Gingerbread cake with vanilla and caramel


1 teaspoon baking soda

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 teaspoons ground ginger

1/4 teaspoon ground cloves

1/2 cup packed brown sugar

1/4 teaspoon ground nutmeg

1/2 cup unsalted butter, softened

1/2 cup molasses

1/2 cup hot water

1 large egg


Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.

In a bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.

In a separate large bowl, cream together the butter and brown sugar until light and fluffy.

Beat in the molasses and egg until well combined.

Gradually stir in the dry ingredients until just combined, then gradually add the hot water and mix until smooth.

Pour the batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely before frosting.

For the cinnamon molasses frosting


2 cups powdered sugar

1/2 cup unsalted butter, softened

2 tablespoons molasses

1-2 tablespoons milk (if needed for consistency)

1 teaspoon ground cinnamon


In a mixing bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, molasses, and ground cinnamon, beating until smooth and creamy.

If the frosting is too thick, add milk, 1 tablespoon at a time, until you reach your desired consistency.

Once the cake has cooled completely, frost it with the cinnamon molasses frosting.


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