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
Ensure the cake is completely cooled before frosting to prevent the frosting from melting. Adjust the amount of milk in the frosting to reach your preferred consistency, adding more for a thinner frosting and less for a thicker one. For a spicier flavor, consider adding a pinch more ginger or cinnamon to the batter.
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