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Gingerbread Cake with Molasses Frosting Recipe

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★★★★★

4.5 from 128 reviews

This classic Gingerbread Cake with Molasses Frosting is a moist and warmly spiced dessert perfect for the holiday season. With a rich blend of cinnamon, ginger, cloves, and nutmeg, complemented by a luscious molasses frosting, this cake offers a perfect balance of sweetness and spice. The cake is tender and flavorful, topped with a creamy frosting that enhances the deep molasses flavor, making it a festive treat for any occasion.

Ingredients

Scale

Cake:

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup (1 ½ sticks) unsalted butter, softened
  • ¾ cup packed dark brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 cup unsulfured molasses
  • 1 cup buttermilk
  • ½ cup hot water

Molasses Frosting:

  • ½ cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • ¼ cup unsulfured molasses
  • 2–4 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt until thoroughly combined.
  3. Cream butter and sugars: In a separate large bowl or stand mixer bowl, cream together the softened butter, dark brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add eggs: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
  5. Incorporate molasses: Gradually beat in the unsulfured molasses until the mixture is smooth and uniform.
  6. Combine wet and dry ingredients: Slowly add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
  7. Add hot water: Stir in the hot water gradually until the batter is smooth and well incorporated.
  8. Fill the pan: Pour the batter into the prepared baking pan, spreading it evenly to the edges.
  9. Bake the cake: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Cool the cake: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack. Allow it to cool completely before frosting.
  11. Cream butter for frosting: In a large bowl or stand mixer bowl, cream the softened butter until smooth and fluffy, about 2-3 minutes.
  12. Add powdered sugar: Gradually add the sifted powdered sugar, beating on low speed until combined and smooth.
  13. Mix in molasses and vanilla: Beat in the molasses, vanilla extract, and a pinch of salt until everything is well combined.
  14. Adjust frosting consistency: Gradually add the milk or heavy cream, one tablespoon at a time, beating until the frosting reaches your desired consistency.
  15. Frost the cake: Once the cake is entirely cool, spread the molasses frosting evenly over the top of the cake with a spatula.
  16. Optional decoration: If desired, decorate with sprinkles, candied ginger, or a light dusting of powdered sugar for a festive touch.
  17. Serve: Slice the cake into pieces and serve.

Notes

  • For best results, ensure that the butter is softened to room temperature for easier creaming and better texture.
  • You can substitute the buttermilk with a mixture of milk and 1 tablespoon of lemon juice or vinegar if buttermilk is not available.
  • Use unsulfured molasses for a richer and less bitter taste in both the cake and frosting.
  • To keep the cake moist, store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a dairy-free version, substitute the butter and buttermilk with appropriate vegan alternatives.
  • If the frosting is too thick, add milk or cream gradually to reach the perfect spreadable consistency.

Keywords: Gingerbread Cake, Molasses Frosting, Holiday Cake, Spiced Cake, Christmas Dessert, Moist Cake, Classic Gingerbread

Find it online: https://amayaharis.com/gingerbread-cake-with-molasses-frosting-recipe/