Spice Cake With Molasses Cream Cheese Frosting Recipes

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PUMPKIN SHEET CAKE WITH MOLASSES CREAM-CHEESE FROSTING



Pumpkin Sheet Cake With Molasses Cream-Cheese Frosting image

This simple, warmly spiced pumpkin cake is enough to feed a crowd, making it a perfect holiday treat. It's also relatively versatile: You can serve it in the pan for an easy presentation, or transfer it to a platter for something a little more refined. The frosting is just enough to coat the cake in a thin layer, but, if you want more, you may want to more for a generous coating. And, for a more subtly flavored frosting, substitute an equal amount of dark maple syrup for the molasses, or skip the molasses entirely for pure cream-cheese flavor.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 45m

Yield One 9x13-inch cake

Number Of Ingredients 21

1/2 cup/113 grams unsalted butter (1 stick), softened but cool, plus more for the pan
2 cups/256 grams all-purpose flour, plus more for the pan
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
2 teaspoons ginger
2 teaspoons cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 1/2 cups/330 grams light brown sugar, firmly packed
1/4 cup/60 milliliters grapeseed or other neutral-flavored oil
2 large eggs
2 teaspoons vanilla extract
1 (15-ounce/425-gram) can pumpkin purée
1/2 cup/4 ounces/113 grams cream cheese, softened but cool
1/4 cup/57 grams unsalted butter, softened but cool
2 cups/226 grams confectioners' sugar, sifted
1 tablespoon molasses
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
Pinch kosher salt

Steps:

  • Heat oven to 350 degrees. Butter and flour a 9x13-inch baking pan.
  • In a medium bowl, whisk the flour, baking powder, baking soda, salt and spices until well combined.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar, butter and grapeseed oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds between each. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary.
  • Turn the mixer to low, and add the dry ingredients. Stir until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding in the dry ingredients. The batter will be thick and fluffy, so make sure to scrape the bottom and sides of the bowl to ensure it is evenly mixed.
  • Pour the batter into the prepared pan, smooth the top, and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 25 to 30 minutes.
  • Cool the cake, still in the pan, on a rack for 15 minutes, then use the tip of a knife to loosen the edges and carefully invert it onto the rack to cool completely.
  • Make the frosting: Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high until smooth. Turn the speed to low and slowly add the confectioner's sugar, mix until the sugar is moistened, then turn the mixer up to medium-high and whip until smooth. Add the molasses, lemon juice, vanilla and pinch of salt, and whip until smooth.
  • Invert the cooled cake to a serving platter, frost and serve. Alternately, you can also frost and serve this cake in the pan it was baked in, if you'd rather not transfer it to a serving platter.

CREAM CHEESE FROSTING FOR MOLASSES-SPICE CAKE



Cream Cheese Frosting for Molasses-Spice Cake image

Use this cream cheese frosting recipe when making our Molasses-Spice Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for one 9-inch cake

Number Of Ingredients 5

12 ounces cream cheese, room temperature
1 stick (8 tablespoons) unsalted butter, room temperature
1/4 cup sour cream
1/2 cup confectioners' sugar, sifted
1/8 teaspoon salt

Steps:

  • Beat cream cheese and butter with a mixer until fluffy. Beat in sour cream, then sugar and salt. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature, and stir well before using.

MOLASSES SPICE CAKE



Molasses Spice Cake image

An array of aromatic spices-including ground cinnamon, mace, and black pepper-make this molasses cake perfect for a fall dessert. It's frosted with a rich cream cheese buttercream, then finished with a drizzle of brown sugar glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 17

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon freshly ground pepper
Pinch of ground cloves
4 large eggs, room temperature, lightly beaten
1/3 cup sour cream, room temperature
1/3 cup unsulfured molasses
3 tablespoons finely grated fresh ginger
1 tablespoon finely grated lemon zest (from 1 to 2 lemons)
1 teaspoon pure vanilla extract
2 sticks (16 tablespoons) unsalted butter, room temperature, plus more for pans
1 1/3 cups packed light-brown sugar
Cream Cheese Frosting for Molasses-Spice Cake
Brown-Sugar Glaze

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line bottom with parchment, and butter the parchment.
  • Whisk together flour, baking powder, salt, and spices in a large bowl. In a medium bowl, whisk eggs, sour cream, molasses, ginger, lemon zest, and vanilla.
  • Beat butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce speed to low. Beat in flour mixture in three additions, alternating with the sour cream mixture.
  • Scrape batter into prepared pan, and bake until golden brown and a toothpick inserted into center comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack for 15 minutes. Turn cake out onto rack, remove parchment, and turn right side up. Let cool completely. (Cake can be wrapped tightly in plastic and refrigerated for up to 1 day.)
  • Spread frosting over top of cake. Drizzle with glaze. Serve immediately.

MULLING-SPICE CAKE WITH CREAM-CHEESE FROSTING



Mulling-Spice Cake With Cream-Cheese Frosting image

The spices in this cake from "Live Life Deliciously" by Tara Bench (Shadow Mountain, 2020) are, indeed, those you'd use if you were mulling cider or wine. They're the flavors of fall and winter, and especially of the holidays; that their aromas linger in the kitchen is a bonus. They're warm and hearty enough to hold their own when blended with the cake's apple cider and molasses (use an unsulfured brand, such as Grandma's). The batter is very thin, but it bakes up sturdy, easy to cut and ready to be generously filled and covered with cream cheese frosting. The cake is lovely on its own, but it welcomes extras. Ms. Bench decorates hers with almond and candy Christmas trees, but a little crystallized ginger or chocolate is nice too.

Provided by Dorie Greenspan

Categories     snack, cakes, dessert

Time 2h45m

Yield 10 servings

Number Of Ingredients 20

Nonstick baking spray
2 1/4 cups/290 grams all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon kosher salt
1 cup/225 grams unsalted butter (2 sticks), softened
1 packed cup/220 grams light brown sugar
2 large eggs
2 teaspoons freshly grated orange zest
3/4 cup/180 milliliters unsulfured molasses (not blackstrap)
1/2 teaspoon baking soda
1/2 cup/120 milliliters apple cider
12 ounces/340 grams cream cheese, softened
3/4 cup/170 grams unsalted butter (1 1/2 sticks), softened
1 1/2 teaspoons vanilla extract
1/4 teaspoon kosher salt
6 cups/740 grams confectioners' sugar, sifted
Finely chopped crystallized ginger, chocolate pearls or sprinkles (optional)

Steps:

  • Heat oven to 350 degrees. Prepare the cakes: Coat two 9-inch round pans with baking spray and line the bottoms with parchment.
  • In a medium bowl, whisk together the flour, spices and salt; set aside.
  • Working in the bowl of a stand mixer fitted with a paddle attachment (or using an electric mixer), beat together the butter and brown sugar on medium until smooth. Add eggs and orange zest, and beat on medium-high speed, about 1 minute.
  • In a separate bowl or liquid measuring cup, add the molasses and baking soda. In a small saucepan, bring the apple cider to a boil over high; pour it over the molasses and baking soda and whisk until combined. (The mixture will froth.)
  • Beat in a third of the flour to the butter mixture on low until combined, then half the cider mixture. When it's blended, add half the remaining flour, all the remaining cider, then the rest of the flour, beating to blend after each addition. Batter will be runny.
  • Divide the batter between the pans, swiveling the pans to level the batter, which will be scant. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of each cake comes out clean, rotating halfway through. Let cakes cool in pans for 15 minutes, then unmold and transfer the cakes to wire racks to cool fully.
  • Prepare the frosting: Use an electric mixer to beat the cream cheese until smooth. Add the butter and beat until smooth. Add the vanilla and salt, and mix briefly. On low speed, add the confectioners' sugar, 1/2 cup at a time. After all the sugar is incorporated, scrape the bowl, then beat the frosting on medium-high for 15 seconds.
  • Place one layer of cake on a serving platter. Top with 1 cup frosting, and spread it to the edge of the cake. Place the second cake layer on top, and frost the entire cake with the remaining frosting. Top with a smattering of crystallized ginger bits, chocolate pearls or sprinkles, if desired. Refrigerate for 1 hour (or up to 3 days) before serving.

SPICE CAKE WITH MOLASSES CREAM CHEESE FROSTING



Spice Cake with Molasses Cream Cheese Frosting image

Categories     Cake     Fruit     Dessert     Bake     Cream Cheese     Raisin     Walnut     Spice     Fall     Molasses     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 23

Cake
2 cups all purpose flour
1 1/4 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 cup apple butter
3/4 cup buttermilk
1/2 cup vegetable oil
3 large eggs
2 tablespoons unsulfured (light) molasses
1 cup golden raisins
Frosting
1 1/2 pounds cream cheese, room temperature
2 cups powdered sugar
2 tablespoons unsulfured (light) molasses
1/4 cup (1/2 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
Caramel
1/4 cup firmly packed dark brown sugar
1 tablespoon whipping cream
1 1/2 cups chopped toasted walnuts

Steps:

  • For Cake:
  • Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Combine first 6 ingredients in large bowl. Whisk apple butter, buttermilk, oil, eggs, molasses and raisins in medium bowl to blend. Stir apple butter mixture into dry ingredients. Divide batter between prepared pans. Bake until tester inserted into center of cakes comes out clean, about 25 minutes. Transfer cakes to racks and cool 20 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes onto parchment-lined racks and cool completely.
  • For Frosting:
  • Beat cream cheese and sugar in medium bowl until smooth. Add molasses, butter and vanilla and beat just until smooth. Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting decoratively over top and sides of cake. Refrigerate while preparing caramel.
  • For Caramel:
  • Stir sugar and cream in heavy small saucepan over medium heat until sugar dissolves. Boil and stir 1 minute. Let stand until very thick but still pourable, about 5 minutes. Drizzle caramel over cake. Press nuts onto sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Bring to room temperature before serving.)

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