Description
A delicious and moist gingerbread cake topped with creamy cinnamon molasses frosting, perfect for the holiday season.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1 cup hot water
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, cream the butter and brown sugar until light and fluffy.
- Add the molasses and eggs to the butter mixture, mixing well.
- Gradually add the dry ingredients to the wet ingredients, alternating with hot water, until combined.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes.
- Let the cake cool completely before frosting.
- For the frosting, beat together softened butter, powdered sugar, cinnamon, and molasses until smooth and creamy.
- Spread the frosting over the cooled gingerbread cake and serve.
Notes
- Ensure the cake is completely cooled before applying the frosting to prevent melting.
- This cake can be made a day in advance; keep it covered to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg