Gingerbread Cake Molasses Frosting: A Delicious Holiday Recipe
Why Make This Recipe
Gingerbread Cake with Molasses Frosting is a festive delight that brings the warmth of holiday spices right to your kitchen. With its rich flavor profile and delightful texture, this cake not only serves as a centerpiece for holiday gatherings but also evokes nostalgia with every bite. The combination of spices like ginger, cinnamon, and cloves makes it inherently seasonal, while the molasses frosting adds a touch of sweetness that perfectly complements the cake’s spiced richness.
How to Make Gingerbread Cake
Creating your own Gingerbread Cake with Molasses Frosting is easier than you might think! Follow this simple guide, and enjoy the delightful aromas of baking this festive treat.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- ¾ cup packed dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 cup unsulfured molasses
- 1 cup buttermilk
- ½ cup hot water
- ½ cup (1 stick) unsalted butter, softened (for frosting)
- 3 cups powdered sugar, sifted
- ¼ cup unsulfured molasses (for frosting)
- 2-4 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
- Pinch of salt
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
- In a separate large bowl (or the bowl of your stand mixer), cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, mixing well after each addition.
- Gradually beat in the molasses until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gradually stir in the hot water until the batter is smooth.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- In a large bowl (or the bowl of your stand mixer), cream the softened butter until smooth and fluffy (2-3 minutes).
- Gradually add the sifted powdered sugar, beating on low speed until combined.
- Beat in the molasses, vanilla extract, and salt until well combined.
- Gradually add the milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
- Once the cake is completely cool, spread the molasses frosting evenly over the top.
- If desired, decorate the cake with sprinkles, candied ginger, or a dusting of powdered sugar.
- Slice and serve.
How to Serve Gingerbread Cake
This Gingerbread Cake is perfect for holiday gatherings or cozy evenings at home. Serve it warm or at room temperature, slicing generous portions to showcase the beautifully layered molasses frosting. A dollop of whipped cream or a scoop of vanilla ice cream can elevate the experience even further, making it a scrumptious dessert that everyone will love.
How to Store Gingerbread Cake
To preserve the freshness of your cake, store it in an airtight container at room temperature for up to 3 days. If you need to keep it longer, consider refrigerating it for up to a week. For even extended storage, wrap individual slices in plastic wrap and place them in an airtight container or freezer bag; you can freeze for up to 3 months, allowing you to enjoy the holiday spirit year-round.
Tips to Make Gingerbread Cake
- Ensure your ingredients are at room temperature to achieve a smooth batter without lumps.
- Don’t overmix the batter; mix until just combined to keep your cake light and fluffy.
- The rich flavor of the cake and frosting can also be enhanced with add-ins like chopped nuts or dried fruits.
Variation
Try adding a layer of cream cheese frosting in between the layers for added richness, or incorporate orange zest into the molasses frosting for a hint of citrus that can brighten the cake’s flavors.
FAQs
Can I use a different type of sugar?
While brown sugar adds a deep flavor, you can substitute with light brown sugar or granulated sugar, but expect a variation in taste and texture.
Can I make this cake ahead of time?
Absolutely! The cake can be made a day or two in advance. Just store it unfrosted, covered tightly, and frost it the day you plan to serve it.
Is the Molasses Frosting mandatory?
While the frosting adds a wonderful touch, you can enjoy the cake plain or with powdered sugar dusting if you prefer a lighter dessert!
Gingerbread Cake with Molasses Frosting
Ingredients
For the cake
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup packed dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 cup unsulfured molasses
- 1 cup buttermilk
- ½ cup hot water
For the frosting
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- ¼ cup unsulfured molasses
- 2-4 tablespoons milk or heavy cream adjust for desired consistency
- ½ teaspoon vanilla extract
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
- In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, mixing well after each addition.
- Gradually beat in the molasses until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gradually stir in the hot water until the batter is smooth.
- Pour the batter into the prepared baking pan and spread evenly.
Baking
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Frosting preparation
- In a large bowl, cream the softened butter until smooth and fluffy (2-3 minutes).
- Gradually add the sifted powdered sugar, beating on low speed until combined.
- Beat in the molasses, vanilla extract, and salt until well combined.
- Gradually add the milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
Assembly
- Once the cake is completely cool, spread the molasses frosting evenly over the top.
- If desired, decorate the cake with sprinkles, candied ginger, or a dusting of powdered sugar.
- Slice and serve.
