Instructions
Make the Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 8-inch round pans.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- Cream butter and sugar: In a large mixing bowl, beat softened butter and brown sugar until light and fluffy (2–3 minutes).
- Add eggs and flavor: Beat in eggs one at a time. Mix in molasses and vanilla until smooth.
- Combine wet and dry: Add dry ingredients in three additions, alternating with buttermilk. Begin and end with dry ingredients. Mix gently until just combined — avoid overmixing.
- Bake: Pour batter into the prepared pan(s) and smooth the top. Bake 30–35 minutes (9×13) or 25–30 minutes (rounds), until a toothpick inserted in the center comes out clean.
- Cool: Allow cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Frosting
- Beat the butter (and cream cheese, if using) until smooth and fluffy.
- Add molasses, cinnamon, vanilla, and a pinch of salt; beat to combine.
- Gradually add powdered sugar, ½ cup at a time, until desired texture is reached.
- If too thick, add a tablespoon of milk or cream until creamy and spreadable.
Assemble and Serve
Once cooled, spread frosting evenly over the cake. Sprinkle cinnamon or crushed gingersnaps on top for a festive touch. Slice and enjoy!
Variation
1. Lemon Cream Cheese Twist: Swap the molasses frosting for lemon cream cheese frosting for a bright, citrusy contrast to the spiced cake.
2. Gingerbread Cupcakes: Turn this recipe into cupcakes! Fill liners ⅔ full and bake for 18–20 minutes perfect for parties or gifting.
3. Chocolate Gingerbread: Add ¼ cup cocoa powder to the dry ingredients and fold in mini chocolate chips for a decadent cocoa-spice hybrid.
Cooking Notes
- Molasses type: Use unsulphured molasses for best flavor blackstrap molasses will make it more bitter.
- Even baking: Rotate the pan halfway through baking to ensure even cooking and prevent dark edges.
- Soft texture: Don’t overbake gingerbread cakes are best when moist and tender in the center.
Serving Suggestions
- Holiday finish: Garnish with whipped cream, sugared cranberries, or a drizzle of caramel sauce for an elegant presentation.
- Warm pairing: Serve slightly warm with a scoop of vanilla ice cream or a mug of hot apple cider.
- Festive look: Dust with powdered sugar and top with gingerbread cookies for a picture-perfect dessert table centerpiece.
Tips
- Make ahead: Bake the cake a day early and frost before serving — the flavors deepen overnight.
- Frosting texture: If you prefer a lighter frosting, whip for an extra 2 minutes to incorporate more air.
- Storage: Keep refrigerated (if using cream cheese) for up to 4 days; bring to room temp before serving.
- Freezing: The unfrosted cake freezes beautifully. Wrap tightly and freeze up to 2 months; thaw completely before frosting.
