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Moist Gingerbread Cake with Creamy Cinnamon Molasses Frosting

Close-up of a moist slice of dark gingerbread cake topped with thick, creamy brown frosting.
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Bake this moist gingerbread cake bursting with warm spices and rich molasses flavor. It is easy to make and perfect for cozy winter gatherings or holiday celebrations.

Ingredients

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  • 2 1/2 cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 cup granulated sugar
  • 1 cup unsulfured molasses
  • 1 cup boiling water
  • 1/2 cup buttermilk
  • For the Frosting: 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1/4 cup molasses
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 tablespoons milk or cream

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, allspice, cloves, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg.
  4. Add the granulated sugar and molasses to the butter mixture and beat until well combined.
  5. In a separate small bowl, whisk together the buttermilk and boiling water.
  6. Alternate adding the dry ingredients and the buttermilk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. The batter will be thin.
  7. Pour the batter into the prepared pan.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
  9. Prepare the Cinnamon Molasses Frosting: In a large bowl, beat the softened butter until smooth. Gradually add the sifted powdered sugar, molasses, cinnamon, and ginger. Beat until combined.
  10. Add the milk or cream, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.
  11. Spread the frosting evenly over the cooled gingerbread cake. Slice and serve this easy gingerbread cake recipe.

Notes

  • For an extra crunch, you can fold 1/2 cup of chopped pecans into the batter before baking.
  • This cake pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://magazinemeal.com/moist-gingerbread-cake-cinnamon-molasses-frosting/