Gingerbread Cake Cinnamon Molasses Frosting: A Delicious Holiday Recipe

Gingerbread Cake with Cinnamon Molasses Frosting – just the name conjures up images of cozy evenings, crackling fireplaces, and the warm, comforting aroma of spices filling the air, doesn’t it? This isn’t just a cake; it’s a hug in dessert form, a nostalgic trip back to childhood memories, and a guaranteed crowd-pleaser all rolled into one delicious package. Have you ever wondered why gingerbread, in its various forms, has been a beloved treat for centuries?

Gingerbread’s history stretches back to ancient times, with early versions being used for medicinal purposes. Over time, it evolved into a festive treat, particularly popular during the holidays. The addition of molasses, a byproduct of sugar production, gave it a distinctive dark color and rich, complex flavor that we associate with gingerbread today. And let’s not forget the magic of cinnamon! Its warm, sweet, and slightly spicy notes perfectly complement the ginger and molasses, creating a symphony of flavors that dance on your palate.

People adore gingerbread cake for its unique combination of flavors and textures. The cake itself is moist and tender, thanks to the molasses, while the spices provide a delightful warmth that lingers long after the last bite. But what truly elevates this cake to another level is the cinnamon molasses frosting. It’s creamy, decadent, and adds a touch of sweetness that perfectly balances the spice of the cake. This gingerbread cake is also surprisingly easy to make, making it a perfect choice for both experienced bakers and those just starting out. So, are you ready to create a little bit of magic in your kitchen? Let’s get baking!

this RECIPE

Ingredients:

• For the Gingerbread 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
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 2 large eggs
• 1 cup unsulfured molasses
• 1 cup hot water
• ¼ cup buttermilk
• For the Cinnamon Molasses Frosting:
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• ½ cup unsulfured molasses
• 2 teaspoons ground cinnamon
• ¼ teaspoon salt
• 2-4 tablespoons milk or heavy cream, as needed

Preparing the Gingerbread Cake

1. Preheat and Prepare: I always start by preheating my oven to 350°F (175°C). While it’s heating up, grease and flour a 9×13 inch baking pan. This prevents the cake from sticking and ensures easy removal later. You can also line the bottom with parchment paper for extra insurance!
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt. Make sure everything is evenly distributed. This step is crucial for a consistent flavor and texture throughout the cake.
3. Cream Butter and Sugars: In a separate large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. The mixture should be pale and airy. This step incorporates air into the batter, which helps create a tender cake.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
5. Incorporate Molasses: Gradually beat in the molasses until well combined. The mixture will be quite thick at this point, but don’t worry, it will come together.
6. Combine Wet Ingredients: In a separate small bowl, whisk together the hot water and buttermilk. The hot water helps to bloom the spices and enhances their flavor.
7. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the hot water/buttermilk mixture, beginning and ending with the dry ingredients. I usually do this in three additions. Mix until just combined after each addition. Be careful not to overmix, as this can result in a tough cake. Overmixing develops the gluten in the flour, leading to a less tender crumb.
8. Pour into Pan: Pour the batter into the prepared baking pan and spread evenly.

Baking the Gingerbread Cake

1. Bake: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on it.
2. Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Make sure the cake is completely cool before frosting. Frosting a warm cake will cause it to melt and slide off.

Preparing the Cinnamon Molasses Frosting

1. Cream Butter: In a large bowl (or the bowl of your stand mixer), cream the softened butter until smooth and fluffy. This usually takes about 2-3 minutes.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Start on low speed to prevent the powdered sugar from flying everywhere!
3. Incorporate Molasses and Cinnamon: Add the molasses, cinnamon, and salt. Beat until well combined.
4. Adjust Consistency: Gradually add the milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency. I prefer a smooth and creamy frosting that’s easy to spread.

Frosting and Serving

1. Frost the Cake: Once the cake is completely cool, spread the frosting evenly over the top. You can use an offset spatula or a butter knife for this.
2. Decorate (Optional): If desired, decorate the cake with sprinkles, candied ginger, or a dusting of cinnamon.
3. Slice and Serve: Slice the cake into squares and serve. This gingerbread cake is delicious on its own, or you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
4. Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Tips for the Best Gingerbread Cake

• Use Quality Molasses: The quality of your molasses will greatly impact the flavor of the cake. I recommend using unsulfured molasses for the best flavor.
• Don’t Overmix: Overmixing the batter can result in a tough cake. Mix until just combined after each addition.
• Cool Completely: Make sure the cake is completely cool before frosting to prevent the frosting from melting.
• Adjust Frosting Consistency: Adjust the amount of milk or heavy cream in the frosting to achieve your desired consistency.
• Spice it Up: Feel free to adjust the amount of spices to your liking. If you prefer a stronger gingerbread flavor, add a little more ginger, cloves, or cinnamon.

Variations

• Add Nuts: Add chopped walnuts or pecans to the batter for added texture and flavor.
• Cream Cheese Frosting: Substitute cream cheese for half of the butter in the frosting for a tangy twist.
• Lemon Glaze: Instead of frosting, drizzle the cake with a simple lemon glaze made from powdered sugar and lemon juice.
• Gingerbread Loaf: Bake the batter in a loaf pan for a smaller, more portable cake. Adjust the baking time accordingly.

Troubleshooting

• Cake is Dry: Make sure you’re not overbaking the cake. Check for doneness with a wooden skewer. Also, ensure you’re using the correct amount of wet ingredients.
• Cake is Dense: Overmixing the batter can result in a dense cake. Mix until just combined after each addition. Also, make sure your baking powder and baking soda are fresh.
• Frosting is Too Thick: Add more milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
• Frosting is Too Thin: Add more powdered sugar, one tablespoon at a time, until the frosting reaches your desired consistency.

Enjoy baking and eating this delicious Gingerbread Cake with Cinnamon Molasses Frosting! I hope you and your loved ones enjoy it as much as I do.

Conclusion:

And there you have it! This Gingerbread Cake with Cinnamon Molasses Frosting is more than just a dessert; it’s a warm hug on a plate, a nostalgic trip to cozy kitchens, and a guaranteed crowd-pleaser. I truly believe this recipe is a must-try for anyone who loves the comforting flavors of fall and winter. The moist, spiced cake paired with the sweet and subtly tangy frosting creates a symphony of flavors that will leave you wanting more. It’s the perfect balance of sweet, spicy, and comforting – everything you could ask for in a holiday treat.

But what makes this cake truly special is its versatility. While the Cinnamon Molasses Frosting is my personal favorite, don’t be afraid to experiment! A simple cream cheese frosting would also be divine, or you could even try a lemon glaze for a brighter, more citrusy twist. For serving suggestions, a dollop of whipped cream and a sprinkle of cinnamon always elevates the presentation. If you’re feeling extra fancy, candied ginger or a drizzle of caramel sauce would be the perfect finishing touch.

Think about serving this Gingerbread Cake warm with a scoop of vanilla ice cream for a truly decadent dessert. Or, cut it into squares and serve it alongside a cup of hot cocoa or spiced cider for a cozy afternoon treat. It’s also fantastic as a centerpiece for your holiday dessert table, guaranteed to impress your guests with its beautiful presentation and irresistible aroma.

Don’t be intimidated by the slightly longer ingredient list; the process is actually quite straightforward, and the results are well worth the effort. I’ve tried to make the instructions as clear and concise as possible, so even beginner bakers can achieve success. And remember, baking is all about having fun and experimenting, so don’t be afraid to put your own spin on things!

I’m so confident that you’ll love this recipe, and I can’t wait to hear about your experiences. Give this Gingerbread Cake with Cinnamon Molasses Frosting a try, and let me know what you think! Did you make any variations? What were your favorite serving suggestions? Share your photos and stories in the comments below – I’m always eager to see your creations and learn from your baking adventures.

This Gingerbread Cake is perfect for holiday gatherings, potlucks, or even just a special treat for yourself. It’s a recipe that’s sure to become a family favorite, passed down through generations. So, gather your ingredients, preheat your oven, and get ready to bake up a little bit of holiday magic. I promise, you won’t regret it! Happy baking! I am sure you will enjoy this Gingerbread Cake as much as I do.