Introduction

Gingerbread Cake with Cinnamon is a delightful holiday dessert that brings warmth and comfort to any gathering. This deliciously spiced gingerbread cake is topped with a rich cinnamon molasses frosting, filling your home with the warmest aromas. Ideal for festive occasions, this cake is not just a treat for the taste buds but a feast for the senses, making it a must-try this season.

Why You’ll Love This Gingerbread Cake with Cinnamon

There are countless reasons to adore this gingerbread cake recipe. First, it’s incredibly easy to make, perfect for bakers of all skill levels. Its rich, moist texture comes from the combination of molasses and spices, offering a comforting flavor that warms the heart. The cinnamon-spiced gingerbread cake is not only a treat but also provides a nostalgic experience, reminiscent of holidays spent with family. The cake pairs beautifully with a variety of toppings, such as whipped cream or cream cheese frosting, allowing for personalization. Plus, it’s a vegetarian-friendly option, making it inclusive for all your guests. Lastly, the cake is perfect for making ahead, saving you time during busy holiday preparations.

Ingredients for Gingerbread Cake with Cinnamon

Gather these items:

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger (fresh spices work best)
1 teaspoon ground cinnamon (fresh spices work best)
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter (softened to room temperature)
1 cup brown sugar (packed)
1/2 cup molasses (unsulphured preferred)
2 large eggs (room temperature)
1 cup hot water
3 cups powdered sugar
1 teaspoon ground cinnamon
2 tablespoons molasses
2-3 tablespoons milk (add gradually until frosting holds soft peaks)

How to Make Gingerbread Cake with Cinnamon Step-by-Step

Step 1: Preheat the oven to 350°F (175°C) and thoroughly grease a 9×13 inch cake pan with butter or cooking spray.
Step 2: In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt until the spices are evenly distributed.
Step 3: In a large bowl, cream the softened butter and brown sugar with an electric mixer for 3-5 minutes until light and fluffy.
Step 4: Add molasses and eggs to the butter mixture, beating well until completely combined and smooth.
Step 5: Add about one-third of the dry ingredients to the wet mixture and mix briefly. Add half the hot water and mix. Add another third of dry ingredients, then the remaining water, and finally the last third of dry ingredients. Mix just until combined after each addition.
Step 6: Pour batter into the prepared cake pan and bake for 30-35 minutes (28-32 minutes for round pans), or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 7: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely for about 1 hour before frosting.
Step 8: For the frosting: Beat together softened butter, powdered sugar, cinnamon, and molasses with an electric mixer until smooth. Add milk one tablespoon at a time until the frosting holds soft peaks but spreads easily.
Step 9: Spread the frosting generously over the completely cooled cake with a spatula, creating swirls if desired. Slice and serve.

Pro Tips for the Best Gingerbread Cake with Cinnamon

Keep these in mind:

Use fresh spices for a more vibrant flavor.
Ensure your ingredients are at room temperature for better mixing.
Do not overmix the batter; stop mixing as soon as everything is combined.
Let the cake cool completely before frosting to avoid melting.
This recipe is versatile; feel free to add nuts or chocolate chips for extra texture.

Best Ways to Serve Gingerbread Cake with Cinnamon

Enjoy your cinnamon gingerbread cake warm with a dollop of whipped cream or a drizzle of cinnamon glaze. You can also serve it with a scoop of vanilla ice cream for a delightful contrast. For a festive touch, try topping it with gingerbread cake with cream cheese frosting or a sprinkle of powdered sugar.

How to Store and Reheat Gingerbread Cake with Cinnamon

To store your moist gingerbread cake with spices, keep it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. You can reheat individual slices in the microwave for a few seconds, or enjoy it cold with frosting.

Frequently Asked Questions About Gingerbread Cake with Cinnamon

What’s the secret to perfect Gingerbread Cake with Cinnamon?

The secret to a perfect homemade gingerbread cake with cinnamon lies in using fresh ingredients and not overmixing the batter. Adding spices at the right time can also enhance the flavor.

Can I make Gingerbread Cake with Cinnamon ahead of time?

Yes, you can make the best gingerbread cake with cinnamon a day ahead. Just store it in an airtight container, and frost it just before serving to maintain its texture and taste.

How do I avoid common mistakes with Gingerbread Cake with Cinnamon?

To avoid mistakes, ensure your measurements are precise, use room temperature ingredients, and don’t open the oven door too often while baking, as this can cause the cake to sink.

Variations of Gingerbread Cake with Cinnamon You Can Try

For different flavors, consider adding nutmeg or cloves to create a gingerbread cake with cinnamon and nutmeg. You can also experiment with different frostings, such as a gingerbread cake with cinnamon frosting or a simple glaze to suit your taste.

For more baking tips and recipes, check out this gingerbread cookies recipe or explore our latest recipes for more delicious ideas. If you’re interested in other festive treats, don’t miss these cranberry orange pancakes.

Gingerbread Cake with Cinnamon: 12 Irresistible Tips

Author: basmer
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A deliciously spiced gingerbread cake topped with a rich cinnamon molasses frosting, perfect for the holiday season and guaranteed to fill your home with the warmest aromas.

Instructions

Preheat the oven to 350°F (175°C) and thoroughly grease a 9×13 inch cake pan with butter or cooking spray.
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt until the spices are evenly distributed.
In a large bowl, cream the softened butter and brown sugar with an electric mixer for 3-5 minutes until light and fluffy.
Add molasses and eggs to the butter mixture, beating well until completely combined and smooth.
Add about one-third of the dry ingredients to the wet mixture and mix briefly. Add half the hot water and mix. Add another third of dry ingredients, then the remaining water, and finally the last third of dry ingredients. Mix just until combined after each addition.
Pour batter into the prepared cake pan and bake for 30-35 minutes (28-32 minutes for round pans), or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely for about 1 hour before frosting.
For the frosting: Beat together softened butter, powdered sugar, cinnamon, and molasses with an electric mixer until smooth. Add milk one tablespoon at a time until the frosting holds soft peaks but spreads easily.
Spread the frosting generously over the completely cooled cake with a spatula, creating swirls if desired. Slice and serve.