Description
A moist, warmly spiced gingerbread cake topped with a luscious cinnamon molasses frosting, perfect for cozy gatherings and holiday desserts.
Ingredients
- Gingerbread Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 large eggs
- 3/4 cup molasses
- 1 cup milk
- Cinnamon Molasses Frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons molasses
- 1 teaspoon ground cinnamon
- 2–3 tablespoons milk or cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.
- In a separate bowl, cream butter and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in molasses until fully incorporated.
- Alternately add dry ingredients and milk to the batter, beginning and ending with dry ingredients.
- Pour batter into prepared pan and spread evenly.
- Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
- Allow cake to cool completely.
- For frosting, beat butter until creamy.
- Add powdered sugar gradually, then mix in molasses, cinnamon, vanilla, and milk until smooth and spreadable.
- Spread frosting evenly over cooled cake. Slice and serve.
Notes
- Flavors deepen after resting overnight.
- Adjust frosting consistency with more milk if needed.
- Pairs well with coffee or hot tea.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American