Cucumber Watergerbread Cake with Cinnamon Molasses Frosting
Cucumber watergerbread cake with cinnamon molasses frosting is a delightful autumn-inspired dessert that beautifully merges the warm spices of gingerbread with the refreshing notes of cucumber. This moist, fluffy cake topped with rich, spiced frosting is perfect for cozy gatherings and festive celebrations. Each slice offers an unexpected flavor adventure that balances nostalgia with a unique twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp baking powder
- ¾ cup granulated sugar
- ¼ cup unsulfured molasses
- 1 cup grated cucumber (preferably small cucumbers)
- 2 large eggs (room temperature)
- ½ cup unsalted butter (softened)
- For the Frosting: 2 cups powdered sugar
- ½ cup unsalted butter (softened)
- 1 tsp cinnamon
Instructions
- 1. Preheat your oven to 350°F (175°C) and grease two round baking pans.
- 2. In a bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and granulated sugar.
- 3. In another bowl, cream the softened butter and eggs until fluffy. Mix in the molasses and grated cucumber.
- 4. Gradually combine the dry ingredients with the wet mixture until just combined; be careful not to over-mix.
- 5. Divide the batter evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean.
- 6. Cool completely before making the frosting by blending powdered sugar, softened butter, and cinnamon. Spread generously between layers and over the top.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 24g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg