Devastatingly Delicious Gingerbread Cake with Cinnamon Molasses

Okay, friends, let’s talk holiday baking! Is there anything that screams “cozy” more than the smell of gingerbread wafting through the house? Seriously, it’s like a warm hug in baking form. And that’s exactly what you get with this Gingerbread Cake with Cinnamon Molasses.

For me, gingerbread always takes me back to childhood Christmases. My grandma used to make these incredible gingerbread cookies, and the whole house would smell like cinnamon and spice. This cake is kinda my tribute to her – same warm, comforting flavors, but in an easy-to-bake cake.

Trust me, this isn’t one of those fussy, complicated recipes that leaves you stressed out in the kitchen. This Gingerbread Cake with Cinnamon Molasses is seriously simple to make, and it comes out perfectly moist and flavorful every single time. You’re going to be obsessed!

Why You’ll Love This Gingerbread Cake with Cinnamon Molasses

Quick and Easy

Seriously, this cake is a breeze! No fancy techniques or hard-to-find ingredients. Just simple steps and BAM – deliciousness!

Incredibly Moist and Tender

Forget dry, crumbly cakes! This one’s packed with moisture, thanks to the molasses and buttermilk. It’s seriously melt-in-your-mouth good.

Rich Cinnamon Molasses Flavor

That perfect blend of cinnamon and molasses? Oh my goodness! It’s warm, spicy, and everything you want in a gingerbread cake.

Perfect for Holiday Gatherings

Need a showstopper for your holiday table? This Gingerbread Cake with Cinnamon Molasses is it! It’s festive, delicious, and everyone will rave about it.

A Taste of Nostalgia

One bite, and you’ll be transported back to cozy childhood memories. It’s like a warm hug from the past – pure comfort food!

Ingredients for Your Gingerbread Cake with Cinnamon Molasses

Alright, let’s gather our goodies! Here’s what you’ll need to whip up this amazing Gingerbread Cake with Cinnamon Molasses. Don’t worry, nothing too crazy – just the usual suspects for a perfect holiday bake!

• 2 1/2 cups all-purpose flour (I just use regular, but you can totally experiment with other flours!)
• 1 teaspoon baking soda (make sure it’s fresh!)
• 1 teaspoon ground cinnamon (because, duh, it’s a cinnamon molasses cake!)
• 1/2 teaspoon ground ginger (adds that little zing!)
• 1/4 teaspoon ground cloves (a little goes a long way!)
• 1/4 teaspoon salt (balances the sweetness, trust me)
• 1/2 cup (1 stick) unsalted butter, softened (gotta be softened, or it won’t cream right!)
• 3/4 cup granulated sugar (for that perfect sweetness)
• 1/2 cup unsulphured molasses (the star of the show!)
• 1 large egg (room temperature is best!)
• 1 cup buttermilk (gives it that amazing tang and moisture)
• 1 teaspoon vanilla extract (because vanilla makes everything better!)

How to Make Gingerbread Cake with Cinnamon Molasses: Step-by-Step Instructions

Preparing the Oven and Pan

First things first, let’s get that oven preheating! You’ll want to set it to 350°F (175°C). Now, while that’s warming up, grab your 9×13 inch baking pan. This is important: grease it really well! I usually use butter (because, butter!), but you can use cooking spray too. Then, dust it with flour. This helps the Gingerbread Cake with Cinnamon Molasses slide right out after baking. Nobody wants a stuck cake!

Combining Dry Ingredients

Okay, in a large bowl – and I mean LARGE, you’ll need the space! – whisk together your flour, baking soda, cinnamon, ginger, cloves, and salt. Whisking is key here, folks! It makes sure everything’s evenly distributed. You don’t want a bite of pure cinnamon, trust me! Set this bowl aside for a sec.

Creaming Butter and Sugar

Now, in another bowl (yep, more dishes, sorry!), cream together your softened butter and sugar. You can use a mixer for this, or do it by hand if you’re feeling ambitious. The goal is to get it light and fluffy – like a cloud! This usually takes a few minutes. If your butter is still a bit cold, it’ll take longer. Make sure it’s properly softened, but not melted!

Adding Molasses and Egg

Time for the good stuff! Beat in that glorious molasses and your egg. Mix it until everything’s well combined and looking smooth.

Mixing Wet and Dry Ingredients

Here comes the tricky part, but don’t worry, you got this! Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients! So, a little bit of the flour mixture, then some buttermilk, then more flour, then more buttermilk, and so on. Mix until *just* combined. Don’t overmix! Overmixing = tough cake. We want tender and moist!

Adding Vanilla and Baking

Stir in that vanilla extract – just a teaspoon, but it makes a difference! Now, pour your batter into that prepared pan and spread it out evenly. Pop it in the oven and bake for 30-35 minutes. Keep an eye on it! To check if it’s done, stick a wooden skewer into the center. If it comes out clean, you’re good to go! If not, bake for a few more minutes and check again.

Cooling the Gingerbread Cake with Cinnamon Molasses

Once it’s baked, let the Gingerbread Cake with Cinnamon Molasses cool in the pan for about 10 minutes before frosting. This helps it set a little and prevents it from falling apart when you try to frost it. Patience, my friend, patience! The hardest part is waiting, but it’s SO worth it!

Tips for the Best Gingerbread Cake with Cinnamon Molasses

Okay, you’ve got the basics down, but let’s talk about how to make this Gingerbread Cake with Cinnamon Molasses *amazing*. These are my little secrets for a perfect bake, every single time!

Don’t Overmix the Batter

Seriously, this is SO important! Overmixing develops the gluten in the flour, which makes the cake tough. You want a tender crumb, not a brick! Mix until just combined – a few streaks of flour are okay.

Use Room Temperature Ingredients

Trust me on this one. Room temperature butter and eggs blend together much more smoothly, which creates a better batter. Cold ingredients can seize up, and nobody wants that! Set your butter and egg out about an hour before you start baking.

Check for Doneness with a Skewer

The toothpick test is your best friend! Stick a wooden skewer into the center of the Gingerbread Cake with Cinnamon Molasses. If it comes out clean, it’s done! If there’s wet batter, bake it for a few more minutes and check again. Ovens vary, so keep an eye on it!

Let the Cake Cool Completely

I know, it’s tempting to dive right in, but resist! Letting the cake cool completely before frosting prevents the frosting from melting and sliding off. Plus, it gives the cake a chance to set, so it’s easier to slice and serve. Patience, grasshopper!

Ingredient Notes and Substitutions for Gingerbread Cake with Cinnamon Molasses

Let’s talk ingredients! Sometimes you gotta make do with what you’ve got, right? So, here are a few notes and swaps you can make for this Gingerbread Cake with Cinnamon Molasses.

Molasses Options

Okay, so molasses is kinda key to this recipe. I usually use unsulphured molasses. If you use dark molasses, the flavor will be even richer and more intense. Just be aware it’ll also be a bit stronger, so maybe use a tad less if you’re not a huge fan of that super-strong flavor. Light molasses will give you a milder flavor.

Buttermilk Substitute

Don’t have buttermilk? No sweat! You can totally use sour cream or even plain yogurt. Just thin it out with a little milk until it’s the same consistency as buttermilk. Easy peasy!

Flour Alternatives

Want to make this gluten-free? Go for it! Just swap the all-purpose flour with a gluten-free blend. I’ve had good luck with King Arthur’s Measure for Measure Gluten-Free Flour. You might need to add a *tiny* bit more liquid if the batter seems too thick, but otherwise, it should work great!

Serving Suggestions for Your Gingerbread Cake with Cinnamon Molasses

Okay, so you’ve got this amazing Gingerbread Cake with Cinnamon Molasses…now what? Here are some ways to take it to the next level!

Frosting Options

Seriously, you can’t go wrong with a classic cream cheese frosting! But a simple vanilla glaze or even just a dusting of powdered sugar also works wonders. My favorite part is experimenting, so don’t be afraid to try something new!

Complementary Flavors

A dollop of whipped cream and some fresh berries? Yes, please! Or, for a real treat, serve it with a scoop of vanilla ice cream. The warm spice of the cake with the cold sweetness of the ice cream…it’s a match made in heaven!

Storing Your Gingerbread Cake with Cinnamon Molasses

Alright, so you’ve (somehow!) managed to not eat the entire Gingerbread Cake with Cinnamon Molasses in one sitting. Now what? Don’t worry, I’ve got you covered!

Storage Instructions

The best way to keep your cake fresh is in an airtight container at room temperature. Seriously, just pop it in a container and seal it up tight. It’ll stay moist and delicious for several days – if it lasts that long!

Reheating Instructions

Want to warm up a slice? Just pop it in the microwave for a few seconds. Seriously, like 10-15 seconds is all you need! It’ll be like it just came out of the oven – warm, cozy, and totally irresistible!

Frequently Asked Questions About Gingerbread Cake with Cinnamon Molasses

Got questions about making this amazing Gingerbread Cake with Cinnamon Molasses? I got you! Here are some of the most common questions I get asked, so you can bake with confidence!

Can I make this Gingerbread Cake with Cinnamon Molasses ahead of time?

Absolutely! This cake is actually even better the next day, as the flavors meld together. Just bake it, let it cool completely, and store it in an airtight container. You can frost it right before serving. Easy peasy!

How do I prevent my Gingerbread Cake with Cinnamon Molasses from being dry?

Moisture is key! Make sure you measure your flour correctly (spoon it into the measuring cup, don’t scoop!). And don’t overbake it! Use that toothpick test – it should come out with moist crumbs, not wet batter. Also, that buttermilk is your friend!

Can I freeze this Gingerbread Cake with Cinnamon Molasses?

Yep! Wrap it tightly in plastic wrap, then in foil, and it’ll keep in the freezer for up to 2-3 months. When you’re ready to eat it, thaw it overnight in the fridge, then bring it to room temperature before frosting. You’d never know it was frozen!

What is the best type of molasses to use in Gingerbread Cake with Cinnamon Molasses?

I prefer unsulphured molasses for its mild, sweet flavor. But dark molasses adds a richer, more intense flavor. Just be careful not to use blackstrap molasses – it’s too bitter! Experiment and see what you like best!

Nutrition Information for Gingerbread Cake with Cinnamon Molasses

Okay, so let’s talk numbers! I’m not a nutritionist, but here’s a rough estimate of the nutrition info for one slice of this Gingerbread Cake with Cinnamon Molasses. Keep in mind, these are just approximations, and it can vary depending on the exact ingredients you use. But hey, at least you’ll have a general idea! I’d say a slice contains around 300 calories, 12g of fat, 3g of protein, and 45g of carbs. But honestly? It’s worth every single calorie!

Enjoyed This Gingerbread Cake with Cinnamon Molasses Recipe?

Yay! I’m so glad you baked this! Now, tell me – what did you think? Leave a comment, rate the recipe, or share your gorgeous cake on social media! I wanna see it all!

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