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Gingerbread Cake Molasses Frosting

Gingerbread Cake with Molasses Frosting for Cozy Nights

This Gingerbread Cake with Molasses Frosting is a delightful dessert that combines traditional flavors with a modern twist, perfect for cozy nights.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 3 cups All-Purpose Flour Consider using gluten-free flour for a gluten-free option.
  • 1 teaspoon Baking Soda Ensure it's fresh for best results.
  • 1 teaspoon Baking Powder Ensure it's fresh for best results.
  • 1 teaspoon Ground Cinnamon Adjust according to your spice preference.
  • 1 teaspoon Ground Ginger Adjust according to your spice preference.
  • 1 teaspoon Ground Cloves Adjust according to your spice preference.
  • 1 teaspoon Ground Nutmeg Adjust according to your spice preference.
  • 1 teaspoon Salt Balances the sweetness beautifully.
  • 1 cup Unsalted Butter Substitute with coconut oil for a dairy-free version.
  • 1 cup Dark Brown Sugar Light brown sugar works for a milder cake.
  • 1/2 cup Granulated Sugar Replace some with coconut sugar for a healthier option.
  • 2 large Eggs Flax eggs offer a vegan alternative.
  • 1 cup Unsulfured Molasses Don't swap without considering its unique properties.
  • 1 cup Buttermilk Use almond milk mixed with vinegar as a dairy-free substitute.
  • 1 cup Hot Water Ensures a smooth batter.
For the Molasses Frosting
  • 1/2 cup Unsalted Butter Vegan butter can be used if needed.
  • 2 cups Powdered Sugar Sift before adding to avoid lumps.
  • 1/2 cup Unsulfured Molasses Try different types of molasses for varied taste experiences.
  • 1 tablespoon Milk or Heavy Cream Almond milk is a great dairy-free option.
  • 1 teaspoon Vanilla Extract Optional if you prefer a simpler taste.
  • 1 pinch Salt Balances sweetness.

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Spatula
  • wire rack

Method
 

Gingerbread Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ginger, cloves, nutmeg, and salt.
  3. Cream the softened unsalted butter with dark brown and granulated sugars using an electric mixer on medium speed for about 3-5 minutes.
  4. Add eggs to the creamed mixture one at a time, beating well after each addition. Then, mix in the unsulfured molasses until fully combined.
  5. Alternately add the dry ingredient mixture and the buttermilk into the butter and sugar mixture, starting and ending with the dry.
  6. Stir in the hot water gradually until the batter is smooth and well combined.
  7. Pour the batter into your prepared baking pan and bake in the preheated oven for about 30-35 minutes.
  8. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Molasses Frosting
  1. Cream the softened unsalted butter until smooth, then gradually add the sifted powdered sugar, unsulfured molasses, and vanilla extract, mixing until creamy.
  2. Adjust the frosting’s consistency with milk if needed, then frost the cooled gingerbread cake evenly over the top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 55gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 5IUCalcium: 4mgIron: 6mg

Notes

Ensure all ingredients are at room temperature for better emulsification. Adjust the thickness of the frosting with milk when necessary.

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