Introduction
Nothing says “holiday season” like the warm, spiced aroma of freshly baked Gingerbread Cake with Cinnamon Molasses Frosting. This rich, moist cake is packed with deep molasses flavor, warm ginger, and a hint of cinnamon, all topped with a velvety frosting that melts in your mouth.
Perfect for festive gatherings, cozy winter nights, or as a special dessert to share with loved ones, this gingerbread cake is a timeless treat. Plus, it’s surprisingly easy to make—no fancy decorating skills required!
Why You’ll Love This Gingerbread Cake
Warm & Spiced – A comforting blend of ginger, cinnamon, and molasses.
Super Moist – Stays soft for days thanks to brown sugar and oil.
Easy to Make – Simple ingredients, one-bowl mixing, and no fussy techniques.
Crowd-Pleasing – Perfect for holiday parties, potlucks, or gifting.
Versatile – Enjoy it plain, with frosting, or even as a trifle base!
How to Make the Best Gingerbread Cake with Cinnamon Molasses Frosting
Step 1: Gather Your Ingredients
For the Cake:
- 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
For the Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp molasses
- 1 tsp cinnamon
- 2-3 tbsp milk or cream
Step 2: Mix & Bake the Cake
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or line with parchment.
- Whisk dry ingredients – Flour, baking soda, ginger, cinnamon, cloves, and salt.
- Mix wet ingredients – In another bowl, beat oil, brown sugar, egg, and molasses.
- Combine – Gradually add dry ingredients, then mix in hot water until smooth.
- Bake 30-35 minutes – Until a toothpick comes out clean. Let cool before frosting.
Pro Tip: For extra flavor, add 1 tsp of freshly grated ginger!
Step 3: Make the Cinnamon Molasses Frosting
- Beat butter until creamy.
- Add powdered sugar, molasses, and cinnamon, mixing until smooth.
- Thin with milk as needed for a spreadable consistency.
- Frost cooled cake and sprinkle with cinnamon or candied ginger for garnish.
Serving Suggestion: Pair with whipped cream or a scoop of vanilla ice cream!
Common Mistakes to Avoid
Overbaking – Can dry out the cake; check at 30 minutes.
Using blackstrap molasses – Too bitter; opt for light or dark molasses.
Frosting a warm cake – Wait until completely cooled to prevent melting.
Skipping the spices – Fresh, high-quality spices make all the difference.
FAQs About Gingerbread Cake
Q: Can I make this cake ahead of time?
A: Yes! Bake 1-2 days in advance and frost before serving.
Q: How do I store leftovers?
A: Cover at room temp for 3 days or refrigerate for up to 1 week.
Q: Can I freeze this cake?
A: Absolutely! Freeze unfrosted for up to 3 months. Thaw before frosting.
Q: Can I make cupcakes instead?
A: Yes! Bake at 350°F for 18-22 minutes.
Conclusion: The Ultimate Holiday Dessert
This Gingerbread Cake with Cinnamon Molasses Frosting is a must-bake for the holidays—spiced, moist, and irresistibly delicious. Whether you’re serving it at a party or enjoying a slice by the fire, it’s sure to become a seasonal favorite.
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Gingerbread Cake with Cinnamon Molasses Frosting: A Cozy Holiday Classic
- Total Time: 55 mins
Description
Indulge in the rich, spiced flavors of this gingerbread cake topped with a luscious cinnamon molasses frosting. Perfect for holiday gatherings or a cozy winter dessert, this cake is a festive and delicious treat.
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
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the molasses until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with hot water, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared baking pan and spread evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
For the Frosting:
In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
Add the molasses and ground cinnamon, mixing until well combined.
Gradually add the 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.
Once the cake is completely cool, spread the frosting evenly over the top.
Slice and serve.
Prep Time: 20 minutes
