Gingerbread Cake with Cinnamon Molasses Frosting Recipe

Introduction

This Gingerbread Cake with Cinnamon Molasses Frosting is a perfect treat to warm up your holiday season. Spiced with traditional gingerbread flavors and topped with a luscious, creamy frosting, it’s sure to be a crowd-pleaser at any gathering.

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
• For the Cinnamon Molasses Frosting:
• 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. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, making sure to cover all corners to prevent sticking.
2. Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt until evenly combined.
3. Step 3: In a separate large bowl, cream together the softened butter, granulated sugar, and dark 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 add the molasses and mix until well combined, filling your kitchen with its warm aroma.
6. Step 6: Add the dry ingredients to the wet mixture in thirds, alternating with the hot water mixed with buttermilk, beginning and ending with the dry ingredients. Mix gently to avoid overworking the batter.
7. Step 7: Pour the batter evenly into the prepared pan and smooth the surface.
8. Step 8: Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
9. Step 9: To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in molasses, cinnamon, vanilla extract, and enough milk to reach a spreadable consistency.
10. Step 10: Spread the frosting evenly over the cooled cake. Slice and serve.

Tips & Variations

• Use baking spray with flour for easier pan release and less mess.
• For a deeper spice flavor, increase the ginger and cinnamon by 1/2 teaspoon each.
• Substitute buttermilk with plain yogurt or milk mixed with 1 teaspoon lemon juice if needed.
• The frosting can be made a day ahead; keep it covered and at room temperature before spreading.

Storage

Store the gingerbread cake covered in the refrigerator for up to 5 days. To keep it moist, wrap it tightly with plastic wrap or store in an airtight container. Before serving, let it come to room temperature or warm slices briefly in the microwave for about 15 seconds.

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, but make sure it contains xanthan gum or a similar binder to maintain texture.

Can I freeze the gingerbread cake?

Absolutely. Wrap the cooled, unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.

Gingerbread Cake with Cinnamon Molasses Frosting Recipe

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4.6 from 396 reviews

This Gingerbread Cake with Cinnamon Molasses Frosting is a perfect festive dessert blending warm spices and rich molasses in a moist cake topped with a creamy cinnamon-infused frosting. Ideal for holiday celebrations, this recipe combines classic gingerbread flavors with a luscious frosting that balances sweetness and spice.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Gingerbread Cake:

• 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

Cinnamon Molasses Frosting:

• 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: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan thoroughly, using baking spray with flour or butter and flour to ensure the cake doesn’t stick, paying attention to the corners.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt until evenly mixed.
3. Cream Butter and Sugars: In a separate large bowl or stand mixer bowl, cream the softened butter, granulated sugar, and brown sugar together for 3-5 minutes until the mixture is light and fluffy in color and texture.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition to fully incorporate and prevent curdling, helping to emulsify the batter.
5. Incorporate Molasses: Gradually mix in the molasses until fully combined, allowing the batter to become dark and fragrant.
6. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture in alternating additions with the hot water and buttermilk (mixed together). Begin and end with the dry ingredients, mixing gently and only until just combined to avoid a tough cake texture.
7. Pour into Pan: Pour the batter evenly into the prepared baking pan and spread to level the surface.
8. Bake the Cake: Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely in the pan on a wire rack before frosting.
9. Prepare the Frosting: In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, then mix in molasses, cinnamon, milk, and vanilla extract. Adjust milk quantity to reach desired spreading consistency.
10. Frost the Cake: Once the cake is completely cooled, spread the cinnamon molasses frosting evenly over the top. Slice and serve.

Notes

• Ensure the cake is fully cooled before frosting to prevent the frosting from melting.
• Use room temperature ingredients for better mixing and texture.
• The hot water and buttermilk can be combined before adding to the batter for ease.
• This cake can be stored covered in the refrigerator for up to 5 days.
• For a deeper flavor, let the cake rest overnight before frosting.

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