The cake itself is soft and moist, while the cinnamon molasses frosting adds a sweet and spicy finish. This is the perfect dessert for holiday gatherings, cozy winter evenings, or whenever you need a little taste of Christmas.
The recipe is easy to make, with simple ingredients like molasses, butter, and ground spices. The frosting, made with molasses, cinnamon, and cream cheese, perfectly complements the cake’s deep, rich flavor.
What makes this cake extra special is the balance between the rich, spiced cake and the creamy, slightly tangy frosting. Together, they create a harmony of sweetness and spice that is irresistible to both kids and adults alike.
Topped with a fluffy, whipped frosting infused with cinnamon and molasses, this cake is a showstopper. The frosting is sweet and creamy, perfectly balancing the spiced cake underneath. It's the kind of dessert that smells like Christmas as it bakes.
WHY YOU WILL LOVE THIS RECIPE
- Warm Spices: The cake is filled with ginger, cinnamon, and cloves, creating a comforting, aromatic flavor perfect for cold weather.
- Moist Texture: The cake is incredibly moist and soft, ensuring a delicious bite every time.
- Perfect Frosting: The cinnamon molasses frosting is creamy, with just the right amount of spice to complement the ginger benefitsbread.
- Holiday Vibes: This cake brings a cozy, festive atmosphere to any gathering with its delightful flavors and beautiful presentation.
- Simple Ingredients: With easy-to-find ingredients like molasses, flour, and butter, this cake is approachable for bakers of all skill levels.
- Make-Ahead Friendly: You can bake the cake a day ahead and frost it just before serving, making it ideal for busy holidays.
- Versatile Decoration: Top with candied ginger, nuts, or a sprinkle of powdered sugar for added decoration.
INGREDIENTS
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup packed brown sugar
- 2 large eggs
- 1 cup unsulfured molasses
- 1 cup hot water
- 1 teaspoon vanilla extract
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons molasses
- 1 teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
DIRECTIONS
- Step No.1: Preheat the oven and prepare the pans
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
- Step No.2: Mix dry ingredients
In a bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- Step No.3: Cream butter and sugar
In a large bowl, beat together the softened butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Step No.4: Add molasses and dry ingredients
Stir in the molasses until combined. Gradually add the dry ingredients to the wet ingredients, alternating with the hot water, mixing until smooth.
- Step No.5: Bake the cake
Pour the batter into the prepared pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- Step No.6: Prepare the frosting
Beat the softened cream cheese and butter together until creamy. Add powdered sugar, molasses, cinnamon, and vanilla, and mix until smooth.
- Step No.7: Frost the cake
Once the cake has cooled, spread the cinnamon molasses frosting over the top, smoothing it out with a spatula. Decorate as desired.
TIPS FOR SUCCESS
- Use Room Temperature Ingredients: Ensure your butter and cream cheese are softened for smooth and easy mixing.
- Don’t Overmix the Batter: Mix just until combined to avoid a dense cake. Overmixing can lead to a tough texture.
- Check for Doneness: Always test the cake with a toothpick. If it comes out clean, the cake is ready to come out of the oven.
- Cool Completely Before Frosting: Allow the cake to cool to room temperature before adding the frosting to prevent it from melting.
- Store Properly: If you have leftover cake, store it in an airtight container to keep it moist for several days.
- Adjust Sweetness: If you prefer a sweeter frosting, feel free to add more powdered sugar to taste.
- Use a Spatula for Smooth Frosting: Use an offset spatula to frost the cake for a smooth and professional finish.
VARIATIONS
- Add Nuts: Stir chopped walnuts or pecans into the batter for added texture and flavor.
- Top with Candied Ginger: For an extra burst of flavor, garnish the frosting with finely chopped candied ginger.
- Chocolate Chips: Add mini chocolate chips to the batter for a sweet contrast to the spicy gingerbread.
- Frost with Whipped Cream: If you prefer a lighter topping, use sweetened whipped cream instead of frosting.
- Make Mini Cakes: Use a muffin tin to make individual gingerbread cakes for a fun, portable treat.
- gluten-free diet Option: Use a gluten-free all-purpose flour blend for a gluten-free version of this cake.
- Molasses Substitute: If you don’t have molasses, dark corn syrup can be used, though it will change the flavor slightly.
SERVING AND STORAGE
Serving
Serve slices at room temperature or slightly warmed. Perfect with a cup of tea, coffee, or hot cider.
Storage
Store covered at room temperature for 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.
FAQ
Yes! It actually tastes better the next day as the flavours deepen.
Yes. Freeze unfrosted for up to 2 months. Thaw and frost before serving.
For best results, use molasses. You can try dark corn syrup or maple syrup in a pinch, but flavour will change.
Cream cheese frosting or whipped cream frosting work great if you don’t want to use molasses.
Yes, substitute each egg with ¼ cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water.
Gingerbread Cake with Cinnamon Molasses Frosting is everything we love about the holidays wrapped up in one dessert.
gingerbread cake with cinnamon molasses frosting is everything we love about the holidays wrapped up in one dessert.
Each bite is filled with warmth and holiday cheer.
The frosting adds a perfect contrast—sweet, smooth, and spiced just right.
Whether you're serving it at a party, wrapping it up as a gift, or enjoying a slice with tea, this cake makes the season feel a little more magical.
It's simple to make, easy to customise, and guaranteed to become a holiday favourite.
GINGERBREAD CAKE WITH CINNAMON MOLASSES FROSTING
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 tablespoon ground ginger
- 2 teaspoons cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 1 cup molasses
- 1 cup hot water
For the Cinnamon Molasses Frosting:
- ½ cup unsalted butter softened
- 3 tablespoons molasses
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 cups powdered sugar
- 1 –2 tablespoons milk as needed
Instructions
Step 1 – Prepare the Cake Batter:
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan. In a medium bowl, whisk flour, baking soda, ginger, cinnamon, cloves, and salt.
Step 2 – Cream the Butter and Sugars:
- In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy. Add eggs one at a time, mixing well. Stir in molasses.
Step 3 – Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients, alternating with hot water. Mix until smooth and well combined.
Step 4 – Bake:
- Pour the batter into the prepared pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Step 5 – Make the Frosting:
- In a bowl, beat butter until creamy. Add molasses, cinnamon, and salt. Gradually add powdered sugar. Add milk as needed to reach desired consistency.
Step 6 – Frost the Cake:
- Spread the cinnamon molasses frosting evenly over the cooled cake. Slice and serve.
Notes
- Make Ahead: The cake can be baked a day in advance. Store it covered at room temperature before frosting.
- Frosting Tip: For a fluffier frosting, beat it for an extra minute to add more air.
- Extra Spice: Add a dash of nutmeg or allspice to the batter for deeper flavor.
- Storage: Store leftovers covered at room temperature for up to 3 days or refrigerate for longer freshness.
- Serving Suggestion: Serve with whipped cream or a sprinkle of powdered sugar for added charm.
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