Gingerbread Cake Cinnamon Molasses Frosting: A Delicious Holiday Recipe

why make this recipe

This Gingerbread Cake with Cinnamon Molasses Frosting tastes warm and cozy. It uses common ingredients and fills your kitchen with spice scents. It works well for holiday parties, family dinners, or a simple treat with tea.

introduction

This cake is soft, moist, and full of ginger and cinnamon. The frosting adds rich molasses and warm spice. If you like warm spiced cakes, you might also enjoy a similar quick banana bread recipe with chocolate chips to compare textures. The recipe is easy to follow and makes a big 9×13 cake to share.

how to make Gingerbread Cake Cinnamon Molasses Frosting

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
3. In a separate large bowl, cream together the 1 cup softened butter, granulated sugar, and brown sugar until light and fluffy (3–5 minutes).
4. Beat in the eggs one at a time, mixing well after each addition.
5. Gradually beat in the molasses until well combined.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the hot water and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
7. Pour the batter into the prepared pan and spread it evenly.
8. Bake for 30–35 minutes, or until a wooden skewer inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes. Then invert it onto a wire rack to cool completely.
10. For the frosting: In a large bowl, cream the 1 cup softened butter until smooth and fluffy (2–3 minutes).
11. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
12. Add the molasses and cinnamon and beat until well combined.
13. Gradually add the milk, one tablespoon at a time, until the frosting reaches your desired consistency. Stir in the vanilla extract.
14. Once the cake is completely cool, spread the frosting evenly over the top.
15. Decorate with sprinkles, candied ginger, or a dusting of cinnamon if you like.
16. Slice the cake into squares and serve.

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
• 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

how to serve Gingerbread Cake Cinnamon Molasses Frosting

Cut the cake into squares. Serve at room temperature. Add a cup of tea, coffee, or milk. For a fancier plate, top a slice with whipped cream or a few candied ginger pieces.

how to store Gingerbread Cake Cinnamon Molasses Frosting

Keep leftover cake in an airtight container at room temperature for up to 3 days. You can refrigerate it for up to 5 days, but let it come to room temperature before serving for best flavor. To freeze, wrap slices tightly and freeze up to 2 months. Thaw in the fridge, then bring to room temp before serving.

tips to make Gingerbread Cake Cinnamon Molasses Frosting

• Use room temperature butter and eggs for a smooth batter.
• Do not overmix after adding flour; mix until just combined.
• Check the cake with a skewer at 30 minutes to avoid overbaking.
• Let the cake cool fully before frosting to prevent the frosting from melting.
• Add milk to the frosting slowly to get the right spreadable texture.

variation (if any)

• Add 1/2 cup chopped nuts (walnuts or pecans) to the batter for crunch.
• Stir in 1/2 cup raisins or chopped dried figs for more chew.
• Replace part of the all-purpose flour with whole wheat flour for a denser, nuttier cake.
• Swap the frosting for a cream cheese frosting for a tangy contrast.

FAQs

Q: Can I use light molasses instead of dark molasses?
A: Yes. Light molasses will be milder. The cake will taste less rich but still good.

Q: Can I halve the recipe?
A: Yes. Use a smaller pan and reduce bake time. Start checking at 20 minutes.

Q: Can I make this gluten-free?
A: You can try a 1:1 gluten-free flour blend. Texture may change. Check doneness with a skewer.

Q: How do I know when the cake is done?
A: Insert a wooden skewer in the center. If it comes out clean or with a few crumbs, it is done.

Q: Can I make the frosting ahead?
A: Yes. Make the frosting and keep it in the fridge in an airtight container for up to 3 days. Let it warm and re-whip before spreading.

Gingerbread Cake with Cinnamon Molasses Frosting

• Author: arianarecipes
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This soft and moist gingerbread cake is filled with warm spices and topped with a rich cinnamon molasses frosting.

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Ingredients

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• 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
• 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 (for frosting)
• 1 teaspoon vanilla extract (for frosting)

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt in a large bowl.
3. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3–5 minutes).
4. Beat in the eggs one at a time, mixing well after each addition.
5. Gradually beat in the molasses until well combined.
6. Add the dry ingredients to the wet ingredients, alternating with the hot water and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
7. Pour the batter into the prepared pan and spread it evenly.
8. Bake for 30–35 minutes, or until a wooden skewer inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes. Then invert it onto a wire rack to cool completely.
10. For the frosting: In a large bowl, cream the softened butter until smooth and fluffy (2–3 minutes).
11. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
12. Add the molasses and cinnamon and beat until well combined.
13. Gradually add the milk, one tablespoon at a time, until the frosting reaches your desired consistency. Stir in the vanilla extract.
14. Once the cake is completely cool, spread the frosting evenly over the top.
15. Slice the cake into squares and serve.

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Notes

Use room temperature butter and eggs for a smooth batter. Let the cake cool fully before frosting to prevent the frosting from melting.

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Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 30g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg