Cinnamon Molasses Frosting Recipe

Introduction

This Cinnamon Molasses Frosting cake is a warm, spiced treat perfect for cozy gatherings. The rich molasses combined with aromatic spices creates a moist cake topped with a creamy, flavorful frosting that’s sure to impress.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 2 large eggs
• 1 cup molasses
• 1 cup hot water
• 1/4 cup buttermilk
• 1 cup (2 sticks) unsalted butter, softened (for frosting)
• 4 cups powdered sugar
• 1/4 cup molasses (for frosting)
• 2 teaspoons ground cinnamon (for frosting)
• 1/4 cup milk, or more as needed
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan.
2. Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
3. Step 3: In a separate large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-5 minutes.
4. Step 4: Beat in the eggs one at a time, mixing well after each addition.
5. Step 5: Gradually beat in the molasses until fully combined.
6. Step 6: Add the dry ingredients to the wet mixture gradually, alternating with hot water and buttermilk, starting and ending with the dry ingredients. Mix just until combined.
7. Step 7: Pour the batter into the prepared pan and spread evenly.
8. Step 8: Bake for 30-35 minutes or until a wooden skewer inserted in the center comes out clean.
9. Step 9: Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
10. Step 10: To make the frosting, cream the softened butter in a large bowl until smooth and fluffy, about 2-3 minutes.
11. Step 11: Gradually add powdered sugar, one cup at a time, beating well after each addition.
12. Step 12: Add molasses and cinnamon, beating until well combined.
13. Step 13: Add milk gradually, one tablespoon at a time, until the frosting reaches your desired consistency. Stir in vanilla extract.
14. Step 14: Once the cake is completely cool, spread the frosting evenly over the top.
15. Step 15: Decorate with sprinkles, candied ginger, or a dusting of cinnamon if desired.
16. Step 16: Slice into squares and serve.

Tips & Variations

• For a deeper spice flavor, toast the ground cinnamon, ginger, cloves, and nutmeg lightly in a dry pan before adding to the flour mixture.
• Substitute buttermilk with plain yogurt mixed with a splash of milk if needed.
• The frosting can be made a day ahead and stored covered in the refrigerator; bring it to room temperature before frosting the cake.
• Add chopped nuts such as walnuts or pecans to the batter for extra texture.

Storage

Store the frosted cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let the cake come to room temperature before serving for the best texture. Leftover cake can be frozen, wrapped tightly, for up to 3 months; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light molasses instead of dark molasses?

Yes, light molasses can be used, but it will yield a milder flavor and lighter color. Dark molasses provides a richer, more robust taste.

What can I do if I don’t have buttermilk?

You can make a simple substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5 minutes before using it in the recipe.

Cinnamon Molasses Frosting Recipe

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★★★★★

4.5 from 75 reviews

This moist and aromatic cake features warm spices and rich molasses, topped with a luscious Cinnamon Molasses Frosting. Perfect for cozy gatherings or anytime you crave a flavorful spiced dessert with a smooth, creamy finish.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt

Wet Ingredients for Cake

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 2 large eggs
• 1 cup molasses
• 1 cup hot water
• 1/4 cup buttermilk

Frosting Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup molasses
• 2 teaspoons ground cinnamon
• 1/4 cup milk, or more as needed
• 1 teaspoon vanilla extract

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the cake doesn’t stick.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt. This blends the spices evenly throughout the cake.
3. Cream Butter and Sugars: In a separate large bowl, beat the softened butter, granulated sugar, and dark brown sugar together until light and fluffy, about 3 to 5 minutes. This step is important to incorporate air for a tender texture.
4. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next for a smooth mixture.
5. Incorporate Molasses: Gradually add the molasses to the butter mixture, beating until well combined. This gives the cake its rich, deep flavor.
6. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients in three parts, alternating with the hot water and buttermilk. Start and finish with the dry ingredients. Mix until just combined to avoid overworking the batter.
7. Pour Batter: Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
8. Bake: Bake in the preheated oven for 30 to 35 minutes. The cake is done when a wooden skewer inserted into the center comes out clean.
9. Cool Cake: Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before frosting.
10. Cream Butter for Frosting: In a large bowl, beat the softened butter until smooth and fluffy, about 2 to 3 minutes.
11. Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, beating well after each addition to create a smooth frosting base.
12. Add Molasses and Cinnamon: Mix in the molasses and ground cinnamon until evenly combined into the frosting.
13. Adjust Consistency: Gradually add the milk, one tablespoon at a time, until the frosting reaches your desired spreading consistency. Then stir in the vanilla extract.
14. Frost the Cake: Once the cake is completely cool, spread the frosting evenly over the top using a spatula.
15. Decorate: Decorate the frosted cake with sprinkles, candied ginger, or a light dusting of cinnamon as desired.
16. Serve: Slice the cake into squares and serve. Enjoy your delicious cinnamon molasses cake!

Notes

• Ensure the cake has completely cooled before frosting to prevent melting.
• You can substitute buttermilk with regular milk plus 1 tablespoon lemon juice or vinegar if needed.
• For a deeper molasses flavor, try using blackstrap molasses instead of regular molasses.
• Store the cake covered in the refrigerator for up to 4 days.
• If you want a dairy-free frosting option, substitute butter with a vegan butter alternative and use plant-based milk instead.

Keywords: Cinnamon Molasses Frosting, Spiced Cake, Molasses Cake, Homemade Frosting, Winter Dessert, Holiday Cake, Spiced Dessert