As I pulled that warm gingerbread cake from the oven, the cozy aroma of spices filled my kitchen, wrapping me in a blanket of holiday cheer. This Moist Gingerbread Cake with Molasses Frosting is the ultimate comfort dessert, effortlessly combining traditional flavors with a modern twist. It’s moist and tender, making it perfect for any occasion, especially when friends and family gather around the table. Plus, its irresistible molasses frosting adds a rich, buttery finish that is sure to impress your guests. Whether you're celebrating the season or just need a sweet treat to brighten your day, this recipe is easy to whip up and guaranteed to be a hit! So, are you ready to get baking?
Why Bake Gingerbread Cake Now?
Comforting, Cozy Vibes: There's something special about the aroma of this gingerbread cake filling your home, making it perfect for holiday gatherings or cozy nights in.
Irresistible Flavor: The blend of spices and rich molasses creates a depth of flavor that dances on your palate, ensuring every bite is a delight.
Simple Preparation: No need to be a baking expert! This recipe is straightforward and perfect for both seasoned bakers and beginners alike.
Adaptable Delight: Feel free to switch things up! With options for adding nuts or chocolate chips, you can easily customize this cake to your taste.
Crowd-Pleaser: Whether served as a festive centerpiece or a sweet treat, this cake is bound to impress family and friends alike. Don't forget to check out my Ice Cream Cake for another delicious dessert option!
Gingerbread Cake Ingredients
• Perfect for holiday baking!
For the Cake Base
- All-Purpose Flour – Forms the structure; consider using gluten-free flour for a gluten-free option.
- Baking Soda & Baking Powder – These leavening agents ensure a delightful rise; make sure they're fresh for best results.
- Ground Cinnamon, Ginger, Cloves, Nutmeg – These warm spices create that classic gingerbread flavor; adjust according to your spice preference.
- Salt – Essential in enhancing the overall flavor; balances the sweetness beautifully.
- Unsalted Butter – Adds richness and moisture; substitute with coconut oil for a dairy-free version.
- Dark Brown Sugar – Delivers deep flavor and moisture; light brown sugar works for a milder cake.
- Granulated Sugar – Sweetens and helps with cake structure; you can replace some with coconut sugar for a healthier option.
- Eggs – Binds everything together; flax eggs offer a vegan alternative.
- Unsulfured Molasses – The star ingredient giving that signature gingerbread taste; don't swap without considering its unique properties.
- Buttermilk – Provides moisture; use almond milk mixed with vinegar as a dairy-free substitute.
- Hot Water – Ensures a smooth batter while adding moisture for that lovely crumb.
For the Molasses Frosting
- Unsalted Butter – Adds a creamy texture to the frosting; vegan butter can be used if needed.
- Powdered Sugar – Sweetens the frosting; sift before adding to avoid lumps for a perfect finish.
- Unsulfured Molasses – Deepens the flavor profile; try different types of molasses for varied taste experiences.
- Milk or Heavy Cream – Adjusts the frosting’s consistency; almond milk is a great dairy-free option.
- Vanilla Extract – Elevates the flavors; it's optional if you prefer a simpler taste.
- Pinch of Salt – Balances sweetness and enhances flavor—don’t skip this step!
Step‑by‑Step Instructions for Gingerbread Cake Molasses Frosting
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking pan with a little butter or baking spray, ensuring it's well coated to prevent sticking. This is crucial for your gingerbread cake to come out perfectly.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ginger, cloves, nutmeg, and salt. This step will help distribute the leavening agents and spices evenly, creating a well-balanced flavor in your gingerbread cake.
Step 3: Cream Butter and Sugars
In another bowl, cream the softened unsalted butter with dark brown and granulated sugars using an electric mixer on medium speed for about 3-5 minutes. You want the mixture to become light and fluffy, indicating that air has been incorporated, which is essential for a soft and moist cake.
Step 4: Add Eggs and Molasses
Add eggs to the creamed mixture one at a time, beating well after each addition. Then, mix in the unsulfured molasses until fully combined. The molasses will add that characteristic rich flavor of gingerbread cake, as well as moisture to the batter.
Step 5: Combine Wet and Dry Ingredients
Alternately add the dry ingredient mixture and the buttermilk into the butter and sugar mixture, starting and ending with the dry. Mix until just combined to ensure your gingerbread cake stays tender and moist; overmixing can lead to a dense texture.
Step 6: Add Hot Water
Stir in the hot water gradually until the batter is smooth and well combined. This step enhances the moisture of your gingerbread cake, ensuring each bite is delectable and fluffy. The batter should be a little thinner, but still hold a good consistency.
Step 7: Bake the Cake
Pour the batter into your prepared baking pan and spread it evenly. Bake in the preheated oven for about 30-35 minutes, or until a skewer inserted into the center comes out clean. The edges should be slightly pulling away from the sides of the pan, indicating it's done.
Step 8: Cool the Cake
Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Cooling is essential before frosting; if frosted too soon, the icing could melt and lose its structure.
Step 9: Prepare the Molasses Frosting
While the cake cools, start on the molasses frosting. In a bowl, cream the softened unsalted butter until smooth. Gradually add the sifted powdered sugar, along with the unsulfured molasses and vanilla extract, mixing until creamy. Adjust the consistency with milk if needed for a silky finish.
Step 10: Frost the Cake
Once the gingerbread cake has cooled completely, spread the molasses frosting evenly over the top using a spatula or knife. Feel free to decorate as desired—sprinkle some extra spices or edible decorations to make your cake visually appealing!
Make Ahead Options
These Gingerbread Cake with Molasses Frosting recipes are perfect for meal prep enthusiasts! You can prepare the cake batter and store it in the refrigerator for up to 24 hours. This way, the flavors meld beautifully and cooking can be done right before serving. Additionally, you can frost the cooled cake as needed, ensuring it’s fresh and just as delicious. If you prefer, you can also bake the cake a day in advance and keep it in an airtight container at room temperature for up to 3 days. Just frost it when you're ready to serve, and you'll have a warm, cozy dessert that feels like it just came out of the oven!
How to Store and Freeze Gingerbread Cake
Room Temperature: Keep 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 want to extend its life, store the cake in the refrigerator for up to 5 days. Ensure it's well-wrapped to avoid drying out.
Freezer: For longer storage, freeze individual slices or the whole cake wrapped tightly in plastic wrap and aluminum foil. It can last for up to 3 months.
Reheating: To enjoy your gingerbread cake again, thaw it in the fridge overnight, then reheat gently in the microwave for a few seconds or in the oven at 350°F (175°C) for about 10-15 minutes. Enjoy this delightful gingerbread cake with molasses frosting warm or chilled!
What to Serve with Gingerbread Cake with Molasses Frosting
Sharing a slice of this spiced cake magically transforms cozy evenings into a warm gathering filled with delightful flavors.
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Vanilla Ice Cream: The creamy texture beautifully balances the cake's spices, offering a refreshing contrast to its warmth.
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Whipped Cream: A cloud of whipped cream adds a light, airy element that enhances each rich bite of gingerbread.
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Hot Spiced Apple Cider: The cinnamon and clove notes in the cider complement the gingerbread, creating a festive beverage pairing.
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Coffee: A rich cup of coffee enhances the cake's flavors, making it the perfect companion for your afternoon treat.
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Dark Chocolate Drizzle: A drizzle of melted dark chocolate adds a hint of bitterness that pairs wonderfully with the sweetness of the molasses frosting.
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Pecans or Walnuts: Crunchy nuts provide a delightful texture contrast, and their earthiness can deepen the overall flavor experience.
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Cream Cheese Frosting Alternative: For a tangy twist, consider a cream cheese frosting, which contrasts beautifully with the gingerbread’s sweetness.
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Fresh Berries: A scattering of raspberries or blueberries can brighten the plate, adding a pop of freshness that cuts through the richness.
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Chai Tea: This spiced tea harmonizes beautifully with the cake, creating a cozy moment that feels like a warm hug on a chilly day.
Expert Tips for Gingerbread Cake
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Room Temperature Ingredients: Ensure all ingredients are at room temperature for better emulsification and a smoother batter.
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Avoid Overmixing: Mix until just combined to avoid a dense texture. Overmixing can lead to a heavy gingerbread cake rather than a light, moist delight.
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Cool Before Frosting: Allow the cake to cool completely before applying the molasses frosting to prevent it from melting and losing its shape.
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Adjust Spice Levels: Feel free to tweak the spice quantities to suit your taste preferences; sometimes a little extra cinnamon can add that perfect touch to your gingerbread cake.
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Frosting Consistency: Adjust the thickness of the frosting with milk; aim for a spreadable but not runny consistency for the best results.
Gingerbread Cake Molasses Frosting Variations
Feel free to get creative with your gingerbread cake by exploring these delightful variations that will add a personal touch to your baked masterpiece!
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Nutty Crunch: Add chopped walnuts or pecans into the batter for a satisfying crunch and additional flavor harmony. The nuts will complement the warm spices beautifully!
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Chocolate Surprise: Incorporate semi-sweet chocolate chips seamlessly into the batter for a comforting twist on the classic gingerbread flavor. Chocolate pairs wonderfully with the molasses—your taste buds will thank you!
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Cupcake Transformation: Turn your batter into delightful gingerbread cupcakes, adjusting the baking time to around 18-20 minutes for perfectly portioned treats. These make for adorable presentation and easy serving at gatherings.
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Tangy Frosting Swap: Try a tangy cream cheese frosting instead of molasses frosting for a delicious balance of flavors. Simply whip together cream cheese with powdered sugar and a touch of vanilla for a delightful twist!
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Citrusy Drizzle: For a fresh take, drizzle a lemon glaze over the frosted cake. The zesty citrus will brighten the rich flavors of the gingerbread, creating a lovely contrast.
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Spiced Apple Addition: Add diced apples and a sprinkle of cinnamon for a fruity twist. The added moisture from the apples makes this cake even more tender!
For more inspiration on delicious desserts, consider trying my Chocolate Pudding Cake or German Chocolate Poke Cake for a sweet finish to any occasion!
Gingerbread Cake with Molasses Frosting Recipe FAQs
What type of flour should I use for the gingerbread cake?
I recommend using all-purpose flour for the best structure in your gingerbread cake. If you're looking for a gluten-free option, you can substitute it with a gluten-free flour blend. Make sure to check the blend’s recommended measurements as they can vary.
How should I store the leftover gingerbread cake?
To keep your gingerbread cake moist, store it in an airtight container at room temperature for up to 3 days. If you want to extend its freshness, place it in the refrigerator, where it can last for up to 5 days. Just ensure it's well-wrapped to prevent drying out.
Can I freeze gingerbread cake?
Absolutely! To freeze your gingerbread cake, slice it into individual portions or wrap the whole cake tightly in plastic wrap, followed by aluminum foil. This prevents freezer burn! You can freeze it for up to 3 months. When you're ready to enjoy it, thaw it overnight in the fridge before reheating.
What if my gingerbread cake turns out dense?
If your gingerbread cake is dense, it may be due to overmixing the batter. When incorporating the wet and dry ingredients, mix until just combined. Also, ensure your leavening agents (baking soda and baking powder) are fresh—they should not be expired! If the cake appears too dry, it could be due to not enough moisture; next time, consider adding an extra tablespoon of buttermilk or hot water.
Is there a dairy-free option for this recipe?
Yes, you can easily make this gingerbread cake dairy-free! Use coconut oil instead of unsalted butter and substitute buttermilk with almond milk mixed with a tablespoon of vinegar or lemon juice. These alterations still yield a moist and delicious cake with all the rich flavors.
Can I make this cake with pets in mind?
It's best to avoid feeding any gingerbread cake to pets, as ingredients like sugar, molasses, and certain spices may not be safe for them. Always check with your vet if you're unsure about sharing human food with your furry friends!
Gingerbread Cake with Molasses Frosting for Cozy Nights
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ginger, cloves, nutmeg, and salt.
- Cream the softened unsalted butter with dark brown and granulated sugars using an electric mixer on medium speed for about 3-5 minutes.
- Add eggs to the creamed mixture one at a time, beating well after each addition. Then, mix in the unsulfured molasses until fully combined.
- Alternately add the dry ingredient mixture and the buttermilk into the butter and sugar mixture, starting and ending with the dry.
- Stir in the hot water gradually until the batter is smooth and well combined.
- Pour the batter into your prepared baking pan and bake in the preheated oven for about 30-35 minutes.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Cream the softened unsalted butter until smooth, then gradually add the sifted powdered sugar, unsulfured molasses, and vanilla extract, mixing until creamy.
- Adjust the frosting’s consistency with milk if needed, then frost the cooled gingerbread cake evenly over the top.
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