Experience the cozy warmth of the holidays with this Gingerbread Cake topped with a luscious Cinnamon Molasses Frosting. Bursting with traditional spices like ginger, cinnamon, and cloves, this cake offers a tender crumb infused with molasses, evoking nostalgic festive flavors in every bite.
Perfectly balanced with a creamy, spiced frosting, it delights both the eyes and the palate, making it a memorable dessert for family gatherings or quiet winter evenings.
- Combines classic gingerbread spices with rich molasses for authentic holiday taste.
- The cinnamon molasses frosting adds a smooth, sweet, and subtly spicy finish to the cake.
- Simple to make yet elegant enough for special occasions and holiday celebrations.
Ingredients
- All-purpose flour: Provides the cake’s structure with a fine and soft crumb texture.
- Baking soda: Acts as a leavening agent to help the cake rise and become fluffy.
- Ground ginger: Offers warm, spicy notes that are essential to gingerbread’s signature flavor.
- Ground cinnamon: Delivers a sweet, woody spice that complements the ginger and molasses.
- Ground cloves: Adds a pungent, aromatic depth to the spice blend for complexity.
- Salt: Balances and enhances the sweet and spicy flavors throughout the cake.
- Unsalted butter, softened: Creates a rich, tender crumb and moist texture in the cake.
- Brown sugar: Brings natural sweetness and a slight molasses undertone to the batter.
- Molasses: Imparts deep, bittersweet richness that defines gingerbread’s iconic taste.
- Large eggs: Bind the ingredients together while adding moisture and structure.
- Hot water: Helps dissolve molasses and activates baking soda for even rising.
- Powdered sugar: Forms the base of the smooth, creamy frosting.
- Cinnamon (for frosting): Adds warmth and spice to the frosting’s flavor profile.
Instructions
- Preheat Oven and Prepare Pan
Set your oven to 350°F (175°C) and grease a cake pan thoroughly. This ensures even baking and prevents sticking for a perfect cake release.
- Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, and salt. Combining these dry ingredients first distributes the spices evenly, which enhances the flavor consistency in every bite.
- Cream Butter and Sugar
Using a mixer, beat the softened butter with brown sugar until the mixture is light and fluffy. Aerating the butter base at this stage is crucial for a tender, light cake texture.
- Add Molasses and Eggs
Incorporate molasses into the butter mixture, then add eggs one at a time, mixing well after each addition. This step ensures the batter is smooth and evenly combined, integrating moisture and richness.
- Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with hot water. Mixing alternately helps maintain batter consistency without overworking the flour, resulting in a moist yet structured cake.
- Bake the Cake
Pour the batter into the prepared pan and bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Proper baking develops the cake’s flavor while ensuring it is cooked through but still tender.
- Cool Before Frosting
Allow the gingerbread cake to cool completely on a wire rack before applying frosting. Cooling prevents the frosting from melting and sliding off, resulting in a neat and creamy finish.
- Prepare the Cinnamon Molasses Frosting
Beat softened butter with powdered sugar, cinnamon, and molasses until smooth and creamy. This frosting balances sweetness with spice and molasses richness, complementing the cake beautifully.
- Frost and Serve
Spread the cinnamon molasses frosting evenly over the cooled cake. Serve immediately or refrigerate for a firmer frosting texture. Enjoy the festive flavors fresh!
- Ensure butter is softened to room temperature for a smooth and airy cake batter.
- Using hot water activates baking soda effectively, giving the cake its rise and light crumb.
- Let the cake cool fully before frosting to avoid melting and maintain frosting stability.
Storage Tips
Store leftover gingerbread cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To preserve freshness, bring to room temperature before serving.
Serving Suggestions
Pair this spiced gingerbread cake with a cup of hot tea or mulled cider for a comforting snack. Garnish with a dusting of powdered sugar or a few candied ginger slices for added festivity.
- For richer flavor, add a pinch of nutmeg or allspice to the dry ingredients.
- Use a light hand when mixing after adding flour to avoid a dense texture.
- For an extra moist cake, substitute half the hot water with strong brewed black tea or coffee.
FAQs
- Can I make this cake gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend designed for baking, you can accommodate gluten sensitivities.
- How long does the frosting keep?
The cinnamon molasses frosting can be refrigerated in a sealed container for up to 5 days; bring to room temperature and re-whip if needed.
- Can I freeze the cake?
Yes, bake and cool the cake completely before freezing. Wrap it tightly in plastic wrap and aluminum foil; thaw before frosting and serving.
- Is this cake suitable for vegans?
This recipe contains eggs and butter, so it is not vegan. You can experiment with plant-based substitutes for these ingredients.
- What type of molasses is best for this recipe?
Use unsulphured molasses for a mild, natural flavor; blackstrap molasses is stronger and more bitter and less suited for baking.
Gingerbread Cake Cinnamon Frosting
Equipment
- 1 bowl for mixing dry ingredients
- 1 bowl for creaming butter and sugar
- 1 cake pan greased for baking
- 1 mixer for frosting
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1 cup hot water
- 1/2 cup unsalted butter softened (for frosting)
- 1 to 1 1/2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons molasses
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- Whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt in a bowl.
- In another bowl, cream the softened butter and brown sugar until light and fluffy.
- Add molasses and eggs to the butter mixture and mix well.
- Gradually add the dry ingredients alternating with the hot water to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and bake for 30 to 35 minutes.
- Allow the cake to cool completely before applying the frosting.
- For the frosting, beat together softened butter, powdered sugar, cinnamon, and molasses until smooth and creamy.
- Spread the frosting evenly over the cooled cake and serve.
Notes
- Use room temperature butter for easier mixing.
- Adding a pinch of nutmeg enhances flavor.
- Store leftover cake in an airtight container.
