# Gingerbread Cake Molasses Frosting: A Delicious Holiday Recipe
Get ready to indulge in the flavors of the season with our Gingerbread Cake Molasses Frosting: A Delicious Holiday Recipe. This cake is packed with spices and the rich taste of molasses, making it a festive treat that everyone will love. Perfect for holiday gatherings, this delightful dessert will fill your home with warmth and joy.
## Why Make this Recipe?
The Gingerbread Cake with Molasses Frosting is not just a dessert; it’s a celebration of the holidays! Its warm spices offer comfort, making it an ideal choice for family gatherings, festive parties, or cozy evenings by the fire. Moreover, this recipe is easy to follow, ensuring that both baking novices and seasoned chefs can create a delicious centerpiece for their holiday table.
## How to Make Gingerbread Cake Molasses Frosting
### Ingredients:
#### For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- ¾ cup packed dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 cup unsulfured molasses
- 1 cup buttermilk
- ½ cup hot water
#### For the Molasses Frosting:
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- ¼ cup unsulfured molasses
- 2-4 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
- Pinch of salt
### Directions:
1. **Preheat and Prepare**: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. **Mix Dry Ingredients**: In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
3. **Cream Butter and Sugars**: In another bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3-5 minutes).
4. **Add Eggs and Molasses**: Beat in the eggs one at a time, mixing well after each. Then, gradually mix in the molasses.
5. **Combine Wet and Dry**: Alternately add the dry mixture and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
6. **Add Hot Water**: Stir in the hot water until the batter is smooth.
7. **Bake**: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a skewer comes out clean. Cool for 10 minutes before transferring to a wire rack to cool completely.
8. **Make Frosting**: In a large bowl, cream the softened butter until fluffy. Gradually add the sifted powdered sugar on low speed until combined. Then mix in the molasses, vanilla, and salt.
9. **Adjust Consistency**: Gradually add milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired texture.
10. **Frost the Cake**: Once the cake is cool, evenly spread the molasses frosting on top. Optionally, decorate with sprinkles, candied ginger, or a dusting of powdered sugar.
11. **Serve**: Slice and serve your Gingerbread Cake Molasses Frosting to family and friends. It's sure to be a hit at any gathering!
## How to Store Gingerbread Cake Molasses Frosting
To store your Gingerbread Cake, keep it in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week. Just make sure to let the cake come to room temperature before serving.
## Tips to Make Gingerbread Cake Molasses Frosting
- **Spice It Up**: Feel free to adjust the spice levels to your liking. Adding a bit more cinnamon or ginger can enhance the flavor.
- **Gluten-Free Version**: If you need a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- **Decorate Creatively**: Get creative with your decorations! Add some festive holiday sprinkles or grated chocolate for a special touch.
## Variations
You can add chopped nuts or dried fruits to the cake batter for extra texture. Another delightful alternative is substituting part of the molasses with honey or maple syrup for a unique flavor twist.
## FAQs
**How can I make the cake ahead of time?**
You can bake the cake a day in advance and store it tightly wrapped at room temperature. Frost it just before serving for the best texture.
**Can I freeze this cake?**
Yes! You can freeze the unfrosted cake for up to three months. Just wrap it tightly in plastic wrap and aluminum foil before freezing.
**What can I use instead of buttermilk?**
If you don’t have buttermilk, you can use regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before adding to the batter.
*Alt Text: Gingerbread Cake Molasses Frosting beautifully decorated.*
*Alt Text: Sliced Gingerbread Cake with Molasses Frosting served on a plate.*
For more delicious desserts, check out our [Holiday Baking Collection](https://www.wecookrecipe.com/post-sitemap.xml) or explore our [Molasses Cookies recipe](https://www.wecookrecipe.com/post-sitemap.xml)!
Gingerbread Cake with Molasses Frosting
This Gingerbread Cake is packed with spices and topped with a rich molasses frosting, perfect for festive gatherings and holiday celebrations.
Ingredients
For the Cake
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup packed dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 cup unsulfured molasses
- 1 cup buttermilk
- ½ cup hot water
For the Molasses Frosting
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- ¼ cup unsulfured molasses
- 2-4 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
- a pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
- In another bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3-5 minutes).
- Beat in the eggs one at a time, mixing well after each. Gradually mix in the molasses.
- Alternately add the dry mixture and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
- Stir in the hot water until the batter is smooth.
Baking
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a skewer comes out clean.
- Cool for 10 minutes before transferring to a wire rack to cool completely.
Frosting
- In a large bowl, cream the softened butter until fluffy. Gradually add the sifted powdered sugar on low speed until combined.
- Mix in the molasses, vanilla, and salt.
- Gradually add milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired texture.
Assembly
- Once the cake is cool, evenly spread the molasses frosting on top.
- Optionally, decorate with sprinkles, candied ginger, or a dusting of powdered sugar.
Serving
- Slice and serve your Gingerbread Cake Molasses Frosting to family and friends. It's sure to be a hit at any gathering!
Notes
Store your Gingerbread Cake in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week. Let the cake come to room temperature before serving. Feel free to adjust spice levels and get creative with decorations.
