Gingerbread Cake Cinnamon Frosting
Warm and spiced gingerbread cake topped with creamy cinnamon molasses frosting, perfect for holiday gatherings and cozy desserts.
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.