molasses ginger cake on a cake stand

Happy Wednesday, friends!

There are times in life when you want a cake, but you don’t feel like buying alllll the ingredients to make one. Or when you don’t feel confident enough in your baking abilities to make one from scratch. 

So to solve both of those problems, I made you guys a jazzed-up cake from a store-bought mix. But not any old mix, Simple Mills Vanilla Cupcake & Cake Mix. And not any old cake, a Grain Free Molasses Ginger Cake with ginger frosting.

Cue drool.

Though I don’t have any dietary restrictions, I know that a good amount of you do. And following the success of my Grain-Free Pumpkin Pop Tarts made with Simple Mills, I decided to make you guys a grain free cake!

slice of molasses ginger cake on a plate

Dietary restrictions or not, I absolutely love Simple Mills’ entire line of products because of their commitment to high-quality, whole ingredients. They use no artificial flavors or fillers in their mixes, instead creating amazing grain-free cakes, muffins, and crackers with easy-to-recognize ingredients like coconut sugar, flax seeds, and tapioca. So when you bake with their mixes, they truly taste homemade.

This Molasses Ginger Cake is made from doctored up vanilla cake mix. You simply add in a few tablespoons of molasses, some fresh chopped ginger, and spices, and you get the moistest, fluffiest grain-free spice cake. To top it off, I used Simple Mill’s vanilla frosting, adding in a few teaspoons of powdered ginger for a kick!

molasses ginger cake with sprigs of rosemary

How to make this molasses ginger cake

This grain-free cake comes together in less than 10 minutes and needs just half an hour in the oven. To make this cake, simply pour the boxed cake mix into a bowl, then stir in the eggs, oil, water and molasses. For that hit of cozy spices, I also threw in ground cinnamon and nutmeg, plus freshly grated ginger (feel free to add in another tablespoon of ginger to give this grain-free cake an extra punch of flavor!).

To make this a layer cake, pour the batter into either three 6-inch cake tins or two 8-inch cake tins. (It doesn’t matter which you use—the bake time is the same regardless). To test the doneness of the cake, stick a knife into the very middle and see if it comes out clean. Or you can gently press your thumb into the middle of the cake—if the cake springs back quickly, it’s cooked!

molasses ginger cake

How to frost a layer cake

Frosting a layer cake looks complicated, but it’s a really straightforward process! You’ll need to wait until the cake layers have cooled completely, then you can dollop some frosting onto the bottom layer. Spread out the frosting and the continue adding the layers, making sure to add equal amounts of frosting between each grain-free cake layer.

Once you reach the final layer, add slightly less frosting to the top of the cake. Then take the remaining frosting and spread it around the sides of the cake. I did just one layer of frosting on my molasses ginger cake, and then took the flat side of a spatula to even everything out. You’ll still see the crumbs in the frosting this way, but it makes for a beautifully rustic cake!

If you have any issues frosting your cake or want to add more to the sides, I recommend chilling the layered cake for 30 minutes before adding on the final layer of frosting. This will help the frosting set and will prevent crumbs from sneaking into your final, thick layer of frosting.

slices of molasses ginger cake on plates

This molasses ginger cake kills three birds with one stone: it’s great for you gluten-free folks out there, can be made by anyone from a master baker to those with zero skills in the kitchen, and it tastes damn delicious.

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Grain-Free Molasses Ginger Cake with Ginger Frosting

A Grain Free Gingersnap Molasses Cake with Ginger Frosting made from a jazzed up box mix! Perfect for gluten free folks out there.

A Grain Free Gingersnap Molasses Cake with Ginger Frosting made from a jazzed up box mix! Perfect for gluten free folks out there.

  • Author: Sarah | Broma Bakery
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 minutes
  • Yield: 1 cake 1x
  • Category: cake
  • Method: baked
  • Cuisine: holiday
Scale

Ingredients

for the cake:

  • Simple Mills Vanilla Cupcake & Cake Mix
  • 3 large eggs, room temperature
  • 1/3 cup vegetable oil
  • 1/3 cup water
  • 3 tablespoons dark molasses
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons freshly grated ginger (or 3 if you want a kick!)
  • 1 tablespoon vanilla extract

for the frosting:

  • 2 packages Simple Mills Vanilla Frosting
  • 1 tablespoon ground ginger

Instructions

Preheat oven to 350°F. Grease and line three 6-inch or two 8-inch cake pans with parchment paper and set aside.
In a large bowl, whisk together all cake ingredients. Pour into prepared pans and bake for 30-35 minutes, until a knife inserted in the center of the cake comes out clean.
Allow cake to cool for 10 minutes before inverting onto a cooling rack and cooling completely.
Meanwhile, bring the frosting to room temperature. Fold in the ground ginger.
Once the cake has cooled, frost completely. Optionally, top with some crystalized ginger pieces!

Keywords: holiday, gingersnap, layer cake, gluten free, grain free, cake

This post is sponsored by Simple Mills. All opinions are 100% my own. Thank you for continuing to support the brands who help make Broma possible!

More ginger desserts from Broma Bakery:

Gingerbread Linzer Cookies

Gingerbread Millionaire Bars

Ginger Molasses Apple Cake with Mascarpone Frosting

Ginger Lemon Bars

Drunken Pear Ginger Bread

19 comments

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Georgie | The Home Cook's Kitchen
Reply

yasss this looks SO pretty! and tasty! and easy… winner!

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fatimah
Reply

such a gorgeous cake! i love the sound of a gingery frosting, yum! x

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Rebecca | Let's Eat Cake
Reply

This recipe totally stopped me in my tracks this morning! It looks so tasty! I love the combo of the rich gingerbread flavor with the vanilla ginger buttercream! Might just have to make it for my holiday party 🙂

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Jennifer
Reply

These photos are absolutely stunning!

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Mary Ann | The Beach House Kitchen
Reply

What a gorgeous cake Sarah! love that you’ve made it easier with a box mix!

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Leigh Ann
Reply

Such a beautiful cake for the holidays!

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Susan
Reply

Yummy, easy and totally awesome!! Beautiful photos too!!

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Matt Robinson
Reply

What a gorgeous looking cake!

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lindsay
Reply

can’t go wrong with simple mills!! LOVE them and this cake is amazing

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Naomi Robinson
Reply

Love ales like this! So perfect for the holidays!

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Meagen
Reply

Hey Sarah,
Two questions:
1) Can you use a regular (non-grain free) cake/cupcake mix
2)Would a chocolate or fudge version of the cake/cupcake mix work with these flavors

Thanks 🙂

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Hi Meagen! Yes to #1, just prepare the cake according to package directions and add the molasses and spices. #2 I would do a vanilla mix!

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Karen @ Seasonal Cravings
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I love using simple mills products! This cake is stunning and perfect for the holiday table!

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Jennifer Farley
Reply

What a lovely cake!

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Tieghan
Reply

So cute! Loving this cake!

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Laura | Tutti Dolci
Reply

So gorgeous!

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Jill Roberts @ WellnessGeeky
Reply

Definitely your grain free gingersnap molasses cake is awesome! This is a great recipe Sarah, as you know I made it a short while ago and it was lovely, in fact have made it again since. Thanks for sharing Sarah!

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Robin Hamilton @Wellness Wires
Reply

This grain-free gingersnap molasses cake just looks soooo incredibly delicious, and I am so craving a slice right now!

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