Gingerbread Cake with Cinnamon Molasses Frosting Recipe

Introduction

This Gingerbread Cake with Cinnamon Molasses Frosting is a delightful treat that combines warm spices with rich, sweet molasses flavors. Perfect for cozy gatherings or holiday celebrations, this moist cake topped with creamy frosting will surely become a favorite.

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 (for frosting)
• 1/4 cup milk, or more as needed (for frosting)
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prepare it for the batter.
2. Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt to combine the dry ingredients evenly.
3. Step 3: In a separate large bowl, cream the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy, about 3 to 5 minutes.
4. Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Step 5: Gradually mix in the molasses until the batter is uniform in color and texture.
6. Step 6: Add the dry ingredients to the wet ingredients alternately with the hot water and buttermilk, starting and ending with the dry mix. Stir until just combined, taking care not to overmix.
7. Step 7: Pour the batter into your prepared baking pan and spread it evenly.
8. Step 8: Bake for 30 to 35 minutes or until a wooden skewer inserted into the center comes out clean.
9. Step 9: Allow the cake to cool in the pan for 10 minutes, then invert 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 to 3 minutes.
11. Step 11: Gradually add the powdered sugar one cup at a time, beating well after each addition.
12. Step 12: Mix in the molasses and cinnamon until fully incorporated.
13. Step 13: Add the milk gradually, one tablespoon at a time, until the frosting reaches your preferred 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 light dusting of cinnamon if desired.
16. Step 16: Slice the cake into squares and serve.
17. Step 17: Store any leftover cake in an airtight container at room temperature for up to 3 days.

Tips & Variations

• For a deeper spice flavor, try adding a pinch of black pepper or cardamom to the batter.
• If you prefer a less sweet frosting, reduce the powdered sugar by half and increase the molasses slightly.
• Substitute the buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice if you don’t have buttermilk on hand.
• Add chopped nuts or crystallized ginger into the batter for extra texture and flavor.

Storage

Keep the leftover cake covered in an airtight container at room temperature for up to 3 days. To maintain freshness, avoid refrigerating as it can dry out the cake. Reheat slices gently in the microwave for about 15-20 seconds if preferred warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, ensuring it includes xanthan gum for structure. Baking times may vary slightly.

Can I prepare the cake ahead of time?

Absolutely! The cake can be baked a day in advance and stored at room temperature. Frost it just before serving to keep the frosting fresh.

Gingerbread Cake with Cinnamon Molasses Frosting Recipe

Print Recipe

★★★★★

4.8 from 105 reviews

This Gingerbread Cake with Cinnamon Molasses Frosting is a moist and flavorful holiday treat featuring warm spices like cinnamon, ginger, and cloves. The rich molasses in both the cake and the luscious frosting deliver deep, classic gingerbread notes. Perfectly spiced and topped with a creamy cinnamon-infused frosting, this cake is ideal for festive occasions or cozy dessert moments.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12–16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake 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

Frosting Ingredients

• 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

Instructions

1. Preheat and prepare pan: 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 flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt until well combined.
3. Cream butter and sugars: In a separate large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-5 minutes using a mixer.
4. Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Incorporate molasses: Gradually mix in the molasses until the batter is smooth and uniform in color.
6. Combine wet and dry ingredients: Alternately add the dry ingredients and the hot water and buttermilk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined – do not overmix.
7. Pour batter into pan: Pour the batter into the prepared baking pan and smooth the top evenly.
8. Bake the cake: Bake for 30-35 minutes, or until a wooden skewer inserted in the center comes out clean, indicating doneness.
9. Cool the cake: Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack and let it cool completely.
10. Prepare frosting: In a large bowl, cream the softened butter until smooth and fluffy, about 2-3 minutes.
11. Add powdered sugar: Gradually beat in powdered sugar, one cup at a time, mixing well after each addition to maintain smoothness.
12. Add molasses and cinnamon: Mix in the molasses and ground cinnamon until well incorporated into the frosting.
13. Adjust consistency: Slowly add milk one tablespoon at a time until the frosting reaches your desired spreading consistency. Stir in the vanilla extract.
14. Frost the cake: Once the cake is fully cooled, spread the cinnamon molasses frosting evenly over the top.
15. Decorate: Optionally decorate with sprinkles, candied ginger, or a dusting of cinnamon for a festive touch.
16. Serve: Slice the cake into squares and serve.
17. Store leftovers: 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 melting the frosting.
• Adjust the amount of milk in the frosting gradually to achieve the perfect consistency for spreading.
• Use dark molasses for a richer, deeper flavor in both the cake and frosting.
• For an extra moist cake, you can cover it with plastic wrap once cooled.
• Add a sprinkle of chopped candied ginger on top to enhance the ginger flavor.

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