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Moist & Easy Gingerbread Cake with Creamy Cinnamon Molasses Frosting

Close-up of a moist slice of dark gingerbread cake layered and topped with light brown frosting.
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Create a comforting holiday memory with this easy gingerbread cake recipe. It features a moist, warmly spiced crumb and is topped with a rich, creamy cinnamon molasses frosting, making it the best gingerbread cake for your cozy winter gatherings.

Ingredients

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  • 2 1/2 cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1/2 cup granulated sugar
  • 1 cup unsulfured molasses
  • 1 cup boiling water
  • 1/2 cup buttermilk
  • For the Cinnamon Molasses Frosting:
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/2 cup molasses
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 tablespoons milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, allspice, cloves, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and both sugars until light and fluffy. Beat in the egg until just combined.
  4. Stir in the molasses.
  5. In a separate small bowl, mix the buttermilk with the boiling water.
  6. Alternate adding the dry ingredients and the buttermilk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined after each addition; do not overmix. The batter will be thin.
  7. Pour the batter into your prepared baking pan.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool completely in the pan on a wire rack before frosting.
  10. To make the frosting, beat the softened butter in a large bowl until smooth. Gradually add the powdered sugar, alternating with the molasses, cinnamon, and ginger. Beat until creamy. Add milk or cream one tablespoon at a time until you reach a smooth, spreadable consistency.
  11. Spread the cinnamon molasses frosting evenly over the cooled gingerbread cake. Slice and serve this easy gingerbread cake recipe.

Notes

  • For an extra moist gingerbread cake, you can use dark molasses instead of light molasses for a deeper flavor.
  • If you prefer a different topping, this cake pairs well with a simple cream cheese frosting or a light dusting of powdered sugar.
  • This homemade gingerbread cake stores well covered at room temperature for up to three days.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-moist-gingerbread-cake-recipe/