Description
A delightful and aromatic gingerbread cake topped with a rich cinnamon molasses frosting, perfect for holiday gatherings.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ¾ cup unsalted butter, softened
- ½ cup molasses
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, baking soda, salt, and cocoa powder.
- In a separate bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition, then add the molasses and vanilla extract, mixing until well incorporated.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together softened butter and powdered sugar, adding molasses, cinnamon, and a splash of milk until smooth.
- Once cooled, frost the top of one cake layer, place the second layer on top, and frost the top and sides.
- Serve and enjoy!
Notes
For a dairy-free option, substitute coconut oil for butter and use almond milk in place of buttermilk.
- Prep Time: 20
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 16g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: gingerbread cake, holiday dessert, cinnamon frosting
