Gingerbread Cake with Cinnamon Molasses Frosting Recipe

Introduction

This gingerbread cake with cinnamon molasses frosting is a delightful treat perfect for cozy evenings. Warm spices and rich molasses combine for a deeply flavorful cake topped with a sweet, spiced frosting that’s simply irresistible.

Ingredients

• 2 ½ cups all-purpose flour
• 2 tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 cup molasses
• 1 tsp vanilla extract
• 1 cup hot water
• ½ cup unsalted butter, softened (for frosting)
• 1 ½ cups powdered sugar (for frosting)
• 2 tbsp molasses (for frosting)
• 1 tsp ground cinnamon (for frosting)
• 2–3 tbsp milk (as needed for frosting consistency)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
2. Step 2: In a bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt until well combined.
3. Step 3: In a separate large bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy.
4. Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the molasses and vanilla extract.
5. Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the hot water. Begin and end with the dry ingredients, mixing until the batter is smooth.
6. Step 6: Pour the batter into the prepared baking pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Allow the cake to cool completely in the pan before frosting.
8. Step 8: To make the frosting, beat the softened butter until creamy. Add powdered sugar, molasses, and cinnamon, then gradually mix in milk until the frosting reaches a smooth, spreadable consistency.
9. Step 9: Spread the frosting generously over the cooled cake and serve.

Tips & Variations

• For a deeper spice flavor, toast the ground spices lightly in a dry pan before adding to the flour mixture.
• Substitute half of the all-purpose flour with whole wheat flour for a nuttier texture.
• Add chopped crystallized ginger or walnuts to the batter for extra texture and flavor.
• If molasses is too strong for you, use mild or light molasses for a sweeter, less intense taste.
• For a dairy-free version, use plant-based butter and milk alternatives in the frosting.

Storage

Store the frosted gingerbread cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. Before serving after refrigeration, allow the cake to come to room temperature or warm it slightly to soften the frosting.

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. Make sure the blend includes xanthan gum or add it separately to help maintain the cake’s texture.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs clinging to it, the cake is done. If wet batter remains, bake for a few more minutes and check again.

Gingerbread Cake with Cinnamon Molasses Frosting Recipe

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★★★★★

4.8 from 137 reviews

• Author: lina
• Total Time: 1 hour
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Gingerbread Cake with Cinnamon Molasses Frosting is a warm, spiced treat perfect for cozy gatherings and holiday celebrations. Featuring classic holiday spices like ginger, cinnamon, and cloves, combined with rich molasses, this moist cake is topped with a luscious cinnamon-infused molasses frosting that adds a sweet and spicy finish.

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Ingredients

Scale 1x2x3x

For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 cup molasses
• 1 tsp vanilla extract
• 1 cup hot water

For the Frosting:

• ½ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 2 tbsp molasses
• 1 tsp ground cinnamon
• 2–3 tbsp milk (as needed for consistency)

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking, ensuring easy removal of the cake after baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt, evenly combining the spices and leavening agent with the flour.
3. Cream Butter and Sugar: In a separate bowl, use an electric mixer to cream the softened unsalted butter and brown sugar until the mixture becomes light and fluffy, which helps create a tender crumb in the cake.
4. Add Eggs and Wet Ingredients: Beat in the eggs one at a time to the creamed sugar mixture, ensuring each is fully incorporated. Then stir in the molasses and vanilla extract for a rich, spiced flavor base.
5. Combine Dry and Wet: Gradually add the dry flour mixture to the wet ingredients by alternating with the hot water, starting and ending with the dry ingredients. Mix gently until the batter is smooth to develop the right texture without overmixing.
6. Pour and Bake: Pour the prepared batter into the greased pan, smoothing the top for even baking. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
7. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack to ensure the frosting adheres properly later.
8. Prepare the Frosting: In a bowl, beat the softened butter until creamy and smooth. Gradually add powdered sugar, molasses, and ground cinnamon, mixing well. Add milk one tablespoon at a time as needed to reach a spreadable consistency.
9. Frost the Cake: Once the cake is completely cooled, spread the cinnamon molasses frosting evenly over the top in a generous layer, adding extra texture and flavor.
10. Serve and Enjoy: Slice the cake into squares and serve as a delightful spiced dessert perfect for any occasion.

Notes

• Ensure the cake is fully cooled before frosting to prevent the frosting from melting.
• You can substitute dark corn syrup for molasses if unavailable, though flavor will differ slightly.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
• This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• Add a pinch of nutmeg for an extra layer of warm spice.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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