Gingerbread Cake with Cinnamon Molasses Frosting Recipe

Introduction

This Gingerbread Cake with Cinnamon Molasses Frosting is a cozy, spiced treat perfect for chilly days or holiday gatherings. Rich with warm spices and a luscious molasses frosting, it’s sure to become a family favorite. Simple to make and irresistibly delicious.

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

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Set aside.
3. Step 3: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Step 4: Add the eggs one at a time, beating well after each addition.
5. Step 5: Mix in the molasses until well combined.
6. Step 6: Gradually add the dry ingredients to the wet mixture, alternating with hot water, beginning and ending with the dry ingredients. Mix until just combined.
7. Step 7: Pour the batter into the prepared baking pan and spread evenly.
8. Step 8: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Allow the cake to cool completely in the pan on a wire rack.
10. Step 10: For the frosting, beat the softened butter and cream cheese until smooth and creamy in a large mixing bowl.
11. Step 11: Add the molasses and ground cinnamon, mixing until well combined.
12. Step 12: 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.
13. Step 13: Once the cake is completely cool, spread the frosting evenly over the top.
14. Step 14: Slice and serve.

Tips & Variations

• For a deeper spice flavor, toast the ground spices briefly in a dry pan before mixing.
• Substitute part of the all-purpose flour with whole wheat flour for a nuttier texture.
• If you prefer a lighter frosting, reduce the molasses or replace cream cheese with mascarpone.
• Add chopped crystallized ginger to the batter for extra zing.

Storage

Store the frosted cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best flavor. You can also freeze the unfrosted cake wrapped tightly for up to 3 months; frost after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum or add a stabilizer for best texture.

Can I use honey instead of molasses?

Honey will change the flavor and sweetness profile significantly. Molasses adds a distinct deep, rich flavor essential for gingerbread, so honey is not recommended as a direct substitute.

Gingerbread Cake with Cinnamon Molasses Frosting Recipe

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★★★★★

4.7 from 133 reviews

This Gingerbread Cake with Cinnamon Molasses Frosting is a moist and flavorful holiday dessert featuring warm spices like ginger, cinnamon, cloves, and nutmeg. The rich molasses enhances the deep, spiced cake which is topped with a creamy and indulgent frosting combining cream cheese, butter, molasses, and cinnamon. Perfect for festive occasions or cozy gatherings, this cake delivers classic gingerbread flavor with a luscious frosting to match.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan thoroughly to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Set aside this well combined spiced mixture.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
4. Add Eggs: Add eggs one at a time to the creamed butter and sugar, beating well after each addition to ensure even incorporation and a smooth batter.
5. Incorporate Molasses: Mix in one cup of molasses thoroughly into the wet mixture, giving the batter its rich gingerbread flavor and deep color.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the hot water, starting and ending with the dry ingredients. Stir gently until just combined to avoid overmixing.
7. Pour Batter and Bake: Pour the prepared batter into the greased 9×13-inch pan, spreading it evenly for consistent cooking. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack, ensuring the cake will set properly for frosting application.
9. Prepare Frosting: In a large bowl, beat together the softened butter and cream cheese until smooth and creamy. Add the molasses and ground cinnamon and mix to combine fully.
10. Add Powdered Sugar: Gradually add the powdered sugar to the cream cheese mixture, beating continuously until the frosting becomes smooth and fluffy. If the frosting is too thick, add milk one tablespoon at a time until the desired spreading consistency is reached.
11. Frost the Cake: Once the cake is completely cooled, spread the frosting evenly over the top with a spatula or knife to create a smooth finish.
12. Serve: Slice the gingerbread cake into portions and serve immediately or store refrigerated until ready to enjoy.

Notes

• Ensure the cake is completely cooled before frosting to prevent melting the frosting.
• You can substitute dark molasses for a richer flavor or mild molasses for a lighter taste.
• If you prefer a less sweet frosting, reduce the powdered sugar slightly.
• Store leftover cake covered in the refrigerator for up to 5 days.
• For extra moisture, consider brushing the cake with a simple syrup before frosting.

Keywords: Gingerbread Cake, Cinnamon Molasses Frosting, Holiday Dessert, Spiced Cake, Molasses Cake