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The Best Gingerbread Cake with Cinnamon Molasses Frosting Recipe

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3.9 from 10 reviews

This Gingerbread Cake with Cinnamon Molasses Frosting is a rich, moist cake infused with warm spices like ginger, cinnamon, allspice, and cloves, topped with a creamy, lightly sweetened cinnamon molasses frosting. Perfect for holiday gatherings or cozy afternoons, this cake features a deep, complex flavor profile balanced by a smooth, pudding-based frosting that is both silky and airy.

Ingredients

Frosting Base

  • 1/4 cup (30g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • Pinch of salt
  • 1 cup whole or 2% milk
  • 1 tsp vanilla extract

Cake

  • 2 1/4 cups (270 grams) all-purpose flour
  • 1 1/2 Tablespoons unsweetened cocoa powder, sifted
  • 1 1/2 Tablespoons ground ginger
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons fresh ginger, peeled and finely grated or ginger paste
  • 3/4 cup (170 grams) unsulphured molasses
  • 1 1/2 Tablespoons (21 grams) canola oil
  • 3/4 cup unsalted butter, melted
  • 1 cup (220g) dark brown sugar, packed
  • 3 large eggs, room temperature
  • 3/4 cup hot boiling water

Frosting Finish

  • 1 cup unsalted butter, room temperature
  • 2 teaspoons unsulphured molasses
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Prep the Frosting Base. Combine the 1/4 cup flour, 1 cup granulated sugar, pinch of salt, 1 cup milk, and 1 tsp vanilla extract in a saucepan over medium-high heat. Whisk constantly until the mixture thickens to a thin pudding consistency, which should take up to 10 minutes.
  2. Cool the Frosting Base. Transfer the thickened mixture to a heat-safe bowl. After 5 minutes and the steam has subsided, cover the bowl with plastic wrap directly on the surface to prevent skin forming. Let cool completely at room temperature for about 90 minutes, or refrigerate and bring to room temperature later.
  3. Preheat and Prepare Cake Pan. Preheat your oven to 350°F (175°C). Grease a 9 x 13 inch baking pan with butter, shortening, or non-stick spray, and optionally line with parchment paper for easy cake removal.
  4. Sift Dry Ingredients. Sift together 2 1/4 cups flour, 1 1/2 Tablespoons cocoa powder, 1 1/2 Tablespoons ground ginger, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon allspice, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/2 teaspoon baking soda, and 1/2 teaspoon salt into a medium bowl and set aside.
  5. Mix Wet Ingredients (Part 1). In another medium bowl, mix 2 Tablespoons fresh grated ginger or ginger paste, 3/4 cup molasses, and 1 1/2 Tablespoons canola oil. Set aside.
  6. Cream Butter and Sugar. In a large mixing bowl, beat 3/4 cup unsalted butter and 1 cup packed dark brown sugar using a hand or stand mixer for 2 minutes until light and creamy.
  7. Add Eggs. Beat in the 3 large eggs one at a time, scraping down the bowl between additions to ensure even mixing.
  8. Combine Wet and Dry Ingredients. Add half of the ginger/molasses/oil mixture and half of the dry flour mixture to the butter and sugar mixture; mix until combined. Then add the remaining wet and dry ingredients and mix just until barely combined.
  9. Add Hot Water. Pour the 3/4 cup boiling water onto the batter and let it sit for 1 minute. Whisk thoroughly until smooth and well incorporated.
  10. Bake the Cake. Pour the batter into the prepared pan and bake at 350°F for approximately 30 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when gently pressed.
  11. Cool the Cake. Remove the cake from the oven and transfer to a cooling rack. Allow it to cool completely before frosting to prevent melting.
  12. Finish Frosting Preparation. Using a stand mixer with the paddle attachment, beat the 1 cup unsalted butter for 3 minutes until fluffy and lightened in color.
  13. Add Frosting Base. Reduce mixer speed to medium and gradually add the cooled frosting base, one heaping spoonful at a time, ensuring each addition is fully incorporated before adding more.
  14. Flavor and Whip Frosting. Scrape down the bowl, mix in 2 teaspoons molasses and 1/4 teaspoon cinnamon, then whip at medium-high speed for about 2 minutes until smooth, light, and airy.
  15. Prepare Frosting for Use. Use a spatula to work out any air bubbles to ensure an even texture.
  16. Frost the Cake. Spread the frosting evenly over the completely cooled cake and decorate with sprinkles if desired.
  17. Storage. Enjoy immediately or store in an airtight container at room temperature for up to 24 hours. Refrigeration is possible but will firm the frosting; allow 30 minutes at room temperature before serving to soften.

Notes

  • For best results, use room temperature ingredients for smooth mixing.
  • You can prepare the frosting base a day ahead and refrigerate it; bring to room temperature before finishing.
  • If your frosting develops lumps or graininess, beating it longer or warming it slightly can help smooth it out.
  • Use unsulphured molasses for the best flavor without bitterness.
  • Lining the baking pan with parchment paper makes removing the cake easier and cleaner.
  • Let the cake cool completely before frosting to prevent melting and sliding of the frosting.
  • Dark brown sugar adds moisture and depth; you can substitute with light brown sugar if needed but flavor will be milder.
  • The hot water added to the batter helps dissolve ingredients and creates a moist texture.

Find it online: https://bitezly.com/the-best-gingerbread-cake-with-cinnamon-molasses-frosting-recipe/