Gingerbread with Cinnamon Molasses Frosting (Print Version)
Moist, spiced cake with rich molasses flavor and creamy cinnamon frosting - a sophisticated twist on a classic holiday favorite.
# Ingredients:
→ For the Gingerbread Cake
01 -
3 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1 teaspoon baking powder
04 -
1 teaspoon ground cinnamon
05 -
1 teaspoon ground ginger
06 -
1/2 teaspoon ground cloves
07 -
1/4 teaspoon ground nutmeg
08 -
1/2 teaspoon salt
09 -
1 cup (227g) unsalted butter, softened
10 -
1 cup granulated sugar
11 -
1 cup packed dark brown sugar
12 -
2 large eggs
13 -
1 cup molasses
14 -
1 cup hot water
15 -
1/4 cup buttermilk
→ For the Cinnamon Molasses Frosting
16 -
1 cup (227g) unsalted butter, softened
17 -
4 cups powdered sugar
18 -
1/4 cup molasses
19 -
2 teaspoons ground cinnamon
20 -
1/4 cup milk, or more as needed
21 -
1 teaspoon vanilla extract
# Steps:
01 -
Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, ensuring all corners are covered.
02 -
In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt until evenly distributed.
03 -
In a separate large bowl or stand mixer, cream together the softened butter, granulated sugar, and brown sugar for 3-5 minutes until light and fluffy.
04 -
Beat in eggs one at a time, ensuring each is fully incorporated before adding the next to prevent curdling.
05 -
Gradually beat in molasses until well combined and mixture darkens in color.
06 -
Add dry ingredients to wet ingredients in thirds, alternating with hot water and buttermilk. Begin and end with dry ingredients, mixing just until combined to avoid overmixing.
07 -
Pour batter into prepared baking pan, spreading evenly to ensure uniform baking.
# Notes:
01 -
This deeply flavorful, moist gingerbread cake balances sweet and spicy notes with a rich molasses undertone, making it perfect for holiday gatherings.