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Gingerbread Cake with Molasses Frosting Recipe

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4.7 from 127 reviews

This Gingerbread Cake with Molasses Frosting is a perfect holiday treat featuring warm spices like cinnamon, ginger, cloves, and nutmeg. The rich, moist cake is complemented by a smooth and flavorful molasses frosting, making it an ideal festive dessert.

Ingredients

Scale

Dry Ingredients

  • 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

Wet Ingredients for Cake

  • 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

Ingredients for 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 ensure the cake doesn’t stick.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt until evenly combined.
  3. Cream butter and sugars: In a separate large bowl or stand mixer, cream the softened butter with dark brown sugar and granulated sugar until the mixture is light and fluffy, about 3 to 5 minutes.
  4. Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. Add molasses: Gradually mix in the molasses until the batter is well combined and rich in color.
  6. Combine wet and dry ingredients: Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
  7. Add hot water: Gradually stir in the hot water to achieve a smooth batter consistency.
  8. Bake the cake: Pour the batter into the prepared pan and spread evenly. Bake for 30 to 35 minutes or until a wooden skewer inserted in the center comes out clean.
  9. Cool the cake: Allow the cake to cool in the pan for 10 minutes. Then invert it onto a wire rack and cool completely before frosting.
  10. Make the frosting: In a large bowl or stand mixer, cream the softened butter until fluffy, about 2 to 3 minutes.
  11. Add powdered sugar: Gradually beat in the sifted powdered sugar on low speed until combined.
  12. Add molasses and flavorings: Beat in the molasses, vanilla extract, and salt until the frosting is smooth and well combined.
  13. Adjust frosting consistency: Gradually add milk or heavy cream, one tablespoon at a time, until the frosting reaches your preferred spreading consistency.
  14. Frost the cake: Once the cake is completely cool, spread the molasses frosting evenly over the top.
  15. Decorate and serve: Optionally decorate with sprinkles, candied ginger, or a dusting of powdered sugar. Slice and serve.

Notes

  • Ensure the cake is completely cool before applying frosting to prevent melting.
  • You can substitute buttermilk with milk plus 1 tablespoon of vinegar or lemon juice if needed.
  • For a deeper molasses flavor, use unsulfured blackstrap molasses.
  • Adjust spices to your preference, adding more ginger or cinnamon for extra warmth.
  • Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: gingerbread cake, molasses frosting, holiday dessert, gingerbread, spiced cake, festive dessert

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