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Easy, Super Moist Gingerbread Cake with Creamy Cinnamon Molasses Frosting

Close-up of a moist, dark slice of gingerbread cake topped with thick, creamy frosting.
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This gingerbread cake recipe delivers a moist texture packed with warm spices and rich molasses flavor. It is simple to prepare and pairs perfectly with a creamy cinnamon molasses frosting, making it a favorite for holiday gatherings and cozy winter desserts.

Ingredients

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  • 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
  • 1/2 cup granulated sugar
  • 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 heavy 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 flour, baking soda, baking powder, ginger, cinnamon, allspice, cloves, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and both sugars with an electric mixer 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.
  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.
  8. Prepare the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, molasses, and cinnamon. Beat until smooth. Add milk or cream one tablespoon at a time until you reach a smooth, spreadable consistency.
  9. Spread the cinnamon molasses frosting evenly over the cooled gingerbread cake. Cut into squares and serve.

Notes

  • For an extra moist cake, ensure your boiling water is truly hot when mixing it into the batter.
  • You can substitute cream cheese frosting for the molasses frosting if you prefer a tangier topping.
  • This cake keeps well at room temperature, covered, for up to three days.

Nutrition

Find it online: https://cookincorner.com/easy-super-moist-gingerbread-cake/