Gingerbread Cake with Cinnamon Molasses Frosting

There’s something magical about baking a gingerbread cake during the colder months. Last weekend, I decided to make this Gingerbread Cake with Cinnamon Molasses Frosting, and my kitchen smelled like pure holiday comfort. The warm spices, the deep molasses flavor, and the creamy frosting made it the kind of dessert that brings everyone together. Each bite feels cozy and rich, just the way a winter dessert should taste.

If you’ve tried my Gingerbread Cookies recipe, you’ll love how this cake takes that same flavor to a softer, fluffier level.

Why You’ll Love This Gingerbread Cake

This gingerbread cake is moist, flavorful, and has the perfect balance of spice and sweetness. The combination of cinnamon, ginger, and cloves gives it a comforting aroma, while the molasses adds a depth that plain cakes just can’t match. What makes it extra special is the frosting, creamy, spiced, and lightly sweetened with molasses for a unique twist.

The recipe is simple enough for beginner bakers yet impressive enough to serve at a family gathering. It’s one of those desserts that make people stop mid-bite and ask, “Did you really make this?” If you love warm fall flavors like in the Pumpkin Cream Cheese Muffins, this cake will easily become your new favorite.

Ingredients You’ll Need

For the Cake:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• 1 cup molasses
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract

For the Cinnamon Molasses Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tablespoon molasses
• 1 teaspoon ground cinnamon
• ½ teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Prepare Your Baking Pan

Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper. This helps prevent the cake from sticking and makes cleanup easier later.

Step 2: Mix the Dry Ingredients

In a bowl whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves and salt. Mixing the spices well at this stage ensures the flavor is even throughout the cake.

Step 3: Cream the Butter and Sugar

In another bowl, beat the butter and brown sugar together until creamy and smooth. The texture should look fluffy. This step helps give your cake a soft crumb and light structure.

Step 4: Add Wet Ingredients

Beat in the eggs one at a time, then mix in the molasses and vanilla extract. The batter will look dark and glossy; that’s the molasses doing its magic. Slowly pour in the buttermilk, mixing until everything comes together.

Step 5: Combine and Bake

Gradually add the dry ingredients to the wet mixture, stirring until smooth. Pour the batter into the prepared pan and spread it evenly. Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.

Step 6: Make the Frosting

In a medium bowl, beat the cream cheese and butter together until light and fluffy. Add powdered sugar one cup at a time, mixing well after each addition. Then blend in the molasses, cinnamon, and vanilla extract until smooth. The frosting should be creamy but thick enough to spread easily.

Step 7: Frost the Cake

Spread the frosting evenly over the cooled cake. Use a spatula to make soft swirls for a bakery-style finish. For an extra touch sprinkle a little cinnamon on top or drizzle a bit of molasses.

Step 8: Slice and Serve

Cut into squares or slices and serve with coffee or tea. The flavor deepens as it sits, so it tastes even better the next day.

Variations

• Add Nuts: Stir chopped pecans or walnuts into the batter for extra crunch.
• Top with Whipped Cream: Instead of frosting, you can add a dollop of whipped cream and a sprinkle of cinnamon sugar.
• Make Cupcakes: Pour the batter into lined muffin tins and reduce baking time to about 20 minutes.

Tips for the Best Gingerbread Cake

• Don’t overmix the batter once you add the dry ingredients; this keeps your cake soft and tender.
• For a stronger spice flavor, add a pinch of nutmeg or cardamom.
• Let the cake cool fully before adding frosting to avoid melting.
• If you don’t have buttermilk, you can mix regular milk with a teaspoon of lemon juice or vinegar as a substitute.

Frequently Asked Questions

1. Can I make this cake ahead of time?
Yes. You can bake the cake a day before and store it in an airtight container. Frost it right before serving for the freshest taste.

2. How do I store leftovers?
Keep the cake covered in the refrigerator for up to four days. Bring it to room temperature before serving for the best texture.

3. Can I freeze this cake?
Absolutely. Wrap slices individually in plastic wrap and freeze for up to two months. Thaw overnight in the fridge before enjoying.

4. Can I use different frosting?
Yes, cream cheese frosting works beautifully, but you can also use vanilla buttercream if you prefer a lighter topping.

Final Thoughts

This Gingerbread Cake with Cinnamon Molasses Frosting is a holiday classic that never disappoints. The warm spices, the molasses flavor, and the creamy frosting make every bite unforgettable. It’s one of those recipes that feels like home, comforting, rich, and filled with love. Whether you serve it at a family dinner or bring it to a gathering, it’s sure to be a hit every time.