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Gingerbread Cake with Cinnamon Molasses Frosting Recipe

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4.4 from 66 reviews

This Gingerbread Cake with Cinnamon Molasses Frosting is a moist, warmly spiced dessert perfect for holiday gatherings or cozy evenings. The cake combines classic gingerbread spices with rich molasses for deep flavor, topped with a luscious cinnamon-infused cream cheese frosting that balances sweetness with a subtle tang.

Ingredients

Scale

Cake Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 cup molasses
  • 1 cup hot water

Frosting Ingredients

  • 1/2 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1/4 cup molasses
  • 1 teaspoon ground cinnamon
  • 4 cups powdered sugar
  • 1–2 tablespoons milk (if needed for consistency)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg until thoroughly combined. Set this mixture aside.
  3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, which usually takes a few minutes.
  4. Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to ensure thorough incorporation and smooth texture.
  5. Add Molasses: Stir in the molasses until the batter is well combined and uniform in color.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, alternating with hot water. Begin and end with the dry ingredients. Mix only until just combined to avoid overmixing and toughening the cake.
  7. Pour Batter and Bake: Pour the batter into the prepared 9×13-inch pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
  9. Prepare Frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy using an electric mixer.
  10. Add Flavor to Frosting: Mix in the molasses and ground cinnamon until fully incorporated.
  11. Incorporate Powdered Sugar: Gradually add the powdered sugar, beating until the frosting becomes smooth and fluffy. If the frosting is too thick, add milk 1 tablespoon at a time until you achieve the desired spreading consistency.
  12. Frost the Cake: Once the cake is completely cooled, spread the cinnamon molasses frosting evenly over the top.
  13. Serve: Slice the cake and serve. Enjoy this moist, spiced gingerbread cake with its rich, creamy frosting!

Notes

  • Ensure the cake is completely cool before frosting to prevent the frosting from melting.
  • If molasses flavor is too strong, you can reduce molasses in the frosting slightly for a milder taste.
  • This cake can be stored in an airtight container in the refrigerator for up to 5 days.
  • For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
  • Use room temperature ingredients for better mixing and texture.

Keywords: gingerbread cake, cinnamon molasses frosting, holiday cake, spiced cake, gingerbread dessert, cream cheese frosting

Find it online: https://nayabaker.com/gingerbread-cake-with-cinnamon-molasses-frosting-recipe/