Gingerbread Cake with Cinnamon Molasses Frosting

Introduction

When the holidays roll around, there’s one dessert that always steals the spotlight—gingerbread cake. This Gingerbread Cake with Cinnamon Molasses Frosting combines warm spices, dark molasses, and a fluffy texture with a luscious frosting that balances sweetness with a hint of spice. It’s festive, comforting, and perfect for gatherings or quiet evenings by the fire. If you’ve been searching for a holiday dessert that’s easy to make yet tastes like a bakery treat, this is the recipe you’ll want to keep on repeat.

My recipe story

Gingerbread has always been close to my heart, not just for its festive aroma but for the memories it brings. I grew up in a household where every December, the oven was filled with trays of cookies, loaves, and spiced cakes. One year, I decided to experiment by pairing a classic gingerbread cake with a molasses-infused frosting instead of the usual cream cheese topping. The result was magical: a moist, spiced cake layered with creamy sweetness and just enough complexity to elevate it beyond the ordinary. Since then, this recipe has become my go-to holiday cake, requested by family and friends every single year.

Ingredient breakdown

The beauty of this gingerbread cake lies in its balance of bold spices and comforting sweetness. The cake base uses a combination of flour, baking soda, and aromatic spices like cinnamon, ginger, and cloves. Molasses is the star ingredient here—it provides not only sweetness but also a deep, slightly smoky flavor that defines gingerbread.

Buttermilk gives the cake its tender crumb, ensuring moisture without heaviness. Brown sugar adds a subtle caramel undertone that pairs beautifully with molasses. For the frosting, butter and powdered sugar form the creamy base, while molasses and ground cinnamon transform it into something truly extraordinary. Together, these ingredients create layers of flavor that feel indulgent yet homey.

Each element is simple, but combined, they deliver a festive dessert that feels nostalgic yet elevated. Even if you’re not usually a fan of molasses, the balance of sweet and spiced flavors in this cake will likely win you over.

Equipment you’ll need

• Mixing bowls (medium and large)
• Whisk or hand mixer
• 9×13-inch baking pan or two 9-inch round pans
• Measuring cups and spoons
• Rubber spatula
• Cooling rack
• Electric mixer for frosting

Step-by-step directions

1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease and lightly flour your baking pan, or line it with parchment paper for easy release. This step ensures the cake doesn’t stick and comes out perfectly every time.
2. Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, ground ginger, ground cloves, and a pinch of salt. Mixing the dry ingredients separately ensures even distribution of spices throughout the batter.
3. Cream the butter and sugar: In a large bowl, beat softened butter with brown sugar until light and fluffy. This step incorporates air into the mixture, helping the cake rise nicely.
4. Add eggs and molasses: Beat in the eggs one at a time, followed by the molasses. Don’t worry if the mixture looks slightly separated—the buttermilk and flour will bring it together beautifully.
5. Alternate wet and dry: Add the dry ingredients to the wet mixture in three additions, alternating with buttermilk. Begin and end with dry ingredients. Mix just until combined to avoid overworking the batter.
6. Bake: Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool fully on a wire rack before frosting.
7. Prepare the frosting: Beat softened butter until creamy, then gradually add powdered sugar, molasses, cinnamon, and a splash of milk if needed for consistency. Whip until smooth and fluffy.
8. Frost and serve: Spread the frosting generously over the cooled cake. Slice, serve, and enjoy the warm flavors of the season.

Variations & substitutions

This recipe is adaptable to your tastes and pantry. If you don’t have buttermilk, substitute with regular milk mixed with a teaspoon of lemon juice or vinegar. For a dairy-free option, use almond or oat milk with the same substitution trick.

You can also bake this as cupcakes for individual servings, adjusting the baking time to 18–20 minutes. For extra indulgence, add chopped crystallized ginger or dark chocolate chips into the batter. If you’re not fond of molasses in frosting, swap it out for maple syrup for a sweeter, lighter twist.

Storage, freezing & make-ahead

Store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerating, allow slices to come to room temperature before serving for the best texture.

To freeze, wrap unfrosted cake tightly in plastic wrap and then in foil. Freeze for up to 2 months. Frosting can be made ahead and stored in the fridge for up to 1 week. Simply whip it again before spreading to restore its creamy texture.

Serving ideas & pairings

This gingerbread cake is delicious on its own, but pairing it can take things to the next level. Serve it with a scoop of vanilla ice cream for a warm-and-cool contrast, or drizzle caramel sauce over the top for added decadence. Freshly brewed coffee, chai tea, or mulled wine make perfect beverage companions. During holiday gatherings, add sugared cranberries or a dusting of powdered sugar for a festive touch.

FAQ

Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and frost it just before serving. Store it tightly wrapped to maintain freshness.

Can I use blackstrap molasses?
It’s best to avoid blackstrap molasses for this recipe as it has a more bitter flavor. Use regular unsulphured molasses for a balanced taste.

Can I substitute the frosting?
Absolutely! Cream cheese frosting, maple glaze, or even a simple dusting of powdered sugar all work beautifully with this cake.

What if I don’t have buttermilk?
Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using as a substitute.

How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready.

Final thoughts

This Gingerbread Cake with Cinnamon Molasses Frosting is more than just a holiday dessert—it’s a slice of comfort and tradition. With its moist crumb, festive spices, and indulgent frosting, it’s the kind of cake that invites people to gather around the table and savor the season. Whether you serve it at a holiday party, share it as a gift, or keep it as your own little indulgence, this recipe is sure to become a cherished part of your baking collection. So, preheat your oven, gather your ingredients, and let the warm aroma of gingerbread fill your home this season.

Gingerbread Cake with Cinnamon Molasses Frosting

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• Author: Sarah White
• Total Time: 1 hour
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

 A moist, spiced gingerbread cake topped with a rich cinnamon molasses frosting. Perfectly festive for the holidays or cozy winter gatherings.

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Ingredients

Scale 1x2x3x

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 cup molasses
• 1 cup buttermilk
• 1/2 cup unsalted butter, softened (for frosting)
• 3 cups powdered sugar
• 2 tablespoons molasses
• 1 teaspoon ground cinnamon
• 1–2 tablespoons milk, as needed

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round pans. 
2. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside. 
3. In a large bowl, beat butter and brown sugar until fluffy. Add eggs one at a time, then mix in molasses. 
4. Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients. Mix until just combined. 
5. Pour batter into prepared pan and smooth the top. Bake 35–40 minutes, or until a toothpick comes out clean. Cool completely. 
6. For frosting, beat butter until creamy. Gradually add powdered sugar, molasses, cinnamon, and milk until smooth and spreadable. 
7. Frost cooled cake evenly, slice, and serve.

Notes

 This cake keeps well for up to 3 days covered at room temperature or up to 5 days in the fridge. For extra festivity, garnish with sugared cranberries or a dusting of powdered sugar.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American