Go Back
–+ servings
Gingerbread Cake Cinnamon Molasses Frosting

Moist Gingerbread Cake with Dreamy Cinnamon Molasses Frosting

This Gingerbread Cake with Cinnamon Molasses Frosting is a cozy holiday dessert, rich with spice and warmth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups All-Purpose Flour Substitute with gluten-free flour if needed.
  • 1 teaspoon Baking Soda Check for freshness.
  • 1 teaspoon Baking Powder Check for freshness.
  • 2 teaspoons Cinnamon Adjust to spice preference.
  • 2 teaspoons Ginger Adjust to spice preference.
  • 1 teaspoon Cloves Adjust to spice preference.
  • 1 teaspoon Nutmeg Adjust to spice preference.
  • 1 teaspoon Salt Don't skip this ingredient.
  • 1 cup Unsalted Butter Can be substituted with vegetable oil for a dairy-free option.
  • 1 cup Granulated Sugar Swap for coconut sugar for a healthier twist.
  • 1 cup Dark Brown Sugar Sweetens and brings depth.
  • 2 large Eggs Flax eggs can be used for a vegan substitute.
  • 0.5 cups Molasses Light molasses can be used for a lighter taste.
  • 1 cup Hot Water Helps dissolve molasses.
  • 0.5 cups Buttermilk Sour cream is a suitable alternative.
For the Frosting
  • 2 cups Powdered Sugar Sugar alternatives can be used for a healthier option.
  • 0.5 cups Milk Opt for almond milk for a vegan version.
  • 1 teaspoon Vanilla Extract Enhances frosting flavor.
  • 0.5 teaspoon Cinnamon Optional for extra flavor.

Equipment

  • 9x13-inch baking pan
  • Mixing Bowl
  • electric mixer

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a bowl, whisk together the flour, baking soda, baking powder, spices, and salt; set aside.
  3. Cream together the butter, granulated sugar, and dark brown sugar until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time to the butter-sugar mixture, mixing well after each addition, then add molasses.
  5. Alternately add the flour mixture and hot water with buttermilk; blend gently until combined.
  6. Pour batter into the greased pan and bake for 30-35 minutes, until a skewer comes out clean.
  7. Cool the gingerbread cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting, cream softened butter, then gradually add powdered sugar, milk, vanilla extract, and cinnamon.
  9. Once cooled, frost the cake and garnish with sprinkles or a dusting of cinnamon; serve and enjoy!

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

Ensure ingredients are at room temperature to make mixing easier. Avoid overmixing to prevent a dense cake.

Tried this recipe?

Let us know how it was!