As I lounged one chilly afternoon, the comforting aroma of warm spices began to dance through my kitchen, igniting memories of holiday gatherings and sweet family traditions. This Gingerbread Cake with Cinnamon Molasses Frosting captures that nostalgic spirit, allowing you to create a cozy atmosphere right in your home. With its simple prep time and impressive flavor, this cake is not just a delicious treat—it's also a crowd-pleaser that will have your loved ones coming back for seconds. Whether you’re celebrating a special occasion or just indulging in some self-care, this delightful recipe brings warmth and happiness to any table. Intrigued about how to elevate your baking experience? Let’s dive in!
Why is this Gingerbread Cake special?
Warm, Inviting Aroma: As it bakes, the delightful scent of ginger and cinnamon envelops your kitchen, creating a cozy atmosphere.
Unique Flavor Profile: The blend of spices and rich molasses offers a complex flavor that’s truly unforgettable.
Easy Preparation: With just 20 minutes of prep and straightforward steps, you won't find a recipe easier to follow.
Impressive Presentation: Frosted or unadorned, this cake looks stunning on any table, making it perfect for gatherings.
Perfect for Any Season: While it’s a holiday classic, this cake can be enjoyed year-round. Discover more about the versatility of seasonal flavors in our seasonal baking guide.
Great for Sharing: It's a crowd-pleaser, so you’ll want to make it for family gatherings or simply as a sweet treat for yourself!
Gingerbread Cake with Cinnamon Molasses Frosting Ingredients
For the Cake
• All-purpose flour – 2 ½ cups to give structure and help the cake rise.
• Ground ginger – 2 teaspoon for that signature warm flavor that defines gingerbread.
• Ground cinnamon – 1 teaspoon enhances the cake’s spicy profile beautifully.
• Ground nutmeg – ½ teaspoon adds a nutty scent that complements the spices.
• Ground cloves – ½ teaspoon provides depth and richness in flavor.
• Baking soda – 1 teaspoon helps the cake rise to a fluffy texture.
• Baking powder – 1 teaspoon ensures the perfect lift for your gingerbread cake.
• Salt – ½ teaspoon enhances all the flavors in this rich dessert.
• Unsalted butter – 1 cup softened for a tender and moist crumb.
• Brown sugar – 1 ½ cups packed for that deep, caramel flavor.
• Large eggs – 2 add richness and moisture for a soft texture.
• Unsulfured molasses – 1 cup brings a wonderful depth and sweetness.
• Hot water – 1 cup helps dissolve the molasses and intensify flavors.
For the Cinnamon Molasses Frosting
• Unsalted butter – ½ cup softened to create a creamy texture.
• Cream cheese – ¼ cup softened adds a tangy richness that perfectly contrasts the sweetness.
• Powdered sugar – 2 cups provide sweetness and stability for the frosting.
• Unsulfured molasses – ¼ cup for that delectable flavor infusion right in the frosting.
• Ground cinnamon – 1 teaspoon to keep the warm spice theme going.
• Vanilla extract – ½ teaspoon gives a beautiful aroma and richness.
• Milk – 2-3 tablespoon as needed for achieving your desired frosting consistency.
This Gingerbread Cake with Cinnamon Molasses Frosting is not just a recipe; it's an invitation to savor those cherished moments filled with warmth and flavor.
Step‑by‑Step Instructions for Gingerbread Cake with Cinnamon Molasses Frosting
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C) and prepare your baking pan. Grease and flour a 9x13 inch baking pan or two 9-inch round cake pans, ensuring every corner is covered. This will prevent your Gingerbread Cake from sticking, allowing it to release beautifully once baked.
Step 2: Mix Dry Ingredients
In a large mixing bowl, sift together 2 ½ cups of all-purpose flour, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground cloves, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and ½ teaspoon of salt. Set this fragrant blend aside as it forms the base of your Gingerbread Cake.
Step 3: Cream Butter and Sugar
In another large bowl, combine 1 cup of softened unsalted butter and 1 ½ cups of packed brown sugar. Beat them together at medium speed for about 3-5 minutes until the mixture is light and fluffy. This creaming step is crucial for adding air into the batter, ensuring your cake has a delightful texture.
Step 4: Incorporate Eggs
Add 2 large eggs one at a time to the butter and sugar mixture, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well-blended. This step adds richness to your Gingerbread Cake, contributing to its soft and tender crumb.
Step 5: Add Molasses
Pour in 1 cup of unsulfured molasses, mixing until fully incorporated into the wet ingredients. The molasses not only adds sweetness but also provides the signature depth of flavor associated with gingerbread. The mixture should appear smooth and glossy when combined.
Step 6: Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet ingredients, alternating with 1 cup of hot water. Start and finish with the flour mixture. Mix gently until just combined, taking care not to overmix; a few flour streaks are perfectly fine. This delicate balance ensures a moist Gingerbread Cake without compromising texture.
Step 7: Pour Batter & Smooth
Pour the batter into your prepared baking pan(s) and use a spatula to smooth the top. If using round pans, divide the batter evenly. This step helps create an even bake and a lovely surface for the frosting later on.
Step 8: Bake the Cake
Place the pan(s) in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Enjoy the warm aromas as they fill your kitchen while waiting for your Gingerbread Cake to bake!
Step 9: Cool the Cake
Once baked, allow the cake to cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely. Cooling is essential for the cake’s structure, ensuring it holds up beautifully when you spread the frosting later.
Step 10: Make the Frosting
For the Cinnamon Molasses Frosting, beat together ½ cup of softened unsalted butter and ¼ cup of softened cream cheese in a mixing bowl until smooth and creamy. This delightful combination will provide a rich and tangy contrast to the sweet gingerbread.
Step 11: Add Sugar and Molasses
Gradually mix in 2 cups of powdered sugar and ¼ cup of unsulfured molasses, stirring until the frosting is smooth and luscious. This step creates the luxurious texture that will elevate your Gingerbread Cake, ready for spreading.
Step 12: Flavor the Frosting
Incorporate 1 teaspoon of ground cinnamon and ½ teaspoon of vanilla extract into the frosting, mixing well until fully combined. If your frosting is too thick, add 2-3 tablespoons of milk one tablespoon at a time, stirring until you achieve your desired consistency.
Step 13: Frost the Cake
Once your Gingerbread Cake has cooled completely, use a spatula to spread the cinnamon molasses frosting evenly over the top. If you’ve made two layers, feel free to layer some frosting in between as well. This final touch transforms your cake into a stunning masterpiece, ready to share with family and friends!
Gingerbread Cake with Cinnamon Molasses Frosting Variations
Feel free to explore your culinary creativity with these delightful swaps and twists to make this cake uniquely yours!
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Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free blend for a deliciously inclusive option.
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Dairy-Free: Replace the butter with coconut oil and use dairy-free cream cheese for the frosting to enjoy a plant-based version.
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Sweetener Swap: Use maple syrup instead of unsulfured molasses for a lighter, more aromatic flavor profile.
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Add a Zing: Incorporate 1 teaspoon of grated lemon zest into the batter for a refreshing citrus twist that complements the spices beautifully.
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Spicy Kick: Add ¼ to ½ teaspoon of cayenne pepper to the dry ingredients if you're craving a subtle heat that enhances the cake's flavor.
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Nutty Surprise: Fold in ½ cup of chopped walnuts or pecans to the batter for a delightful crunch and nutty flavor.
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Fruit Twist: Mix in ½ cup of finely grated carrot or applesauce for added moisture and a hint of sweetness, making each slice even more irresistible.
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Frosting Fun: Experiment with flavors by swapping vanilla for almond extract in the frosting, adding a lovely nutty depth that pairs well with gingerbread.
These variations not only provide different flavors and textures but can also cater to various dietary preferences, ensuring everyone can enjoy your amazing cake! For more inspiration, check out our seasonal baking guide where you'll discover even greater ways to elevate your baking experience.
Expert Tips for Gingerbread Cake
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Quality Ingredients: Use high-quality spices and fresh molasses for a richer flavor in your Gingerbread Cake with Cinnamon Molasses Frosting.
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Room Temperature Eggs: Always use eggs at room temperature for better incorporation, ensuring a smooth batter and light cake texture.
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Don’t Overmix: Mix until just combined when adding dry ingredients to avoid a dense cake; it should be fluffy and moist instead!
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Measure Flour Correctly: Spoon and level the flour into your measuring cup to prevent adding too much, which could lead to a heavy cake.
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Check for Doneness: Use a toothpick to check for doneness—if it comes out with moist crumbs, your Gingerbread Cake is ready!
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Cool Completely: Allow the cake to cool fully before frosting to ensure the frosting doesn’t melt and runs off, keeping your cake looking perfect.
Make Ahead Options
These Gingerbread Cake with Cinnamon Molasses Frosting are a fantastic option for busy home cooks looking to save time! You can prepare the cake batter and store it in the refrigerator for up to 24 hours before baking. Just make sure to cover it well to prevent drying out. Alternatively, you can bake the cake and allow it to cool completely, then wrap it in plastic wrap and refrigerate for up to 3 days. For the frosting, make it a day ahead and keep it in an airtight container in the fridge; just bring it to room temperature and give it a quick stir before spreading. This way, when you're ready to serve, it’s just as delicious and saves you precious time!
What to Serve with Gingerbread Cake with Cinnamon Molasses Frosting
Elevate your dessert experience by pairing this spiced delight with complementary sides and flavors that sing together beautifully.
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Creamy Mashed Potatoes: The rich, buttery smoothness of mashed potatoes offers a delightful contrast to the spiced sweetness of the cake, creating a comforting combination.
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Spiced Apple Cider: Serve warm apple cider infused with spices like cinnamon and cloves to deepen the cozy flavors and evoke delightful memories of autumn.
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Whipped Cream Topping: Light and airy, a dollop of whipped cream adds a satisfying creaminess that balances the cake’s robust spices, making every bite heavenly.
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Roasted Vegetables: A side of honey-glazed carrots or roasted Brussels sprouts adds a sweet, earthy dimension, enhancing the overall meal experience and providing a bit of freshness.
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Hot Cocoa: Cozy up with a cup of rich hot cocoa topped with marshmallows or whipped cream; the chocolate's warmth pairs beautifully with the gingerbread's spiciness.
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Caramel Sauce: Drizzle warm caramel sauce on top or alongside your cake for an indulgent touch that enriches the ginger flavor with a touch of sweetness.
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Pumpkin Spice Ice Cream: A scoop of pumpkin spice ice cream brings a creamy chill that harmonizes with the cake's warm spices, making it a perfect fall dessert duo.
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Coffee or Tea: Complement the flavors with a warm cup of coffee or spiced chai tea; their notes will elevate the experience and create an inviting atmosphere for guests.
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Chocolate Chip Cookies: Serve alongside soft chocolate chip cookies for a nostalgic pairing that blends different flavors and textures, perfect for sharing with loved ones.
How to Store and Freeze Gingerbread Cake
Room Temperature: Keep the frosted Gingerbread Cake at room temperature for up to 3 days in an airtight container to maintain its moist texture.
Fridge: To extend freshness, store the cake in the refrigerator for up to 1 week; just ensure it’s wrapped tightly to prevent it from drying out.
Freezer: Wrap the un-frosted cake tightly in plastic wrap, then foil, and freeze for up to 3 months. This way, you can enjoy a slice of your delicious Gingerbread Cake later!
Reheating: If you like it warm, simply reheat slices in the microwave for about 10-15 seconds, or until just warmed through, enhancing those cozy spices before serving.
Gingerbread Cake with Cinnamon Molasses Frosting Recipe FAQs
How do I select the best ingredients for this Gingerbread Cake?
Absolutely! When it comes to spices, look for fresh options with vibrant colors and strong aromas. Ground spices can lose their potency over time, so I often replace them if they've been in my pantry for over six months. For molasses, use unsulfured for the best flavor. When choosing butter, opt for unsalted to control the cake's saltiness and enrich its taste.
How should I store my Gingerbread Cake?
Great question! For optimal freshness, keep your frosted Gingerbread Cake in an airtight container at room temperature for up to 3 days. If you’d like it to last longer, I recommend wrapping it tightly in plastic wrap and placing it in the refrigerator, where it can stay fresh for up to 1 week. Just be sure to keep it sealed so it retains its delightful moisture!
Can I freeze the Gingerbread Cake, and if so, how?
Certainly! To freeze your Gingerbread Cake, start by allowing it to cool completely. Then, wrap the un-frosted cake tightly in plastic wrap, followed by aluminum foil, to prevent freezer burn. You can freeze it for up to 3 months. When you're ready to enjoy, thaw it in the refrigerator overnight, then frost it before serving for that fresh-baked taste!
What if my Gingerbread Cake turns out too dry?
Very common! If you find your cake is dry, it may be due to overmixing or measuring the flour incorrectly. Make sure to spoon and level your flour rather than scooping it directly from the bag. If your cake has already been baked and is too dry, consider serving it with a drizzle of warm cream or syrup to bring back some moisture.
Are there any dietary considerations for this recipe?
Yes! For those with allergies, this Gingerbread Cake contains gluten, dairy, and eggs. If you’re looking for alternatives, you can substitute all-purpose flour with a gluten-free blend. Additionally, for a dairy-free frosting, try using coconut cream instead of cream cheese. Always check the specific brands for potential cross-contamination if you're highly sensitive!
Why does my frosting seem too thick, and how can I fix it?
Oh, that happens sometimes! If your Cinnamon Molasses Frosting is too thick, don't worry—just add milk! Start with 1 tablespoon, mix well, and continue adding a tablespoon at a time until you reach your desired consistency. This way, you achieve that smooth, spreadable frosting that perfectly complements your Gingerbread Cake.
Irresistible Gingerbread Cake with Cinnamon Molasses Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare your baking pan. Grease and flour a 9x13 inch baking pan or two 9-inch round cake pans.
- In a large mixing bowl, sift together all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, baking powder, and salt. Set aside.
- Combine softened unsalted butter and packed brown sugar in another bowl. Beat until light and fluffy.
- Add large eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Pour in unsulfured molasses and mix until fully incorporated. The mixture should be smooth and glossy.
- Gradually add the dry mixture to the wet ingredients, alternating with hot water, mixing gently until just combined.
- Pour the batter into the prepared pan(s) and smooth the top with a spatula.
- Place the pan(s) in the oven and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together softened unsalted butter and softened cream cheese until smooth and creamy.
- Gradually mix in powdered sugar and unsulfured molasses, stirring until smooth.
- Incorporate ground cinnamon and vanilla extract, mixing well. Adjust consistency with milk as needed.
- Once the cake is cool, spread the frosting evenly over the top, layering if using round pans.
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