1 cup buttermilk (or 1 cup milk with 1 tablespoon vinegar; set 5 minutes before mixing)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line with parchment for easy cleanup.
Whisk together the dry ingredients: flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves in a large bowl. The spices should be evenly distributed for a balanced bite in every slice.
In another bowl, whisk the eggs with the brown sugar until smooth. Add the molasses, melted butter, applesauce, and buttermilk; mix until the mixture is glossy and well combined.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined—a few lumps are okay. Overmixing can make the cake dense.
Pour the batter into the prepared pan and smooth the top. Bake for 28–34 minutes, or until the center is set and a toothpick comes out with a few moist crumbs clinging to it.
Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before frosting.
Cinnamon Molasses Frosting: In a medium bowl, beat 1/2 cup unsalted butter until creamy. Gradually beat in 2 cups powdered sugar, then mix in 2–3 tablespoons molasses and 1/2 teaspoon cinnamon. Add milk a little at a time to reach a smooth, spreadable consistency. If it’s too thick, add a splash more milk; if too thin, add a touch more powdered sugar. Frost the cooled cake and let the frosting set for about 15 minutes before slicing.
Spread frosting evenly over the cake. For a prettier finish, swirl it with a spatula and dust with a pinch more cinnamon or a few decorative sugar crystals.
Notes
A cozy gingerbread cake with a glossy cinnamon molasses frosting—a tender, spice-kicked dessert that’s easy to make and perfect for any season.
