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Gingerbread Cake Cinnamon Molasses Frosting

Irresistible Gingerbread Cake with Cinnamon Molasses Frosting

Delight in this Gingerbread Cake with Cinnamon Molasses Frosting, a festive treat perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 40 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Gingerbread Cake Ingredients
  • 2 cups all-purpose flour Substitute with whole wheat for a healthier twist.
  • 1 tsp baking soda Ensure it’s fresh for the best rise.
  • 1 tsp baking powder Can be omitted if using self-rising flour.
  • 2 tsp ground cinnamon Opt for Vietnamese cinnamon for extra spice.
  • 1 tsp ground ginger Fresh ginger is great too, just adjust the amount.
  • 1 tsp ground cloves Allspice makes for a suitable substitute.
  • 1 tsp ground nutmeg Freshly grated nutmeg will elevate the cake.
  • 1/2 tsp salt Essential for enhancing overall flavor.
  • 1/2 cup unsalted butter Coconut oil offers a dairy-free option.
  • 3/4 cup granulated sugar Cane sugar can be used for a less processed alternative.
  • 3/4 cup dark brown sugar Light brown sugar works if that's what you have.
  • 2 large eggs Use flax eggs for a vegan alternative.
  • 1/2 cup molasses Blackstrap for strong taste, light for milder.
  • 1 cup hot water Brewed coffee adds delicious depth.
  • 1/2 cup buttermilk Yogurt or dairy-free milk with vinegar can replace it.
Cinnamon Molasses Frosting Ingredients
  • 2 cups powdered sugar Sugar alternatives work for a reduced-sugar treat.
  • 1/4 cup milk Plant-based milk is a perfect dairy-free substitute.
  • 1 tsp vanilla extract Pure extract is preferred for best results.

Equipment

  • 9x13-inch Baking Pan
  • Mixing Bowls
  • electric mixer
  • spatula

Method
 

Gingerbread Cake Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, spices, and salt.
  3. Cream the softened unsalted butter with granulated and dark brown sugar until light and fluffy.
  4. Add in the large eggs one at a time, mixing well after each addition, then blend in the molasses.
  5. Mix in the dry ingredients alternately with the hot water and buttermilk.
  6. Pour the batter into the greased baking pan and smooth the top. Bake for 30-35 minutes.
  7. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Cinnamon Molasses Frosting Instructions
  1. Cream the remaining unsalted butter until fluffy, then gradually mix in powdered sugar.
  2. Add in the molasses, ground cinnamon, and enough milk to reach desired frosting consistency.
  3. Once the cake is cool, generously frost the top with the cinnamon molasses frosting.
Serving Instructions
  1. Slice your delicious Gingerbread Cake and serve it up!

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Store the cake covered at room temperature for up to 3 days, or in the fridge for up to 1 week. Freeze for up to 3 months.

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