Heavenly Gingerbread Cake with Cinnamon Molasses Frosting Recipe
This Heavenly Gingerbread Cake with Cinnamon Molasses Frosting is a warm and spiced treat perfect for cozy gatherings or festive occasions. The moist gingerbread cake is infused with aromatic spices like cinnamon, ginger, and cloves, enhanced by the rich sweetness of molasses. Topped with a creamy cinnamon molasses frosting, this cake offers a delightful balance of spicy and sweet flavors. Easily adaptable for gluten-free and vegan diets, this recipe can suit a variety of preferences.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Cake
- 2 cups all-purpose flour (or substitute with gluten-free flour for gluten-free version)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon (or pumpkin pie spice for a twist)
- 2 teaspoons ground ginger (fresh grated ginger can be used for more intensity)
- 1/2 teaspoon ground cloves (allspice as a substitute)
- 1/2 teaspoon ground nutmeg (optional)
- 1 teaspoon salt
- 1/2 cup unsalted butter (or coconut oil for dairy-free)
- 1/2 cup granulated sugar (brown sugar can enhance flavor)
- 1/2 cup dark brown sugar (or light brown sugar)
- 2 large eggs (or flax eggs for vegan)
- 1/2 cup molasses (honey can substitute but changes flavor profile)
- 1 cup hot water (warm water works too)
- 1/2 cup buttermilk (or milk mixed with vinegar or yogurt)
For the Frosting
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (almond extract as alternative)
- 2 tablespoons milk (plant-based milk for dairy-free)
- 1/2 teaspoon ground cinnamon (for cinnamon molasses flavor)
- 1 tablespoon molasses (to enhance molasses flavor)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease a 9×13 inch baking pan or line it with parchment paper for an easy release.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt ensuring even distribution of spices and leavening agents.
- Cream butter and sugars: In a separate large bowl, beat the unsalted butter, granulated sugar, and dark brown sugar until the mixture is light and fluffy, which should take about 3-5 minutes.
- Add eggs and molasses: Beat in the eggs one at a time followed by the molasses until fully combined, creating a smooth and dark batter.
- Combine wet and dry ingredients: Alternately add the dry ingredient mixture and the hot water to the butter mixture, beginning and ending with the flour mixture. Then stir in the buttermilk until just combined. The batter will be somewhat thin and smooth.
- Pour batter and bake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Prepare frosting: While the cake bakes, whisk together the powdered sugar, vanilla extract, milk, ground cinnamon, and molasses in a medium bowl until smooth and creamy. Adjust the milk quantity to achieve desired frosting consistency.
- Cool and frost: Allow the cake to cool completely on a wire rack before spreading the cinnamon molasses frosting evenly over the top to avoid melting.
- Serve: Slice into squares and serve with a cup of tea or coffee for a cozy treat.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- To make the recipe vegan, replace eggs with flax eggs and use a plant-based butter and milk alternative.
- Fresh grated ginger can be used instead of ground ginger for a more intense flavor.
- Molasses can be substituted with honey, though this will alter the flavor profile.
- Ensure the cake is fully cooled before frosting to prevent the frosting from melting.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
