Gingerbread Cake with Cinnamon Molasses Frosting Recipe

Introduction

Warm and fragrant, this Gingerbread Cake with Cinnamon Molasses Frosting is a perfect treat for cozy afternoons or holiday gatherings. The combination of spices and molasses creates a rich, moist cake topped with a creamy, flavorful frosting.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup molasses
• 2 large eggs
• 1 cup hot water
• For the frosting:
• Softened butter
• Powdered sugar
• Cinnamon
• Molasses

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a cake pan to prepare for baking.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt until evenly combined.
3. Step 3: In a separate large bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy.
4. Step 4: Add the molasses and eggs to the butter mixture, mixing thoroughly to blend all ingredients well.
5. Step 5: Gradually incorporate the dry ingredients into the wet ingredients, alternating with the hot water, and mix until just combined.
6. Step 6: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Allow the cake to cool completely before applying the frosting.
8. Step 8: For the frosting, beat together softened butter, powdered sugar, cinnamon, and molasses until smooth and creamy.
9. Step 9: Spread the cinnamon molasses frosting evenly over the cooled cake and serve.

Tips & Variations

• For a spicier flavor, increase the amounts of ginger and cinnamon in the batter and frosting.
• If you prefer a less sweet frosting, reduce the amount of powdered sugar slightly.
• Add a pinch of nutmeg or allspice to the dry ingredients for extra warmth.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Storage

Store the frosted cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, let the cake come to room temperature before serving. The cake can also be made a day ahead to enhance the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark molasses instead of regular molasses?

Yes, dark molasses will give the cake a stronger, slightly more bitter flavor which some find delicious. You can substitute it directly for regular molasses in equal amounts.

How do I know when the cake is fully baked?

The best test is to insert a toothpick or cake tester into the center of the cake. It should come out clean or with just a few moist crumbs attached. If batter sticks to the toothpick, bake for a few more minutes and test again.

Gingerbread Cake with Cinnamon Molasses Frosting Recipe

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★★★★★

4.9 from 279 reviews

This classic Gingerbread Cake is moist and warmly spiced, infused with ginger, cinnamon, cloves, and sweet molasses. It is topped with a luscious cinnamon molasses frosting that complements the rich flavors of the cake perfectly. Ideal for holiday gatherings or any cozy occasion.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup molasses
• 2 large eggs
• 1 cup hot water

Frosting

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons molasses

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a cake pan thoroughly to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined.
3. Cream Butter and Sugar: In a separate mixing bowl, use an electric mixer to cream the softened unsalted butter and brown sugar until the mixture becomes light and fluffy.
4. Add Molasses and Eggs: Beat the molasses into the creamed butter and sugar, then add the eggs one at a time, mixing well after each addition to ensure a smooth, uniform batter.
5. Combine Wet and Dry Ingredients: Gradually incorporate the dry ingredient mixture into the wet ingredients, alternating with the hot water. Begin and end with the dry ingredients, mixing just until combined each time to avoid overmixing.
6. Bake the Cake: Pour the batter evenly into the prepared cake pan and bake in the preheated oven for 30 to 35 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
7. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
8. Prepare the Frosting: In a mixing bowl, beat softened butter, powdered sugar, ground cinnamon, and molasses together until the frosting is smooth and creamy without lumps.
9. Frost and Serve: Spread the prepared cinnamon molasses frosting evenly over the cooled gingerbread cake. Slice and serve.

Notes

• For a spicier flavor, increase the amounts of ground ginger and cinnamon in the cake batter.
• This cake can be made a day in advance; store it in an airtight container to maintain freshness.
• For an extra indulgent touch, serve with a dollop of whipped cream on the side.

Keywords: gingerbread cake, cinnamon molasses frosting, holiday cake, spiced cake, molasses cake, winter dessert