Description
This Gingerbread Cake with Cinnamon Molasses Frosting offers a perfect balance of warm spices and rich molasses flavor wrapped in a moist, tender cake. Ideal for holiday celebrations or cozy gatherings, the cake layers are infused with ginger, cinnamon, and cloves, and topped with a creamy cinnamon molasses frosting for a festive and indulgent treat.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup molasses
- 1 cup boiling water
- 1 teaspoon vanilla extract
Cinnamon Molasses Frosting
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup molasses
- 1 teaspoon ground cinnamon
- 1 – 2 tablespoons milk or cream (as needed for consistency)
- A pinch of salt
Instructions
- Prepare the pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside to combine the spices evenly.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until the mixture is light, fluffy, and well combined, about 3-4 minutes.
- Add eggs and liquids: Add the eggs one at a time, beating thoroughly after each addition to ensure a smooth batter. Stir in the molasses and vanilla extract and mix well.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, alternating with boiling water. Begin and end with the flour mixture. Mix gently until just combined to avoid overmixing, keeping the batter smooth.
- Divide batter in pans: Evenly divide the batter between the prepared cake pans and smooth the tops using a spatula for an even bake.
- Bake the cakes: Place the pans in the oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the cakes: Let the cakes cool in their pans for 10 minutes. Then carefully turn them out onto a wire rack and allow to cool completely before frosting.
- Make the frosting: Beat the softened butter in a mixing bowl until creamy and smooth.
- Add powdered sugar and flavorings: Slowly add the powdered sugar on low speed until incorporated. Add molasses, ground cinnamon, and a pinch of salt, then beat until the frosting is evenly combined and fluffy.
- Adjust consistency: If the frosting is too thick, add milk or cream one tablespoon at a time, mixing until the desired spreadable consistency is reached.
- Assemble the cake: Place one cake layer on your serving plate. Spread a generous amount of frosting evenly over the top.
- Add second layer and frost: Place the second cake layer on top, then frost the top and sides of the entire cake as desired. Decorate with extra ground cinnamon or festive decorations if you like.
- Serve: Slice the cake and serve your delicious Gingerbread Cake with Cinnamon Molasses Frosting to your guests.
Notes
- Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
- The boiling water helps create a moist cake and also blooms the spices for better flavor.
- For a deeper molasses flavor, use robust blackstrap molasses, but note it is more intense and less sweet.
- If you want a dairy-free version, substitute the butter with a plant-based alternative and use non-dairy milk for the frosting.
- Store the cake covered at room temperature for up to two days or in the refrigerator for up to four days.