Gingerbread Cake with Cinnamon Molasses Frosting

why make this recipe

Gingerbread Cake with Cinnamon Molasses Frosting is a delightful dessert, perfect for cozy gatherings or festive occasions. The warm spices in the cake create a comforting flavor that everyone loves. The cinnamon molasses frosting adds a delicious sweetness that makes it even more special. This recipe is easy to make and will impress family and friends with its rich taste and lovely aroma.

how to make Gingerbread Cake with Cinnamon Molasses Frosting

Ingredients

• 1 cup molasses
• 1 cup brown sugar
• 1/2 cup unsalted butter, softened
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1 cup powdered sugar
• 1/4 cup cinnamon
• 1/2 cup melted butter

Directions

1. Preheat your oven to 350°F (175°C) and grease a cake pan.
2. In a large mixing bowl, cream together the molasses, brown sugar, and softened butter until well combined.
3. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
4. Gradually add the dry ingredients to the molasses mixture alternately with buttermilk, mixing well after each addition.
5. Beat in the eggs until the batter is smooth.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. For the frosting, mix powdered sugar, melted butter, and cinnamon until smooth.
8. Once the cake is cool, spread the cinnamon molasses frosting on top and serve.

how to serve Gingerbread Cake with Cinnamon Molasses Frosting

This Gingerbread Cake is best served at room temperature. You can slice it into squares or wedges and enjoy it as is, or pair it with a scoop of vanilla ice cream for an extra treat. It’s perfect with a cup of coffee or tea!

how to store Gingerbread Cake with Cinnamon Molasses Frosting

To keep your Gingerbread Cake fresh, store it in an airtight container at room temperature for up to three days. You can also refrigerate it, where it can last for about a week. If you want to keep it longer, consider freezing it without the frosting; it can last up to three months in the freezer. Just thaw it at room temperature and add the frosting before serving.

tips to make Gingerbread Cake with Cinnamon Molasses Frosting

• Make sure your butter is softened to room temperature for easier mixing.
• For a richer flavor, let the cake sit for a day before serving; the spices will meld beautifully.
• If you want to scale your recipe, use the same ratio for all ingredients.
• Feel free to add chopped nuts or raisins for extra texture.

variation

You can easily switch things up by adding different spices like nutmeg or allspice. Another option is to add citrus zest, such as orange or lemon, to give the cake a refreshing twist.

FAQs

1. Can I use honey instead of molasses?
Yes, you can use honey, but it will change the flavor slightly. Molasses gives a unique taste that is traditional in gingerbread.

2. Can I make this cake ahead of time?
Absolutely! This cake stays moist and delicious for several days, making it perfect for preparing in advance.

3. Is there a gluten-free option for this recipe?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it has a good binding agent for the best results.

Gingerbread Cake with Cinnamon Molasses Frosting

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• Author: yolanda
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A delightful Gingerbread Cake topped with sweet cinnamon molasses frosting, perfect for cozy gatherings or festive occasions.

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Ingredients

Scale 1x2x3x

• 1 cup molasses
• 1 cup brown sugar
• 1/2 cup unsalted butter, softened
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1 cup powdered sugar
• 1/4 cup cinnamon
• 1/2 cup melted butter

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a cake pan.
2. In a large mixing bowl, cream together the molasses, brown sugar, and softened butter until well combined.
3. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
4. Gradually add the dry ingredients to the molasses mixture alternately with buttermilk, mixing well after each addition.
5. Beat in the eggs until the batter is smooth.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. For the frosting, mix powdered sugar, melted butter, and cinnamon until smooth.
8. Once the cake is cool, spread the cinnamon molasses frosting on top and serve.

Notes

For a richer flavor, let the cake sit for a day before serving; the spices will meld beautifully. Store in an airtight container at room temperature for up to three days.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 22g
• Sodium: 250mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg

Keywords: gingerbread cake, dessert, festive baking, holiday cake