Gingerbread Cake with Cinnamon Molasses Frosting Recipe

Introduction

This Gingerbread Cake with Cinnamon Molasses Frosting is a cozy, flavorful treat perfect for chilly days or holiday gatherings. Its warm spices and rich molasses create a moist cake topped with a creamy, sweet frosting that’s sure to delight.

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

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Set aside.
3. Step 3: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Step 4: Add the eggs one at a time, beating well after each addition.
5. Step 5: Mix in the molasses until well combined.
6. 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.
7. Step 7: Pour the batter into the prepared baking pan and spread evenly.
8. Step 8: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Allow the cake to cool completely in the pan on a wire rack.
10. Step 10: To make the frosting, beat the softened butter and cream cheese together until smooth and creamy.
11. Step 11: Add the molasses and ground cinnamon, mixing until well combined.
12. Step 12: Gradually beat in the powdered sugar until the frosting is smooth and fluffy. Add milk 1 tablespoon at a time if the frosting is too thick.
13. Step 13: Once the cake is completely cool, spread the frosting evenly over the top.
14. Step 14: Slice and serve.

Tips & Variations

• For a deeper spice flavor, toast the ground spices briefly in a dry pan before adding them to the flour mixture.
• Swap molasses for dark corn syrup if you prefer milder sweetness, though it alters flavor slightly.
• Add chopped crystallized ginger to the batter for bursts of spicy sweetness.
• Use gluten-free flour blend if you need a gluten-free version, but check the blend includes xanthan gum for best texture.

Storage

Store the frosted cake covered tightly in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best flavor and texture. Leftover unfrosted cake can be wrapped well and frozen for up to 2 months; thaw before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without molasses?

Molasses is key for the rich flavor and moist texture in this recipe, but if you don’t have it, you can substitute with dark corn syrup or honey. Keep in mind the taste will be slightly different.

How do I know when the cake is fully baked?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid overbaking to keep it moist.

Gingerbread Cake with Cinnamon Molasses Frosting Recipe

Print Recipe

★★★★★

4.4 from 66 reviews

This Gingerbread Cake with Cinnamon Molasses Frosting is a moist, warmly spiced dessert perfect for holiday gatherings or cozy evenings. The cake combines classic gingerbread spices with rich molasses for deep flavor, topped with a luscious cinnamon-infused cream cheese frosting that balances sweetness with a subtle tang.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake 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 Ingredients

• 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

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg until thoroughly combined. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, which usually takes a few minutes.
4. Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to ensure thorough incorporation and smooth texture.
5. Add Molasses: Stir in the molasses until the batter is well combined and uniform in color.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, alternating with hot water. Begin and end with the dry ingredients. Mix only until just combined to avoid overmixing and toughening the cake.
7. Pour Batter and Bake: Pour the batter into the prepared 9×13-inch pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
9. Prepare Frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy using an electric mixer.
10. Add Flavor to Frosting: Mix in the molasses and ground cinnamon until fully incorporated.
11. Incorporate Powdered Sugar: Gradually add the powdered sugar, beating until the frosting becomes smooth and fluffy. If the frosting is too thick, add milk 1 tablespoon at a time until you achieve the desired spreading consistency.
12. Frost the Cake: Once the cake is completely cooled, spread the cinnamon molasses frosting evenly over the top.
13. Serve: Slice the cake and serve. Enjoy this moist, spiced gingerbread cake with its rich, creamy frosting!

Notes

• Ensure the cake is completely cool before frosting to prevent the frosting from melting.
• If molasses flavor is too strong, you can reduce molasses in the frosting slightly for a milder taste.
• This cake can be stored in an airtight container in the refrigerator for up to 5 days.
• For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
• Use room temperature ingredients for better mixing and texture.

Keywords: gingerbread cake, cinnamon molasses frosting, holiday cake, spiced cake, gingerbread dessert, cream cheese frosting