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Gingerbread Cake with Cinnamon Molasses Frosting Recipe

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★★★★★

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.

Ingredients

Scale

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

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