This isn’t just a cake; it’s a slice of holiday warmth. This gingerbread cake is incredibly moist, deeply spiced, and boasts a robust molasses flavor that is perfectly balanced by the rich, creamy, and subtly spiced cinnamon molasses frosting. It’s a timeless classic that fills your home with an unforgettable aroma and delivers pure comfort in every bite.
👩🍳 Tips for a Perfectly Spiced Cake
- Choosing Your Molasses: For the deepest, richest flavor, use robust or dark molasses. Avoid blackstrap molasses, as it is too bitter and intense for this cake. Light molasses will result in a milder flavor.
- Spice Freshness: For the most vibrant flavor, ensure your ground spices (especially ginger and cinnamon) are fresh. If they’ve been in your pantry for over a year, their potency will have faded.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until the flour disappears. Overmixing develops gluten, which can lead to a tough, dense cake.
- The “Creaming” Step: Beating the butter and sugar until it is light and fluffy is crucial. This process incorporates air into the batter, helping the cake rise. It should take a full 2-3 minutes with an electric mixer.
- Testing for Doneness: Ovens vary, so start checking the cake a few minutes before the timer goes off. The cake is done when a wooden skewer or toothpick inserted into the center comes out with a few moist crumbs attached, but no wet batter.
❓ Frequently Asked Questions (FAQ)
Q: Can I make this cake ahead of time?
A: Absolutely! This cake’s flavor actually improves after a day, making it a fantastic make-ahead dessert. Bake and cool the cake completely, wrap it tightly in plastic wrap, and store it at room temperature. Frost it the day you plan to serve it.
Q: What can I use instead of buttermilk?
A: No buttermilk? No problem! Create a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a 1-cup measuring cup. Fill the rest with whole milk and let it sit for 5-10 minutes until it curdles slightly.
Q: Can I bake this in a different pan?
A: Yes. This recipe works well in a 9×13-inch rectangular pan (reduce baking time to 30-35 minutes) or two 8-inch round cake pans for a layer cake (bake for 25-30 minutes).
Q: My frosting is too thin. How can I thicken it?
A: If your frosting is too runny to spread, it’s likely because the butter was too soft. Place the entire bowl of frosting in the refrigerator for 15-20 minutes, then re-whip it with your mixer until it reaches a spreadable consistency.
Q: How should I store the finished cake?
A: Store the frosted cake in an airtight container or cake carrier at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.
🍰 The Recipe
Yields: One 8-inch or 9-inch square cake (9-12 servings)
Prep Time: 25 minutes
Bake Time: 40-50 minutes
Cool Time: 1 hour
Ingredients
For the Gingerbread Cake:
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) packed light brown sugar
- 1 large egg, at room temperature
- 1 cup (260g) molasses (robust or dark)
- 1 cup (240ml) buttermilk, at room temperature
- 2 ½ cups (312g) all-purpose flour
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground ginger
- 1 ½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 cup hot water
For the Cinnamon Molasses Frosting:
- ½ cup (113g) unsalted butter, softened
- 2 cups (250g) powdered sugar, sifted
- 2 tbsp molasses
- 1 tsp ground cinnamon
- 2-3 tbsp heavy cream or whole milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Make the Cake:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch or 9-inch square baking pan, then line the bottom with parchment paper for easy removal.
- Cream Butter and Sugar: In a large bowl using an electric mixer, beat the softened butter and brown sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg until combined. Then, mix in the molasses and buttermilk. The mixture may look slightly curdled—this is normal.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Add Hot Water: Carefully stir in the hot water with a spatula until the batter is smooth. The batter will be thin.
- Bake: Pour the batter into the prepared pan. Bake for 40-50 minutes (the 8-inch pan will take longer), or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool: Let the cake cool in the pan on a wire rack for 20 minutes. Then, run a knife around the edges and carefully invert it onto the rack to cool completely before frosting.
Make the Frosting & Assemble:
- Cream the Base: In a medium bowl, beat the softened butter until smooth and creamy.
- Add Flavors: Add the sifted powdered sugar, molasses, cinnamon, and a pinch of salt. Start mixing on low speed until combined, then increase to high and beat for 2 minutes.
- Adjust Consistency: Add the vanilla and 2 tablespoons of heavy cream. Whip again until light and fluffy. If the frosting is too thick, add the remaining cream, one tablespoon at a time, until it reaches your desired spreading consistency.
- Frost the Cake: Once the cake is completely cool, spread the frosting evenly over the top. For a decorative touch, you can use the back of a spoon to create soft swirls.
- Serve: Slice, serve, and enjoy the taste of the holidays!
Conclusion
This Gingerbread Cake with Cinnamon Molasses Frosting is the ultimate celebration of the holiday season. It’s a dessert that feels both nostalgic and elegantly simple, offering a perfect balance of warm, complex spices and sweet, creamy frosting. Whether served as the grand finale to a festive dinner or enjoyed with a cup of coffee on a quiet afternoon, this cake is guaranteed to become a cherished seasonal tradition. Its deep, comforting flavors and inviting aroma are more than just ingredients—they’re the very essence of holiday cheer, baked into one unforgettable treat.
