Introduction

This Gingerbread Cake with Cinnamon Molasses Frosting is a warm and comforting holiday classic. Rich spices blend perfectly with a sweet, creamy frosting to bring cozy flavors to your dessert table. It’s an inviting treat that’s sure to become a seasonal favorite.

A close-up of a three-layer cake slice on a white plate with a silver rim, showing moist brown cake layers filled and topped with light brown creamy frosting. The bottom layer is dense and smooth, the middle layer is crumbly with some chunks inside, and the top layer looks spongy with small holes. Between each cake layer is a smooth, thick light brown frosting, and the top is decorated with swirled dollops of the same frosting dusted with brown powder. Some crumbs are scattered at the bottom on the plate. The background has a white marbled texture and blurred parts of the whole cake behind it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 cup molasses
1 cup hot water

Frosting:

1/2 cup unsalted butter, softened
4 oz cream cheese, softened
1/4 cup molasses
1 teaspoon ground cinnamon
4 cups powdered sugar
1–2 tablespoons milk (if needed for consistency)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Set aside.
Step 3: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 4: Add the eggs one at a time, beating well after each addition.
Step 5: Mix in the molasses until well combined.
Step 6: Gradually add the dry ingredients to the wet mixture, alternating with hot water, beginning and ending with the dry ingredients. Mix until just combined.
Step 7: Pour the batter into the prepared baking pan and spread evenly.
Step 8: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Allow the cake to cool completely in the pan on a wire rack before frosting.
Step 10: For the frosting, beat the softened butter and cream cheese in a large bowl until smooth and creamy.
Step 11: Add the molasses and ground cinnamon, mixing until well combined.
Step 12: Gradually add powdered sugar, beating until the frosting is smooth and fluffy. If the frosting is too thick, add milk 1 tablespoon at a time until the desired consistency is reached.
Step 13: Once the cake is completely cool, spread the frosting evenly over the top. Slice and serve.

Tips & Variations

For deeper flavor, toast the spices briefly in a dry pan before mixing them into the flour.
Substitute half the all-purpose flour with whole wheat flour for a heartier texture.
Use blackstrap molasses for a richer, more intense molasses flavor.
Add chopped crystallized ginger to the batter for an extra spicy kick.
Frost the cake only after it has cooled completely to prevent melting.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. You can also freeze the unfrosted cake wrapped tightly in plastic wrap and foil for up to 3 months; thaw completely before frosting.

How to Serve

A two-layer round chocolate cake sits on a white plate with delicate black designs, placed on a white marbled surface. The bottom and top cake layers are dark brown with a moist texture. Between the layers is a light brown frosting spread evenly. The outside of the cake is covered in the same light brown frosting, textured softly with rough edges. The top edge of the cake is decorated with 12 thick swirls of light brown frosting, each topped with small dark chocolate sprinkles. One slice is removed, showing the inside layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute a gluten-free flour blend 1:1 for the all-purpose flour, but make sure it includes xanthan gum or add it separately to help with texture.

Can I use honey instead of molasses?

Honey can be used but it will alter the flavor and texture. Molasses gives a unique deep, robust taste and moistness that honey can’t fully replicate.