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Gingerbread Cake with Cinnamon Molasses Frosting Recipe

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★★★★★

4.6 from 134 reviews

This Gingerbread Cake with Cinnamon Molasses Frosting is a delightful, moist, and spiced dessert perfect for the holiday season or anytime you crave a comforting treat. The cake combines warm spices like cinnamon, ginger, cloves, and nutmeg with rich molasses to create a tender and flavorful base, while the cinnamon molasses frosting adds a creamy, sweet, and aromatic finish. The recipe yields a large 9×13 inch pan of cake that is sure to please any crowd with its nostalgic flavors and tender crumb.

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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan thoroughly to prevent sticking.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt until evenly combined.
  3. Cream Butter and Sugars: In a separate large bowl or stand mixer bowl, cream the softened butter with the granulated sugar and brown sugar until light, fluffy, and pale in color, about 3-5 minutes.
  4. Add Eggs: Beat in the eggs one at a time, mixing well after each to fully incorporate and emulsify the batter.
  5. Incorporate Molasses: Gradually add the molasses and mix until fully combined, creating a dark, fragrant batter.
  6. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and hot water mixed with buttermilk to the wet ingredients, starting and ending with the dry ingredients, mixing gently until just combined to avoid overmixing.
  7. Pour Batter into Pan: Pour 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 into the center comes out clean. Begin checking doneness at 30 minutes.
  9. Cool the Cake: Let the cake cool in the pan for 10 minutes, then invert onto a wire rack and cool completely before frosting.
  10. Cream Butter for Frosting: In a clean large bowl or stand mixer bowl, beat the softened butter until smooth and fluffy, about 2-3 minutes.
  11. Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, mixing on low speed until fully incorporated to avoid a sugar cloud.
  12. Add Molasses and Cinnamon: Mix in the molasses and ground cinnamon until frosting is evenly colored and aromatic.
  13. Adjust Consistency: Add milk gradually, one tablespoon at a time, until the frosting reaches a smooth, creamy, and spreadable consistency. Stir in vanilla extract.
  14. Frost the Cake: Once the cake is completely cooled, spread the frosting evenly over the top using an offset spatula or butter knife.
  15. Decorate and Serve: Optionally decorate with sprinkles, candied ginger, or a light dusting of cinnamon. Slice and serve. Store leftovers in an airtight container at room temperature up to 3 days or refrigerate longer.

Notes

  • Use room temperature butter and eggs for better batter emulsification and texture.
  • Do not overmix the batter to prevent a tough cake texture.
  • Measure ingredients accurately using proper baking tools.
  • Allow cake to completely cool before frosting to prevent frosting from melting.
  • Adjust frosting sweetness by varying the amount of powdered sugar.
  • Customize spice levels to your taste, adding more ginger for extra warmth.
  • Use dark molasses for a richer flavor, but light molasses can be substituted if preferred.
  • Store leftovers in an airtight container at room temperature for up to 3 days; refrigeration may dry the cake slightly.
  • Optional variations include adding nuts or dried fruit to the batter, making cupcakes, or substituting different frostings like cream cheese or lemon glaze.

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

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