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Moist Gingerbread Cake with Cinnamon Molasses Frosting

A moist, dark slice of gingerbread cake topped with thick, creamy brown frosting, sitting on a white plate.
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You can bake this moist gingerbread cake, rich with warm spices and molasses flavor, perfect for holiday gatherings or cozy winter nights. We top it with a simple, creamy cinnamon molasses frosting.

Ingredients

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  • 2 1/2 cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 cup unsulfured molasses
  • 1 cup hot water or hot brewed coffee
  • 1/2 cup buttermilk
  • For the Frosting: 1/2 cup unsalted butter, softened, 3 cups powdered sugar, 1/4 cup molasses, 1 teaspoon vanilla extract, 2 tablespoons milk or cream, 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, allspice, cloves, and salt. Set this aside.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg until just combined.
  4. In a separate bowl, whisk together the molasses, hot water (or coffee), and buttermilk.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the molasses mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Pour the batter into your prepared pan.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
  8. To make the Cinnamon Molasses Frosting, beat the softened butter until smooth. Gradually add the powdered sugar, alternating with the molasses and vanilla extract. Mix until smooth. Add milk or cream one tablespoon at a time until you reach a smooth, spreadable consistency. Stir in the cinnamon.
  9. Spread the frosting evenly over the cooled gingerbread cake. Slice and serve this holiday dessert.

Notes

  • For an extra moist gingerbread cake, use hot brewed coffee instead of hot water in the batter.
  • You can substitute the Cinnamon Molasses Frosting with a simple Cinnamon Glaze made from powdered sugar, milk, and cinnamon if you prefer a lighter topping.
  • This cake freezes well; wrap tightly before freezing for up to three months.

Nutrition

Find it online: https://yumdrizzle.com/gingerbread-cake-moist-recipe-cinnamon-molasses/