Gingerbread Cake with Cinnamon Molasses Frosting
Introduction
There is something timeless about the warm, comforting flavor of gingerbread. With its rich molasses sweetness, fragrant spices, and tender crumb, Gingerbread Cake with Cinnamon Molasses Frosting is the perfect dessert for chilly afternoons, holiday gatherings, or whenever you want a homemade cake that tastes like comfort.
This old-fashioned gingerbread cake combines ground ginger, cinnamon, cloves, and molasses for a deep, warmly spiced flavor. The finishing touch is a creamy cinnamon molasses frosting that adds buttery sweetness and an extra layer of rich, cozy flavor.
Whether served after a family dinner, brought to a holiday potluck, or enjoyed with a cup of coffee, this cake is a delicious way to bring classic gingerbread flavors to the table.
Why You’ll Love This Gingerbread Cake
- Rich molasses flavor: Molasses gives the cake its signature color, moisture, and deep sweetness.
- Warm holiday spices: Ginger, cinnamon, and cloves create a fragrant, traditional gingerbread flavor.
- Soft and tender texture: A balanced combination of butter, eggs, and buttermilk keeps the cake moist.
- Creamy cinnamon frosting: The frosting adds a sweet, buttery finish with a hint of molasses.
- Perfect for sharing: This cake works beautifully for holiday parties, family gatherings, and afternoon treats.
Ingredients
For the Gingerbread Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 2 large eggs, room temperature
- 3/4 cup unsulphured molasses
- 1 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
For the Cinnamon Molasses Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon molasses
- 2–3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- A small pinch of salt
Instructions
Step 1: Prepare the Oven and Pan
Preheat the oven to 350°F (175°C). Grease and flour a 9-by-13-inch baking pan, or line it with parchment paper for easier removal.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, and cloves. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the molasses and vanilla extract until evenly combined.
Step 4: Add the Flour and Buttermilk
Add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients.
Mix on low speed just until the batter comes together. Avoid overmixing, which can make the cake dense.
Step 5: Bake the Cake
Pour the batter into the prepared pan and spread it evenly.
Bake for 30–38 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool completely in the pan before frosting.
Step 6: Make the Cinnamon Molasses Frosting
Beat the softened butter until smooth and creamy.
Gradually add the powdered sugar and cinnamon, mixing on low speed until incorporated. Add the molasses, vanilla extract, salt, and 2 tablespoons of milk or cream.
Beat until fluffy. Add the remaining milk a little at a time if needed to achieve a smooth, spreadable consistency.
Step 7: Frost and Serve
Spread the frosting evenly over the completely cooled cake.
For a decorative finish, lightly dust the top with cinnamon or add a few small gingerbread cookie crumbs. Slice into squares and serve.
Tips for the Best Gingerbread Cake
Use room-temperature ingredients. Butter, eggs, and buttermilk blend more evenly when they are not cold.
Choose unsulphured molasses. It gives the cake a rich flavor without the harsh bitterness of blackstrap molasses. Avoid blackstrap unless you specifically prefer a stronger, less sweet taste.
Measure flour carefully. Spoon flour into the measuring cup and level it off rather than packing it down.
Do not overbake. Start checking the cake at 30 minutes. Removing it when it is just done helps preserve its moist texture.
Cool before frosting. Warm cake will melt the butter in the frosting, making it slide or become runny.
Adjust the frosting consistency. Add powdered sugar if it is too thin, or a small amount of milk if it is too thick.
Variations
Gingerbread Bundt Cake
Bake the batter in a well-greased and floured Bundt pan. Baking time will vary depending on the pan, so begin checking for doneness around 40 minutes. Let the cake cool before turning it out, then spread the frosting over the top or serve it alongside.
Extra-Spiced Gingerbread Cake
For a bolder spice flavor, add a pinch of ground nutmeg or allspice. You can also increase the ginger slightly if you enjoy a more pronounced gingerbread taste.
Cream Cheese Cinnamon Frosting
Replace half of the butter in the frosting with 4 ounces of softened cream cheese. Beat until smooth before adding the powdered sugar, cinnamon, and molasses. Keep the frosted cake refrigerated because of the cream cheese.
Gingerbread Cake with Nuts
Fold 1/2 cup of finely chopped pecans or walnuts into the batter for added texture. Chopped nuts can also be sprinkled over the frosting before serving.
Simple Powdered Sugar Finish
If you prefer a less sweet dessert, skip the frosting and dust the cooled cake lightly with powdered sugar.
What to Serve with Gingerbread Cake
This cake pairs beautifully with:
- Hot coffee or espresso
- Black tea or chai
- Warm apple cider
- A scoop of vanilla ice cream
- A spoonful of lightly sweetened whipped cream
- Fresh pear or apple slices
For a holiday dessert table, serve it alongside apple pie, sugar cookies, or other traditional seasonal treats.
Storage Instructions
At room temperature: Store the unfrosted cake in an airtight container for up to 3 days in a cool kitchen. If the cake is frosted with buttercream, keep it covered and follow the storage guidance for your frosting ingredients.
In the refrigerator: Store the frosted cake in an airtight container for up to 5 days. Let individual slices sit at room temperature briefly before serving for the best texture.
In the freezer: Freeze unfrosted cake slices, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator or at room temperature while still wrapped. Prepare fresh frosting or freeze it separately in a sealed container.
If you use cream cheese in the frosting, refrigerate the cake promptly and do not leave it at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make this gingerbread cake ahead of time?
Yes. Bake the cake a day ahead, let it cool completely, and store it covered. Make the frosting and spread it over the cake before serving, or frost it in advance and refrigerate it.
What does molasses do in gingerbread cake?
Molasses provides the classic gingerbread flavor, dark color, moisture, and a distinctive caramel-like richness. It also complements the warm spices.
Can I use blackstrap molasses?
Unsulphured baking molasses is recommended. Blackstrap molasses is more bitter and less sweet, which can make the finished cake taste harsher.
How do I know when the cake is done?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs, not wet batter. The center should also spring back lightly when touched.
Can I make this cake without buttermilk?
Yes. To make a substitute, add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then add enough milk to reach 1 cup. Stir and let stand for 5–10 minutes before using.
Can I make the cake without frosting?
Absolutely. The cake is flavorful enough to serve plain, with powdered sugar, or with whipped cream. The cinnamon molasses frosting simply adds an extra layer of sweetness.
Recipe Card
Gingerbread Cake with Cinnamon Molasses Frosting
Prep time: 25 minutes
Bake time: 30–38 minutes
Cooling time: About 1 hour
Total time: Approximately 2 hours
Yield: 12–15 servings
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 2 large eggs
- 3/4 cup unsulphured molasses
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon molasses
- 2–3 tablespoons milk or cream
- 1 teaspoon vanilla extract
- Pinch of salt
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-by-13-inch baking pan.
- Whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
- Beat the butter and brown sugar until fluffy. Beat in the eggs, molasses, and vanilla.
- Alternately mix in the dry ingredients and buttermilk, beginning and ending with the dry ingredients.
- Spread the batter in the pan and bake for 30–38 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Cool completely.
- Beat the frosting butter until creamy. Add powdered sugar and cinnamon, then mix in molasses, vanilla, salt, and enough milk or cream to make it spreadable.
- Spread frosting over the cooled cake, slice, and serve.
Final Thoughts
Gingerbread Cake with Cinnamon Molasses Frosting is a wonderful combination of old-fashioned flavor and homemade comfort. The moist, warmly spiced cake pairs perfectly with its creamy cinnamon frosting, creating a dessert that feels special without requiring complicated techniques.
Serve it at a holiday gathering, enjoy a slice with afternoon coffee, or make it simply because you are craving the comforting taste of gingerbread. This is the kind of cake that deserves a place in your collection of favorite homemade desserts.