Gingerbread Cake with Cinnamon Molasses Frosting
This cozy gingerbread cake is packed with bold spices, rich molasses, and topped with silky cinnamon molasses ermine frosting. It’s comforting, festive, and perfect for holiday gatherings or fireside treats.
Equipment
- Saucepan
- Stand or Hand Mixer
- Mixing Bowls
- Whisk
- 9x13 Cake Pan
- Offset Spatula
Ingredients
Cinnamon Molasses Frosting
- 1/4 cup all-purpose flour
- 1 cup granulated sugar
- salt pinch
- 1 cup whole or 2% milk
- 1 tsp vanilla extract
- 1 cup unsalted butter room temperature
- 2 tsp unsulphured molasses
- 1/4 tsp cinnamon
Gingerbread Cake
- 2 1/4 cups all-purpose flour
- 1 1/2 tbsp unsweetened cocoa powder sifted
- 1 1/2 tbsp ground ginger
- 1 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground allspice
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp fresh ginger grated or ginger paste
- 3/4 cup unsulphured molasses
- 1 1/2 tbsp canola oil
- 3/4 cup unsalted butter melted
- 1 cup dark brown sugar packed
- 3 eggs room temperature
- 3/4 cup boiling water
Instructions
- In a saucepan, whisk flour, sugar, salt, milk, and vanilla. Cook over medium-high heat until thickened like pudding. Remove from heat and press plastic wrap onto the surface. Let cool to room temp.
- Preheat oven to 350°F. Grease a 9x13 pan and line with parchment if desired.
- In one bowl, whisk together flour, cocoa, spices, baking powder, baking soda, and salt. In another, combine molasses, oil, and fresh ginger.
- Beat melted butter and brown sugar until light. Add eggs one at a time. Mix in the molasses mixture and dry ingredients in alternating additions.
- Pour in boiling water and whisk until smooth and glossy. Batter will be thin.
- Pour into prepared pan and bake for 30 minutes, until top springs back lightly. Cool completely before frosting.
- Beat butter until light. Add cooled frosting base spoonful by spoonful. Add molasses and cinnamon and beat until fluffy and smooth.
- Spread frosting over the cooled cake using an offset spatula. Add a dusting of cinnamon or decorative toppings if desired.
Notes
This cake is bold, warm, and balanced. Use unsulphured molasses and a mix of fresh and ground ginger for depth. Let the frosting base cool fully before whipping for the smoothest texture.