Gingerbread Cake Cinnamon Molasses Frosting Recipe
A moist and flavorful gingerbread cake topped with a creamy cinnamon molasses frosting, perfect for holidays or cozy gatherings. This American classic combines warm spices and rich molasses for a comforting treat that’s easy to make and sure to delight.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 60 minutes
- Yield: 12-16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the 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
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
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan thoroughly to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt until evenly distributed.
- Cream Butter and Sugars: In a separate large bowl or stand mixer, cream softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-5 minutes.
- Add Eggs: Beat in eggs one at a time, fully incorporating each before adding the next to emulsify the batter.
- Incorporate Molasses: Gradually beat in molasses until the batter becomes dark and fragrant.
- Combine Wet and Dry Ingredients: Alternately add dry ingredients with hot water and buttermilk, starting and ending with dry ingredients. Mix gently and just until combined to avoid overmixing.
- Pour into Pan: Pour batter evenly into prepared baking pan, smoothing the top.
- Bake: Bake in preheated oven for 30-35 minutes or until a skewer inserted in the center comes out clean. Check starting at 30 minutes.
- Cool: Let cake cool in the pan for 10 minutes, then invert onto a wire rack and cool completely before frosting.
- Prepare Frosting: Cream softened butter until fluffy. Gradually beat in powdered sugar one cup at a time on low speed.
- Add Molasses and Cinnamon: Mix in molasses and cinnamon until well combined and frosting is light brown.
- Add Milk and Vanilla: Add milk gradually until desired consistency is reached, then stir in vanilla extract. The frosting should be smooth and spreadable.
- Frost Cake: Spread frosting evenly over cooled cake with an offset spatula or butter knife.
- Decorate: Optionally decorate with sprinkles, candied ginger, or a light dusting of cinnamon.
- Serve and Store: Slice into squares and serve. Store leftovers in an airtight container at room temperature up to 3 days or refrigerate for longer storage.
Notes
- Use room temperature butter and eggs for a smoother batter and better texture.
- Avoid overmixing the batter to prevent a tough cake by mixing just until combined.
- Measure ingredients accurately using proper baking tools to ensure the best results.
- Make sure the cake is completely cool before frosting to prevent melting and sliding of frosting.
- Adjust sweetness of frosting by lowering powdered sugar if preferred less sweet.
- Customize spices by adding more or less ground ginger, cinnamon, or other spices to taste.
- Dark molasses provides a richer, deeper flavor compared to light molasses.
- Variations include adding chopped nuts or dried fruit, making cupcakes from the batter, substituting cream cheese frosting, or using a lemon glaze instead.
Keywords: gingerbread cake, cinnamon molasses frosting, holiday dessert, spiced cake, molasses cake, easy gingerbread, festive cake, American dessert
