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Gingerbread Cake with Cinnamon Molasses Frosting Recipe

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4.3 from 70 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings

Description

A rich and warmly spiced Gingerbread Cake topped with a creamy Cinnamon Molasses Frosting. This festive dessert combines classic gingerbread spices like ginger, cinnamon, and cloves with a moist molasses-infused cake base, finished with a luscious frosting that perfectly balances sweetness and spice.

Ingredients

Cake Ingredients

  • 2 1/4 cups (270 grams) all-purpose flour
  • 1 1/2 Tablespoons unsweetened cocoa powder, sifted
  • 1 1/2 Tablespoons ground ginger
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground all-spice
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons fresh ginger, peeled and finely grated or ginger paste
  • 3/4 cup (170 grams) unsulphured molasses
  • 1 1/2 Tablespoons (21 grams) canola oil
  • 3/4 cup unsalted butter, melted
  • 1 cup (220 grams) dark brown sugar, packed
  • 3 large eggs, room temperature
  • 3/4 cup boiling hot water

Frosting Ingredients

  • 1/4 cup (30 grams) all-purpose flour
  • 1 cup (200 grams) granulated sugar
  • Pinch of salt
  • 1 cup whole or 2% milk
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, room temperature
  • 2 teaspoons unsulphured molasses
  • 1/4 teaspoon cinnamon

Instructions

  1. Prep the Frosting Base: In a saucepan over medium-high heat, combine 1/4 cup all-purpose flour, 1 cup granulated sugar, a pinch of salt, 1 cup milk, and 1 teaspoon vanilla extract. Whisk constantly until the mixture thickens to a thin pudding consistency, about 10 minutes.
  2. Cool the Frosting Base: Transfer the thickened mixture to a heat-safe bowl. Let it sit for 5 minutes until steam subsides, then cover with plastic wrap pressed directly onto the surface to prevent skin. Allow to cool completely to room temperature, approximately 90 minutes, or refrigerate for up to two days and bring to room temperature before use.
  3. Prepare the Cake Pan and Oven: Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan with butter, shortening, or non-stick spray. Optionally, line the pan with parchment paper for easier cake removal.
  4. Sift Dry Cake Ingredients: In a medium bowl, sift together 2 1/4 cups flour, 1 1/2 tablespoons cocoa powder, 1 1/2 tablespoons ground ginger, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground all-spice, 1/2 teaspoon ground cloves, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
  5. Combine Wet Spices and Molasses: In another medium bowl, mix 2 tablespoons fresh ginger or ginger paste, 3/4 cup unsulphured molasses, and 1 1/2 tablespoons canola oil. Set aside.
  6. Cream Butter and Sugar: In a large mixing bowl, beat 3/4 cup unsalted butter and 1 cup dark brown sugar using a hand or stand mixer for 2 minutes until creamy and lightened in color.
  7. Add Eggs: Beat in 3 large eggs one at a time, scraping down the bowl as needed to ensure even mixing.
  8. Incorporate Wet and Dry Ingredients: Add half of the ginger/molasses/oil mixture and half of the dry ingredients to the large bowl. Mix until combined, then add the remaining wet and dry ingredients and mix until just combined.
  9. Add Hot Water: Pour 3/4 cup boiling water over the batter and let sit for one minute. Whisk until smooth and well incorporated.
  10. Bake the Cake: Pour the batter into the prepared 9 x 13-inch pan. Bake at 350°F for 30 minutes or until a toothpick inserted in the center comes out clean and the cake springs back when pressed gently.
  11. Cool the Cake: Transfer the pan to a cooling rack and allow the cake to cool completely before frosting to prevent melting.
  12. Finish Preparing the Frosting: In a stand mixer bowl with paddle attachment, beat 1 cup unsalted butter until light and fluffy, about 3 minutes.
  13. Add Frosting Base to Butter: Reduce mixer speed to medium and gradually add the cooled frosting base one heaping spoonful at a time, ensuring each addition is fully incorporated.
  14. Incorporate Final Flavorings: Scrape down the bowl and stir in 2 teaspoons molasses and 1/4 teaspoon cinnamon. Increase speed to medium-high and whip for about 2 minutes until the frosting is smooth, light, and airy.
  15. Remove Air Bubbles: Use the back of a spatula to work out any air bubbles in the frosting.
  16. Frost the Cake: Once the cake is fully cooled, evenly spread the frosting over the surface. Decorate with sprinkles if desired.
  17. Store or Serve: Enjoy immediately or store in an airtight container at room temperature for up to 24 hours. Refrigerating will firm the frosting; bring to room temperature for 30 minutes before serving for best texture.

Notes

  • For easier cake removal, line your baking pan with parchment paper in addition to greasing.
  • The frosting base can be made a day or two ahead and refrigerated; bring to room temperature before finishing the frosting.
  • Ensure the cake is fully cooled before frosting to prevent the frosting from melting.
  • If refrigerating the frosted cake, allow it to sit at room temperature 30 minutes before serving for a softer frosting texture.
  • Use fresh ginger or ginger paste according to availability and preference for intensity of flavor.
  • Whisking the frosting base constantly while heating prevents lumps and burning.
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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