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Gingerbread Cake with Cinnamon Molasses Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 30 reviews
  • Author: admin
  • Prep Time: 0h 20m
  • Cook Time: 0h 35m
  • Total Time: 0h 55m
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Gingerbread Cake with Cinnamon Molasses Frosting is a warm, spiced dessert perfect for festive occasions or cozy gatherings. Moist and richly flavored with ground ginger, cinnamon, cloves, and molasses, the cake layers are complemented by a creamy, sweet, and spiced frosting made from molasses and cinnamon, delivering a delightful gingerbread experience in every bite.

Ingredients

Scale

For the Cake

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

For the Cinnamon Molasses Frosting

  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup molasses
  • 1 teaspoon ground cinnamon
  • 1 – 2 tablespoons milk or cream (as needed for consistency)
  • A pinch of salt

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking and ensure easy removal of the cakes.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set this mixture aside to incorporate the spices evenly throughout the batter.
  3. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with brown sugar and granulated sugar until the mixture becomes light, fluffy, and well combined. This usually takes about 3 to 4 minutes and helps create a tender cake texture.
  4. Add Eggs, Molasses, and Vanilla: Add the eggs one at a time into the creamed butter and sugar mixture, beating well after each addition to incorporate air. Then pour in the molasses and vanilla extract, mixing until fully combined for deep flavor and moisture.
  5. Mix in Dry Ingredients and Boiling Water: Gradually add the dry flour mixture to the wet ingredients, alternating with the boiling water, starting and ending with the flour mixture. Mix just until combined, being careful not to overmix to maintain a light crumb.
  6. Divide Batter Into Pans: Evenly divide the batter between the two prepared cake pans. Smooth the tops with a spatula to create an even surface for baking.
  7. Bake the Cakes: Place the pans in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center of the cakes; it should come out clean when done.
  8. Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes to set, then carefully turn them out onto a wire rack to cool completely. This prevents sogginess and prepares them for frosting.
  9. Prepare the Frosting – Cream Butter: While the cakes are cooling, beat the softened butter in a mixing bowl until creamy and smooth, forming the base of your frosting.
  10. Add Powdered Sugar and Flavorings: Gradually add powdered sugar to the butter, mixing on low speed until incorporated. Then add molasses, ground cinnamon, and a pinch of salt, beating until the mixture is well combined and flavorful.
  11. Adjust Frosting Consistency: If the frosting is too thick to spread easily, add milk or cream one tablespoon at a time, mixing after each addition until reaching the desired spreadable consistency.
  12. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate and spread a generous layer of frosting over the top.
  13. Add Second Layer and Frost Entire Cake: Carefully place the second cake layer on top, then frost the top and sides of the entire cake as desired for a smooth, festive finish.
  14. Decorate and Serve: Optionally, decorate the cake with additional cinnamon or holiday-themed decorations. Slice and serve your delicious Gingerbread Cake with Cinnamon Molasses Frosting to enjoy the seasonal flavors.

Notes

  • Make sure the boiling water is added gradually and mixed gently to avoid a thin batter that could affect cake texture.
  • Allow the cakes to cool completely before frosting to prevent the frosting from melting.
  • For richer flavor, the cake batter can be refrigerated overnight before baking.
  • Use room temperature butter and eggs for better mixing and cake texture.
  • Adjust the milk or cream in the frosting carefully to get the perfect spreading consistency.

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