Gingerbread Cake with Cinnamon Molasses Frosting Recipe

Introduction

Warm, spiced, and wonderfully moist, this Gingerbread Cake with Cinnamon Molasses Frosting is a comforting treat perfect for holidays or any cozy occasion. The rich flavors of ginger, cinnamon, and molasses blend beautifully with a creamy, lightly sweetened frosting that’s easy to make and delicious to savor.

Ingredients

• For the Gingerbread Cake:
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 2 large eggs
• 1 cup molasses
• 1 cup hot water
• 1/4 cup buttermilk

• For the Cinnamon Molasses Frosting:
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup molasses
• 2 teaspoons ground cinnamon
• 1/4 cup milk, or more as needed
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan thoroughly, making sure to get into the corners.
2. Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt until well combined.
3. Step 3: In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
4. Step 4: Beat in the eggs one at a time, mixing well after each addition until fully incorporated.
5. Step 5: Gradually add the molasses and mix until well combined; the batter will darken and become fragrant.
6. Step 6: Alternately add the dry ingredients and the mixture of hot water and buttermilk to the wet ingredients, beginning and ending with the dry. Mix gently until just combined to avoid overmixing.
7. Step 7: Pour the batter into the prepared pan and spread evenly.
8. Step 8: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Begin checking at 30 minutes.
9. Step 9: Cool the cake in the pan for 10 minutes before turning out onto a wire rack to cool completely.
10. Step 10: To make the frosting, cream the softened butter until smooth and fluffy.
11. Step 11: Gradually add powdered sugar, beating well after each cup, starting on low speed to avoid a sugar cloud.
12. Step 12: Mix in the molasses and cinnamon until evenly combined.
13. Step 13: Add milk one tablespoon at a time until the desired consistency is reached, then stir in vanilla extract.
14. Step 14: Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula or butter knife.
15. Step 15: Optionally, decorate with sprinkles, candied ginger, or a dusting of cinnamon. Slice into squares and serve.

Tips & Variations

• Use room temperature butter and eggs to create a smooth, emulsified batter for a tender cake.
• Don’t overmix the batter; stir just until ingredients are combined to keep the cake tender.
• For a nuttier texture, add chopped walnuts or pecans to the batter.
• Incorporate dried cranberries or raisins for added flavor and texture.
• Make cupcakes by pouring batter into liners and baking for 18-20 minutes.
• Try cream cheese frosting as an alternative to the cinnamon molasses frosting.
• Drizzle a lemon glaze over the cake for a bright, refreshing twist.
• Adjust spices to taste; increase ginger for a stronger kick, or add a pinch of cayenne for subtle heat.

Storage

Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week, although the cake may dry slightly. You can also freeze individual slices wrapped tightly for up to 3 months; thaw at room temperature before serving. Reheat gently if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I ensure the cake stays moist?

Use fresh ingredients and avoid overmixing the batter to prevent toughness. Storing the cake in an airtight container also helps retain moisture.

Can I substitute ingredients?

Yes, you can substitute similar baking ingredients while keeping the basic ratios intact. For example, you can use light molasses if dark molasses is unavailable, though the flavor will be milder.

Gingerbread Cake with Cinnamon Molasses Frosting Recipe

Print Recipe

★★★★★

4.8 from 126 reviews

This Gingerbread Cake with Cinnamon Molasses Frosting is a moist, flavorful dessert bursting with warm spices like cinnamon, ginger, cloves, and nutmeg. Paired with a creamy and aromatic cinnamon molasses frosting, it’s perfect for holiday celebrations or cozy any time dessert. The recipe is straightforward, yielding a tender cake with a rich molasses flavor, finished with a beautifully smooth and spiced frosting that complements the cake perfectly.

• Author: Nethan
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 60 minutes
• Yield: 12–16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Gingerbread Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 2 large eggs
• 1 cup molasses (preferably dark)
• 1 cup hot water
• 1/4 cup buttermilk

For the Cinnamon Molasses Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup molasses
• 2 teaspoons ground cinnamon
• 1/4 cup milk, or more as needed
• 1 teaspoon vanilla extract

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan using butter and flour or a baking spray that contains flour. Make sure to coat all corners well to prevent sticking.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt until thoroughly combined for even distribution of spices.
3. Cream Butter and Sugars: In another large bowl or stand mixer, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light in color and fluffy, about 3-5 minutes. This step is key for creating a tender cake texture.
4. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This emulsifies the batter, preventing curdling.
5. Incorporate Molasses: Gradually add the molasses and beat until fully combined. The batter will darken and become fragrant with molasses aroma.
6. Mix Wet and Dry Ingredients: Alternately add the dry ingredients with the hot water and buttermilk to the wet mixture, beginning and ending with dry ingredients. Usually, this is done by adding one-third of dry ingredients, half the hot water and buttermilk mix, another third of dry, remaining water and buttermilk, and the last third of dry. Mix just until combined to avoid toughness from gluten development.
7. Pour Into Pan: Pour the batter evenly into the prepared baking pan and spread it out smooth.
8. Bake: Bake in the preheated oven for 30-35 minutes. Check doneness starting at 30 minutes by inserting a wooden skewer in the center — it should come out clean.
9. Cool: Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Ensure the cake is fully cooled before frosting to prevent melting.
10. Prepare Frosting: Cream the softened butter in a clean bowl or stand mixer until smooth and fluffy, about 2-3 minutes.
11. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition and starting on low speed to avoid sugar clouds.
12. Add Molasses and Cinnamon: Beat in the molasses and ground cinnamon until well combined and light brown in color with a spicy aroma.
13. Add Milk and Vanilla: Gradually stir in milk one tablespoon at a time until the frosting reaches a smooth, creamy, spreadable consistency, then add vanilla extract and mix well.
14. Frost the Cake: Once the cake is completely cool, spread the frosting evenly over the surface using an offset spatula or butter knife.
15. Decorate (Optional): Finish with optional sprinkles, candied ginger, or a dusting of cinnamon if desired.
16. Serve and Store: Slice into squares and serve. Store leftover cake covered at room temperature for up to 3 days or refrigerate for longer storage (may slightly dry the cake).

Notes

• Use room temperature butter and eggs for a smooth batter and tender texture.
• Do not overmix the batter to prevent a tough cake.
• Measure ingredients accurately using proper measuring tools.
• Allow the cake to cool completely before frosting to avoid melting the frosting.
• Adjust the frosting sweetness by reducing powdered sugar if preferred less sweet.
• Customize spices to your taste; add more ginger for a stronger ginger flavor.
• Dark molasses provides a richer, more intense flavor than light molasses.
• Variations include adding nuts (walnuts, pecans), dried fruit (cranberries, raisins), or making cupcakes and alternative frostings like cream cheese or lemon glaze.
• Store cake slices wrapped and freeze up to 3 months; thaw at room temperature before serving.

Keywords: gingerbread cake, cinnamon molasses frosting, holiday dessert, spiced cake, molasses cake, easy gingerbread recipe, moist gingerbread, American dessert, Christmas cake, holiday baking