Gingerbread Cake with Cinnamon Molasses Frosting Recipe

Introduction

This Gingerbread Cake with Cinnamon Molasses Frosting is a warm, spiced treat perfect for the holiday season. Moist and flavorful, it combines classic gingerbread spices with a rich, creamy frosting that will delight your taste buds.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 2 large eggs
• 1 cup molasses
• 1 cup hot water
• 1/4 cup buttermilk
• 1 cup (2 sticks) unsalted butter, softened (for frosting)
• 4 cups powdered sugar
• 1/4 cup molasses (for frosting)
• 2 teaspoons ground cinnamon
• 1/4 cup milk, or more as needed
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
3. Step 3: In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
4. Step 4: Beat in the eggs one at a time, mixing well after each addition.
5. Step 5: Gradually beat in the molasses until well combined.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with the hot water and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
7. Step 7: Pour the batter into the prepared baking pan and spread evenly.
8. Step 8: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Step 9: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
10. Step 10: For the frosting, cream the softened butter in a large bowl until smooth and fluffy, about 2-3 minutes.
11. Step 11: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
12. Step 12: Add the molasses and cinnamon, and beat until well combined.
13. Step 13: Gradually add the milk, one tablespoon at a time, until the frosting reaches your desired consistency. Stir in the vanilla extract.
14. Step 14: Once the cake is completely cool, spread the frosting evenly over the top.
15. Step 15: Decorate with sprinkles, candied ginger, or a dusting of cinnamon if desired.
16. Step 16: Slice the cake into squares and serve.

Tips & Variations

• For a more intense molasses flavor, use blackstrap molasses instead of regular molasses.
• Add chopped nuts or dried cranberries to the batter for extra texture.
• Use almond or oat milk as a dairy-free alternative in the frosting.
• Ensure the cake is completely cool before frosting to prevent melting.

Storage

Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly and refrigerate for up to a week. Reheat slices gently in the microwave for a warm treat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking flour blend, but be sure it contains xanthan gum for best results. Adjust liquid as needed for consistency.

Can I freeze this cake?

Yes, you can freeze the unfrosted cake wrapped tightly in plastic wrap and foil for up to 2 months. Thaw completely before frosting. The frosted cake can be frozen but may change the frosting texture slightly.

Gingerbread Cake with Cinnamon Molasses Frosting Recipe

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★★★★★

4.8 from 146 reviews

• Author: anna
• Total Time: 1 hour
• Yield: 16 servings 1x

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Description

This Gingerbread Cake with Cinnamon Molasses Frosting is a delightful holiday treat featuring warm spices, rich molasses, and a luscious cinnamon-infused frosting. Perfect for festive gatherings, it combines a moist, spiced cake with a creamy, sweet topping that enhances the traditional flavors of gingerbread.

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Ingredients

Scale 1x2x3x

Cake

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 2 large eggs
• 1 cup molasses
• 1 cup hot water
• 1/4 cup buttermilk

Frosting

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup molasses
• 2 teaspoons ground cinnamon
• 1/4 cup milk, or more as needed
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the Oven. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
2. Mix Dry Ingredients. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt until evenly combined.
3. Cream Butter and Sugars. In a separate large bowl, beat the softened butter with granulated sugar and dark brown sugar together until the mixture is light and fluffy, about 3 to 5 minutes.
4. Add Eggs. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Add Molasses. Gradually beat in the molasses into the wet mixture until well combined, creating a rich, flavorful base.
6. Combine Wet and Dry Ingredients. Alternately add the dry ingredient mixture and the liquids (hot water and buttermilk) to the wet ingredients, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can toughen the cake.
7. Prepare for Baking. Pour the batter evenly into the prepared baking pan, smoothing the top with a spatula to ensure even baking.
8. Bake the Cake. Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean, indicating the cake is fully baked.
9. Cool the Cake. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely, ensuring the frosting won’t melt when applied.
10. Prepare the Frosting. In a large bowl, beat the softened butter until smooth and fluffy, approximately 2 to 3 minutes.
11. Add Powdered Sugar. Gradually add the powdered sugar, one cup at a time, beating well after each addition to maintain a smooth texture.
12. Incorporate Molasses and Cinnamon. Beat in the molasses and ground cinnamon until the frosting is thoroughly combined and flavorful.
13. Adjust Consistency. Gradually add milk, one tablespoon at a time, until the frosting reaches your desired spreadable consistency. Stir in the vanilla extract for a fragrant finish.
14. Frost the Cake. Once the cake is completely cool, spread the cinnamon molasses frosting evenly over the top using a spatula or knife.
15. Decorate. Optionally, decorate the frosted cake with sprinkles, candied ginger, or a light dusting of cinnamon to enhance presentation and flavor.
16. Slice and Serve. Cut the cake into 16 squares and serve to your guests, enjoying the rich, festive flavors.
17. Storage. Store any leftover cake in an airtight container at room temperature for up to 3 days to maintain freshness.

Notes

• Ensure the cake is completely cool before frosting to prevent the frosting from melting.
• You can substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar if needed.
• For a dairy-free version, use dairy-free butter and milk alternatives in both cake and frosting.
• The spices can be adjusted to taste; add more ginger or cinnamon for a stronger warm flavor profile.
• The cake can be stored in the refrigerator for up to 5 days; bring to room temperature before serving.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Gingerbread cake, holiday dessert, molasses frosting, cinnamon frosting, spiced cake, festive cake, Christmas dessert