Gingerbread cake cinnamon molasses has a way of transporting me straight back to my grandmother’s kitchen. The air would always be thick with the most incredible aroma – a mix of warm spices and that deep, comforting sweetness from the molasses. I remember sneaking little tastes of the batter when she wasn’t looking, the slightly gritty sugar and rich flavor an early childhood delight. This isn’t just any cake; it’s an experience, a true taste of tradition, reminiscent of an old fashioned gingerbread cake recipe. If you’re looking for that perfectly spiced, tender bite with just the right amount of sweetness, this gingerbread cake with molasses is for you. Let’s get cooking!
Why You’ll Love This Gingerbread Cake
Get ready to fall in love with this incredible gingerbread cake! It’s a dessert that truly has it all, making it a go-to for any occasion. Here’s why it’s a winner:
- Incredible Flavor: The perfect balance of warm spices and rich molasses creates a deep, comforting taste that’s simply irresistible.
- Wonderfully Moist: Thanks to the perfect blend of ingredients, you get a genuinely moist molasses gingerbread cake every single time.
- Quick to Make: With a prep time of only 20 minutes, you can whip up this delightful cake even on a busy weeknight.
- Budget-Friendly: Most of the ingredients are pantry staples, making this a delicious treat that won’t break the bank.
- Family Favorite: Kids and adults alike adore the classic, cozy flavors of this spice cake.
- Perfect Texture: It boasts a tender crumb and a wonderfully soft texture, truly a moist molasses gingerbread cake dream.
- Festive Appeal: It’s the perfect centerpiece for holiday gatherings or just a cozy winter treat.
Ingredients for Spiced Gingerbread Cake
Gathering the right gingerbread cake ingredients cinnamon molasses is key to achieving that perfect, cozy flavor. Here’s what you’ll need for this delightful spiced cake:
- 2 ¼ cups all-purpose flour – the base for our tender crumb
- 1 teaspoon baking soda – helps the cake rise beautifully
- 1 teaspoon ground cinnamon – for that warm, classic spice
- 1 teaspoon ground ginger – adds a gentle bite and aromatic depth
- ½ teaspoon ground nutmeg – a hint of warmth and complexity
- ½ teaspoon ground cloves – brings a pungent, sweet spice
- ½ teaspoon salt – balances the sweetness and enhances flavors
- ½ cup unsalted butter, softened – for richness and a tender texture
- ½ cup granulated sugar – provides sweetness and structure
- ½ cup packed brown sugar – adds moisture and a caramel note
- ½ cup unsulfured molasses – the star ingredient, giving that deep, rich flavor and beautiful dark color
- 1 large egg – binds everything together and adds richness
- 1 cup buttermilk – makes the cake incredibly moist and tender
How to Make Gingerbread Cake with Molasses
Let’s dive into making this wonderfully spiced cake! It’s surprisingly straightforward, and the aroma that fills your kitchen as it bakes is pure magic. This is truly an easy gingerbread cake with molasses that anyone can master.
- Step 1: First things first, preheat your oven to 350°F (175°C). Grab three 8-inch round cake pans, grease them well with butter or baking spray, and then dust them lightly with flour. For extra insurance against sticking, line the bottoms of each pan with a circle of parchment paper.
- Step 2: In a large mixing bowl, whisk together your dry ingredients: the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Giving them a good whisk ensures everything is evenly distributed, so you don’t get pockets of spice later. Set this bowl aside for now.
- Step 3: In a separate, larger bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar. Beat them with an electric mixer for about 2–3 minutes until the mixture looks light and fluffy. This step is crucial for a tender cake! Then, add the unsulfured molasses and mix until it’s smoothly incorporated into the butter and sugar mixture.
- Step 4: Beat in the large egg until it’s fully combined. Now, reduce your mixer speed to low. Gradually add the dry ingredients from Step 2, alternating with the buttermilk. Start and end with the dry ingredients, adding them in about three additions. Mix only until everything is just combined – don’t overmix, or your cake might become tough. This is where the magic happens for an easy gingerbread cake with molasses.
- Step 5: Carefully divide the batter evenly between your prepared cake pans. Use a spatula to smooth the tops so they bake evenly. Pop them into the preheated oven and bake for 25–30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean, and the edges are starting to pull away slightly from the pans.
- Step 6: Once baked, let the cakes cool in their pans on wire racks for about 10 minutes. This allows them to firm up a bit. Then, carefully invert the pans onto the wire racks and gently remove the cakes. Peel off the parchment paper and let them cool completely before frosting. This cooling step is vital for a successful easy gingerbread cake with molasses.
While the cakes cool, you can get started on that decadent frosting!
Pro Tips for the Best Cinnamon Molasses Spice Cake
Want to elevate your spice cake game? These little tricks are my go-to for ensuring a truly spectacular homemade gingerbread cake every time. They’re simple but make a big difference!
- Always use unsulfured molasses; it has a richer, more balanced flavor perfect for this cake.
- Make sure your spices are fresh! Old, dusty spices won’t give you that vibrant, warm flavor.
- Don’t overmix the batter once the flour is added. This is key to a tender crumb.
- Let the cake layers cool completely before frosting. A warm cake will melt your frosting into a delicious, but messy, puddle.
What’s the secret to perfect gingerbread cake?
The secret to a perfectly moist gingerbread cake lies in the balance of fat (butter and molasses) and liquid (buttermilk). This combination creates a wonderfully tender crumb and ensures the cake stays moist for days. It’s a classic technique that delivers that signature texture. For more on baking science, check out King Arthur Baking’s ingredient properties.
Can I make gingerbread cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them, well-wrapped, at room temperature. For longer storage, unfrosted layers can be frozen for up to 2 months. Just let them thaw completely before frosting. Learn more about proper cake storage techniques.
How do I avoid common mistakes with homemade gingerbread cake?
A common pitfall is overmixing the batter, which leads to a tough cake. Also, be sure to measure your flour correctly – spoon it into the cup and level it off, don’t scoop directly from the bag. Lastly, use unsulfured molasses for the best flavor profile. Understanding common baking tips and tricks can help prevent these issues.
Best Ways to Serve Rich Gingerbread Cake
This rich gingerbread cake molasses is incredibly versatile and delicious served in so many ways. Whether you’re looking for a simple treat or a show-stopping dessert, here are a few ideas:
- Classic with Frosting: As is, with the decadent cinnamon molasses cream cheese frosting described in the recipe, it’s pure perfection. The creamy, tangy frosting is the ultimate pairing.
- Warm and Cozy: Serve slices slightly warmed with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. The contrast of warm cake and cold cream is divine.
- With a Hot Drink: This cake pairs beautifully with a steaming mug of coffee, tea, or even a warm apple cider. For a truly special combination, try it with a spiced latte – the flavors complement the best gingerbread cake cinnamon notes wonderfully.
No matter how you serve it, this cake is sure to be a hit! Consider pairing it with a warm beverage, perhaps a cozy winter drink.
Nutrition Facts for Gingerbread Cake Cinnamon Molasses
This rich and flavorful gingerbread cake is a delightful treat, perfect for special occasions or a cozy afternoon. Here’s a breakdown of the estimated nutritional information per serving:
- Calories: 420 kcal
- Fat: 20g
- Saturated Fat: 12g
- Protein: 4g
- Carbohydrates: 53g
- Fiber: 1g
- Sugar: 38g
- Sodium: 220mg
Nutritional values are estimates and may vary based on specific ingredients used and serving size.
How to Store and Reheat Soft Gingerbread Cake with Molasses
Keeping your gingerbread cake tasting its best is super easy, whether you plan to enjoy it over a few days or save some for later. First, always let your cake cool completely before storing it to prevent condensation, which can make it soggy. Once cooled, you can wrap the entire cake or individual slices tightly in plastic wrap, and then in aluminum foil. This double layer helps maintain its moisture and prevents freezer burn.
For enjoying this delightful soft gingerbread cake with molasses during the week, store it at room temperature for up to 2 days, or in the refrigerator for 3-4 days. If you need to keep it longer, unfrosted layers or slices freeze beautifully for up to 3 months. To reheat, gently warm slices in a low oven (around 300°F or 150°C) for about 5-10 minutes, or microwave them for 15-20 seconds per slice. This brings back that wonderful warmth and tenderness.
Frequently Asked Questions About Gingerbread Cake
What is gingerbread cake with cinnamon?
Gingerbread cake with cinnamon is a classic dessert that highlights the warm, aromatic spices typically associated with gingerbread, with cinnamon being a prominent flavor. It’s a cake that’s both comforting and festive, often featuring molasses for depth and moisture. This recipe uses cinnamon, ginger, nutmeg, and cloves to create a rich spice profile. It’s a delightful variation on traditional gingerbread, offering a slightly different spice nuance.
Is this gingerbread cake recipe spicy?
While this recipe is wonderfully spiced, it leans more towards warm and aromatic rather than intensely spicy. The combination of cinnamon, ginger, nutmeg, and cloves provides a comforting, festive flavor profile that’s balanced by the sweetness of molasses and sugar. If you prefer a truly spicy gingerbread cake, you can increase the amount of ginger and add a pinch of cayenne pepper, but this version is designed for broad appeal.
Can I make this gingerbread cake vegan?
Adapting this gingerbread cake recipe to be vegan is definitely possible with a few simple substitutions! You can replace the butter with vegan butter or coconut oil, use a plant-based milk like almond or soy milk instead of buttermilk (you can even make a quick vegan “buttermilk” by adding a teaspoon of apple cider vinegar to the plant milk and letting it sit for a few minutes), and substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The cream cheese frosting would need a vegan cream cheese alternative.
What makes gingerbread cake so moist?
The signature moist texture of this gingerbread cake comes from a few key ingredients and techniques. The use of molasses is crucial; its hygroscopic nature means it attracts and retains moisture. Buttermilk also plays a big role, its acidity reacting with the baking soda to create a tender crumb and adding liquid. Finally, the fat content from butter and the egg contributes to a rich, moist cake that stays soft even after baking. For more on the science of moisture in baking, explore Serious Eats’ guide to moisture in cakes.
Variations of Gingerbread Cake Recipe
This classic gingerbread cake recipe is wonderfully versatile, allowing for several delicious variations to suit different tastes and dietary needs. Whether you’re craving something richer, lighter, or even gluten-free, there’s a way to enjoy this comforting spice cake.
- Gluten-Free Gingerbread: Easily make this a gluten-free delight by substituting a quality gluten-free all-purpose flour blend for the all-purpose flour. Ensure your blend contains xanthan gum for structure. The result is a wonderfully moist cake that’s just as flavorful.
- Bundt Cake Version: For a stunning presentation, bake this batter in a well-greased bundt pan. You might need to adjust the baking time slightly, so start checking for doneness around 40-45 minutes. This method yields an equally delicious, but more elegant, spiced cake.
- Extra Spicy Gingerbread: If you absolutely love a kick, amp up the spice! Increase the ginger and cinnamon by an extra half teaspoon each, and add a pinch of cayenne pepper for a truly spicy gingerbread cake. This ensures an authentic gingerbread cake spice profile that’s bold and invigorating.
- Lemon-Glazed Gingerbread: For a brighter flavor contrast, skip the cream cheese frosting and opt for a simple lemon glaze. Whisk together powdered sugar with fresh lemon juice and a touch of vanilla extract until smooth. Drizzle over the cooled cake for a refreshing twist.
Irresistible Gingerbread Cake Cinnamon Molasses
- Total Time: 1 hour
- Yield: 8 – 10 servings
- Diet: Vegetarian
Description
This moist and tender gingerbread cake is packed with warm holiday spices and layered with a rich cinnamon molasses cream cheese frosting. It’s a festive dessert perfect for Christmas, Thanksgiving, or any cozy winter celebration.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup unsulfured molasses
- 1 large egg
- 1 cup buttermilk
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- ¼ cup molasses
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round pans. Line the bottoms with parchment paper.
- In a large bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- In another bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes). Add molasses and mix until smooth.
- Beat in the egg until fully combined. Reduce speed to low and alternately add the dry ingredients and buttermilk, starting and ending with the dry mix. Mix until just combined.
- Divide the batter evenly between the pans. Smooth the tops and bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Cool for 10 minutes in pans, then transfer to wire racks to cool completely.
- To make the frosting, beat cream cheese and butter until smooth. Add molasses, cinnamon, and vanilla. Mix well.
- Gradually add powdered sugar, 1 cup at a time, until the frosting is thick and spreadable. Chill if needed.
- Place one cake layer on a serving plate and spread frosting on top. Repeat with remaining layers. Frost the top and sides.
- Decorate with piped frosting swirls and a sprinkle of cinnamon or brown sugar, if desired.
- Let the cake come to room temperature before slicing and serving.
Notes
- Use unsulfured molasses for balanced flavor.
- Ensure spices are fresh for the best taste.
- Store covered in the fridge for up to 5 days or freeze unfrosted layers for up to 2 months.
- Fold in whipped cream to lighten the frosting if preferred.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg