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Gingerbread Cake with Cinnamon Molasses Frosting Recipe

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4.4 from 99 reviews

This Gingerbread Cake with Cinnamon Molasses Frosting is a moist, flavorful treat that perfectly blends warm spices like cinnamon, ginger, and cloves with the rich sweetness of molasses. Baked to perfection and topped with a luscious cinnamon-infused molasses frosting, this cake is ideal for holiday gatherings or any cozy occasion.

Ingredients

Scale

Cake 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

Frosting Ingredients

  • 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt thoroughly to ensure even spice distribution.
  3. Cream Butter and Sugars: In another large bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 3-5 minutes.
  4. Add Eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
  5. Incorporate Molasses: Gradually beat in the molasses until the batter is smooth and uniform in color.
  6. Combine Wet and Dry Ingredients: Alternately add the dry mixture and the hot water plus buttermilk to the wet ingredients, starting and ending with the dry blend. Mix just until combined to avoid overmixing.
  7. Pour Batter into Pan: Transfer the batter into the prepared pan and spread evenly with a spatula.
  8. Bake the Cake: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted in the center comes out clean.
  9. Cool the Cake: Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
  10. Prepare Frosting: In a large bowl, cream the softened butter until smooth and fluffy, about 2-3 minutes.
  11. Add Powdered Sugar Gradually: Add the powdered sugar one cup at a time, beating well after each addition to maintain a smooth consistency.
  12. Mix in Molasses and Cinnamon: Beat in the molasses and ground cinnamon until fully blended.
  13. Adjust Frosting Consistency: Add the milk gradually, one tablespoon at a time, until the frosting reaches your desired spreading consistency. Stir in the vanilla extract last.
  14. Frost the Cake: Once the cake has cooled completely, spread the frosting evenly over the top using an offset spatula or knife.
  15. Decorate: Optionally decorate with sprinkles, candied ginger, or a dusting of cinnamon for added texture and flavor.
  16. Serve: Cut the cake into squares and serve.
  17. Storing Leftovers: Store any leftover cake in an airtight container at room temperature for up to 3 days to maintain freshness.

Notes

  • Ensure the cake is fully cooled before frosting to prevent the icing from melting.
  • You can use regular milk or a milk alternative in the frosting if preferred.
  • Molasses gives the cake its signature rich flavor; avoid substituting with syrup.
  • For a deeper spice flavor, increase cinnamon or ginger slightly according to taste.
  • This cake can be made one day ahead and frosted the next day for the best texture.

Keywords: Gingerbread cake, molasses frosting, cinnamon, holiday dessert, spiced cake, festive baking

Find it online: https://delishfamilyrecipe.com/gingerbread-cake-with-cinnamon-molasses-frosting-recipe/