Gingerbread Cake Cinnamon Molasses (Print-Friendly Format)
Moist gingerbread cake layered with cinnamon-molasses frosting, bursting with holiday spices and warmth.
# Ingredients You’ll Need:
→ Cake
01 -
250 g all-purpose flour
02 -
1 teaspoon baking soda
03 -
1 teaspoon ground ginger
04 -
1 teaspoon ground cinnamon
05 -
0.5 teaspoon ground cloves
06 -
0.5 teaspoon salt
07 -
115 g unsalted butter, softened
08 -
200 g brown sugar
09 -
120 ml molasses
10 -
2 large eggs
11 -
240 ml hot water
→ Cinnamon Molasses Frosting
12 -
115 g unsalted butter, softened
13 -
250 g powdered sugar
14 -
1 teaspoon ground cinnamon
15 -
2 tablespoons molasses
# How to Make It:
01 -
Preheat the oven to 175°C and grease a cake pan thoroughly.
02 -
In a medium mixing bowl, whisk together flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
03 -
In a separate large bowl, beat softened butter and brown sugar until light and fluffy in texture.
04 -
Add molasses and eggs to the creamed butter mixture, mixing until fully combined.
05 -
Gradually add the dry ingredients to the wet mixture, alternating with hot water, and mix until a smooth batter forms.
06 -
Transfer the batter to the prepared cake pan and bake in the preheated oven for 30–35 minutes or until a skewer inserted in the center comes out clean.
07 -
Allow the cake to cool completely in the pan before proceeding with frosting.
08 -
In a bowl, beat together softened butter, powdered sugar, ground cinnamon, and molasses until the mixture is smooth and creamy.
09 -
Spread the prepared cinnamon molasses frosting evenly over the cooled cake. Slice and serve.
# Extra Tips:
01 -
To intensify the spice profile, increase the amount of ginger and cinnamon to taste.
02 -
The cake may be baked a day ahead and kept in an airtight container for optimal freshness.
03 -
Serve with whipped cream for added richness.