Gingerbread Cake with Cinnamon Molasses Frosting is a warm, spiced dessert that embodies everything cozy about the holidays. Moist and richly flavored with ginger, cinnamon, and cloves, this cake is topped with a smooth and tangy frosting that adds sweetness with a deep molasses finish. It’s the perfect dessert for Christmas gatherings, winter dinners, or fireside snacking.
Ingredients
For the Gingerbread Cake:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp ground ginger
- 1 ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar
- 2 large eggs
- ¾ cup unsulphured molasses
- 1 cup buttermilk
- 1 tsp vanilla extract
For the Cinnamon Molasses Frosting:
- ½ cup (1 stick) unsalted butter, softened
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 2 tbsp molasses
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- Pinch of salt
- 1–2 tbsp milk (as needed for consistency)
Instructions
Step 1: Make the Cake
- Preheat 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, ginger, cinnamon, and cloves.
- In a large bowl, cream the butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in molasses and vanilla.
- Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
Step 2: Prepare the Frosting
- Beat butter and cream cheese until creamy and smooth.
- Add powdered sugar gradually, beating on low until fully incorporated.
- Mix in molasses, cinnamon, vanilla, and salt. Beat until fluffy.
- Add milk 1 tablespoon at a time, if needed, to reach a spreadable consistency.
Step 3: Frost and Serve
- Spread the frosting evenly over the cooled cake.
- Dust with extra cinnamon or top with gingerbread cookie crumbles if desired.
- Slice and serve at room temperature or slightly chilled.
Tips
- Use dark molasses for a bolder flavor, or mild molasses for a lighter touch.
- Add a pinch of nutmeg or allspice for extra spice depth.
- This cake can be made a day ahead—the flavor improves as it sits.
- Store covered in the refrigerator for up to 5 days. Let come to room temperature before serving.
Small Ingredients List & Instructions (Quick Reference)
Ingredients:
- 2 ½ cups flour
- 1 tbsp ginger, 1 ½ tsp cinnamon, ¼ tsp cloves
- ½ cup butter, ½ cup brown sugar
- 2 eggs, ¾ cup molasses
- 1 cup buttermilk, 1 tsp vanilla
Frosting:
- ½ cup butter, 4 oz cream cheese
- 2 cups powdered sugar, 2 tbsp molasses
- ½ tsp cinnamon, ½ tsp vanilla
Instructions:
- Mix dry ingredients. Cream butter, sugar, eggs, molasses.
- Add dry mix and buttermilk. Bake at 350°F for 35–40 mins.
- Beat frosting ingredients. Frost cooled cake and serve.
Let me know if you’d like a cupcake version, cream cheese-only frosting, or gluten-free substitution.
