Gingerbread Cake Cinnamon Molasses (Ready-to-Print Version)
Moist spiced gingerbread cake with smooth cinnamon molasses frosting, perfect for cozy holiday gatherings.
# What You’ll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1 teaspoon ground ginger
04 -
1 teaspoon ground cinnamon
05 -
1/2 teaspoon ground cloves
06 -
1/2 teaspoon salt
→ Wet Ingredients
07 -
1/2 cup unsalted butter, softened
08 -
1 cup brown sugar
09 -
1/2 cup molasses
10 -
2 large eggs
11 -
1 cup hot water
→ Frosting
12 -
1/4 cup unsalted butter, softened
13 -
1 to 1 1/2 cups powdered sugar
14 -
1 teaspoon ground cinnamon
15 -
2 tablespoons molasses
# Step-by-Step Guide:
01 -
Preheat oven to 350°F (175°C). Grease a 9×13 inch cake pan with butter or cooking spray to prevent sticking.
02 -
Whisk together flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until evenly blended.
03 -
Using a mixer or by hand, beat softened butter and brown sugar until light and fluffy, approximately 3 to 5 minutes.
04 -
Add molasses and eggs to the creamed mixture, mixing thoroughly until fully combined.
05 -
Alternately add the dry ingredients and hot water to the wet ingredients, starting and ending with the dry ingredients. Mix gently until batter is smooth yet pourable.
06 -
Pour batter into prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center is clean.
07 -
Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
08 -
In a bowl, beat softened butter, powdered sugar, ground cinnamon, and molasses until smooth and creamy. Adjust powdered sugar for desired consistency.
09 -
Spread the cinnamon molasses frosting evenly over the cooled cake using a spatula or knife.
# Handy Tips:
01 -
For a more pronounced spice flavor, allow the batter to rest for 15 minutes before baking.