Welcome to a world of warmth and spice with our delightful Gingerbread Sheet Cake with Spiced Molasses Frosting! This indulgent treat is not just a cake; it's a celebration of cozy flavors that will transport you straight to a winter wonderland. Imagine biting into a moist, fluffy cake infused with the rich essence of ginger, cinnamon, and cloves, all topped off with a luscious, creamy frosting that adds the perfect touch of sweetness. Whether you're hosting a holiday gathering or simply craving a slice of comfort, this recipe is sure to impress your family and friends. Get ready to unleash your inner baker and create a masterpiece that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1 cup hot water
- 1/2 cup unsalted butter (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 teaspoon ground cinnamon (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch sheet cake pan with butter or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined.
- In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add molasses to the butter mixture and mix until fully incorporated. Then add eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with hot water. Mix on low speed until just combined, being careful not to overmix.
- Pour the batter into the prepared sheet cake pan, spreading evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened butter in a mixing bowl until creamy. Gradually add powdered sugar, vanilla extract, and ground cinnamon. Mix until smooth and spreadable.
- Once the cake is completely cooled, spread the spiced molasses frosting evenly over the top of the cake.
- Optional: Garnish with a light dusting of additional cinnamon or chopped candied ginger before serving.
- Slice into squares and serve. Store covered at room temperature for up to 3 days.
Tips
- Measure Ingredients Accurately: Baking is a science, so ensure that you measure your flour and sugar accurately for the best results. Use the spoon-and-level method for the flour to avoid packing it down.
- Room Temperature Ingredients: For a smoother batter, make sure your butter and eggs are at room temperature before mixing. This helps them combine more easily and creates a lighter cake.
- Don't Overmix the Batter: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, so stop as soon as you no longer see dry flour.
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the recommended baking time. Insert a toothpick in the center; if it comes out clean, your cake is ready!
- Cool Completely Before Frosting: Allow your cake to cool completely on a wire rack before spreading the frosting. This prevents the frosting from melting and ensures a beautiful finish.
- Garnish for Extra Flair: Consider adding a sprinkle of cinnamon or some chopped candied ginger on top of the frosting for an eye-catching presentation and an extra burst of flavor.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days. This cake stays moist and delicious, making it a perfect treat for snacking!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 4g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 85mg
