Print

Heavenly Gingerbread Cake with Cinnamon Molasses Frosting Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 60 reviews

This Heavenly Gingerbread Cake with Cinnamon Molasses Frosting is a perfect blend of warm spices and rich flavors, delivering a moist, tender cake topped with a creamy, spiced frosting. Ideal for holiday gatherings or cozy evenings, the combination of ginger, cinnamon, cloves, and molasses creates an irresistible dessert with a comforting aroma and taste.

Ingredients

For the Cake

  • 2 cups all-purpose flour (substitute with gluten-free flour for a gluten-free version)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon (can substitute with pumpkin pie spice)
  • 2 teaspoons ground ginger (fresh grated ginger can be used for more intensity)
  • 1/2 teaspoon ground cloves (allspice can work if you're out of cloves)
  • 1/2 teaspoon ground nutmeg (optional)
  • 1 teaspoon salt
  • 1/2 cup unsalted butter (use coconut oil for a dairy-free option)
  • 1/2 cup granulated sugar (brown sugar can enhance flavor)
  • 1/2 cup dark brown sugar (light brown brown sugar is an alternative)
  • 2 large eggs (flax eggs for a vegan version)
  • 1/2 cup molasses (honey can substitute but changes flavor profile)
  • 1 cup hot water (warm water works as well)
  • 1/2 cup buttermilk (milk mixed with vinegar or yogurt as substitutes)

For the Frosting

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract (almond extract as alternative)
  • 2 tablespoons milk (plant-based milk for dairy-free option)

Instructions

  1. Preheat and prepare. Preheat your oven to 350°F (175°C) and grease or line a baking pan to ensure the cake doesn’t stick.
  2. Mix dry ingredients. In a large bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
  3. Cream butter and sugars. In a separate bowl, cream the softened unsalted butter with granulated sugar and dark brown sugar until light and fluffy, which usually takes about 3-5 minutes.
  4. Add eggs and molasses. Beat in eggs one at a time until fully incorporated, then stir in the molasses to combine evenly.
  5. Combine wet and dry. Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently to keep the batter tender.
  6. Add hot water. Gradually stir in the hot water until the batter is smooth and well combined; this helps dissolve sugars and creates a moist texture.
  7. Bake the cake. Pour the batter into the prepared pan and bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
  8. Prepare the frosting. In a mixing bowl, combine powdered sugar, vanilla extract, and milk. Stir until smooth and creamy, adjusting milk quantity to achieve the desired spreading consistency.
  9. Frost the cake. Spread the cinnamon molasses frosting evenly over the cooled gingerbread cake with a spatula or knife.
  10. Serve and enjoy. Cut into slices and serve. The cake pairs beautifully with a warm cup of tea or coffee.

Notes

  • For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
  • Use coconut oil or a dairy-free butter substitute to make the cake dairy-free.
  • For a vegan adaptation, substitute eggs with flax eggs and use plant-based milk and vegan butter alternatives.
  • Fresh grated ginger can be used instead of ground for a more intense ginger flavor.
  • Ensure the cake is completely cool before frosting to prevent melting or sliding of the frosting.
  • The frosting consistency can be adjusted by adding more powdered sugar to thicken or milk to thin.
  • Store leftovers covered at room temperature for up to 3 days or refrigerated for up to a week.

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