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Gingerbread Cake with Cinnamon Molasses Frosting

Gingerbread Cake with Cinnamon Molasses Frosting

This Gingerbread Cake with Cinnamon Molasses Frosting combines spiced flavors and creamy frosting for a delightful treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
Wet Ingredients
  • 1/2 cup molasses
  • 1 cup granulated sugar
  • 1/2 cup butter softened
  • 2 large eggs room temperature
Frosting Ingredients
  • 3 cups powdered sugar
  • 2 tsp ground cinnamon
  • 1/4 cup heavy cream

Equipment

  • cake pan
  • Mixing Bowl
  • whisk
  • Electric Mixer

Method
 

Make the Cake
  1. Preheat oven to 350°F (175°C) and grease/flour a cake pan.
  2. In a bowl, whisk together flour, baking soda, ginger, cinnamon, and salt.
  3. In another bowl, cream together softened butter and sugar until fluffy. Add eggs one at a time.
  4. Mix in molasses and alternate adding dry ingredients with milk until fully combined.
  5. Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
Make the Frosting
  1. For the frosting, whip powdered sugar, cinnamon, and heavy cream until smooth.
  2. Allow cake to cool completely before frosting generously.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 56gProtein: 3gFat: 12g

Notes

Store your Gingerbread Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. Warm individual slices for best flavor before serving.

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