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Gingerbread Cake with Cinnamon Molasses Frosting

Gingerbread Cake with Cinnamon Molasses Frosting Bliss

This Gingerbread Cake with Cinnamon Molasses Frosting is a delightful treat evoking festive gatherings and cozy warmth.
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Course: Dessert
Cuisine: American
Keyword: Baking, Cinnamon Molasses Frosting, festive treat, Gingerbread Cake, holiday dessert, spiced cake
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 12 slices
Calories: 350kcal

Equipment

  • Oven
  • Mixing bowls
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Baking Pan

Ingredients

Cake Ingredients

  • 2.5 cups all-purpose flour ensure it’s sifted for a light texture
  • 2 teaspoon ground ginger for classic gingerbread flavor
  • 1 teaspoon ground cinnamon enhances aroma and taste
  • 0.5 teaspoon ground nutmeg adds subtle depth
  • 0.5 teaspoon ground cloves for signature warmth
  • 1 teaspoon baking soda helps cake rise
  • 1 teaspoon baking powder ensures lightness
  • 0.5 teaspoon salt enhances sweetness
  • 1 cup unsalted butter softened for rich flavor
  • 1.5 cups brown sugar packed for moisture
  • 2 large eggs provides structure and moisture
  • 1 cup unsulfured molasses infuses rich flavor
  • 1 cup hot water activates molasses

Cinnamon Molasses Frosting Ingredients

  • 0.5 cup unsalted butter softened for creamy frosting
  • 0.25 cup cream cheese softened for smooth consistency
  • 2 cups powdered sugar for fluffy texture
  • 0.25 cup unsulfured molasses adds richness
  • 1 teaspoon ground cinnamon pairs well with cake
  • 0.5 teaspoon vanilla extract for warmth
  • 2-3 tablespoon milk to adjust consistency

Instructions

Cake Preparation

  • Preheat your oven to 350°F (175°C) and grease and flour a baking pan.
  • Sift together all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, baking powder, and salt in a bowl.
  • Cream together the softened unsalted butter and packed brown sugar until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • Mix in the unsulfured molasses until fully incorporated.
  • Gradually add the dry mixture to the wet mixture, alternating with hot water, until just combined.
  • Pour the batter into the prepared pans and smooth the top.
  • Bake for 30 to 35 minutes, or until a toothpick comes out clean.
  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Frosting Preparation

  • Beat together the softened unsalted butter and cream cheese until smooth.
  • Gradually mix in powdered sugar and unsulfured molasses until combined.
  • Add ground cinnamon and vanilla extract, adjusting with milk to desired consistency.
  • Frost the cooled gingerbread cake evenly or between layers if using round pans.

Notes

Allow the cake to cool completely before applying the frosting to retain its texture. Adjust frosting consistency with milk as needed.

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 150mg | Potassium: 150mg | Fiber: 1g | Sugar: 30g | Vitamin A: 400IU | Calcium: 40mg | Iron: 1mg