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Moist Gingerbread Cake with Cinnamon Molasses Frosting

Close-up of a moist slice of dark gingerbread cake topped with thick, creamy brown frosting.
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A straightforward recipe for a tender, moist gingerbread cake featuring deep molasses and warm spices, topped with a simple cinnamon molasses cream cheese frosting.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • 1/2 cup boiling water
  • 1/2 cup buttermilk
  • For Frosting: 8 ounces cream cheese, softened
  • For Frosting: 1/4 cup unsalted butter, softened
  • For Frosting: 2 cups powdered sugar, sifted
  • For Frosting: 1 teaspoon ground cinnamon
  • For Frosting: 2 tablespoons molasses

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan or two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the egg until combined.
  4. Mix in the 1/2 cup molasses.
  5. In a separate small bowl, combine the boiling water and buttermilk.
  6. Alternately add the dry ingredients and the liquid mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Pour the batter into the prepared pan(s).
  8. Bake for 30 to 35 minutes for a sheet cake, or 25 to 30 minutes for layer cakes, 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 cream cheese and 1/4 cup butter together until smooth.
  11. Gradually beat in the powdered sugar, cinnamon, and 2 tablespoons of molasses until the frosting is light and spreadable. Add a teaspoon of milk if the frosting is too stiff.
  12. Spread the frosting evenly over the cooled cake.

Notes

  • For an extra moist cake, use dark unsulfured molasses.
  • You can bake this as a simple snack cake in a 9×9 inch pan, adjusting the baking time slightly longer.
  • If you do not have buttermilk, mix 1/2 cup milk with 1/2 teaspoon white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://afripaket.com/gingerbread-cake-moist-recipe/