Gingerbread Cake with Cinnamon Molasses Frosting
A delightful dessert that perfectly encapsulates the flavors of the holiday season with warm spices and a rich 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!
Notes
Serve with a sprinkle of cinnamon or a dollop of whipped cream. Store in an airtight container at room temperature for up to three days.