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Super Moist Gingerbread Cake with Creamy Cinnamon Molasses Frosting

Close-up of a moist, dark slice of gingerbread cake topped with thick, light brown frosting.
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This recipe brings together the deep, comforting roots of classic gingerbread with the fresh lift of a creamy cinnamon molasses frosting. It is a moist, warmly spiced cake perfect for your holiday table or any cozy winter evening.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 cup unsulfured molasses
  • 1 cup boiling water
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • For the Frosting: 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1/4 cup molasses
  • 1 teaspoon ground cinnamon
  • 2 tablespoons milk or cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the sifted flour, baking soda, baking powder, ginger, cinnamon, allspice, cloves, and salt. This is the Sprout’s touch for even spice distribution.
  3. In a large bowl, cream the softened butter and brown sugar together until light and fluffy. Beat in the egg until just combined.
  4. In a separate small bowl, whisk together the molasses, boiling water, buttermilk, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the molasses mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. This keeps the cake moist.
  6. Pour the batter into the prepared pan. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cake cool completely in the pan on a wire rack. This is the Spoon’s patience at work.
  8. To make the frosting, beat the softened butter until smooth. Gradually add the powdered sugar, molasses, and cinnamon. Beat until creamy. Add milk or cream one tablespoon at a time until you reach a smooth, spreadable consistency.
  9. Spread the creamy cinnamon molasses frosting evenly over the cooled gingerbread cake. Slice and serve this festive baking delight.

Notes

  • For an extra crunch, you can fold 1/2 cup of chopped pecans into the batter before baking.
  • If you prefer a glaze over thick frosting, reduce the frosting ingredients and mix until pourable, omitting the butter and using only milk/cream and powdered sugar with the spices.
  • This cake freezes well; wrap tightly before freezing for up to three months.

Nutrition

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