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Gingerbread Cake with Cinnamon Molasses Frosting

Cozy Up with Gingerbread Cake and Cinnamon Molasses Frosting

Enjoy a slice of this Moist Gingerbread Cake with Cinnamon Molasses Frosting, the perfect winter treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Gingerbread Cake Ingredients
  • 2 cups All-Purpose Flour Can substitute with gluten-free blend.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Cloves
  • ½ teaspoon Ground Nutmeg
  • ¾ cup Unsalted Butter Softened.
  • ½ cup Granulated Sugar
  • ½ cup Brown Sugar
  • 2 large Eggs
  • ¾ cup Molasses Use light or dark molasses.
  • 1 cup Hot Water
Cinnamon Molasses Frosting
  • ½ cup Cream Cheese Softened.
  • 3-4 cups Powdered Sugar Adjust to desired consistency.
  • 1 tablespoon Milk Use as needed.

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Hand mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a medium bowl, whisk together the dry ingredients.
  3. Cream together the softened butter and sugars until fluffy.
  4. Add eggs one at a time, then mix in the molasses.
  5. Gradually mix in the dry ingredients and hot water.
  6. Pour batter into the prepared pan and bake for 30-35 minutes.
  7. Allow the cake to cool for about 10 minutes before transferring to a wire rack.
  8. Prepare the frosting by beating cream cheese and butter until smooth, then add molasses and cinnamon.
  9. Gradually add powdered sugar and mix until thick but spreadable.
  10. Frost the cooled cake evenly with the frosting.
  11. Slice and serve with extra cinnamon if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 20mgIron: 2mg

Notes

Keep frosted cake covered at room temperature for 3 days, refrigerate for up to a week. Unfrosted cake can be frozen for up to 3 months.

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