introduction
This gingerbread cake feels warm and home made. It uses molasses and spice. It tastes rich and soft. You can pair this cake with a warm cinnamon coffee cake for a cozy snack.
why make this recipe
Make this cake when you want a small, sweet treat that warms the room. The cake moves from oven to table fast. It uses simple store items and one pan. If you like deep spice mixes, try our gingerbread cheesecake cookies for another idea.
how to make Gingerbread Cake Cinnamon Molasses Frosting: A Must-Try Delight!
This cake is easy to make. Mix dry spice with flour. Cream butter and sugar. Add molasses and eggs. Add hot water last to make the batter smooth. For more cake tips, look at the simple almond ricotta cake recipe for gentle baking ideas.
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 Cinnamon Molasses Frosting: A Must-Try Delight!
Serve the cake in thin or thick slices. Add a hot drink or a small scoop of cream. You can serve it warm or at room temp. For a rich menu, serve this cake with a small chocolate lava cake on the side.
how to store Gingerbread Cake Cinnamon Molasses Frosting: A Must-Try Delight!
Cover the cake in a cake box or wrap in foil. Store at room temp for 2 days. Keep in the fridge up to 5 days. You can freeze slices in a sealed bag for up to 2 months. Thaw in the fridge overnight.
tips to make Gingerbread Cake Cinnamon Molasses Frosting: A Must-Try Delight!
Use room temp eggs for a smooth mix. Do not over mix once you add flour. Use hot water to bloom the spices and make the cake soft. Let the cake cool all the way before you frost it. For more clear oven tips, see this chocolate lava cake guide.
variation (if any)
- Add a pinch of nutmeg or a bit of orange zest for a new note.
- Make cupcakes with the same batter and bake 15-18 minutes.
- Swap half the molasses for maple syrup for a milder taste.
FAQs
Q: Can I use dark molasses or light molasses?
A: Yes. Dark molasses gives a deeper, molasses taste. Light molasses makes a milder cake.
Q: Can I bake this in a pan that is not round?
A: Yes. Use a square or loaf pan. The bake time may change by a few minutes.
Q: Do I need to sift the dry spice?
A: You do not need to sift. Just whisk the dry mix well to avoid clumps.
Q: Can I make the frosting less sweet?
A: Yes. Use less powdered sugar and add a little milk to reach the right texture.
Conclusion
If you want a classic take on gingerbread cake, see this Old Fashioned Gingerbread Cake recipe at Crosby Foods for more ideas and a time-honored method.
Print
Gingerbread Cake with Cinnamon Molasses Frosting
- Total Time: 50
- Yield: 8 servings
- Diet: Vegetarian
Description
A warm and rich gingerbread cake paired with a creamy cinnamon molasses frosting, perfect for cozy snacks.
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
- For the frosting: 1/2 cup softened butter, 2 cups powdered sugar, 1 teaspoon ground cinnamon, 2 tablespoons molasses
Instructions
- 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.
Notes
Use room temperature eggs for a smoother mix. Do not overmix flour. Adding a pinch of nutmeg or orange zest can enhance flavors.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
