Gingerbread Cake with Cinnamon Molasses Frosting Recipe
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4.6 from 56 reviews
This Gingerbread Cake with Cinnamon Molasses Frosting is a perfect festive dessert combining warm spices and rich molasses flavor for a cozy holiday treat. Soft, moist, and topped with a luscious cinnamon molasses frosting, it’s ideal for celebrations and holiday gatherings.
Total Time:1 hour 20 minutes
Yield:12 servings
Ingredients
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
Prepare Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
Cream Butter and Sugars: In a separate large mixing bowl, beat the softened butter with granulated sugar and dark brown sugar until light and fluffy, about 3-5 minutes.
Add Eggs and Molasses: Beat in the eggs one at a time, then add the molasses, mixing well to combine all ingredients thoroughly.
Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and the hot water to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined.
Incorporate Buttermilk: Stir in the buttermilk to help create a moist texture in the cake batter.
Prepare Baking Pan and Bake: Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9x13 inch baking pan. Pour the batter into the prepared pan and smooth the top evenly.
Bake the Cake: Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely in the pan on a wire rack.
Make the Frosting: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, molasses, and cinnamon, mixing well after each addition.
Add Milk and Vanilla: Stir in the milk a little at a time until the frosting reaches a spreadable consistency. Mix in the vanilla extract.
Frost the Cake: Once the cake is completely cool, spread the cinnamon molasses frosting evenly over the top.
Serve and Enjoy: Slice the cake into servings and enjoy this warm spiced holiday dessert with family and friends.
Notes
For a deeper molasses flavor, use robust or blackstrap molasses.
Ensure the cake is fully cooled before frosting to prevent the frosting from melting.
You can add chopped nuts or crystallized ginger to the batter for texture.
If milk is unavailable, buttermilk or cream can also be used in frosting to adjust texture.
Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
