Name: Gingerbread Cake with Cinnamon Molasses Frosting
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 1 1/2 tsp ground ginger; 1 tsp ground cinnamon; 1/4 tsp ground cloves; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup molasses; 1 large egg; 1 cup hot water

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Gingerbread Cake with Cinnamon Molasses Frosting is the perfect holiday dessert, offering the warm, comforting flavors of ginger, cinnamon, and molasses in a rich, moist cake. Topped with a creamy, spiced cinnamon molasses frosting, this cake is sure to bring festive cheer to any gathering. It’s a classic recipe that’s easy to make and even easier to love, with its delightful balance of spiciness and sweetness.

This gingerbread cake is incredibly aromatic, thanks to the combination of ground ginger, cinnamon, and cloves. The molasses not only enhances the flavor, but also gives the cake a dense and moist texture that’s ideal for pairing with the smooth, slightly tangy frosting. The cinnamon molasses frosting takes this cake to the next level, adding a decadent finish to an already irresistible treat. Whether served at a holiday dinner, a cozy winter gathering, or just as a special indulgence, this cake will quickly become a favorite.

Why You’ll Love This Recipe

Gingerbread Cake with Cinnamon Molasses Frosting is a beloved holiday classic for a reason. The combination of spices creates an inviting and warm aroma that fills the kitchen, instantly evoking the spirit of the season. The cake itself is soft, tender, and full of flavor, while the frosting is the perfect complement, with a slight tang from the molasses and a touch of spice from the cinnamon. It’s a simple yet indulgent dessert that’s sure to impress your family and friends, whether it’s served as a treat after a meal or enjoyed with a warm cup of tea or coffee.

Ingredients

All-purpose flour
Baking soda
Ground ginger
Ground cinnamon
Ground cloves
Salt
Unsalted butter, softened
Granulated sugar
Molasses
Large egg
Hot water

Variations

Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free version of this cake.
Vegan: Substitute the butter with a plant-based alternative and the egg with a flaxseed or chia egg (1 tbsp flaxseed or chia mixed with 3 tbsp water).
Spiced Variations: For added warmth, you can increase the amount of ground ginger or cinnamon to suit your taste.
Fruit Addition: Add chopped dried fruits, such as raisins or currants, to the batter for a fruity twist.
Frosting Variations: Swap the cinnamon for nutmeg or cardamom in the frosting for a different flavor profile.

How to Make the Recipe

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan to prevent the cake from sticking.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a separate large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This will take about 3-4 minutes with an electric mixer.

Step 4: Add Molasses and Egg

Beat in the molasses and the large egg until the mixture is smooth and well combined.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing to keep the cake tender.

Step 6: Add Hot Water

Stir in the hot water until the batter is smooth. The batter will be quite thin, which is perfect for creating a moist cake.

Step 7: Bake the Cake

Pour the batter into the prepared 9×9 inch pan. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8: Cool the Cake

Allow the cake to cool completely in the pan before frosting. This will help the frosting set better and prevent it from melting into the warm cake.

Tips for Making the Recipe

Room Temperature Ingredients: Make sure your butter and egg are at room temperature before starting to ensure they incorporate smoothly.
Don’t Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to a dense cake.
Use Hot Water: Adding hot water helps to dissolve the molasses and makes the batter smoother and easier to mix.
Check for Doneness: Always check the cake’s doneness with a toothpick. It should come out clean or with just a few moist crumbs attached.
Cool Completely: Let the cake cool completely before frosting to avoid melting the frosting and ensure it sets properly.

How to Serve

Serve this Gingerbread Cake with Cinnamon Molasses Frosting as a festive dessert during the holiday season or whenever you want to enjoy the cozy flavors of gingerbread. It pairs beautifully with a cup of coffee, tea, or hot cocoa. For an extra touch, you can garnish with whipped cream or a dusting of cinnamon. It’s perfect for family gatherings, holiday dinners, or as a sweet treat to enjoy by the fire.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container at room temperature for up to 3 days. If the weather is particularly warm, refrigerate the cake to keep the frosting from softening.

Freezing

This cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. To thaw, leave it at room temperature for a few hours or overnight in the fridge.

Reheating

If you prefer to serve the cake warm, reheat individual slices in the microwave for about 15-20 seconds or place the whole cake (without the frosting) in the oven at 300°F (150°C) for 10 minutes.

FAQs

1. Can I use a different type of flour?

Yes, you can use whole wheat flour for a heartier version of the cake. However, it may affect the texture slightly, making it denser.

2. Can I make the frosting ahead of time?

Yes, you can make the frosting ahead of time. Store it in an airtight container in the fridge for up to 2 days. Bring it to room temperature before frosting the cake.

3. Can I use dark molasses instead of light molasses?

Yes, you can use dark molasses for a deeper, more robust flavor. The cake will be slightly richer and darker in color.

4. Can I make this cake without the frosting?

Absolutely! The gingerbread cake is delicious on its own, and it can be enjoyed as is, especially if you prefer a less sweet dessert.

5. How can I make the frosting thicker?

If the frosting is too thin, add a little more powdered sugar until you reach the desired consistency. If it’s too thick, add a small splash of milk or water.

6. Can I add nuts to the cake?

Yes, chopped walnuts or pecans can be added to the batter for a nice crunch and added flavor.

7. Can I use a different type of frosting?

While the cinnamon molasses frosting is traditional, you can substitute with cream cheese frosting or a simple glaze if preferred.

8. How do I know when the cake is done?

A toothpick inserted into the center should come out clean or with just a few moist crumbs. If it comes out wet, bake for a few more minutes.

9. Can I make mini versions of this cake?

Yes, you can bake the cake in a muffin tin for gingerbread cupcakes. Reduce the baking time to around 20-25 minutes.

10. Can I make this cake gluten-free?

Yes, use a gluten-free all-purpose flour blend to make this cake gluten-free. The texture may differ slightly, but the flavor will still be wonderful.

Conclusion

Gingerbread Cake with Cinnamon Molasses Frosting is the perfect holiday treat. With its warm, spiced flavor and soft, moist texture, it’s an irresistible dessert that’s sure to become a holiday favorite. Whether you’re baking for a special occasion or simply craving something sweet, this cake offers the perfect balance of flavor, spice, and sweetness. Try it out and enjoy a slice of this festive goodness!