Description
This Gingerbread Cake is a festive treat, perfect for the holiday season, topped with a creamy Cinnamon Molasses Frosting.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 tsp ginger (ground)
- 1 tsp cinnamon (ground)
- 1/2 tsp nutmeg (ground)
- 1/2 tsp cloves (ground)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter (softened)
- 1 1/2 cups brown sugar (packed)
- 2 large eggs
- 1 cup unsulfured molasses
- 1 cup hot water
- 1/2 cup unsalted butter (softened, for frosting)
- 1/4 cup cream cheese (softened)
- 2 cups powdered sugar
- 1/4 cup unsulfured molasses (for frosting)
- 1 tsp cinnamon (ground, for frosting)
- 1/2 tsp vanilla extract
- 2 – 3 tbsp milk (as needed for consistency, for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans.
- In a large mixing bowl, sift together the all-purpose flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Set aside.
- In another large bowl, cream the softened butter and brown sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as necessary.
- Mix in the molasses until fully incorporated.
- Gradually add the dry mixture to the wet mixture, alternating with the hot water, beginning and ending with the flour mixture. Mix until just combined; do not overmix the batter.
- Pour the batter into the prepared baking pan(s) and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the Cinnamon Molasses Frosting: In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Gradually add the powdered sugar and molasses, mixing until smooth.
- Add the cinnamon and vanilla extract, and mix until fully combined. If the frosting is too thick, add milk a tablespoon at a time until you reach your desired consistency.
- Once the cake has cooled completely, spread the frosting evenly over the top (or between layers if using round pans).
Notes
- This cake can be made a day in advance and frosted just before serving.
- Store leftovers in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg