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Slice of gingerbread cake with molasses buttercream frosting on a ceramic plate

Gingerbread Cake with Molasses Buttercream Frosting

Gingerbread Cake with Molasses Buttercream Frosting is a soft, moist dessert with warm spices and a rich molasses frosting. It is a comforting treat perfect for holiday gatherings or anytime you want a classic gingerbread-inspired dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon allspice
  • 3/4 teaspoon ground cloves
  • 3/4 teaspoon ground nutmeg
Cake batter
  • 8 tablespoons unsalted butter, melted
  • 1 cup sour cream, room temperature
  • 2 large eggs, room temperature
  • 1/4 cup vegetable oil
  • 1/4 cup whole milk, room temperature
  • 1/3 cup unsulphured molasses
  • 1 tablespoon vanilla extract
  • 1/4 cup hot water
Molasses buttercream frosting
  • 12 tablespoons unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tablespoon unsulphured molasses
  • 1 tablespoon heavy cream
  • Pinch of fine sea salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Method
 

Preparation
  1. Line a 9x9-inch metal baking pan with parchment paper and heat the oven to 350°F (175°C).
  2. Whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, allspice, cloves, and nutmeg in a bowl.
  3. In a separate bowl, whisk the melted butter, sour cream, eggs, vegetable oil, milk, molasses, and vanilla extract until blended.
  4. Add the wet mixture to the dry ingredients and stir only until the batter forms, leaving some small clumps.
  5. Fold the hot water into the batter until evenly incorporated.
Baking
  1. Transfer the batter to the prepared pan and bake for 30-40 minutes, until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for 30 minutes, then move it to a wire rack and allow it to cool completely.
Frosting
  1. Beat the softened butter until smooth, then gradually mix in the powdered sugar on low speed.
  2. Continue beating the buttercream on medium speed for 2-3 minutes until it becomes light and fluffy.
  3. Blend in the molasses, heavy cream, vanilla extract, salt, and cinnamon until the frosting is smooth and combined.
Assembly
  1. Spread the molasses buttercream over the cooled cake.
  2. Cut the cake into 16 servings and serve at room temperature or slightly warmed.

Notes

Cool the cake completely before adding the frosting to help keep the buttercream smooth.