Gingerbread Cake with Cinnamon Molasses Frosting

Gingerbread Cake with Cinnamon Molasses Frosting is the perfect dessert for the holiday season. This warm, spiced cake features all the classic flavors of gingerbread—molasses, cinnamon, ginger, and cloves—topped with a rich, creamy cinnamon molasses frosting. It’s a wonderful dessert for gatherings or just enjoying with a cup of hot tea. Let’s dive into this festive recipe!

Table of Contents

• Ingredients
• Instructions
• Cook’s Notes and Tips
• Variations
• Serving Suggestions
• Frequently Asked Questions (FAQs)
• Conclusion

Ingredients

For the Gingerbread Cake

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

For the Cinnamon Molasses Frosting

• 1/2 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 3 cups powdered sugar
• 2 tablespoons molasses
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract

Instructions

Make the Gingerbread Cake

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. Add the molasses and mix until combined.
4. Add Eggs and Buttermilk: Add the eggs one at a time, beating well after each addition. Gradually add the buttermilk, mixing until smooth.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Bake: Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the cake to cool completely in the pan before frosting.

Make the Cinnamon Molasses Frosting

1. Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
2. Add Molasses and Cinnamon: Add the molasses, ground cinnamon, and vanilla extract, mixing until combined.
3. Add Powdered Sugar: Gradually add the powdered sugar, beating until the frosting is smooth and fluffy.
4. Frost the Cake: Spread the frosting evenly over the cooled cake. Garnish with a sprinkle of ground cinnamon, if desired.

Cook’s Notes and Tips

• Room Temperature Ingredients: Make sure the butter, cream cheese, and eggs are at room temperature before mixing. This helps create a smooth batter and frosting.
• Molasses Flavor: Use unsulfured molasses for the best flavor. Avoid blackstrap molasses, as it can be too bitter for this recipe.
• Baking Time: Check the cake at 35 minutes by inserting a toothpick into the center. If it comes out clean, the cake is done. Avoid overbaking to keep the cake moist.

Variations

• Spicy Gingerbread: Add a pinch of black pepper for an extra kick of spice.
• Orange Zest: Add 1 tablespoon of grated orange zest to the cake batter for a hint of citrus.
• Maple Frosting: Replace the molasses in the frosting with maple syrup for a different but equally delicious flavor.

Serving Suggestions

• Holiday Gathering: This cake is perfect for holiday gatherings. Serve it as the centerpiece dessert for Christmas or any festive occasion.
• With Hot Beverages: Pair a slice of this gingerbread cake with a cup of hot tea, coffee, or mulled cider for a comforting treat.
• Topped with Whipped Cream: Add a dollop of whipped cream on each slice for extra indulgence.

Frequently Asked Questions (FAQs)

Can I Make This Cake Ahead of Time?

Yes, you can bake the cake up to 2 days in advance. Store it covered at room temperature, and frost it the day you plan to serve it.

How Do I Store Leftover Cake?

Store leftover cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture.

Can I Freeze Gingerbread Cake?

Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before frosting.

What Can I Use Instead of Buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Can I Make Cupcakes Instead of a Cake?

Absolutely! Divide the batter into lined muffin tins and bake at 350°F (175°C) for 18-20 minutes, or until a toothpick comes out clean.

Gingerbread Cake with Cinnamon Molasses Frosting is the perfect festive dessert that brings all the warm, comforting flavors of the holiday season to your table. With its moist, spiced cake and rich, creamy frosting, it’s sure to be a crowd-pleaser. Whether you’re making it for a holiday celebration or just because, this cake will bring warmth and joy to your kitchen. Gather your ingredients and enjoy the taste of the holidays!

Happy Baking!