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. The moist cake is infused with warming spices and rich molasses, paired beautifully with a creamy, cinnamon-flavored frosting. It’s a timeless dessert that fills your home with an irresistible aroma.

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 thoroughly.
2. Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt to distribute the spices evenly.
3. Step 3: In another large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-5 minutes.
4. Step 4: Beat in the eggs one at a time, mixing well after each before adding the next.
5. Step 5: Gradually mix in the molasses until fully combined and fragrant.
6. Step 6: Add the dry ingredients to the wet mixture in thirds, alternating with the hot water and buttermilk (which should be added together). Start and finish with the dry ingredients, mixing 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, checking readiness by inserting a wooden skewer into the center; it should come out clean.
9. Step 9: Let the cake cool in the pan for 10 minutes, then transfer onto a wire rack to cool completely before frosting.
10. Step 10: For the frosting, cream the softened butter until smooth and fluffy. Gradually beat in the powdered sugar, one cup at a time.
11. Step 11: Mix in the molasses and cinnamon until incorporated, then add milk gradually to reach a spreadable consistency. Stir in vanilla extract.
12. Step 12: Once the cake is fully cooled, spread the frosting evenly over the top. Decorate if desired, then slice and serve.

Tips & Variations

• Use room temperature butter and eggs for smooth batter and even baking.
• Avoid overmixing the batter to keep the cake tender.
• Dark molasses adds richer flavor than light molasses.
• Add chopped walnuts or pecans to the batter for added crunch.
• Stir in dried cranberries or raisins for texture and sweetness.
• Make cupcakes by baking the batter in liners for 18-20 minutes.
• Try cream cheese frosting as an alternative to cinnamon molasses frosting.
• For a lighter touch, drizzle with a lemon glaze instead of frosting.

Storage

Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate, though the cake may dry out slightly. Reheat slices gently in the microwave or serve at room temperature for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the buttermilk?

Yes, you can make a buttermilk substitute by mixing 1/4 cup milk with 1 teaspoon lemon juice or vinegar and letting it sit for 5 minutes before using.

How do I prevent the frosting from melting?

Make sure the cake is completely cooled before frosting to keep the frosting from melting or sliding off. If your kitchen is warm, chill the frosting slightly before spreading.

Gingerbread Cake with Cinnamon Molasses Frosting Recipe

Print Recipe

★★★★★

4.6 from 134 reviews

This Gingerbread Cake with Cinnamon Molasses Frosting is a delightful, moist, and spiced dessert perfect for the holiday season or anytime you crave a comforting treat. The cake combines warm spices like cinnamon, ginger, cloves, and nutmeg with rich molasses to create a tender and flavorful base, while the cinnamon molasses frosting adds a creamy, sweet, and aromatic finish. The recipe yields a large 9×13 inch pan of cake that is sure to please any crowd with its nostalgic flavors and tender crumb.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12–16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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 Pan: 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 the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt until evenly combined.
3. Cream Butter and Sugars: In a separate large bowl or stand mixer bowl, cream the softened butter with the granulated sugar and brown sugar until light, fluffy, and pale in color, about 3-5 minutes.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each to fully incorporate and emulsify the batter.
5. Incorporate Molasses: Gradually add the molasses and mix until fully combined, creating a dark, fragrant batter.
6. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and hot water mixed with buttermilk to the wet ingredients, starting and ending with the dry ingredients, mixing gently until just combined to avoid overmixing.
7. Pour Batter into Pan: Pour the batter into the prepared pan and spread evenly with a spatula.
8. Bake the Cake: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Begin checking doneness at 30 minutes.
9. Cool the Cake: Let the cake cool in the pan for 10 minutes, then invert onto a wire rack and cool completely before frosting.
10. Cream Butter for Frosting: In a clean large bowl or stand mixer bowl, beat the softened butter until smooth and fluffy, about 2-3 minutes.
11. Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, mixing on low speed until fully incorporated to avoid a sugar cloud.
12. Add Molasses and Cinnamon: Mix in the molasses and ground cinnamon until frosting is evenly colored and aromatic.
13. Adjust Consistency: Add milk gradually, one tablespoon at a time, until the frosting reaches a smooth, creamy, and spreadable consistency. Stir in vanilla extract.
14. Frost the Cake: Once the cake is completely cooled, spread the frosting evenly over the top using an offset spatula or butter knife.
15. Decorate and Serve: Optionally decorate with sprinkles, candied ginger, or a light dusting of cinnamon. Slice and serve. Store leftovers in an airtight container at room temperature up to 3 days or refrigerate longer.

Notes

• Use room temperature butter and eggs for better batter emulsification and texture.
• Do not overmix the batter to prevent a tough cake texture.
• Measure ingredients accurately using proper baking tools.
• Allow cake to completely cool before frosting to prevent frosting from melting.
• Adjust frosting sweetness by varying the amount of powdered sugar.
• Customize spice levels to your taste, adding more ginger for extra warmth.
• Use dark molasses for a richer flavor, but light molasses can be substituted if preferred.
• Store leftovers in an airtight container at room temperature for up to 3 days; refrigeration may dry the cake slightly.
• Optional variations include adding nuts or dried fruit to the batter, making cupcakes, or substituting different frostings like cream cheese or lemon glaze.

Keywords: gingerbread cake, cinnamon molasses frosting, holiday dessert, spiced cake, moist cake, molasses cake, gingerbread