Gingerbread Cake Cinnamon Molasses Frosting Recipe

Introduction

This Gingerbread Cake with Cinnamon Molasses Frosting is a warm, spiced treat perfect for the holidays or any time you crave comforting flavors. Moist and richly flavored, the cake combines traditional gingerbread spices with a luscious, creamy frosting that enhances every bite.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 2 large eggs
• 1 cup molasses
• 1 cup hot water
• 1/4 cup buttermilk

For the Cinnamon Molasses Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup molasses
• 2 teaspoons ground cinnamon
• 1/4 cup milk, or more as needed
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
2. Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt until evenly combined.
3. Step 3: In a separate bowl, cream the softened butter with the granulated and brown sugars until light and fluffy, about 3-5 minutes.
4. Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Step 5: Gradually add the molasses, mixing well until the batter becomes dark and fragrant.
6. Step 6: Alternately add the dry ingredients with the hot water and buttermilk, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.
7. Step 7: Pour the batter evenly into the prepared pan and smooth the top.
8. Step 8: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Step 9: To make the frosting, cream the softened butter until smooth and fluffy. Gradually add the powdered sugar, beating well after each addition.
10. Step 10: Mix in the molasses and cinnamon until the frosting is evenly colored and fragrant.
11. Step 11: Add milk one tablespoon at a time until the frosting reaches a spreadable consistency, then stir in the vanilla extract.
12. Step 12: Once the cake is completely cool, spread the frosting evenly over the top. Decorate if desired, then slice and serve.

Tips & Variations

• Use room temperature butter and eggs for a smoother, well-emulsified batter.
• Don’t overmix the batter to keep the cake tender and moist.
• Dark molasses adds a richer, deeper flavor compared to light molasses.
• For a nutty crunch, add chopped walnuts or pecans to the batter.
• Stir in dried cranberries or raisins to add texture and sweetness.
• Try making cupcakes by baking the batter in lined muffin tins for 18-20 minutes.
• Substitute cream cheese frosting or a lemon glaze for a different twist.
• Adjust spices to your taste; add more ginger for extra warmth or a pinch of cayenne for a subtle kick.

Storage

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake but note it may dry out slightly. To reheat, bring slices to room temperature or warm gently in the microwave. You can also freeze individual slices wrapped tightly for up to 3 months; thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I ensure the cake stays moist?

Use fresh ingredients and avoid overmixing the batter which can make the cake tough. Store the cake in an airtight container to keep it moist.

Can I substitute ingredients?

Yes, you can substitute similar baking ingredients, but it’s best to maintain the recommended ratios for the best results. For example, you can use light molasses instead of dark, though the flavor will be milder.

Gingerbread Cake Cinnamon Molasses Frosting Recipe

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4.9 from 124 reviews

A moist and flavorful gingerbread cake topped with a creamy cinnamon molasses frosting, perfect for holidays or cozy gatherings. This American classic combines warm spices and rich molasses for a comforting treat that’s easy to make and sure to delight.

• Author: Dana
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 60 minutes
• Yield: 12–16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Gingerbread Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 2 large eggs
• 1 cup molasses
• 1 cup hot water
• 1/4 cup buttermilk

For the Cinnamon Molasses Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup molasses
• 2 teaspoons ground cinnamon
• 1/4 cup milk, or more as needed
• 1 teaspoon vanilla extract

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan thoroughly to prevent sticking.
2. Combine Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt until evenly distributed.
3. Cream Butter and Sugars: In a separate large bowl or stand mixer, cream softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-5 minutes.
4. Add Eggs: Beat in eggs one at a time, fully incorporating each before adding the next to emulsify the batter.
5. Incorporate Molasses: Gradually beat in molasses until the batter becomes dark and fragrant.
6. Combine Wet and Dry Ingredients: Alternately add dry ingredients with hot water and buttermilk, starting and ending with dry ingredients. Mix gently and just until combined to avoid overmixing.
7. Pour into Pan: Pour batter evenly into prepared baking pan, smoothing the top.
8. Bake: Bake in preheated oven for 30-35 minutes or until a skewer inserted in the center comes out clean. Check starting at 30 minutes.
9. Cool: Let cake cool in the pan for 10 minutes, then invert onto a wire rack and cool completely before frosting.
10. Prepare Frosting: Cream softened butter until fluffy. Gradually beat in powdered sugar one cup at a time on low speed.
11. Add Molasses and Cinnamon: Mix in molasses and cinnamon until well combined and frosting is light brown.
12. Add Milk and Vanilla: Add milk gradually until desired consistency is reached, then stir in vanilla extract. The frosting should be smooth and spreadable.
13. Frost Cake: Spread frosting evenly over cooled cake with an offset spatula or butter knife.
14. Decorate: Optionally decorate with sprinkles, candied ginger, or a light dusting of cinnamon.
15. Serve and Store: Slice into squares and serve. Store leftovers in an airtight container at room temperature up to 3 days or refrigerate for longer storage.

Notes

• Use room temperature butter and eggs for a smoother batter and better texture.
• Avoid overmixing the batter to prevent a tough cake by mixing just until combined.
• Measure ingredients accurately using proper baking tools to ensure the best results.
• Make sure the cake is completely cool before frosting to prevent melting and sliding of frosting.
• Adjust sweetness of frosting by lowering powdered sugar if preferred less sweet.
• Customize spices by adding more or less ground ginger, cinnamon, or other spices to taste.
• Dark molasses provides a richer, deeper flavor compared to light molasses.
• Variations include adding chopped nuts or dried fruit, making cupcakes from the batter, substituting cream cheese frosting, or using a lemon glaze instead.

Keywords: gingerbread cake, cinnamon molasses frosting, holiday dessert, spiced cake, molasses cake, easy gingerbread, festive cake, American dessert