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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
