Gingerbread Cake Cinnamon Molasses Frosting: A Delicious Holiday Recipe

Gingerbread Cake with Cinnamon Molasses Frosting: just the name conjures up images of cozy evenings, crackling fireplaces, and the warm, inviting aroma of spices filling the air, doesn’t it? Forget those bland, dry gingerbread imposters you might have encountered! This isn’t just any cake; it’s a deeply flavorful, moist, and utterly irresistible treat that will become a cherished tradition in your home.

Gingerbread, in its various forms, has a rich history dating back centuries. From medieval European honey cakes spiced with ginger to the elaborately decorated gingerbread houses of German folklore, this flavor profile has always been associated with celebration and comfort. The addition of molasses, a byproduct of sugar production, lends a depth and complexity that elevates this gingerbread cake to a whole new level.

What makes this particular recipe so special? It’s the perfect balance of sweet and spicy, the incredibly moist crumb, and the decadent cinnamon molasses frosting that ties everything together. People adore this dish because it’s both comforting and sophisticated, easy enough to bake on a weeknight, yet impressive enough to serve at a holiday gathering. The warm spices, the rich molasses, and the creamy frosting create a symphony of flavors and textures that will leave you wanting more. Trust me, this gingerbread cake is a guaranteed crowd-pleaser!

this Recipe

Ingredients:

• For the Gingerbread Cake:
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 2 large eggs
• 1 cup molasses
• 1 cup hot water
• 1/4 cup buttermilk
• For the Cinnamon Molasses Frosting:
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup molasses
• 2 teaspoons ground cinnamon
• 1/4 cup milk, or more as needed
• 1 teaspoon vanilla extract

Preparing the Gingerbread Cake Batter

1. Preheat and Prepare: First things first, preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to use baking spray with flour already in it for extra insurance against sticking, but good old-fashioned butter and flour work just as well. Make sure you get into all the corners!
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt. Whisking is key here to ensure everything is evenly distributed. Nobody wants a bite of pure baking soda!
3. Cream Butter and Sugars: In a separate large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. The mixture should be noticeably lighter in color and texture. Don’t rush this step; it’s important for creating a tender cake.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next. This helps to emulsify the batter and prevent curdling.
5. Incorporate Molasses: Gradually beat in the molasses until well combined. The batter will become quite dark and fragrant at this point. The aroma of molasses is one of my favorite things about gingerbread!
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the hot water and buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in a tough cake. I usually add about a third of the dry ingredients, then half of the hot water, then another third of the dry ingredients, then the remaining hot water, and finally the last of the dry ingredients. The buttermilk goes in with the hot water.
7. Pour into Pan: Pour the batter into the prepared baking pan and spread evenly.

Baking the Gingerbread Cake

1. Bake: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 30 minutes. Ovens can vary, so it’s always best to err on the side of caution.
2. Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Cooling it in the pan first helps prevent it from breaking. Make sure the cake is completely cool before frosting.

Preparing the Cinnamon Molasses Frosting

1. Cream Butter: In a large bowl (or the bowl of your stand mixer), cream the softened butter until smooth and fluffy. This usually takes about 2-3 minutes.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Start on low speed to prevent a powdered sugar cloud!
3. Incorporate Molasses and Cinnamon: Add the molasses and cinnamon and beat until well combined. The frosting will take on a beautiful light brown color and a wonderful spicy aroma.
4. Add Milk and Vanilla: Gradually add the milk, one tablespoon at a time, until the frosting reaches your desired consistency. Stir in the vanilla extract. You may need more or less milk depending on the humidity and the consistency of your butter. The frosting should be smooth, creamy, and easily spreadable.

Frosting and Serving the Gingerbread Cake

1. Frost the Cake: Once the cake is completely cool, spread the frosting evenly over the top. I like to use an offset spatula for a smooth finish, but a regular butter knife works just fine too.
2. Decorate (Optional): If desired, decorate the cake with sprinkles, candied ginger, or a dusting of cinnamon. Get creative!
3. Slice and Serve: Slice the cake into squares and serve. This gingerbread cake is delicious on its own, but it’s also wonderful with a scoop of vanilla ice cream or a dollop of whipped cream.
4. Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer storage, but the cake may become slightly drier.

Tips for Success:

• Use Room Temperature Ingredients: Using room temperature butter and eggs is crucial for creating a smooth and emulsified batter. This helps to ensure a tender and evenly baked cake.
• Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
• Measure Accurately: Accurate measurements are essential for baking success. Use measuring cups and spoons specifically designed for baking.
• Cool Completely Before Frosting: Frosting a warm cake will cause the frosting to melt and slide off. Make sure the cake is completely cool before frosting.
• Adjust Sweetness: If you prefer a less sweet frosting, you can reduce the amount of powdered sugar.
• Spice it Up: Feel free to adjust the spices to your liking. If you like a stronger ginger flavor, add more ground ginger.
• Molasses Matters: Dark molasses will give a richer, more intense flavor than light molasses. I prefer dark molasses for this recipe.

Variations:

• Add Nuts: Add chopped walnuts or pecans to the batter for a nutty crunch.
• Add Dried Fruit: Stir in dried cranberries or raisins for added texture and flavor.
• Make Cupcakes: Pour the batter into cupcake liners and bake for 18-20 minutes.
• Cream Cheese Frosting: Substitute cream cheese frosting for the cinnamon molasses frosting.
• Lemon Glaze: For a lighter, brighter flavor, drizzle the cake with a lemon glaze instead of frosting.

Enjoy your delicious homemade Gingerbread Cake! I hope you love this recipe as much as I do. It’s perfect for the holidays or any time you’re craving a warm and comforting treat.

Conclusion:

This Gingerbread Cake with Cinnamon Molasses Frosting isn’t just a dessert; it’s a warm hug on a plate, a nostalgic trip to cozy kitchens, and a guaranteed crowd-pleaser. I truly believe this recipe is a must-try, and here’s why: the moist, spiced cake, infused with the rich flavors of ginger, cinnamon, and molasses, is perfectly balanced by the sweet and tangy cinnamon molasses frosting. It’s a symphony of flavors that dance on your tongue, leaving you wanting more with every single bite. The aroma alone, as it bakes, will fill your home with the comforting scent of the holidays, creating an inviting atmosphere that everyone will adore.

But the best part? It’s surprisingly easy to make! Don’t let the fancy frosting intimidate you; it comes together in minutes with just a few simple ingredients. I’ve broken down each step to ensure even beginner bakers can achieve a perfect Gingerbread Cake.

And because I love giving you options, let’s talk serving suggestions and variations. For a classic presentation, simply slice the cake and serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Dusting the top with a little extra cinnamon or a sprinkle of powdered sugar adds a touch of elegance.

Looking for something a little different? Try these variations:

* Gingerbread Cake Parfaits: Crumble the cake and layer it with the cinnamon molasses frosting and whipped cream in individual glasses for a delightful parfait. Add some crushed gingersnap cookies for extra texture and flavor.
* Gingerbread Cake Truffles: Crumble the cake and mix it with a portion of the frosting until it forms a dough. Roll the dough into small balls and dip them in melted chocolate. Sprinkle with chopped nuts or sprinkles for a festive touch.
* Gingerbread Cake French Toast: Slice the cake and dip it in a mixture of eggs, milk, and a touch of vanilla extract. Cook it on a griddle until golden brown and serve with maple syrup or a drizzle of the cinnamon molasses frosting.
* Spice it up! Add a pinch of cayenne pepper to the cake batter for a subtle kick.
* Nutty Delight: Incorporate chopped pecans or walnuts into the cake batter for added texture and flavor.
* Citrus Zing: Add the zest of an orange or lemon to the cake batter for a bright and refreshing twist.

This recipe is incredibly versatile, so feel free to experiment and make it your own. I encourage you to get creative and adapt it to your personal preferences.

I’ve poured my heart into perfecting this Gingerbread Cake recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect dessert for holiday gatherings, special occasions, or simply a cozy night in. It’s a guaranteed crowd-pleaser, and I promise you’ll be asked for the recipe again and again.

So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to bake the most delicious Gingerbread Cake you’ve ever tasted! I’m so excited for you to try it.

And most importantly, I’d love to hear about your experience! Once you’ve baked this Gingerbread Cake, please come back and leave a comment below. Share your photos, your variations, and your thoughts. Did you make any changes to the recipe? What did your family and friends think? Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. Happy baking!