The scent of warm spices wafting through the kitchen is one of those magical moments that instantly brings joy. Today, I’m thrilled to share my recipe for an irresistible Gingerbread Cake with Cinnamon Molasses Frosting—your new go-to comfort food for any cozy gathering. This cake combines the rich flavors of ginger, cinnamon, and molasses, ensuring each bite feels like a warm hug on a chilly day. Plus, it’s super easy to whip up, making it perfect for both experienced bakers and those just starting out. Not only does the luscious creamy frosting elevate this treat, but it also beckons for delightful variations like cake parfaits or even truffles for a fun twist. Have you ever tried a cake that doubles as a dessert and a conversation starter? Let’s dive in and make this holiday classic your own!
Why is this gingerbread cake special?
Warm, Inviting Aroma: The moment you pull this cake from the oven, your kitchen will be filled with delightful scents of ginger and cinnamon that instantly create a cozy atmosphere.
Quick & Easy: With simple steps, this recipe is perfect for bakers of all levels. You’ll be amazed at how effortlessly you can create such a stunning dessert.
Versatile Options: Not only can you enjoy it as a traditional cake, but feel free to explore variations—like layering for gingerbread cake parfaits or transforming leftovers into indulgent truffles!
Crowd-Pleasing Delight: From holiday gatherings to casual get-togethers, this cake is always a hit. It beautifully bridges the gap between comfort food and impressive presentation, ensuring it becomes a memory-maker.
Nutritional Flexibility: Plus, it’s vegetarian-friendly! You can customize it to suit your dietary needs, making this a recipe that’s both delicious and considerate of your loved ones’ preferences.
Gingerbread Cake Cinnamon Molasses Frosting Ingredients
For the Cake
• All-Purpose Flour – Provides structure; substitute with a gluten-free blend for a gluten-free option.
• Baking Soda – Serves as a leavening agent that helps the cake rise.
• Baking Powder – Works alongside baking soda to ensure a light and airy texture.
• Ground Cinnamon – Adds warmth and spice; essential for that comforting gingerbread flavor.
• Ground Ginger – Deepens the ginger flavor profile for a robust taste.
• Ground Cloves – Contributes rich, aromatic notes that enhance the overall experience.
• Ground Nutmeg – Adds a layer of flavor complexity to complement the spices.
• Salt – Balances sweetness and enhances flavors.
• Unsalted Butter – Brings moisture and richness; be sure to soften it before use.
• Granulated Sugar – Adds sweetness and aids in browning.
• Dark Brown Sugar – Provides moistness and a deeper flavor; substitute with light brown sugar if needed.
• Eggs – Contribute structure and moisture; room temperature eggs work best for better emulsion.
• Molasses – This key flavor component can be substituted with a mix of honey and brown sugar if necessary.
• Hot Water – Adds moisture and helps dissolve other ingredients.
• Buttermilk – Ensures tenderness; milk mixed with vinegar is a great substitute.
For the Frosting
• Powdered Sugar – Provides sweetness and smooth texture; use for creating the frosting.
• Milk – Adjusts the frosting consistency; you may need to add more for the perfect texture.
• Vanilla Extract – Enhances the overall flavor profile, making it extra delicious.
• Cinnamon – Adds depth to the frosting, making it irresistible alongside your Gingerbread Cake.
Step‑by‑Step Instructions for Gingerbread Cake Cinnamon Molasses Frosting
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While it’s heating, grab a 9×13 inch baking pan and grease it with butter or line it with parchment paper for easy removal later. This will ensure your Gingerbread Cake bakes evenly and doesn’t stick to the pan.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt. This step is crucial as it helps to evenly distribute the leavening agents and spices throughout your Gingerbread Cake, creating that magical depth of flavor.
Step 3: Cream the Butter and Sugars
In another bowl, cream the softened unsalted butter with granulated and dark brown sugar until the mixture becomes light and fluffy, about 3-4 minutes. Then, beat in the eggs one at a time, followed by the molasses. You’ll see the mixture come together beautifully, creating a rich batter that’s the foundation of your cake.
Step 4: Combine the Wet and Dry Mixtures
Next, slowly alternate adding the dry ingredients and the hot water along with buttermilk to your butter-sugar mixture. Start with the dry mix, then add a third of the hot water and buttermilk, and repeat until everything is just combined. Be careful not to overmix; a few lumps are perfectly fine to achieve a tender Gingerbread Cake.
Step 5: Bake the Cake
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in your preheated oven for 30-35 minutes, or until a skewer inserted in the center comes out clean. Once done, you’ll see a lovely golden-brown top that signals your cake is ready to cool.
Step 6: Cool the Cake
Allow the Gingerbread Cake to cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This step is important for achieving the ideal texture—moist and dense without being soggy.
Step 7: Prepare the Frosting
While the cake is cooling, make your delicious cinnamon molasses frosting. In a bowl, cream together the softened butter and powdered sugar, adding molasses and ground cinnamon until well blended. The mixture should be smooth and creamy, perfect for slathering on your cake.
Step 8: Adjust the Frosting Consistency
Gradually add milk to the frosting, mixing until you reach your desired consistency. If it’s too thick, add a bit more milk; if too runny, incorporate more powdered sugar. The frosting should be easy to spread but able to hold its shape as it sits atop your Gingerbread Cake.
Step 9: Frost the Cake
Once your Gingerbread Cake has cooled completely, generously spread the frosting over the top and sides. Use a spatula to create texture or swirls that add a delightful visual appeal. Don’t be shy; this creamy frosting is the perfect pairing for the spiced cake.
Step 10: Serve and Enjoy
Slice your Gingerbread Cake into generous pieces and serve as is, or add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. This cake is sure to become a cherished recipe in your home, bringing warmth and joy to every gathering.
Gingerbread Cake Cinnamon Molasses Frosting Variations
Feel free to get creative and customize this warm, spiced delight to suit your taste buds!
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Gingerbread Cake Parfaits: Layer crumbled cake with frosting and whipped cream in glasses for a stunning presentation. This playful twist turns each bite into an elegant treat that’s perfect for parties!
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Gingerbread Cake Truffles: Mix crumbled cake with frosting, roll into balls, and dip in your favorite chocolate for sweet little bites. These truffles make for a delightful gift or a fun treat for yourself!
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Gingerbread Cake French Toast: Transform leftover slices into a cozy breakfast by dipping them in an egg mixture and cooking on a griddle. A splash of maple syrup elevates this indulgent morning treat!
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Spicy Version: Add a pinch of cayenne pepper to the batter for a surprising kick. This subtle heat adds depth to the cake without overwhelming that warm, inviting flavor we all love.
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Nutty Addition: Stir in chopped pecans or walnuts for added texture and richness. Nuts enhance the cake’s heartiness, making it even more satisfying and nutritious.
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Citrus Twist: Incorporate freshly grated orange or lemon zest into the batter to brighten up the flavor. The citrus will offer a refreshing contrast to the warm spices.
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Vegan Option: Substitute eggs with flaxseed meal and buttermilk with almond milk mixed with vinegar for a delightful dairy-free version. You won’t even miss the usual ingredients!
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Chocolate Drizzle: Drizzle melted dark chocolate over the frosted cake for a decadent twist. The combination of chocolate and spices creates a tantalizing flavor experience.
These variations are not only a great way to enjoy your Gingerbread Cake in new forms, but they also allow you to effortlessly adapt to any occasion or preference. Looking for more ideas? Check out ways to make your favorite baked delights even more special with a little creativity!
Expert Tips for Gingerbread Cake
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Room Temperature Ingredients: Ensure all ingredients are at room temperature for better mixing, resulting in a consistent batter.
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Don’t Overmix: Be cautious when combining wet and dry ingredients; overmixing can lead to a dense gingerbread cake instead of a light, fluffy texture.
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Baking Time Matters: Start checking for doneness at 30 minutes with a skewer; removing the cake too late can result in dryness.
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Frosting Consistency: Adjust the milk in the frosting gradually to achieve the desired spreadability—aim for creamy but not runny for the best finish.
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Decorative Touch: Feel free to enhance the presentation by adding sprinkles or candied ginger on top of the frosting for an inviting look.
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Storage Tips: Keep the gingerbread cake in an airtight container at room temperature for up to three days to maintain its moisture and flavor.
Make Ahead Options
These Gingerbread Cake with Cinnamon Molasses Frosting is perfect for busy weeks! You can bake the cake up to 24 hours in advance and keep it covered at room temperature to retain moisture. Additionally, the frosting can be prepared ahead and stored in an airtight container in the refrigerator for up to 3 days; just remember to bring it back to room temperature before spreading. When you’re ready to serve, simply frost the cooled cake and add any desired decorations. This prep ahead approach ensures you have a lovely dessert on hand without the last-minute rush, making your holiday entertaining a breeze!
What to Serve with Gingerbread Cake with Cinnamon Molasses Frosting
Delight in the flavors and aromas of the season by pairing your cake with complementary sides that enhance its warmth.
- Whipped Cream: A dollop of freshly whipped cream adds a light fluffiness that beautifully balances the dense cake’s richness.
- Vanilla Ice Cream: The creamy sweetness of vanilla ice cream offers a delightful contrast, making each bite indulgent and irresistible.
- Spiced Apples: Warm, cinnamon-spiced apples bring an additional layer of cozy comfort, echoing the cake’s warm spices.
- Hot Cocoa: A steaming cup of hot cocoa complements the spiced notes, creating a nostalgic, comforting duo perfect for chilly evenings.
- Candied Ginger: Chopping up candied ginger not only enhances the ginger flavor profile but also adds a delightful chewiness and zing to each bite.
- Cranberry Sauce: A tart cranberry sauce cuts through the sweetness, balancing the rich molasses frosting wonderfully while adding a festive touch.
- Nutty Granola: Sprinkling nutty granola on top as a crunchy garnish introduces texture, enhancing the moist cake experience.
- Chai Tea: A warm cup of chai tea, with its spices, offers a cozy beverage pairing that complements the gingerbread’s flavor beautifully.
- Cheese Platter: Serve with a selection of cheeses for a sophisticated twist that brings salty notes to the sweet spice of gingerbread.
How to Store and Freeze Gingerbread Cake
Room Temperature: Store the gingerbread cake in an airtight container at room temperature for up to 3 days to maintain its moist texture and flavor.
Fridge: If you prefer, you can refrigerate the cake for up to a week. Just ensure it’s well wrapped to prevent it from drying out.
Freezer: For longer storage, freeze slices of the cake in an airtight container for up to 3 months. Thaw in the refrigerator before serving.
Reheating: To enjoy the cake warm, microwave a slice for about 10-15 seconds, just until slightly warm, ensuring you don’t dry it out.
Gingerbread Cake with Cinnamon Molasses Frosting Recipe FAQs
What kind of molasses should I use?
I recommend using unsulfured molasses for the best flavor in your Gingerbread Cake. It’s sweeter and less bitter than its sulfured counterpart, providing a rich, warm flavor that pairs beautifully with the spices. If you can’t find molasses, a mix of honey and brown sugar can work in a pinch, but expect a slightly different taste.
How should I store the gingerbread cake?
Store your gingerbread cake in an airtight container at room temperature for up to 3 days to retain its moistness. If you want to prolong its shelf life, you can refrigerate it for up to a week; just ensure it’s tightly wrapped in plastic wrap to prevent it from drying out.
Can I freeze the gingerbread cake?
Absolutely! For longer storage, wrap individual slices of the cake in plastic wrap and place them in an airtight container or freezer bag. You can freeze it for up to 3 months. When you’re ready to enjoy, thaw the slices in the refrigerator overnight and, for a warm treat, pop a slice in the microwave for about 10-15 seconds.
How do I prevent overbaking my gingerbread cake?
To avoid a dry cake, start checking for doneness around the 30-minute mark. Insert a skewer into the center; if it comes out clean or with a few moist crumbs, it’s ready. Remember, every oven is a little different, so keep an eye on it.
Can I make this gingerbread cake dairy-free?
Yes! You can substitute the buttermilk with a dairy-free alternative like almond or soy milk mixed with a tablespoon of vinegar for acidity. Additionally, swap the butter for a plant-based margarine or coconut oil in equal amounts to make your gingerbread cake completely dairy-free without compromising taste.
Is this recipe suitable for those with nut allergies?
Yes, this recipe is nut-free as it contains no nuts or nut-derived ingredients. However, always make sure to check the labels of your ingredients to avoid cross-contamination, especially if you’re baking for someone with severe allergies.
Gingerbread Cake with Creamy Cinnamon Molasses Frosting Delight
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt.
- In another bowl, cream the softened butter with granulated sugar and dark brown sugar until light and fluffy. Beat in eggs one at a time, followed by molasses.
- Slowly add the dry ingredients and hot water along with buttermilk to the butter-sugar mixture. Mix until just combined.
- Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, until a skewer comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a bowl, cream together the softened butter and powdered sugar. Add molasses and ground cinnamon, mixing until smooth.
- Gradually add milk to the frosting until you reach the desired consistency.
- Once cooled, frost the top and sides of the cake with the creamy frosting.
- Slice and serve, optionally adding whipped cream or vanilla ice cream.
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