Gingerbread Cake with Cinnamon Molasses Frosting Recipe

Introduction

This Gingerbread Cake with Cinnamon Molasses Frosting is a cozy, spiced dessert perfect for chilly days or holiday gatherings. Rich molasses and warm spices blend beautifully in the moist cake, topped with a creamy, flavorful frosting that complements every bite.

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 (for cake)
• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 2 large eggs
• 1 cup molasses (for cake)
• 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
• 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 for the batter.
2. Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt until well combined.
3. Step 3: In a separate large bowl, cream the softened butter with 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 smooth and evenly colored.
6. Step 6: Add the dry ingredients to the wet mixture in three parts, alternating with hot water and buttermilk. Start and end with the dry ingredients, mixing just until combined each time to avoid overmixing.
7. Step 7: Pour the finished batter into your prepared pan and spread it evenly with a spatula.
8. Step 8: Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Step 9: Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely before frosting.
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 beat in the powdered sugar, adding one cup at a time and mixing well after each addition.
12. Step 12: Add the molasses and ground cinnamon, then mix until fully combined and smooth.
13. Step 13: Pour in the milk a tablespoon at a time until the frosting reaches your desired consistency. Stir in the vanilla extract.
14. Step 14: Once the cake is completely cooled, spread the frosting evenly over the top using a spatula or knife.
15. Step 15: Decorate the frosted cake with your choice of sprinkles, candied ginger, or a light dusting of cinnamon for an extra touch.
16. Step 16: Slice the cake into squares and serve to enjoy the rich flavors.

Tips & Variations

• Use warm buttermilk or add a teaspoon of lemon juice to fresh milk to create your own buttermilk substitute if you don’t have any on hand.
• For a deeper spice flavor, increase the cinnamon and ginger by 1/2 teaspoon each.
• Add chopped nuts or dried cranberries to the batter for added texture and sweetness.
• If you prefer a lighter frosting, reduce the molasses slightly or swap half the butter for cream cheese.

Storage

Store leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, wrap it well and refrigerate for up to one week. Allow refrigerated cake to come to room temperature before serving, and if desired, refresh the frosting with a light spread of fresh frosting or a dusting of cinnamon.

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 baking blend that measures cup-for-cup. Be sure the blend contains xanthan gum for best results.

Can I use light molasses instead of dark molasses?

Light molasses will work but will produce a milder flavor. Dark molasses gives the cake its characteristic rich and robust taste, so it is recommended for the best traditional flavor.

Gingerbread Cake with Cinnamon Molasses Frosting Recipe

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★★★★★

4.5 from 76 reviews

This Gingerbread Cake with Cinnamon Molasses Frosting is a moist, richly spiced dessert perfect for the holiday season or any cozy occasion. The cake combines warm spices like cinnamon, ginger, cloves, and nutmeg with the deep flavor of molasses. Topped with a creamy, cinnamon-infused molasses frosting, this cake offers a perfect balance of sweetness and spice, finished with optional decorative toppings such as sprinkles or candied ginger.

• Author: Lila
• 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 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 to ensure the spices and leavening agents are evenly distributed.
3. Cream Butter and Sugars: In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 3 to 5 minutes.
4. Add Eggs: Beat in the eggs one at a time, mixing thoroughly after each addition to maintain a smooth batter.
5. Incorporate Molasses: Gradually beat in the molasses until the mixture is well combined and richly tinted.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the hot water and buttermilk. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing.
7. Pour and Spread Batter: Pour the batter into the prepared pan and spread it evenly to ensure uniform baking.
8. Bake the Cake: Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean indicating the cake is done.
9. Cool the Cake: Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
10. Cream Butter for Frosting: In a large bowl, cream the softened butter until smooth and fluffy, about 2 to 3 minutes.
11. Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, beating well after each addition to incorporate air and ensure a smooth texture.
12. Add Molasses and Cinnamon: Beat in the molasses and ground cinnamon until fully combined, creating a flavorful frosting base.
13. Adjust Frosting Consistency: Gradually add milk, one tablespoon at a time, beating to achieve your desired frosting consistency. Stir in vanilla extract for added flavor.
14. Frost the Cake: Once the cake is completely cooled, spread the cinnamon molasses frosting evenly over the top.
15. Decorate: Optionally decorate with sprinkles, candied ginger, or a dusting of cinnamon for visual appeal and extra flavor.
16. Slice and Serve: Cut the cake into squares and serve to enjoy the warm, spiced flavors.
17. Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days to maintain freshness.

Notes

• Make sure the cake is completely cooled before frosting to prevent the frosting from melting.
• You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if unavailable.
• The spices can be adjusted to taste; increase ginger or cinnamon for a stronger spice profile.
• Leftover cake can also be refrigerated for up to 5 days or frozen for longer storage.
• Decorations such as chopped nuts or dried cranberries can add texture and festive flair.

Keywords: Gingerbread Cake, cinnamon molasses frosting, holiday cake, spiced cake, molasses cake, Christmas dessert