Description
This recipe elevates classic gingerbread cake, creating a moist, tender cake crowned with a velvety, rich molasses frosting.
Ingredients
Scale
- 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
- 1 cup (2 sticks) unsalted butter, softened (for frosting)
- 4 cups powdered sugar, sifted (for frosting)
- ¼ cup unsulfured molasses (for frosting)
- ¼ cup heavy cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- ¼ teaspoon salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining bottoms with parchment. In a large bowl, whisk together flour, baking soda, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt. Ensure butter and eggs are at room temperature.
- In a stand mixer, beat softened butter with granulated sugar and dark brown sugar on medium-high speed for 3-5 minutes, until light and fluffy. Scrape down the bowl.
- Add eggs one at a time, beating well after each. Stir in molasses, buttermilk, and vanilla extract until well combined and the mixture has a rich amber color.
- With the mixer on low speed, alternately add the dry ingredients mixture and hot water, beginning and ending with dry ingredients. Mix until just combined, being careful not to overmix. The batter will be thin. Divide batter evenly between prepared pans and gently tap to release air bubbles.
- Bake for 30-35 minutes, rotating pans halfway through. Cakes are done when a wooden skewer inserted into the center comes out clean. Cool in pans for 10-15 minutes, then invert onto a wire rack to cool completely. Ensure cakes are entirely cool before frosting.
- While cakes cool, cream softened butter in a stand mixer until light and pale (3-4 mins). Gradually add sifted powdered sugar (about a cup at a time). Once half the sugar is in, add molasses, heavy cream, vanilla extract, and salt. Continue adding remaining powdered sugar. Beat on medium-high for 3-5 minutes until light, fluffy, and spreadable. Adjust consistency with more cream or powdered sugar if needed.
- If needed, level cake layers with a serrated knife. Place one cooled layer on a serving plate, spread a thin layer of frosting, then top with the second layer. Apply a thin “crumb coat” of frosting over the entire cake and chill for 15-20 minutes. Once set, apply a generous, thicker layer of frosting over the top and sides, smoothing with an offset spatula. Garnish with chopped candied ginger, orange zest, or powdered sugar if desired.
- Store the cake covered at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. If refrigerated, bring to room temperature for at least an hour before serving for optimal texture and flavor.
Notes
- Prep Time: 1 hour
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: non alcoholic, gin, gingerbread, cake, frosting