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