Print

Gingerbread Cake with Cinnamon Molasses Frosting Recipe

Gingerbread Cake with Cinnamon Molasses Frosting Recipe
Print Recipe

★★★★★

5.1 from 28 reviews

This Gingerbread Cake with Cinnamon Molasses Frosting is a moist and warmly spiced dessert, perfect for cozy gatherings and holiday celebrations. The cake features a blend of ginger and cinnamon accented by rich molasses, topped with a sweet, spiced frosting that enhances its deep flavors.

Ingredients

Scale

Cake Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup molasses
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

Cinnamon Molasses Frosting

  • 1/2 cup powdered sugar
  • 2 tablespoons molasses
  • 1 teaspoon ground cinnamon
  • 1 tablespoon milk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan to prevent the cake from sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, ground ginger, ground cinnamon, baking soda, baking powder, and salt. This ensures all the leavening agents and spices are evenly distributed.
  3. Cream Butter and Sugar: In a separate mixing bowl, beat the softened unsalted butter and packed brown sugar together until the mixture becomes light and fluffy, creating a creamy base for the cake.
  4. Add Molasses and Eggs: Stir in the molasses until fully combined. Then beat in the eggs, one at a time, ensuring each egg is incorporated before adding the next.
  5. Incorporate Wet Ingredients: Add the buttermilk and vanilla extract to the butter mixture, stirring gently to combine all wet ingredients smoothly.
  6. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet mixture, mixing just until the batter is smooth and combined without over-mixing to maintain cake texture.
  7. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack and let it cool completely to room temperature before frosting.
  9. Prepare Frosting: In a bowl, combine powdered sugar, molasses, ground cinnamon, and milk. Mix until smooth to create the cinnamon molasses frosting.
  10. Frost the Cake: Once the cake is completely cool, spread the cinnamon molasses frosting evenly over the top of the cake. Serve and enjoy!

Notes

  • For a richer flavor, use dark molasses in both the cake and frosting.
  • Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
  • This cake pairs wonderfully with a cup of chai or black tea.
  • Storage: Keep the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
  • To make the cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum.

Nutrition

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

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