Gingerbread Cake with Cinnamon Molasses Frosting: A Cozy Holiday Classic Recipe
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5 from 13 reviews
This Gingerbread Cake with Cinnamon Molasses Frosting is a cozy holiday classic, featuring warm spices like ginger, cinnamon, and cloves in a moist molasses-infused cake topped with a creamy, spiced frosting. Perfect for festive gatherings or a comforting dessert.
Total Time:55 minutes
Yield:12 servings
Ingredients
Cake
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Set aside.
Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a mixer.
Add Eggs: Add the eggs one at a time into the creamed mixture, beating well after each addition to incorporate fully.
Add Molasses: Mix in the molasses until well combined with the wet ingredients.
Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, alternating with hot water, beginning and ending with the dry ingredients. Mix until just combined without overmixing.
Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before frosting.
Make 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 well.
Add Powdered Sugar: Gradually beat in the powdered sugar until the frosting is smooth and fluffy. Add milk one tablespoon at a time if the frosting is too thick to reach desired consistency.
Frost the Cake: Once the cake is fully cooled, spread the frosting evenly over the top.
Serve: Slice and serve your gingerbread cake to enjoy a warm, spiced holiday treat.
Notes
Ensure the cake is completely cool before frosting to prevent the frosting from melting.
For a stronger molasses flavor, you can substitute part of the brown sugar with additional molasses.
If desired, use a hand mixer or stand mixer for easier mixing and consistent texture.
Store leftover cake covered in the refrigerator for up to 3 days to keep frosting fresh.
If you prefer a thicker frosting, reduce the amount of milk added or omit it entirely.
