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Gingerbread Cake Cinnamon Molasses Frosting

Heavenly Gingerbread Cake with Cinnamon Molasses Frosting

This Gingerbread Cake with Cinnamon Molasses Frosting brings holiday cheer through its warm spices and delightful flavor, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free version
  • 1 teaspoon baking soda vital leavening agent
  • 1 teaspoon baking powder adds fluffiness
  • 1 tablespoon ground cinnamon swap with 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 can work if you're out of cloves
  • 1/2 teaspoon ground nutmeg can be omitted if not available
  • 1 teaspoon salt essential for balancing sweetness
  • 1/2 cup unsalted butter use coconut oil for a dairy-free option
  • 1/2 cup granulated sugar brown sugar can enhance flavor
  • 1/2 cup dark brown sugar light brown is a sufficient alternative
  • 2 large eggs flax eggs can replace for a vegan version
  • 1/2 cup molasses honey can substitute but changes the profile
  • 1 cup hot water warm water works just as well
  • 1/2 cup buttermilk milk mixed with vinegar or yogurt can be used instead
For the Frosting
  • 1 cup powdered sugar essential for sweetness and texture
  • 1 teaspoon vanilla extract almond extract is a good alternative
  • 2 tablespoons milk switch to plant-based milk for dairy-free

Equipment

  • 9x13 inch baking pan
  • Mixing Bowls
  • electric mixer
  • Wire Rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour your 9x13 inch baking pan.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt.
  3. In another bowl, cream the softened butter, granulated sugar, and dark brown sugar until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, mixing well, then stir in the molasses until fully combined.
  5. Gradually combine the dry ingredients with the wet, alternating with hot water and buttermilk until just combined.
  6. Pour the batter into your prepared baking pan and bake for 30-35 minutes, or until a toothpick comes out clean.
  7. Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
  8. To prepare the frosting, cream the softened butter, then gradually add powdered sugar, molasses, cinnamon, milk, and vanilla extract until smooth.
  9. Once cooled, frost the Gingerbread Cake generously with the Cinnamon Molasses Frosting.
  10. Slice into squares to serve, and enjoy with a cup of tea or coffee.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 54gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Ensure the butter is softened and cool the cake completely before frosting.

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