Gingerbread Cake with Cinnamon Molasses Frosting
A delightful gingerbread cake featuring warm spices and a creamy cinnamon molasses frosting, perfect for the holiday season and beyond.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened Make sure it's room temperature
- 1 cup brown sugar Packed
- 1/2 cup molasses
- 2 large eggs
- 1 cup hot water
For the Cinnamon Molasses Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1/4 cup molasses
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your cake pan.
- In a mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, cream the softened butter and brown sugar until light and fluffy.
- Mix in the molasses and eggs.
- Gradually add the dry mixture to the wet mixture, alternating with hot water until fully combined.
- Pour the batter into the greased cake pan.
Baking
- Bake in the preheated oven for approximately 30-35 minutes.
- Check for doneness by seeing if the top springs back and a toothpick comes out clean.
- Let the cake cool completely before frosting.
Frosting
- In a mixing bowl, beat together the softened butter, powdered sugar, cinnamon, and molasses until creamy.
- Spread the frosting over the cooled cake.
Notes
For added flavor, consider garnishing each slice with ground cinnamon or candied ginger. Serve with tea or coffee for a cozy experience.