Gingerbread Cake with Cinnamon Molasses Frosting
Why Make This Recipe
Gingerbread Cake with Cinnamon Molasses Frosting is a delightful dessert that perfectly encapsulates the flavors of the holiday season. Its warm, spicy notes from the ginger and cinnamon combined with the deep sweetness of molasses create a rich and comforting cake that is perfect for any festive occasion. Whether you’re celebrating a holiday, hosting a gathering, or simply satisfying your sweet tooth, this cake is sure to impress your family and friends. Plus, the cinnamon molasses frosting adds an extra layer of decadence, making each slice irresistible!
How to Make Gingerbread Cake with Cinnamon Molasses Frosting
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup molasses
- 2 large eggs
- 1 cup hot water
- 1 cup powdered sugar
- 1/2 cup unsalted butter, softened (for frosting)
- 1 tablespoon molasses (for frosting)
- 1 teaspoon ground cinnamon (for frosting)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- In another bowl, beat together the butter and brown sugar until creamy. Add in the molasses and eggs, mixing well.
- Gradually add the dry ingredients to the wet mixture, alternating with hot water, stirring until combined.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean. Allow to cool.
- To make the frosting, beat the butter until creamy, then blend in the powdered sugar, molasses, and cinnamon until smooth.
- Frost the cooled gingerbread cake and enjoy!
How to Serve Gingerbread Cake with Cinnamon Molasses Frosting
Serve this delightful gingerbread cake as a centerpiece dessert at your holiday gatherings. You can slice it into generous pieces and garnish each serving with a sprinkle of cinnamon or a dollop of whipped cream for added flair. Pair the cake with a warm beverage like spiced cider or a rich cup of coffee or tea to enhance the overall experience.
How to Store Gingerbread Cake with Cinnamon Molasses Frosting
To store your gingerbread cake, keep it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, you can refrigerate the cake, where it will last for about a week. For longer storage, consider freezing the unfrosted cake. Wrap it tightly in plastic wrap and aluminum foil, and it will last in the freezer for up to three months. Just thaw it in the refrigerator before serving and then frost it!
Tips to Make Gingerbread Cake with Cinnamon Molasses Frosting
- Ensure that your butter is softened to room temperature for optimal creaming with sugar.
- Use high-quality molasses for a richer flavor.
- Don’t overmix the batter after adding the flour to keep the cake tender.
- Consider adding chopped nuts or candied ginger for extra texture and flavor.
- Top the cake with toasted pecans or walnuts to add a delightful crunch.
Variation
Feel free to customize this gingerbread cake recipe by adding your favorite spices, such as nutmeg or allspice, for a unique twist. You can also experiment with different frostings, such as cream cheese frosting or a simple vanilla glaze, to match your taste. For a gluten-free option, swap out the all-purpose flour with a gluten-free blend.
FAQs
1. Can I make this cake ahead of time?
Yes, you can make the gingerbread cake a day or two in advance. Just store it in an airtight container until you are ready to frost and serve.
2. What can I do if I don’t have molasses?
If you don’t have molasses on hand, you can substitute it with maple syrup or honey, though the flavor will be slightly different.
3. How can I achieve a denser cake?
To achieve a denser gingerbread cake, you can add an additional egg or replace some of the all-purpose flour with whole wheat flour. Just keep in mind that this may alter the final texture.
Gingerbread Cake with Cinnamon Molasses Frosting
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup molasses
- 2 large eggs
- 1 cup hot water
For the frosting
- 1 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 tablespoon molasses
- 1 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- In another bowl, beat together the butter and brown sugar until creamy. Add in the molasses and eggs, mixing well.
- Gradually add the dry ingredients to the wet mixture, alternating with hot water, stirring until combined.
Baking
- Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool.
Frosting
- To make the frosting, beat the butter until creamy, then blend in the powdered sugar, molasses, and cinnamon until smooth.
- Frost the cooled gingerbread cake and enjoy!
