Description
Cucumber Watergerbread Cake with Cinnamon Molasses Frosting is a unique dessert that beautifully marries sweet and savory flavors. This moist gingerbread cake, subtly infused with refreshing cucumber and warming spices, is topped with a luscious cinnamon molasses frosting for an unforgettable treat. Perfect for holiday gatherings or as a delightful afternoon snack, this cake will surprise and delight your taste buds with every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 cup unsulfured molasses
- 1 cup grated cucumber (about 1 medium cucumber)
- 3 large eggs
- 1/2 cup unsalted butter, melted
- For the Frosting:
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar, sifted
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease two round baking pans.
- In a bowl, whisk together flour, sugar, baking soda, cinnamon, ginger, and salt.
- In another bowl, beat eggs with grated cucumber, molasses, and melted butter until smooth.
- Gradually combine wet ingredients into dry ingredients; mix gently until just combined.
- Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool completely before frosting.
- To make frosting, cream butter until fluffy; gradually add powdered sugar and cinnamon until well blended.
- Frost the cooled cakes generously before stacking them.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (99g)
- Calories: 265
- Sugar: 22g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg