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Gingerbread Cake with Cinnamon Molasses Frosting Recipe

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This Gingerbread Cake with Cinnamon Molasses Frosting is a festive and flavorful holiday treat, featuring warm spices like cinnamon, ginger, cloves, and nutmeg in a moist molasses-infused cake crowned with a rich, spiced frosting. Perfect for seasonal celebrations or cozy dessert cravings.

Ingredients

Scale

Cake

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 2 large eggs
  • 1 cup molasses
  • 1 cup hot water
  • 1/4 cup buttermilk

Frosting

  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup molasses
  • 2 teaspoons ground cinnamon
  • 1/4 cup milk, or more as needed
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan to ensure the cake doesn’t stick.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt to evenly distribute the spices and leavening agents.
  3. Cream butter and sugars: In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, approximately 3-5 minutes for optimal texture.
  4. Add eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next for even mixing.
  5. Incorporate molasses: Gradually beat in the molasses until the batter is smooth and well combined, giving the cake its signature rich flavor.
  6. Combine wet and dry ingredients: Alternately add the dry ingredients with the hot water and buttermilk to the wet mixture, starting and ending with the dry ingredients; mix just until combined to keep the batter light.
  7. Pour batter into pan: Transfer the batter into the prepared baking pan and spread it evenly for uniform baking.
  8. Bake the cake: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean, indicating the cake is fully cooked.
  9. Cool cake: Allow the cake to cool in the pan for 10 minutes; then invert onto a wire rack to cool completely before frosting.
  10. Cream butter for frosting: In a large bowl, cream the softened butter until smooth and fluffy, about 2-3 minutes to achieve the perfect base for frosting.
  11. Add powdered sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition to avoid lumps and ensure a silky texture.
  12. Mix in molasses and cinnamon: Add the molasses and ground cinnamon to the frosting and beat until well combined, infusing it with warm flavors.
  13. Adjust frosting consistency: Gradually add milk, one tablespoon at a time, until the frosting reaches your desired consistency, then stir in the vanilla extract for added depth.
  14. Frost the cake: Once the cake is completely cool, spread the frosting evenly over the top, creating a smooth, inviting surface.
  15. Decorate: Optionally, decorate the frosted cake with sprinkles, candied ginger, or a dusting of cinnamon for festive flair.
  16. Slice and serve: Cut the cake into squares and serve to enjoy this moist and flavorful gingerbread treat.
  17. Store leftovers: Store any leftover cake in an airtight container at room temperature for up to 3 days to keep it fresh.

Notes

  • Ensure all ingredients, especially butter and eggs, are at room temperature for best mixing results.
  • Use dark molasses for a richer flavor; light molasses can be substituted but will yield a milder taste.
  • Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
  • The frosting consistency can be adjusted with milk to make it thicker or thinner as preferred.
  • Store the cake properly to maintain freshness; refrigerate if storing longer than 3 days.

Keywords: gingerbread cake, cinnamon molasses frosting, holiday dessert, spiced cake, festive cake, Christmas cake

Find it online: https://victoriablair.com/gingerbread-cake-with-cinnamon-molasses-frosting-recipe/