Non-Alcoholic Gin Gingerbread Cake with Rich Molasses Frosting

Gin Extractgerbread Cake Molasses Frosting

Just hearing those words evokes a sense of cozy warmth and sophisticated indulgence, doesn’t it? I’m absolutely thrilled to share with you a recipe that I believe elevates the classic gingerbread cake to an entirely new level of culinary delight. Forget everything you thought you knew about simple holiday treats; this is a masterpiece designed to captivate your senses and leave an unforgettable impression.

Gingerbread itself boasts a rich history, tracing its roots back centuries, often associated with festive occasions and comforting traditions across various cultures. Our modern rendition pays homage to this heritage while introducing a unique, subtle twist with a hint of gin extract that perfectly complements the warming spices. People adore gingerbread for its comforting aroma and spicy-sweet flavour, but when you combine a moist, tender cake with the deep, complex sweetness of molasses frosting, you create something truly extraordinary. This dish isn’t just a dessert; it’s an experience, offering a symphony of textures and tastes from the tender crumb of the cake to the velvety, rich Gin Extractgerbread Cake Molasses Frosting that crowns it. Prepare to fall in love with its irresistible charm and make it a staple in your repertoire.

this Recipe

Ingredients:

• For the Irresistible Gin Extractgerbread Cake:

  • All-Purpose Flour: 3 cups (approximately 360g), I always make sure to sift this well before measuring and again before adding to ensure a light and airy texture in my Gin Extractgerbread Cake.
  • Baking Soda: 2 teaspoons, make sure yours is fresh for proper leavening. This helps our Gin Extractgerbread Cake rise beautifully.
  • Ground Ginger: 2 tablespoons, for that essential warm, spicy kick. This is a key player in our “Extractgerbread” flavor profile.
  • Ground Cinnamon: 2 teaspoons, to complement the ginger and add depth.
  • Ground Cloves: 1 teaspoon, a strong spice that brings wonderful warmth.
  • Ground Nutmeg: 1/2 teaspoon, freshly grated if possible, for an extra aromatic touch.
  • Salt: 1 teaspoon, a crucial ingredient that balances and enhances all the sweet and spicy flavors in the Gin Extractgerbread Cake.
  • Unsalted Butter: 1 cup (2 sticks or 226g), softened completely to room temperature. This is vital for proper creaming and a tender cake crumb.
  • Granulated Sugar: 1 cup (200g), for sweetness and to create a light texture when creamed with butter.
  • Light Brown Sugar: 1 cup (200g), packed, to add moisture and a deeper, more complex sweetness that pairs perfectly with the molasses.
  • Large Eggs: 2, also at room temperature. They help emulsify the batter and provide structure to our Gin Extractgerbread Cake.
  • Unsulfured Molasses: 1/2 cup (120ml), preferably dark, but not blackstrap, for that classic gingerbread flavor. This is an essential ingredient that will carry through to our Molasses Frosting.
  • Hot Water: 1 cup (240ml). This helps activate the baking soda and creates a pourable batter.
  • Gin: 1/4 cup (60ml), your favorite botanical-rich gin will infuse a subtle, sophisticated “Gin Extract” note into the cake. Don’t skip this; it’s what makes our Gin Extractgerbread Cake truly unique!
  • Vanilla Extract: 1 teaspoon, for an extra layer of warmth and aroma.

• For the Velvety Molasses Frosting:

  • Unsalted Butter: 1 cup (2 sticks or 226g), softened to room temperature. This will be the base of our wonderfully rich Molasses Frosting.
  • Powdered Sugar: 4-5 cups (approximately 480-600g), sifted, to ensure a smooth, lump-free Molasses Frosting. I always start with 4 cups and add more if needed for consistency.
  • Unsulfured Molasses: 1/4 cup (60ml), the same delicious molasses used in the cake, to give the frosting its signature deep flavor and beautiful color. This ensures a consistent “Molasses Frosting” experience.
  • Heavy Cream: 1/4 cup (60ml) or more, as needed, to achieve a light and spreadable consistency for our Molasses Frosting.
  • Vanilla Extract: 1 teaspoon, to enhance the overall flavor of the Molasses Frosting.
  • Salt: A small pinch (about 1/4 teaspoon), to balance the sweetness and bring out the rich molasses notes in the frosting.

• Optional Garnish:

  • Candied ginger, finely chopped
  • Orange zest
  • A light dusting of powdered sugar

Preparing for Your Gin Extractgerbread Cake Baking Adventure

1. Preheat and Prepare Your Pans: My first step is always to preheat my oven to a cozy 350°F (175°C). Then, I meticulously prepare two 9-inch round cake pans. I generously grease them with butter, dust them with a light coating of flour, tapping out any excess, and finally, I line the bottoms with parchment paper circles. This ensures that your beautiful Gin Extractgerbread Cake will release cleanly, preventing any heartbreak after all your hard work. There’s nothing worse than a sticky situation when your Gin Extractgerbread Cake is ready to come out!
2. Sift Your Dry Ingredients: In a large mixing bowl, I combine my sifted all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt. I whisk them together thoroughly until they are uniformly combined. Sifting isn’t just a suggestion here; it’s a technique that breaks up any lumps in your flour and spices, ensuring that they are evenly distributed throughout the batter. This step is crucial for achieving that perfectly consistent texture in every bite of your Gin Extractgerbread Cake.
3. Ensure Room Temperature Ingredients: This might sound like a small detail, but believe me, having your butter and eggs at true room temperature is paramount. Room temperature butter creams beautifully with sugar, incorporating air that creates a light and fluffy base. Cold butter and eggs can lead to a lumpy batter and a denser Gin Extractgerbread Cake. If you forget to take them out, a quick trick for eggs is to place them in warm water for 5-10 minutes, and for butter, cut it into smaller pieces to speed up the softening process.

Crafting the Perfect Gin Extractgerbread Cake Batter

4. Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, I beat the softened unsalted butter with both the granulated sugar and light brown sugar on medium-high speed. I let this mixture go for a good 3-5 minutes, sometimes even longer, until it becomes wonderfully light, fluffy, and visibly pale in color. During this process, I frequently stop the mixer to scrape down the sides and bottom of the bowl with a rubber spatula, ensuring that every bit of butter and sugar is incorporated and creamed evenly. This aeration step is foundational to a tender and light Gin Extractgerbread Cake. You’ll notice the mixture almost doubling in volume as air is incorporated.
5. Incorporate the Eggs: Once your butter and sugars are perfectly creamed, I add the large eggs, one at a time. After each egg goes in, I beat the mixture well, allowing it to fully incorporate before adding the next. This creates a stable emulsion and prevents the batter from curdling. Again, I make sure to scrape down the sides of the bowl after each addition to ensure everything is thoroughly mixed. The mixture will look rich and glossy at this stage, a testament to the emulsification.
6. Add the Liquid Flavorings: Now for the heart of our unique flavor profile! I pour in the unsulfured molasses, the gin – that special “Gin Extract” component – and the vanilla extract. I beat this mixture on medium speed until everything is well combined and the batter takes on a beautiful, rich, deep amber color. The aroma in your kitchen at this point will be simply divine, a complex blend of sweet molasses, warm spices, and the subtle botanical notes from the gin. This is where the magic of the Gin Extractgerbread Cake truly begins to awaken.
7. Alternately Add Dry and Wet Ingredients: With the mixer on low speed, I begin adding the dry ingredients mixture (from step 2) alternately with the hot water. I typically start by adding about a third of the dry ingredients, mixing just until almost combined. Then, I pour in half of the hot water, mixing until incorporated. I repeat this process: another third of the dry ingredients, then the remaining hot water, and finally, the last third of the dry ingredients. It’s crucial not to overmix the batter once the flour is added. Overmixing can develop the gluten too much, leading to a tough Gin Extractgerbread Cake. I mix only until no streaks of flour remain, using a rubber spatula to give the bowl one final scrape and a gentle fold to ensure everything is just combined. The batter will be quite thin, almost pourable, and beautifully fragrant.
8. Divide the Batter: I carefully divide the luscious Gin Extractgerbread Cake batter evenly between the two prepared 9-inch round cake pans. A kitchen scale can be incredibly helpful here to ensure truly even layers, which is important for even baking and a beautiful final presentation. I gently tap the pans on the counter a couple of times to release any large air bubbles and ensure the batter settles evenly.

Baking Your Aromatic Gin Extractgerbread Cakes

9. Bake to Perfection: I carefully place the cake pans into my preheated 350°F (175°C) oven. The baking time will typically be between 30-35 minutes. Around the 20-25 minute mark, I like to rotate the pans 180 degrees to ensure even baking. Keep a keen eye on them, as oven temperatures can vary. Your kitchen will be filled with the most incredible aroma of spices, molasses, and that subtle gin essence – a true hallmark of our Gin Extractgerbread Cake.
10. Test for Doneness: I know my Gin Extractgerbread Cakes are perfectly baked when a wooden skewer or toothpick inserted into the center of a cake comes out clean, or with just a few moist crumbs attached. The tops of the cakes will be golden brown, and if you gently touch them, they should spring back slightly. Be careful not to overbake, as this can lead to a dry cake.
11. Cooling Process: Once baked, I immediately remove the Gin Extractgerbread Cakes from the oven and let them cool in their pans on a wire rack for about 10-15 minutes. This crucial resting period allows the cakes to firm up slightly, making them easier to handle. After this initial cooling, I carefully invert the cakes onto the wire rack, peel off the parchment paper, and let them cool completely. It is absolutely essential that the cakes are entirely cool before you even think about applying the Molasses Frosting. Frosting a warm cake is a recipe for disaster, as the frosting will melt and slide right off. Patience is a virtue when it comes to cooling!

Whipping Up the Rich Molasses Frosting

12. Cream the Butter: While the cakes are cooling, I begin preparing my glorious Molasses Frosting. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, I beat the softened unsalted butter on medium speed until it is light, fluffy, and very pale in color, usually for about 3-4 minutes. This aeration is key to a truly luscious Molasses Frosting.
13. Combine Remaining Frosting Ingredients: With the mixer on low speed, I gradually add the sifted powdered sugar, about a cup at a time, allowing it to incorporate fully before adding more. Once about half of the sugar is in, I pour in the unsulfured molasses, heavy cream, vanilla extract, and that crucial pinch of salt. I continue to add the remaining powdered sugar, scraping down the sides of the bowl frequently to ensure everything is thoroughly combined.
14. Beat Until Light and Fluffy: Once all the ingredients are in, I increase the mixer speed to medium-high and beat the Molasses Frosting for another 3-5 minutes. This prolonged beating incorporates air, transforming the mixture into a wonderfully light, fluffy, and spreadable frosting. It will have a beautiful, creamy texture and a rich, appealing amber-brown hue from the molasses. If the frosting seems too thick, I add more heavy cream, one teaspoon at a time, until it reaches my desired consistency. If it’s too thin, a tablespoon or two more of sifted powdered sugar will firm it up. I’m looking for a consistency that holds its shape but is easy to spread. This Molasses Frosting is the perfect partner for our Gin Extractgerbread Cake.

Assembling and Decorating Your Gin Extractgerbread Cake with Molasses Frosting

15. Level the Cake Layers (Optional but Recommended): If my Gin Extractgerbread Cake layers have domed tops, I carefully use a serrated knife or a cake leveler to trim them flat. This creates a much more stable and aesthetically pleasing cake when stacked, ensuring each slice is perfectly even and elegant.
16. The Crumb Coat: This is a step I never skip! I place one cooled, leveled Gin Extractgerbread Cake layer on my serving plate or cake stand. I spread a thin, even layer of the Molasses Frosting over the top, then carefully place the second cake layer on top. I then use an offset spatula to apply a very thin layer of Molasses Frosting all over the entire cake – top and sides. This “crumb coat” traps any loose crumbs, preventing them from getting into your final, beautiful layer of frosting. Once applied, I pop the cake into the refrigerator for 15-20 minutes to allow the crumb coat to set firm. This creates a perfectly smooth canvas for your final frosting.
17. Apply the Final Frosting Layer: Once the crumb coat is firm, I remove the Gin Extractgerbread Cake from the refrigerator. Now, I apply a generous, thicker layer of the rich Molasses Frosting over the top and sides of the cake. I use my offset spatula or a bench scraper to smooth the sides and create a beautifully flat top. I take my time here, aiming for a clean and polished finish. The deep color of the Molasses Frosting contrasts wonderfully with the lighter interior of the Gin Extractgerbread Cake.
18. Garnish and Serve: This is where you can let your creativity shine! I love to sprinkle some finely chopped candied ginger over the top, or grate a little fresh orange zest for a burst of citrus aroma that complements the spices beautifully. A light dusting of powdered sugar can also add a delicate touch. Once adorned, your magnificent Gin Extractgerbread Cake with Molasses Frosting is ready to be admired and, more importantly, devoured!
19. Storage: To keep your Gin Extractgerbread Cake with Molasses Frosting at its best, I store it covered at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. If refrigerating, remember to bring it to room temperature for at least an hour before serving to ensure the cake and frosting are at their optimal texture and flavor. This Gin Extractgerbread Cake is truly a festive showstopper, perfect for any occasion!

Conclusion:

Well, there you have it, my friends! We’ve journeyed through the creation of what I truly believe is a masterpiece of baking, a dessert that transcends the ordinary and delivers an experience truly unforgettable. This isn’t just another gingerbread cake; it’s a celebration of rich, warming spices, an unexpected depth from a subtle gin infusion, and the comforting embrace of a dark, luxurious molasses frosting. The moment you pull this cake from the oven, your kitchen will be filled with an aroma that promises pure indulgence – a blend of ginger, cinnamon, cloves, and that unique, almost ethereal hint of gin. The texture, oh, the texture! It’s perfectly moist, tender, and crumbly in all the right ways, holding its structure beautifully while practically melting in your mouth. And then there’s the frosting – a glossy, intensely flavorful molasses creation that provides the perfect counterpoint to the spiced cake. It’s the kind of dessert that feels both incredibly sophisticated and wonderfully comforting, making it perfect for any occasion, from a festive holiday gathering to a cozy evening by the fire. I promise you, once you taste the harmonious blend of flavors and textures, you’ll understand why this particular recipe has become such a cherished favorite in my own kitchen. It’s a bold statement, a true sensory delight, and an absolute game-changer in the world of gingerbread desserts.

When it comes to serving this magnificent creation, the possibilities are delightfully simple yet impactful. My go-to recommendation is a generous slice enjoyed just as it is, perhaps alongside a steaming mug of strong, black coffee or a delicate cup of spiced chai tea. The slight bitterness of coffee or the additional warmth of tea truly elevates the cake’s complex flavors. For an extra touch of indulgence, a dollop of freshly whipped cream, lightly sweetened and perhaps infused with a hint of orange zest or vanilla, takes it to another level of decadence. Imagine the cool, airy cream against the warm, spicy cake – pure bliss! You could also serve it with a scoop of premium vanilla bean ice cream, allowing the cold creaminess to contrast beautifully with the cake’s rich spice profile. For those who enjoy a bit of boozy flair, a small glass of a good quality ginger liqueur or a neat digestif like an Amaro would make for an exquisite pairing, echoing the cake’s subtle gin notes and enhancing the overall warmth.

But don’t stop there! This recipe is wonderfully versatile and lends itself beautifully to creative variations. For instance, if you’re a fan of nuts, you could fold half a cup of finely chopped pecans or walnuts into the batter for an added textural crunch. A sprinkle of candied ginger or orange zest over the top of the frosting just before serving adds a beautiful visual appeal and a delightful burst of fresh flavor. If you prefer a lighter, less intense frosting, you could swap out some of the molasses frosting for a classic cream cheese frosting, perhaps spiced with a touch of ginger and cinnamon, though I highly recommend trying the original at least once for its unique depth. You could even transform this single-layer cake into stunning cupcakes, adjusting the baking time accordingly, making them perfect for individual servings at parties. For a more dramatic presentation, consider baking two thinner layers and stacking them with an extra generous helping of the molasses frosting in between, creating a truly show-stopping dessert. The beauty of this recipe lies not just in its current form, but in its potential to adapt to your personal preferences and creativity.

So, what are you waiting for? This is more than just a recipe; it’s an invitation to create something truly special in your own kitchen. I truly hope you’ll take the plunge and bake this incredible Gin Extractgerbread Cake Molasses Frosting. It’s a journey of flavor that I’m confident you’ll adore from the very first bite. The satisfaction of baking something so utterly delicious, so perfectly balanced, and so incredibly flavorful is a reward in itself. Don’t hesitate, gather your ingredients, set aside some time, and let the magic unfold. Once you’ve experienced the unique charm and deliciousness of this cake, I’d absolutely love to hear about it! Please, share your baking adventures, your serving choices, and any delightful variations you might dream up. Tag me in your photos, leave a comment below, or send me a message – I can’t wait to celebrate your baking success and hear your thoughts on this truly exceptional dessert. Happy baking, everyone!