Gingerbread Cake with Cinnamon Molasses Frosting: A Cozy Holiday Classic Recipe
This Gingerbread Cake with Cinnamon Molasses Frosting is a cozy holiday classic, perfectly spiced with ginger, cinnamon, and cloves, and topped with a rich, creamy frosting that combines molasses and cinnamon for a warm, flavorful finish. Ideal for festive gatherings or a comforting winter dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking soda
- 2 tsp ground ginger
- 1 ½ tsp cinnamon
- ½ tsp cloves
- ½ tsp salt
- ½ cup vegetable oil (or melted butter)
- ½ cup brown sugar
- 1 large egg
- 1 cup molasses (not blackstrap)
- 1 cup hot water
Frosting Ingredients
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp molasses
- 1 tsp cinnamon
- 2–3 tbsp milk or cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat together the vegetable oil (or melted butter), brown sugar, egg, and molasses until well blended.
- Incorporate Dry and Wet Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently, then mix in the hot water until the batter is smooth and well combined. (Optional: For extra flavor, add 1 tsp freshly grated ginger.)
- Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
- Prepare the Frosting: Beat the softened unsalted butter until creamy. Add the powdered sugar, molasses, and cinnamon, continuing to beat until smooth. Thin the frosting with 2-3 tablespoons of milk or cream to achieve a spreadable consistency.
- Frost and Garnish: Spread the cinnamon molasses frosting evenly over the cooled gingerbread cake. Optionally, garnish with a light sprinkle of cinnamon or candied ginger for an elegant touch.
- Serve: Slice and serve the cake alone or paired with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Notes
- To deepen the ginger flavor, add 1 tsp of freshly grated ginger to the batter.
- Use regular molasses instead of blackstrap molasses for optimal sweetness and flavor balance.
- For a dairy-free option, substitute butter and milk with plant-based alternatives.
- Ensure the cake is completely cooled before frosting to avoid melting the frosting.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Keywords: gingerbread cake, cinnamon molasses frosting, holiday dessert, spiced cake, Christmas cake, molasses cake
