerbread cake, imbued with a hint of gin for an unexpected depth, provides a delightful warmth that perfectly complements the season. Then, there’s the crowning glory: a luscious cinnamon molasses frosting that is velvety smooth and bursting with spiced sweetness, offering an unforgettable contrast to the cake’s subtle spiciness. People adore this dish not only for its incredible taste and tender texture but also for the way it captures the very essence of holiday cheer. It’s a showstopper, a conversation starter, and a truly delicious way to celebrate.

this Recipe

Ingredients:

• For the Gin Extractgerbread Cake:
  • 2 ½ cups (300g) all-purpose flour, sifted
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon fine sea salt
  • ¾ cup (170g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) unsulphured molasses (not blackstrap, for a sweeter, milder flavor)
  • 2 teaspoons high-quality gin flavoring extract
  • 1 cup (240ml) buttermilk, at room temperature
• For the Cinnamon Molasses Frosting:
  • 8 ounces (226g) full-fat cream cheese, softened to room temperature
  • ½ cup (113g) unsalted butter, softened to room temperature
  • 4-5 cups (480-600g) powdered sugar (confectioners’ sugar), sifted
  • 2 tablespoons unsulphured molasses
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • (Optional) ½ teaspoon gin flavoring extract, for an extra subtle kick
• For Garnish (Optional):
  • Candied ginger pieces
  • Cinnamon sticks
  • Orange zest or thinly sliced candied oranges
  • A dusting of powdered sugar

Equipment You’ll Need:

Before we dive into creating this spectacular Gin Extractgerbread Cake Cinnamon Molasses Frosting A Delicious Holiday Recipe, let’s gather our tools. Having everything ready makes the baking process so much smoother and more enjoyable!

• Two 9-inch round cake pans
• Parchment paper
• Non-stick baking spray or butter for greasing pans
• Large mixing bowls (at least two)
• Electric mixer (stand mixer with paddle attachment or a hand-held mixer)
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Fine-mesh sieve (for flour and powdered sugar)
• Wire cooling rack
• Offset spatula or butter knife for frosting

Part 1: Preparing Your Gin Extractgerbread Cake

Let’s get started on the star of our show: the incredibly moist and flavorful Gin Extractgerbread Cake. This recipe is designed to bring out all those warm, spicy notes you love in gingerbread, with a sophisticated twist from the gin extract.

1. Get Organized and Preheat:

1. First things first, preheat your oven to 350°F (175°C). It’s crucial for the oven to be at the correct temperature when your batter goes in, ensuring an even rise.
2. Next, prepare your cake pans. Grease two 9-inch round cake pans thoroughly with baking spray or butter. Then, line the bottoms with parchment paper circles. This step is a lifesaver for easy cake removal and prevents sticking. I always give the parchment a light grease too, just to be extra safe!
3. Measure out all your ingredients. Baking is a science, and having everything pre-measured and ready (mise en place!) will make the process much more enjoyable and reduce the chances of missing an ingredient. Make sure your butter, eggs, and buttermilk are all at room temperature; this helps them emulsify properly and creates a smoother, more uniform batter.

2. Whisk Together the Dry Ingredients:

4. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and sea salt. Sifting the flour isn’t just for lump prevention; it also aerates the flour, which contributes to a lighter cake texture. The blend of spices here is what gives our “Extractgerbread” its classic, comforting aroma and taste. Set this bowl aside for a moment.

3. Creaming the Wet Ingredients for the Cake:

5. In a large mixing bowl, using your electric mixer with the paddle attachment (or a hand-held mixer), cream together the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed. Beat this mixture until it’s light, fluffy, and pale in color, which usually takes about 3-5 minutes. This creaming process incorporates air into the butter and sugar, creating tiny pockets that will expand in the oven, giving your cake a wonderfully tender crumb. Don’t rush this step!
6. Scrape down the sides of the bowl with your rubber spatula to ensure everything is evenly combined.

4. Adding Eggs, Molasses, and Our Secret Ingredient:

7. Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This helps create a stable emulsion.
8. Pour in the unsulphured molasses and the star of our show, the gin flavoring extract. Beat on medium speed until well combined. The molasses provides that characteristic deep, caramel-like sweetness and rich color that is synonymous with gingerbread, while the gin extract adds a subtle, intriguing botanical note that elevates the classic flavor profile without overwhelming it. This is truly what makes it a Gin Extractgerbread Cake Cinnamon Molasses Frosting A Delicious Holiday Recipe.

5. Alternating Dry and Wet for a Perfect Batter:

9. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. I usually add about one-third of the dry mixture, mix until just combined, then half of the buttermilk, mix, another third of the dry, the remaining buttermilk, and finally the last third of the dry.
10. Mix only until just combined. Important: Do not overmix! Overmixing can develop the gluten in the flour too much, leading to a tough, dense cake, which we definitely don’t want for our tender gingerbread. A few streaks of flour are perfectly fine; you can always finish mixing by hand with a spatula.

6. Baking Perfection:

11. Divide the batter evenly between your two prepared 9-inch cake pans. Use a spatula to gently level the tops.
12. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The cakes should be golden brown and spring back lightly when touched. Baking times can vary based on your oven, so keep an eye on them.
13. Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for about 10-15 minutes. This allows the cakes to set properly and makes them easier to handle.
14. After 10-15 minutes, carefully invert the cakes onto the wire rack, remove the pans, and peel off the parchment paper. Let them cool completely to room temperature before frosting. This step is absolutely crucial – frosting a warm cake will result in a melty, messy disaster!

Part 2: Crafting the Cinnamon Molasses Frosting

Now that our Gin Extractgerbread Cake layers are cooling, let’s turn our attention to the decadent Cinnamon Molasses Frosting. This frosting is creamy, spicy, and perfectly complements the cake’s rich flavors.

7. Softening and Creaming for the Frosting:

15. In a large mixing bowl, using your electric mixer (again, paddle attachment is great here), beat the softened cream cheese and softened unsalted butter together on medium speed until completely smooth and free of lumps. This usually takes 2-3 minutes. Make sure both are at room temperature; cold cream cheese or butter will lead to a lumpy frosting, no matter how long you beat it.

8. Sifting and Gradually Adding Sugar:

16. Reduce the mixer speed to low. Gradually add the sifted powdered sugar, about 1 cup at a time, beating until fully incorporated before adding more. Sifting the powdered sugar is just as important as sifting the flour; it prevents lumps and ensures a silky-smooth frosting. Scrape down the sides of the bowl frequently to ensure everything is well combined. You might not need all 5 cups of sugar; adjust based on your desired sweetness and consistency. I prefer a slightly less sweet frosting to let the other flavors shine.

9. Adding Flavor and Smoothness:

17. Once all the sugar is incorporated, beat in the molasses, ground cinnamon, and pure vanilla extract. Beat on medium-high speed for another 1-2 minutes until the frosting is light, fluffy, and beautifully smooth. This also incorporates more air, giving the frosting a lovely, airy texture.
18. Optional: If you’d like to reinforce that subtle botanical note, you can add ½ teaspoon of gin flavoring extract to the frosting as well. It creates a wonderful continuity of flavor throughout this Gin Extractgerbread Cake Cinnamon Molasses Frosting A Delicious Holiday Recipe.
19. Taste the frosting and adjust for sweetness or spice if needed. If it’s too thick, you can add a tablespoon of milk or cream. If it’s too thin, add a little more sifted powdered sugar.

Part 3: Assembling and Decorating Your Festive Cake

The moment of truth! Assembling your cake is where all your hard work comes together, creating a beautiful and incredibly delicious dessert.

10. Cooling is Crucial:

20. Ensure your cake layers are completely cool before you even think about frosting them. I cannot stress this enough! Warm cake + frosting = melted mess. If you’re short on time, you can even wrap the cooled layers in plastic wrap and chill them in the refrigerator for 30 minutes to an hour; a slightly firm cake is much easier to frost.

11. Leveling the Layers (Optional but Recommended):

21. If your cake layers have domed tops, you can use a serrated knife or a cake leveler to carefully trim off the domes, creating flat surfaces. This isn’t strictly necessary, but it makes for a much neater, more professional-looking cake. I find it especially helpful for a multi-layered cake to keep everything even.

12. Frosting Your Masterpiece:

22. Place one cake layer on your serving plate or cake stand. If you want to keep your plate clean, you can place four strips of parchment paper under the edges of the cake, forming a square, and pull them out once you’re done frosting.
23. Spoon about 1 to 1 ½ cups of the Cinnamon Molasses Frosting onto the top of the first layer. Use an offset spatula or the back of a spoon to spread it evenly to the edges.
24. Carefully place the second cake layer on top, aligning it as best you can.
25. Apply a thin “crumb coat” of frosting all over the top and sides of the cake. This thin layer traps any loose crumbs, preventing them from mixing into your final, beautiful frosting layer. Chill the cake in the refrigerator for 15-20 minutes, or until the crumb coat is firm. This step is a game-changer for a clean finish!
26. Once the crumb coat is firm, apply the remaining frosting generously to the top and sides of the cake. Use your offset spatula to smooth the frosting or create decorative swirls, depending on your preference. Don’t be afraid to get creative! This is your Gin Extractgerbread Cake Cinnamon Molasses Frosting A Delicious Holiday Recipe, make it look magnificent.

13. The Finishing Touches:

27. Now for the fun part: decorating! This is where you can truly personalize your cake. I love to adorn my Gin Extractgerbread Cake with candied ginger pieces, a few elegant cinnamon sticks, and perhaps some vibrant orange zest or thin slices of candied orange. A light dusting of powdered sugar over the top can also add a beautiful, snowy effect, especially perfect for a holiday recipe.

Tips for Success:

• Room Temperature Ingredients: This really is the golden rule for baking, especially for cakes and frostings. It ensures smooth emulsions and proper aeration, leading to the best texture.
• Don’t Overmix: When combining wet and dry ingredients for the cake batter, mix until just combined. Overmixing develops gluten, resulting in a tough cake.
• Cool Completely: As mentioned, do not frost a warm cake! Patience here will save you a lot of frustration.
• Quality Molasses: Use unsulphured molasses for a sweeter, milder flavor. Blackstrap molasses can be too strong and slightly bitter for this recipe.
• Gin Extract, Not Gin: This recipe specifically calls for gin flavoring extract, which is a concentrated flavoring. Using actual gin might alter the liquid balance and texture of the cake.
• Adjust Frosting Consistency: If your frosting is too stiff, add a tiny bit of milk or heavy cream (½ teaspoon at a time) until it reaches your desired consistency. If it’s too loose, add more sifted powdered sugar.
• Parchment Paper Circles: For the cake pans, these are a non-negotiable for me. They prevent sticking and ensure your beautiful layers release perfectly every time.

Storage Suggestions:

To keep your Gin Extractgerbread Cake Cinnamon Molasses Frosting A Delicious Holiday Recipe fresh and delicious:

• At Room Temperature: This cake, due to its cream cheese frosting, is best stored in the refrigerator. However, if serving within a few hours, a cool room is fine.
• In the Refrigerator: Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen beautifully over time!
• Serving Temperature: For the best flavor and texture, allow the refrigerated cake to come to room temperature for about 30-60 minutes before serving. The frosting will soften slightly, and the cake will be more tender.
• Freezing: You can freeze unfrosted cake layers, wrapped tightly in plastic wrap and then foil, for up to 2-3 months. Thaw them in the refrigerator overnight before frosting. Frosted cake can also be frozen, though the frosting’s texture might change slightly upon thawing. Wrap individual slices or the whole cake (after freezing solid on a plate) in plastic wrap and then foil for best results.

Conclusion:

So there you have it – my absolute favorite recipe for a festive treat that truly embodies the spirit of the holidays. This isn’t just any cake; it’s a sensory experience from the moment it starts baking. The incredible aroma of ginger, cinnamon, and molasses fills your home, instantly transporting you to a cozy, joyous place. What makes this recipe an absolute must-try is its perfect balance of warmth and spice, a deeply satisfying richness that’s both comforting and elegant. It’s surprisingly straightforward to make, yet the results are incredibly impressive, guaranteeing to delight everyone who takes a bite. You’re not just baking a cake; you’re crafting a memory, a centerpiece for your holiday table that speaks of homemade love and festive cheer.

When it comes to serving, this delightful cake truly shines. While it’s utterly exquisite on its own, a few thoughtful accompaniments can elevate the experience even further. I love serving a slice warm, perhaps gently reheated, with a dollop of freshly whipped cream or a scoop of high-quality vanilla bean ice cream melting slowly over its spiced surface. The contrast between the warm cake and the cool creaminess is simply divine. For a sophisticated touch, consider a light dusting of powdered sugar over the frosting, or a scattering of candied ginger pieces for added texture and a burst of intense flavor. And, of course, a steaming mug of strong coffee, a cup of Earl Grey tea, or even a spiced apple cider makes for the perfect beverage pairing, enhancing all those wonderful holiday notes in every mouthful.

One of the things I adore most about baking is the freedom to get creative, and this recipe is wonderfully adaptable. Don’t be afraid to experiment! If you’re feeling adventurous, you could try incorporating a touch of orange zest into the cake batter for a brighter, citrusy lift that beautifully complements the ginger and molasses. For the frosting, while the cinnamon molasses frosting is already a dream, you might consider swirling in a small amount of finely ground cloves or a pinch of nutmeg for an even deeper spice profile. If you prefer a nuttier texture, toasted pecans or walnuts could be gently folded into the batter before baking, adding a delightful crunch. For a boozier twist that truly highlights the “extract” part, a splash of rum or brandy in the batter or brushed onto the warm cake layers before frosting could add an extra layer of complexity and warmth. Even try different extracts in the cake itself for a unique flavor profile! Remember, these are just suggestions; the goal is to make it your own and enjoy the process of tailoring it to your taste.

I truly hope you’ll give this recipe a try this holiday season. There’s something profoundly satisfying about baking from scratch, especially when the result is as spectacularly flavorful and comforting as this. Imagine the smiles, the oohs and aahs, as your family and friends gather around to enjoy a slice. This isn’t just about making a dessert; it’s about creating joyful moments and delicious memories. I wholeheartedly encourage you to embark on the delightful journey of baking this Gin Extractgerbread Cake Cinnamon Molasses Frosting A Delicious Holiday Recipe. Once you’ve made it, please come back and share your experience with me! I’d love to hear your thoughts, your successes, and any unique twists you added. Happy baking, and happy holidays!

Gingerbread Cake Cinnamon Molasses Frosting A Delicious Holiday Recipe

A delicious holiday recipe that evokes a symphony of cozy holiday aromas and flavors. This cake is a culinary hug, a tradition reborn with every slice, featuring a rich, moist gingerbread cake with a hint of gin flavoring for unexpected depth, perfectly complemented by a luscious cinnamon molasses frosting that is velvety smooth and bursting with spiced sweetness. It’s a showstopper that captures the essence of holiday cheer.

Prep Time
15 Minutes

Cook Time
35 Minutes

Total Time
45 Minutes

Servings
12-16 servings

Ingredients

• 2 ½ cups (300g) all-purpose flour, sifted
• 1 ½ teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon fine sea salt
• ¾ cup (170g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• ½ cup (100g) packed light brown sugar
• 2 large eggs, at room temperature
• ½ cup (120ml) unsulphured molasses (not blackstrap)
• 2 teaspoons high-quality gin flavoring extract (non-alcohol alternative)
• 1 cup (240ml) buttermilk, at room temperature
• 8 ounces (226g) full-fat cream cheese, softened to room temperature
• ½ cup (113g) unsalted butter, softened to room temperature
• 4-5 cups (480-600g) powdered sugar (confectioners’ sugar), sifted
• 2 tablespoons unsulphured molasses
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• Pinch of salt
• (Optional) ½ teaspoon gin flavoring extract (non-alcohol alternative, for frosting)
• (Optional) Candied ginger pieces, for garnish
• (Optional) Cinnamon sticks, for garnish
• (Optional) Orange zest or thinly sliced candied oranges, for garnish
• (Optional) A dusting of powdered sugar, for garnish

Instructions

1. Step 1
   Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans thoroughly and line the bottoms with parchment paper circles. Measure out all your ingredients, ensuring butter, eggs, and buttermilk are at room temperature.
2. Step 2
   In a medium bowl, whisk together the sifted all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and sea salt. Set this bowl aside.
3. Step 3
   In a large mixing bowl, using an electric mixer with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed until light, fluffy, and pale in color (about 3-5 minutes). Scrape down the sides of the bowl.
4. Step 4
   Add the eggs one at a time to the butter and sugar mixture, beating well after each addition until fully incorporated.
5. Step 5
   Pour in the unsulphured molasses and the gin flavoring extract. Beat on medium speed until well combined.
6. Step 6
   With the mixer on low speed, gradually add the dry ingredients to the wet, alternating with the buttermilk. Begin and end with the dry ingredients, mixing only until just combined. Do not overmix.
7. Step 7
   Divide the batter evenly between your two prepared 9-inch cake pans and gently level the tops. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Step 8
   Once baked, remove cakes from the oven and let them cool in their pans on a wire rack for 10-15 minutes. Then, carefully invert the cakes onto the wire rack, remove the pans, and peel off the parchment paper. Let them cool completely to room temperature before frosting.
9. Step 9
   In a large mixing bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until completely smooth and free of lumps (about 2-3 minutes). Ensure both are at room temperature.
10. Step 10
    Reduce the mixer speed to low. Gradually add the sifted powdered sugar, about 1 cup at a time, beating until fully incorporated before adding more. Scrape down the sides of the bowl frequently. Adjust sugar quantity based on desired sweetness and consistency.
11. Step 11
    Once all the sugar is incorporated, beat in the molasses, ground cinnamon, and pure vanilla extract. Beat on medium-high speed for another 1-2 minutes until the frosting is light, fluffy, and smooth.
12. Step 12
    If desired, add ½ teaspoon of gin flavoring extract to the frosting for an extra subtle botanical kick. Taste and adjust for sweetness or spice, and consistency (add milk/cream if too thick, more powdered sugar if too thin).
13. Step 13
    Before assembling, ensure your cake layers are completely cool. You can chill them in the refrigerator for 30 minutes to an hour if short on time, for easier handling.
14. Step 14
    If your cake layers have domed tops, use a serrated knife or cake leveler to carefully trim them for flat surfaces, which results in a neater cake.
15. Step 15
    Place one cake layer on your serving plate or cake stand. Spoon about 1 to 1 ½ cups of the Cinnamon Molasses Frosting onto the top and spread it evenly to the edges. Carefully place the second cake layer on top, aligning it.
16. Step 16
    Apply a thin ‘crumb coat’ of frosting all over the top and sides of the cake. This layer traps loose crumbs. Chill the cake in the refrigerator for 15-20 minutes, or until the crumb coat is firm.
17. Step 17
    Once the crumb coat is firm, apply the remaining frosting generously to the top and sides of the cake. Use an offset spatula to smooth the frosting or create decorative swirls.
18. Step 18
    Decorate your cake with optional garnishes such as candied ginger pieces, cinnamon sticks, orange zest, thinly sliced candied oranges, or a light dusting of powdered sugar for a festive touch.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

November 28, 2025 by Melissa