Imagine the rich, spicy aroma of gingerbread filling your kitchen, the warm scent of ginger and cinnamon wrapping around you like a cozy blanket.
Picture slicing into a cake with a perfectly soft crumb, each bite offering a comforting mix of sweet molasses and a hint of cloves.
This gingerbread cake with molasses frosting is more than just a dessert; it’s a piece of nostalgia, reminiscent of family gatherings and holiday cheer.
I remember one particularly hectic holiday season when this cake brought our family together. With little time to spare, its straightforward preparation was a blessing, allowing us to create something special without the stress.
Whether you’re looking for a treat to end a busy weeknight or a delightful addition to a Sunday supper, this cake is sure to satisfy.
Ready? Let’s cook and bring a little warmth into your home!
Why You’ll Love It
- Delivers bold flavor with a perfect blend of spices and molasses.
- Uses pantry staples for a convenient and accessible dessert option.
- Offers a moist and tender texture with every bite.
- Freezes beautifully, making it ideal for make-ahead occasions.
- Complements seasonal festivities with its classic gingerbread aroma.
Ingredients
- 1 cup all-purpose flour — opt for organic if available.
- 1 teaspoon baking soda — guarantees the cake rises.
- 1 teaspoon ground ginger — adds a warm, spicy flavor.
- 1/2 teaspoon ground cinnamon — provides aromatic sweetness.
- 1/4 teaspoon ground cloves — contributes a rich, intense flavor.
- 1/4 teaspoon salt — enhances overall taste.
- 1/2 cup unsalted butter, softened — room temperature for easy mixing.
- 1/2 cup brown sugar — use dark brown for a deeper molasses flavor.
- 1/2 cup molasses — look for unsulfured for a milder taste.
- 1 egg — large, preferably free-range.
- 1/2 cup boiling water — aids in dissolving ingredients smoothly.
- 1 cup powdered sugar — sifted to avoid lumps.
- 2 tablespoons molasses — adds depth to the frosting.
- 2 tablespoons unsalted butter, softened — for a creamy texture in the frosting.
- 1-2 tablespoons milk — adjust for desired frosting consistency.
Step-by-Step Method
Preheat & Prepare the Pan
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking. This step guarantees the cake releases easily after baking.
Mix Dry Ingredients
In a mixing bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Confirm these are well combined to distribute the spices evenly for a consistent flavor.
Cream Butter & Sugar
In another bowl, cream the softened butter and brown sugar until light and fluffy. This step is essential for incorporating air, which contributes to the cake’s texture.
Combine Wet Ingredients
Beat in the molasses and egg with the creamed mixture until well combined. This guarantees the molasses and egg are evenly distributed throughout the batter.
Incorporate Dry Ingredients
Gradually add the dry mixture to the wet ingredients, alternating with boiling water. Mix until the batter is smooth. This method prevents the batter from becoming too thick or lumpy.
Bake the Cake
Pour the batter into the prepared cake pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. This indicates that the cake is fully baked.
Cool the Cake
Allow the cake to cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely. Proper cooling prevents the frosting from melting when applied.
Prepare the Frosting
In a bowl, mix powdered sugar, molasses, and softened butter. Gradually add milk until the frosting reaches the desired consistency. Adjust the milk amount for a thinner or thicker frosting as preferred.
Frost the Cake
Once the cake is fully cooled, frost the top using a spatula. Confirm even coverage for a smooth and appealing finish. The frosting adds a sweet and molasses-rich layer, enhancing the cake’s flavor profile.
Ingredient Swaps
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- To make the cake dairy-free, replace the unsalted butter with a plant-based alternative like coconut oil or vegan margarine.
- If molasses is hard to find, you can use dark corn syrup or honey as a substitute, though this will alter the flavor slightly.
You Must Know
- Preheat your oven: Make sure to preheat the oven to 350°F (175°C) before you start mixing the ingredients to save time and guarantee even baking.
- Use fresh spices: For the best flavor, use fresh ground ginger, cinnamon, and cloves. Spices lose their potency over time, which can impact the taste of your cake.
- Cream butter and sugar thoroughly: Beat the butter and brown sugar until light and fluffy to create a smooth cake texture. This step is essential for incorporating air into the batter.
- Cool completely before frosting: Allow the cake to cool completely on a cooling rack before applying the molasses frosting to prevent it from melting or sliding off.
- Adjust frosting consistency: Modify the amount of milk in the frosting to achieve your preferred consistency. Add more milk for a thinner frosting or less for a thicker one, depending on your preference.
Serving Tips
- Serve with a scoop of vanilla ice cream for a delightful contrast in temperatures.
- Garnish with a sprinkle of powdered sugar and a few candied ginger slices for elegance.
- Pair with a hot cup of spiced tea or mulled wine for a cozy experience.
- Add a dollop of whipped cream and a dash of cinnamon for extra indulgence.
- Serve on a rustic wooden board for a charming presentation.
Storage & Make-Ahead
Gingerbread Cake with Molasses Frosting can be stored in the refrigerator for up to 3 days.
For make-ahead convenience, bake the cake in advance and freeze it for up to 1 month.
Defrost it overnight in the refrigerator. Then, frost just before serving for peak freshness.
Reheating
To gently reheat gingerbread cake, use a microwave at low power for 20-30 seconds.
An oven at 300°F can also be used for 10-15 minutes.
Alternatively, a stovetop steamer can reheat the cake briefly.
Holiday Tradition Significance
As the holiday season approaches, the aroma of gingerbread cake wafts through many homes, evoking cherished memories and family gatherings.
For me, baking this cake marks the start of festivities. I remember my grandmother in her cozy kitchen, the warmth from the oven mingling with her laughter. We’d gather around, enthusiastically waiting for that first slice, the rich molasses frosting melting slightly on top.
It’s not just a dessert; it’s a tradition that brings us together, a sweet reminder of love and connection. Each bite carries the stories of past holidays, comforting and familiar.
Sharing this cake with loved ones is like passing down a piece of our family history, one delicious slice at a time. Isn’t that what holidays are about?
Final Thoughts
Why not give this delightful Gingerbread Cake with Molasses Frosting a try?
Feel free to tweak the spices to suit your taste and enjoy a warm, comforting dessert with family and friends!
Frequently Asked Questions
Can I Use Gluten-Free Flour in This Recipe?
I’ve tried using gluten-free flour in my baking before, and it works well! Just guarantee it’s a 1:1 replacement blend. The texture might vary slightly, but it’ll still be delicious. Enjoy your gluten-free treat!
What Can I Substitute for Molasses in the Frosting?
I’d suggest using honey or maple syrup as a substitute for molasses. I once tried maple syrup, and it added a lovely, subtle sweetness to the frosting. Just adjust the amount for your preferred taste!
How Can I Make the Cake More Moist?
To make the cake more moist, I’d swap in applesauce for some butter or add a bit of yogurt. I once tried this, and the cake turned out incredibly tender, with a delightful hint of fruitiness.
Is It Okay to Use a Different Size Cake Pan?
Sure, you can use a different size pan! I once used a square pan, and it worked fine. Just keep an eye on baking time—smaller pans might need less time, while larger ones could need more.
Can This Cake Be Made Into Cupcakes?
Absolutely, I’ve turned this cake into cupcakes before. Just fill the cupcake liners about two-thirds full and bake for 18-20 minutes. The aroma in your kitchen will be irresistible, and they’re perfect for sharing!
Gingerbread Cake with Molasses Frosting
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 9-inch round cake pan
- 1 Oven
- 1 Cooling rack
- 1 Spatula
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 egg
- 1/2 cup boiling water
- 1 cup powdered sugar
- 2 tablespoons molasses
- 2 tablespoons unsalted butter softened
- 1-2 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour the 9-inch round cake pan.
- In a mixing bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the molasses and egg until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with boiling water, mixing until smooth.
- Pour the batter into the prepared cake pan.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- For the frosting, mix powdered sugar, molasses, and butter in a bowl.
- Add milk gradually until the frosting reaches the desired consistency.
- Once the cake is fully cooled, frost the top using a spatula.
Notes
