Description
Moist gingerbread cake with a rich molasses frosting. Perfect for holidays or a comforting treat!
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- ¾ cup packed dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 cup unsulfured molasses
- 1 cup buttermilk
- ½ cup hot water
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- ¼ cup unsulfured molasses
- 2–4 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
- In a separate large bowl (or the bowl of your stand mixer), cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, mixing well after each addition.
- Gradually beat in the molasses until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gradually stir in the hot water until the batter is smooth.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- In a large bowl (or the bowl of your stand mixer), cream the softened butter until smooth and fluffy (2-3 minutes).
- Gradually add the sifted powdered sugar, beating on low speed until combined.
- Beat in the molasses, vanilla extract, and salt until well combined.
- Gradually add the milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
- Once the cake is completely cool, spread the molasses frosting evenly over the top.
- If desired, decorate the cake with sprinkles, candied ginger, or a dusting of powdered sugar.
- Slice and serve.
Notes
- Use Room Temperature Ingredients: Using room temperature butter and eggs will help the ingredients to emulsify properly, resulting in a smoother batter and a more tender cake.
- Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
- Cool Completely Before Frosting: Frosting a warm cake will cause the frosting to melt and slide off. Make sure the cake is completely cool before frosting.
- Adjust Frosting Consistency: Add more or less milk to the frosting to achieve your desired consistency.
- Storage: Store the frosted cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes