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Gingerbread Cake with Cinnamon Molasses Frosting


  • Author: Sarah White
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

 A moist, spiced gingerbread cake topped with a rich cinnamon molasses frosting. Perfectly festive for the holidays or cozy winter gatherings.


Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 cup molasses
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 2 tablespoons molasses
  • 1 teaspoon ground cinnamon
  • 12 tablespoons milk, as needed

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round pans. 
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside. 
  3. In a large bowl, beat butter and brown sugar until fluffy. Add eggs one at a time, then mix in molasses. 
  4. Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients. Mix until just combined. 
  5. Pour batter into prepared pan and smooth the top. Bake 35–40 minutes, or until a toothpick comes out clean. Cool completely. 
  6. For frosting, beat butter until creamy. Gradually add powdered sugar, molasses, cinnamon, and milk until smooth and spreadable. 
  7. Frost cooled cake evenly, slice, and serve.

Notes

 This cake keeps well for up to 3 days covered at room temperature or up to 5 days in the fridge. For extra festivity, garnish with sugared cranberries or a dusting of powdered sugar.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American