Gingerbread Cake with Cinnamon Molasses Frosting

Gingerbread Cake with Cinnamon Molasses Frosting

Preparation Time:

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Cooling Time: 1 hour
• Total Time: 1 hour 55 minutes

Difficulty Level:

• Medium

Ingredients:

For the Gingerbread Cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 cup molasses
• 1 cup hot water

For the Cinnamon Molasses Frosting:

• 1/2 cup unsalted butter, room temperature
• 4 oz cream cheese, room temperature
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 2 tbsp molasses
• 1-2 tbsp milk (as needed for consistency)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition.
4. Add Molasses and Dry Ingredients: Beat in the molasses until well combined. Gradually add the dry ingredients, mixing until just combined.
5. Add Hot Water: Carefully stir in the hot water until the batter is smooth.
6. Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Prepare Frosting: In a large mixing bowl, beat the butter and cream cheese together until smooth. Gradually add the powdered sugar, beating until combined. Add the vanilla extract, ground cinnamon, and molasses, beating until smooth. If the frosting is too thick, add milk 1 tablespoon at a time until the desired consistency is reached.
9. Frost the Cake: Once the cake is completely cooled, spread the frosting evenly over the top.
10. Serve: Slice and serve. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutritional Information (per serving):

• Calories: 380
• Protein: 4g
• Fat: 14g
• Carbohydrates: 61g
• Fiber: 1g
• Sugar: 45g
• Sodium: 290mg

Enjoy this flavorful and festive Gingerbread Cake with Cinnamon Molasses Frosting, perfect for holiday gatherings or anytime you crave a delicious spiced treat!