Ingredients
For the Cake:
1 teaspoon baking soda
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
½ cup unsalted butter, softened
½ cup brown sugar
2 large eggs
1 cup molasses
1 cup hot water
For the Cinnamon Molasses Frosting:
4 cups powdered sugar
½ cup unsalted butter, softened
2 tablespoons molasses
1 teaspoon ground cinnamon
2-3 tablespoons milk (adjust for consistency)
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
Mix the Wet Ingredients:
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the molasses until the mixture is smooth.
Combine and Bake:
Gradually add the dry ingredients to the wet mixture, alternating with the hot water, beginning and ending with the dry ingredients. Mix until just combined. Pour the batter into the prepared pan(s) and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
Prepare the Frosting:
In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, molasses, and cinnamon, mixing until smooth. Add milk, a tablespoon at a time, until the frosting reaches your desired consistency.
Frost the Cake:
Once the cake has cooled, spread the Cinnamon Molasses Frosting evenly over the top.
Enjoy.