Introduction

Nothing says cozy like a warm gingerbread cake topped with cinnamon molasses frosting. This holiday classic combines rich spices and sweet molasses for a perfectly spiced treat that’s easy to make and sure to impress. Enjoy it with a dollop of whipped cream or vanilla ice cream for an extra special touch.

A close-up of a thick slice of layered coffee-colored cake on a white plate, showing three layers of moist cake separated by two layers of smooth, light beige frosting. The top layer is covered with piped swirls of the same frosting and sprinkled with a fine dusting of brown powder. The edges of the cake appear slightly crumbly, and some crumbs are scattered on the plate. The white plate sits on a white marbled surface, with a blurred background including a larger cake that matches the slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour
1 ½ tsp baking soda
2 tsp ground ginger
1 ½ tsp cinnamon
½ tsp cloves
½ tsp salt
½ cup vegetable oil (or melted butter)
½ cup brown sugar
1 large egg
1 cup molasses (not blackstrap)
1 cup hot water
½ cup unsalted butter, softened (for frosting)
2 cups powdered sugar (for frosting)
2 tbsp molasses (for frosting)
1 tsp cinnamon (for frosting)
2-3 tbsp milk or cream (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment paper for easy removal.
Step 2: In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt until evenly combined.
Step 3: In another bowl, beat the vegetable oil, brown sugar, egg, and molasses until smooth and well combined.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently. Pour in the hot water and mix until the batter is smooth and well blended.
Step 5: Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
Step 6: To make the frosting, beat the softened butter until creamy. Add powdered sugar, molasses, and cinnamon, mixing well until smooth. Add milk or cream, one tablespoon at a time, until you reach a spreadable consistency.
Step 7: Spread the cinnamon molasses frosting evenly over the cooled cake. For extra charm, sprinkle with a pinch of cinnamon or some candied ginger.
Step 8: Serve as is, or pair with whipped cream or a scoop of vanilla ice cream for a delightful treat.

Tips & Variations

For a brighter ginger flavor, add 1 teaspoon of freshly grated ginger to the batter.
Try swapping vegetable oil for melted butter to add a richer taste and texture to the cake.
Use blackstrap molasses cautiously; its stronger flavor can overpower the cake, so stick with regular molasses if possible.
Add chopped crystallized ginger or walnuts into the batter for texture and extra spice.
If you prefer a lighter frosting, use half powdered sugar and half cream cheese instead of all butter.

Storage

Store the gingerbread cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best flavor and texture. You can also freeze the unfrosted cake for up to 2 months; thaw overnight in the refrigerator and then frost before serving.

How to Serve

A round chocolate cake is cut to show two thick layers of light brown chocolate sponge with smooth, creamy chocolate frosting between and on top of the layers. The top has swirls of light brown frosting with chocolate dust sprinkled on them. The sides of the cake are coated with small chocolate crumbs. The cake sits on a white plate with a gray pattern, placed on a white marbled surface. 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 the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it includes xanthan gum or add some to help maintain the cake’s structure.

What is the best molasses to use?

Use regular unsulfured molasses for the best flavor balance. Blackstrap molasses is stronger and more bitter, which may overpower the spices in this cake.