Description

This cozy gingerbread cake is rich with molasses and warm spices like cinnamon, ginger, cloves, and nutmeg. Moist and tender, it’s topped with a creamy cinnamon molasses frosting—perfect for the holiday season.

Ingredients

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

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 cup packed dark brown sugar

2 large eggs

1 cup molasses

1 cup hot water

¼ cup buttermilk

For the Frosting:

1 cup (2 sticks) unsalted butter, softened

4 cups powdered sugar

¼ cup molasses

2 teaspoons ground cinnamon

¼ cup milk (more as needed)

1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing and flouring it.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
In another large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3–5 minutes).
Add eggs one at a time, beating well after each addition, then mix in the molasses.
Alternately add the dry ingredients with the hot water and buttermilk, beginning and ending with the dry ingredients. Stir just until combined.
Pour the batter into the prepared pan, smooth the top, and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan on a wire rack.
Meanwhile, prepare the frosting: Beat the softened butter until smooth and fluffy.
Add powdered sugar one cup at a time, mixing well after each addition.
Mix in the molasses and cinnamon, then gradually add milk until desired consistency is reached.
Stir in the vanilla extract.
Once the cake is fully cooled, spread the frosting evenly on top. Slice and serve warm or at room temperature.

Notes

Add chopped pecans or walnuts for a crunchy texture.

Zest an orange into the batter or frosting for a citrus twist.

Use a bundt pan for a decorative presentation; adjust baking time accordingly.

Substitute dairy with plant-based butter and milk for a dairy-free version.

Store covered at room temperature for 2 days or in the fridge for up to 5 days.

Microwave slices for 15–20 seconds to enjoy warm.

Freezes well—wrap slices tightly and thaw in the fridge overnight.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 400
Sugar: 38g
Sodium: 210mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 55g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg