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Gingerbread Cake Cinnamon Molasses Frosting

Irresistible Gingerbread Cake with Cinnamon Molasses Frosting

A delightful Gingerbread Cake with Cinnamon Molasses Frosting that brings warmth and joy to the holiday season.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cakes
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Whole wheat flour can be used as a substitute.
  • 1 teaspoon baking soda Ensure freshness.
  • 1 teaspoon baking powder Ensure freshness.
  • 1 teaspoon ground cinnamon Fresh spices enhance flavor.
  • 1 teaspoon ground ginger Fresh spices enhance flavor.
  • 1 teaspoon ground cloves Fresh spices enhance flavor.
  • 1 teaspoon ground nutmeg Fresh spices enhance flavor.
  • 1 teaspoon salt Balances sweetness.
  • 3/4 cup unsalted butter Can be substituted with margarine.
  • 1/2 cup granulated sugar Light brown sugar can be used.
  • 3/4 cup dark brown sugar Light brown sugar can be used.
  • 2 large eggs Flaxseed meal with water can be used as vegan substitute.
  • 1/2 cup molasses Honey can be used as alternative.
  • 1 cup hot water Essential for keeping the cake moist.
  • 1/2 cup buttermilk A mix of milk and vinegar can be used.
For the Frosting
  • 2 cups powdered sugar Add gradually for consistency.
  • 1 teaspoon vanilla extract Use pure vanilla for best flavor.
  • 1 teaspoon cinnamon Enhances flavor.
  • milk for adjusting frosting consistency Use as needed.

Equipment

  • Mixing bowls
  • Electric Mixer
  • 9x13 inch pan
  • Spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, and ground spices.
  3. Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Incorporate the eggs one by one, then mix in the molasses.
  5. Alternate adding the dry ingredients and a mixture of hot water and buttermilk to the wet ingredients.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 30-35 minutes, or until a skewer comes out clean.
  8. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
  9. For the frosting, cream the butter and gradually mix in the powdered sugar.
  10. Mix in molasses, vanilla, and cinnamon, adjusting the consistency with milk.
  11. Spread the frosting on the completely cooled cake.
  12. Cut into squares and serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 35mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 250IUCalcium: 15mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to three days.

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