Amazing Moist Gingerbread Cake with Homemade Cinnamon Molasses Frosting
Amazing Moist Gingerbread Cake with Homemade Cinnamon Molasses Frosting
Introduction
Step into a world of warm spices and holiday cheer with our Amazing Moist Gingerbread Cake, perfectly crowned with a luscious Homemade Cinnamon Molasses Frosting. This isn't just a cake; it's a hug in dessert form, delivering unparalleled moisture and a symphony of ginger, cinnamon, and cloves that will enchant your senses. The velvety frosting, infused with the subtle depth of molasses and a hint of cinnamon, elevates every slice into a truly unforgettable experience. Whether you're baking for a festive gathering or simply craving a taste of cozy comfort, this gingerbread cake recipe promises to be a beloved addition to your repertoire.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup packed light brown sugar
- 1 cup unsulphured molasses (not blackstrap)
- 2 large eggs
- 1 cup hot water
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup unsulphured molasses
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or heavy cream, as needed
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or two 8-inch round cake pans.
- In a large bowl, whisk together the flour, baking soda, cinnamon, ground ginger, cloves, nutmeg, and salt. Set aside.
- In a separate large bowl, using an electric mixer, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the molasses and eggs, one at a time, until well combined. Scrape down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Carefully pour in the hot water and mix until the batter is smooth. The batter will be quite thin.
- Pour the batter into the prepared baking pan(s).
- Bake for 30-35 minutes for a 9x13-inch pan, or 25-30 minutes for 8-inch round pans, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for at least 30 minutes before carefully inverting it onto the rack to cool completely. The cake must be completely cool before frosting.
- In a large bowl, using an electric mixer, beat the softened butter on medium speed until creamy, about 2 minutes.
- Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until combined, then increase speed to medium-high and beat until fluffy.
- Add the molasses, cinnamon, vanilla extract, and a pinch of salt. Beat until well incorporated.
- Add milk or heavy cream, one tablespoon at a time, beating until the frosting reaches your desired consistency – smooth, light, and spreadable.
- Once the gingerbread cake is completely cooled, generously spread the Cinnamon Molasses Frosting evenly over the top (and sides, if using round pans).
- Slice and serve immediately, or store for later enjoyment.
Pro Tips & Notes
- Don't Overmix: Overmixing the cake batter can develop the gluten too much, leading to a tougher, less moist cake. Mix until just combined.
- Use Good Quality Molasses: For the best flavor, use unsulphured molasses (like Brer Rabbit or Grandma's brand) which has a milder, sweeter flavor than blackstrap molasses.
- Sift Powdered Sugar: Sifting the powdered sugar for the frosting ensures a silky-smooth, lump-free texture. Don't skip this step!
- Cool Completely: Attempting to frost a warm cake will result in melted frosting and a messy situation. Patience is key for a beautifully frosted cake.
- Adjust Spices: Feel free to adjust the amounts of ginger, cinnamon, cloves, and nutmeg in the cake and frosting to suit your personal preference for spice intensity.
Nutrition Facts (per serving)
- Calories: Approximately 450-550 per serving (estimated)
- Protein: Approximately 4-6g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 65-75g
- Fiber: Approximately 1-2g
- Sugar: Approximately 45-55g
Frequently Asked Questions
- Q: Can I make this gingerbread cake ahead of time? A: Yes, the cake can be baked a day in advance and stored, unfrosted, in an airtight container at room temperature. Frost on the day of serving. The frosted cake also keeps well for several days.
- Q: How should I store the leftover cake? A: Store the frosted gingerbread cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
- Q: Can I substitute the molasses in the frosting? A: While molasses is key to the unique flavor profile, you could try using dark brown sugar (packed) or maple syrup for a different, but still delicious, variation. However, the true "molasses" taste will be altered.
- Q: Is this recipe freezer-friendly? A: The unfrosted gingerbread cake freezes beautifully for up to 2-3 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before frosting and serving.