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Gingerbread Cake with Cinnamon Molasses Frosting

A moist spiced gingerbread cake topped with creamy cinnamon molasses frosting, perfect for holidays and cozy gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 9 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp ground ginger
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 2 eggs large
  • 0.75 cup molasses unsulphured
  • 1 tsp vanilla extract
  • 0.75 cup hot water or coffee
Frosting
  • 0.5 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp cinnamon
  • 1 tbsp molasses
  • 2-3 tbsp cream or milk

Equipment

  • Mixing bowls
  • Cake pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a cake pan.
  2. Whisk together all dry ingredients in a bowl.
  3. Cream butter and brown sugar until fluffy. Add eggs, molasses, and vanilla.
  4. Alternate adding dry ingredients and hot liquid until smooth.
  5. Pour batter into pan and bake 35–40 minutes.
  6. Cool cake completely before frosting.
  7. Beat frosting ingredients until smooth and spread over cake.

Notes

For best flavor, let cake rest overnight before serving.