Gingerbread Cake Cinnamon Molasses Frosting Recipe
A deliciously spiced gingerbread cake topped with a rich cinnamon molasses frosting, perfect for the holiday season. This cake combines warm spices like ginger, cinnamon, and cloves with the deep flavor of molasses to create a moist, flavorful dessert that’s ideal for festive gatherings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry 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
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1 cup hot water
Frosting
- Softened butter (quantity approximately 1/4 cup or 4 tablespoons)
- Powdered sugar (about 1 to 1 1/2 cups)
- Ground cinnamon (about 1 teaspoon)
- Molasses (about 2 tablespoons)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan with butter or cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt, ensuring the spices are evenly distributed.
- Cream Butter and Sugar: In a separate bowl, cream the softened unsalted butter and brown sugar using an electric mixer or by hand until the mixture is light and fluffy, about 3-5 minutes.
- Combine Wet Ingredients: Add molasses and eggs to the creamed butter and sugar mixture, mixing well until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the hot water, starting and ending with the dry ingredients. Mix until the batter is smooth, though somewhat runny.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before frosting.
- Make the Frosting: In a bowl, beat together softened butter, powdered sugar, ground cinnamon, and molasses until smooth and creamy, adjusting powdered sugar to achieve desired thickness.
- Frost the Cake: Spread the cinnamon molasses frosting evenly over the cooled gingerbread cake using a spatula or knife.
Notes
- For a spicier cake, increase the amount of ground ginger and cinnamon according to taste.
- This cake can be baked a day in advance and stored in an airtight container for optimal flavor and freshness.
- Serve with a dollop of whipped cream for an extra indulgent touch.
- Leftovers can be stored at room temperature for up to three days or refrigerated for up to one week; bring to room temperature before serving.
- The cake can be frozen wrapped tightly in plastic wrap and aluminum foil for up to three months; thaw in the refrigerator overnight.
- If molasses is not available, honey or maple syrup can be used as substitutes with a slight flavor variation.
Keywords: Gingerbread Cake, Cinnamon Molasses Frosting, Holiday Dessert, Spiced Cake
