Name: Gingerbread Cake with Cinnamon Molasses Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup brown sugar; 1/2 cup molasses; 2 large eggs; 1 cup hot water

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introduction

This cake mixes warm spice with sweet molasses. It tastes deep and home made. It stays soft and does not take hard work. If you want a different rich twist, try our gingerbread cake with caramelised white chocolate for more ideas.

why make this recipe

You make this cake when you want a warm spice cake that feels like the holidays. The molasses gives a dark, deep taste and the cinnamon frosting adds sweet heat. If you like spiced fruit or cake, you may also enjoy a cinnamon apple crumble cake which has a similar warm feel.

how to make Gingerbread Cake with Cinnamon Molasses Frosting: A Must-Try Delight!

You start by mixing dry spice and flour. Then you make a soft butter and sugar mix and add molasses and eggs. You add dry mix and hot water and bake until a toothpick comes out clean. For a no-bake idea with ginger and cream, see no bake gingerbread cheesecake cups.

Ingredients :

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup brown sugar
1/2 cup molasses
2 large eggs
1 cup hot water

Directions :

Preheat the oven to 350°F (175°C) and grease a cake pan. In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. In another bowl, cream the butter and brown sugar until light and fluffy. Add the molasses and eggs to the butter mixture, mixing well. Gradually add the dry ingredients to the wet ingredients, alternating with hot water, until combined. Pour the batter into the prepared cake pan and bake for 30-35 minutes. Let the cake cool completely before frosting. For the frosting, beat together softened butter, powdered sugar, cinnamon, and molasses until smooth and creamy. Spread the frosting over the cooled gingerbread cake and serve.

how to serve Gingerbread Cake with Cinnamon Molasses Frosting: A Must-Try Delight!

Serve this cake warm or at room temperature. Cut slices and add a small dollop of whipped cream or a scoop of vanilla ice cream. For a party, serve with fresh fruit or a simple sauce like warm caramel. For a rich cake and frost match, you might also like the chocolate banana cake double frosted idea.

how to store Gingerbread Cake with Cinnamon Molasses Frosting: A Must-Try Delight!

Keep the cake in a cake box or cover it with plastic wrap. Store it at room temp for up to 2 days. For longer life, keep it in the fridge for up to 5 days. Let it come to room temp before you eat it to bring back softness.

tips to make Gingerbread Cake with Cinnamon Molasses Frosting: A Must-Try Delight!

Use room temp eggs and butter so they mix well. Do not overmix the batter or the cake can get tough. Check the cake at 30 minutes with a toothpick. For soft crumb tips, try a recipe that uses ricotta for moisture like almond ricotta cake to learn gentle ways to keep cake soft.

variation (if any)

Add 1/2 cup chopped nuts or raisins to the batter for texture.
Use orange zest in the frosting for a bright note.
Make cupcakes instead of a whole cake and cut bake time to 18-22 minutes.

FAQs (minimum three FAQ)

Q: Can I use dark molasses or light molasses? A: Yes. Dark molasses gives a deep, rich taste. Light molasses gives a milder sweet taste.

Q: Can I make this gluten free? A: You can use a 1-to-1 gluten free flour mix. The bake time may change, so watch the cake.

Q: How do I know when the cake is done? A: Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, it is done.

Q: Can I freeze this cake? A: Yes. Freeze the plain cake wrapped well for up to 2 months. Thaw in the fridge then frost once at room temp.

Conclusion

For a classic take and more old style notes on gingerbread, see the recipe at Old Fashioned Gingerbread Cake – Crosby Foods.