Gingerbread Cake with Cinnamon Molasses Frosting
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 cup molasses
- 1 cup hot water
- 1 teaspoon vanilla extract
For the Cinnamon Molasses Frosting:
- 1/2 cup unsalted butter, softened
- 1/4 cup molasses
- 2 cups powdered sugar
- 1/2 teaspoon ground cinnamon
- 2-3 tablespoons milk
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
3. In a large bowl, cream butter and brown sugar until light and fluffy.
4. Beat in the egg, then stir in molasses and vanilla extract.
5. Gradually add the dry ingredients alternately with hot water, beginning and ending with the dry ingredients. Mix until just combined.
6. Pour batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. To prepare the frosting, beat butter until creamy. Add molasses, powdered sugar, and cinnamon, mixing until smooth.
9. Add milk, one tablespoon at a time, until the frosting reaches spreading consistency.
10. Spread frosting evenly over the cooled cake.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
Use freshly ground spices for a more intense, aromatic flavor in the cake.
Allow the cake to cool completely before frosting to prevent melting and sliding.