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Gingerbread Cake with Cinnamon Molasses Frosting Recipe

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★★★★★

4.9 from 145 reviews

A deliciously spiced gingerbread cake infused with warming spices and topped with a rich cinnamon molasses frosting, perfect for cozy holiday gatherings and festive celebrations.

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 (approx. 1/4 cup)
  • Powdered sugar (approx. 1 to 1 1/2 cups)
  • Ground cinnamon (about 1 teaspoon)
  • Molasses (about 2 tablespoons)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan with butter or cooking spray to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. This combines the spices evenly for a balanced flavor throughout the cake.
  3. Cream Butter and Sugar: In a separate bowl, cream the softened unsalted butter and brown sugar using an electric mixer or whisk until light and fluffy, about 3-5 minutes. This step aerates the batter for a tender crumb.
  4. Combine Wet Ingredients: Add the molasses and eggs to the butter-sugar mixture and mix thoroughly until smooth and fully incorporated, giving the batter its characteristic rich color and flavor.
  5. Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with hot water, starting and ending with the dry ingredients. Mix gently until just combined to maintain a smooth and cohesive batter that might be slightly runny.
  6. Bake the Cake: Pour the batter into the prepared cake pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating doneness.
  7. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely to room temperature before frosting to prevent melting and sliding of the frosting.
  8. Make the Frosting: In a bowl, beat together softened butter, powdered sugar, ground cinnamon, and molasses until the mixture is smooth, creamy, and spreadable, providing a luscious complement to the spiced cake.
  9. Frost the Cake: Spread the cinnamon molasses frosting evenly over the completely cooled cake using a spatula or knife. Slice and serve to enjoy this warm, festive dessert.

Notes

  • For a spicier cake, increase the amount of ginger and cinnamon according to your taste preferences.
  • This cake can be baked a day in advance and stored in an airtight container to allow the flavors to deepen.
  • Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
  • Substitute honey or maple syrup for molasses if unavailable, noting the subtle flavor difference.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week; bring to room temperature before serving.
  • This cake freezes well when wrapped tightly; thaw in the fridge overnight before serving.

Keywords: Gingerbread Cake, Cinnamon Molasses Frosting, Holiday Dessert, Spiced Cake

Find it online: https://biteandenjoy.com/gingerbread-cake-with-cinnamon-molasses-frosting-recipe/