Easy Gingerbread Cake with Cinnamon Molasses Frosting
In the colorful tapestry of my culinary adventures, Gingerbread Cake holds a special thread. The first time I attempted this recipe, I was knee-deep in flour, with molasses splattered on my kitchen walls like the aftermath of a sweet battle. It was holiday season, and the comforting smell of ginger, cinnamon, and cloves wrapped around my home like a warm quilt. The air was thick with the sweet promises of sugar and spice—a total invitation to snuggle up with a slice of cake on a cool, crisp evening.
Honestly, I didn’t expect that my first attempt would leave me covered in flour and joy, sort of like when you try to bake a pie and it’s more of a fruit soup but you love it anyway. It’s that cozy warmth lighting up the kitchen and my heart that keeps me returning to this recipe every year.
Gingerbread Cake is like a hug in a bowl. It brings back memories of family gatherings, evenings spent by the fireplace, and those delightful moments when the days grow shorter and the nights feel just a bit longer. There’s something magical about how this cake pairs perfectly with a warm cup of tea or a glass of milk. It makes you feel grounded in the present while the world outside turns chilly and chaotic.
So, if you’re looking for something that screams comfort and festive cheer while also fitting into the realm of easy weeknight dinners and budget-friendly recipes, then settle in! We’re about to create a masterpiece that not only satisfies your sweet tooth but also enchants your family and friends.
Why You’ll Love This Recipe
- Simple and Straightforward: Only a handful of ingredients are needed, making it perfect for a casual baking day.
- Comfort in a Slice: The flavors of ginger and cinnamon evoke warm memories and cozy vibes.
- Leftover Heaven: Prepares well in advance and can be enjoyed for days after making it.
- Picky-Eater Approved: Even the most discerning palates will line up for this—trust me!
- Meal-Prep Friendly: Great for those busy weeks; bake and freeze some slices for a sweet treat at a moment’s notice.
- Perfectly Pairs with Just About Anything: Serve it with coffee, tea, or even snuggle up with a rom-com!
This Gingerbread Cake is just the kind of recipe that wraps its arms around you and gives a squeeze, telling you everything will be alright.
What Makes This Recipe Special?
What I love about this gingerbread cake is the intricate dance of flavors. The warmth from the ginger speaks to the soul, while the cinnamon whispers sweet encouragement. Then, there’s the molasses, deep and dark like a winter’s night. Together, they create a unique but approachable flavor profile.
And let’s not forget the frosting! That Cinnamon Molasses Frosting is like the cherry on top, lending a creamy sweetness that feels like it should have its own fan club. It takes the gingerbread cake from great to absolute showstopper in no time. Plus, making frosting is just plain fun—there’s something incredibly satisfying about whipping butter and sugar into a fluffy cloud.
Ingredients
Here’s what you’ll need for this delightful Gingerbread Cake:
- 2 cups all-purpose flour: The base for our cake, giving it structure and a tender crumb.
- 1 teaspoon baking soda: This is key to help the cake rise beautifully and achieve that perfect lightness!
- 1 teaspoon ground ginger: The star of our show! It adds that warm, zesty note that’s absolutely irresistible.
- 1 teaspoon ground cinnamon: Because, when in doubt, add more spice!
- 1/2 teaspoon ground cloves: They add a mysterious depth to the flavor profile, hinting at the holidays.
- 1/2 teaspoon salt: A little pinch to balance all the sweetness.
- 3/4 cup unsalted butter (softened): For richness and flavor. Seriously, you can’t skimp on butter here!
- 1 cup brown sugar: The moistness from brown sugar adds caramel notes that are essential for that cozy flavor.
- 2 large eggs: Help bring everything together; plus, they add a lovely richness to the cake.
- 1 cup molasses: The signature flavor component of any gingerbread, it also keeps the cake wonderfully moist.
- 1/2 cup hot water: To thin out the batter and ensure even baking.
For the Frosting:
- 1 cup unsalted butter (softened): You know it—more richness!
- 4 cups powdered sugar: This sweetens and thickens the frosting.
- 1/4 cup molasses: Because let’s face it, we need that lovely depth of flavor in our frosting, too.
- 1 teaspoon vanilla extract: A dash to bring everything together.
- 1 teaspoon cinnamon: Just in case you wanted even more spice!
Tip: Always remember to soften your butter! Do not—under any circumstances—try to microwave it like I once did. I ended up with melted butter that took my cake from home-baked goodness to a dense brick—oops!
How to Make It Step-by-Step
Now, into the fun part—baking! Trust me, it’s easier than you think.
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Preheat the Oven: Start by preheating your oven to 350°F (175°C). This is essential for a good bake.
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Prepare Your Pan: Grab a 9×13 inch baking pan and grease it up nicely; this helps your cake release without drama. I like to be generous with the butter—I mean, who doesn’t love a buttery hug on the bottom of a cake!
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Mix Your Dry Ingredients: In a medium bowl, combine flour, baking soda, ginger, cinnamon, cloves, and salt. Whisk everything together till well combined. You want these spices to be evenly distributed throughout—no one wants a mouthful of just cloves, am I right?
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Cream Butter and Brown Sugar: In a larger mixing bowl, cream together your softened butter and brown sugar. This step should be done until the mixture is smooth and fluffy, around 3-5 minutes. You’ll want to use a hand mixer for this; we’re not looking to arm wrestle our butter here!
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Add in the Eggs and Molasses: Next, beat in the eggs one at a time, ensuring each is fully incorporated. Add in the molasses and mix. At this point, you’ll notice a gorgeous color developing—a deep brown that tells you you’re headed towards something special!
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Combine Wet and Dry: Gradually add your flour mixture in with the wet ingredients. Don’t dump it all in at once; we don’t want a flour explosion! Alternate with the hot water. Start with the flour mix and then water; repeat until everything is smooth.
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Pour and Bake: Now, pour the batter into your greased pan. Bake for about 30-35 minutes or until a toothpick comes out clean. Your kitchen should be smelling heavenly right about now.
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Cool Down: Give it some time to cool. Patience is key here because you don’t want to frost a hot cake—nobody enjoys frosting soup!
For the Frosting:
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Beat the Butter: Once the cake is completely cool, grab another bowl and beat your softened butter until it’s creamy and fluffy. The smoother, the better!
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Add Everything: Gradually add the powdered sugar, mixing well. Then, stir in molasses, vanilla extract, and cinnamon. Honestly, the combination of flavors makes me want to dive in with a spoon!
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Frost Away: Once your cake has cooled completely, frost the top generously. Feel free to get creative with swirling—just remember that the messier the icing, the more homemade it looks!
Tips for Best Results
- Read the Recipe Twice: Always a good idea, so you don’t miss any steps or crucial details!
- Don’t Skip the Cooling: Your cake will crumble if you don’t let it set before frosting.
- Taste Everything! Seriously, it’s not just about following the recipe; tasting along the way can teach you loads.
- Use Fresh Spices: The freshness of your spices really enhances flavor. Check those bottles!
Ingredient Substitutions & Variations
- Gluten-Free: Swap the all-purpose flour with a gluten-free blend. You’ve got a great cake waiting.
- Vegan Twist: Use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water = 1 egg) and coconut oil for a delightful vegan take.
- Seasonal Variations: Add chopped nuts, cranberries, or even a hint of orange zest to wake up those flavors!
Serving Suggestions
Gingerbread Cake is simply delicious on its own, but if you fancy a pairing, consider serving it with a warm drink of chai or a cup of coffee. A dollop of whipped cream or even a scoop of vanilla ice cream takes this cake to a whole new level of decadence. Imagine curling up with a slice during a cozy evening, maybe watching a rom-com on the couch—perfection!
How to Store and Reheat Leftovers
If you happen to have cake left (seriously, how could that happen?), store it in an airtight container at room temperature for 3-4 days. Just make sure to separate layers with wax paper or parchment to avoid sticking.
Reheating is best done by microwaving for about 10-15 seconds just to warm up a slice—but don’t overdo it, or that fluffy texture could turn rubbery!
Make-Ahead and Freezer Tips
You can absolutely make this cake ahead of time! Bake it, let it cool completely, wrap it tightly in plastic wrap, and pop it in the freezer. On a whim, you can pull it out, frost it, and wow your guests—or yourself, because you’re worth it!
Common Mistakes to Avoid
- Overmixing the Batter: This can lead to tough cake. Mix until just combined!
- Not Measuring Accurately: Invest in a kitchen scale. Your baked goods will thank you!
- Ignoring the Cool Time: Trust me; your fingers will regret it if you rush to frost a hot cake.
Frequently Asked Questions (FAQ)
Q: Can I use fresh ginger instead of ground ginger?
A: Absolutely! Just be sure to finely grate it. You might need a bit more to get that sauce flavor.
Q: Is it normal for the cake to be sticky?
A: Yes, the moist nature of molasses can make it slightly sticky. It’s part of that delicious charm!
Q: How can I store my frosted cake?
A: If frosted, it’s best stored in the fridge, covered loosely with foil to avoid drying out.
Cooking Tools You’ll Need
- Mixing bowls (a set is helpful)
- Measuring cups and spoons
- A whisk and spatula
- A hand mixer or stand mixer
- A 9×13 inch baking pan
- Cooling rack
Final Thoughts
Baking this Gingerbread Cake with Cinnamon Molasses Frosting has become a cherished holiday tradition in my home. It’s more than just a recipe; it’s a ticket to precious moments with loved ones, often followed by spirited debates over the best side dishes for quick family meals.
As you embark on your baking journey, know that perfection isn’t the goal—rather, it’s about connection, warmth, and making delicious memories. This recipe is adaptable, welcoming, and brings comfort to all who partake in it.
I invite you, dear reader, to make it your own, adding your personal touches along the way. If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend who might need a sprinkle of that gingerbread magic!
Gingerbread Cake with Cinnamon Molasses Frosting
Ingredients
For the Cake
- 2 cups all-purpose flour The base for our cake, giving it structure and a tender crumb.
- 1 teaspoon baking soda This is key to help the cake rise beautifully.
- 1 teaspoon ground ginger Adds a warm, zesty note.
- 1 teaspoon ground cinnamon More spice for flavor!
- 1/2 teaspoon ground cloves Adds depth to flavor.
- 1/2 teaspoon salt Balances the sweetness.
- 3/4 cup unsalted butter (softened) Adds richness and flavor.
- 1 cup brown sugar Adds caramel notes and moistness.
- 2 large eggs Bring everything together and add richness.
- 1 cup molasses The signature flavor component.
- 1/2 cup hot water Thins out the batter.
For the Frosting
- 1 cup unsalted butter (softened) Adds creaminess to the frosting.
- 4 cups powdered sugar Sweetens and thickens the frosting.
- 1/4 cup molasses Adds depth of flavor.
- 1 teaspoon vanilla extract Brings everything together.
- 1 teaspoon cinnamon Adds spice to the frosting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking pan generously.
- In a medium bowl, combine flour, baking soda, ginger, cinnamon, cloves, and salt; whisk until well combined.
Baking the Cake
- In a large bowl, cream together softened butter and brown sugar until smooth and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, then add molasses and mix well.
- Gradually add the flour mixture alternating with hot water until everything is smooth.
- Pour the batter into the greased pan and bake for about 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely before frosting.
Making the Frosting
- Beat softened butter until creamy and fluffy.
- Gradually add powdered sugar, mixing well after each addition, then stir in molasses, vanilla, and cinnamon.
- Frost the cooled cake generously.
