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