Description
A moist and tender gingerbread cake with a rich cinnamon molasses frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup unsulfomated molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
- For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup unsulfomated molasses
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 4 cups powdered sugar
- 2–4 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the molasses, then the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the boiling water, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared baking pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the frosting. In a large bowl, beat the softened butter until creamy.
- Beat in the molasses, cinnamon, ginger, cloves, and salt.
- Gradually add the powdered sugar, alternating with the milk, until the frosting is smooth and spreadable.
- Once the cake is completely cool, spread the cinnamon molasses frosting evenly over the top.
Notes
- For an extra festive touch, decorate with candied ginger or a sprinkle of cinnamon sugar.
- Ensure your molasses is unsulfomated for the best flavor.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 400-450
- Sugar: Approximately 50-60g
- Sodium: Approximately 200-250mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 8-10g
- Unsaturated Fat: Approximately 7-10g
- Trans Fat: 0g
- Carbohydrates: Approximately 60-70g
- Fiber: Approximately 1-2g
- Protein: Approximately 3-4g
- Cholesterol: Approximately 70-80mg
Keywords: Gingerbread Cake, Cinnamon, Molasses, Homemade, Spiced, Old fashioned, Festive, Holiday, Rich, Sweet