Gingerbread Cake with Cinnamon Molasses Frosting

A warmly spiced, moist gingerbread cake layered with a luxuriously creamy cinnamon molasses frosting—this cozy dessert brings all the comfort of the holidays into one tender, fragrant cake. With deep notes of ginger, clove, and molasses in the cake and a rich, tangy cream cheese frosting swirled with warm spices, it’s perfect for winter gatherings, gift-giving, or anytime you want to fill your kitchen with holiday magic.

Why You’ll Love This Recipe

This isn’t just a spice cake—it’s a hug from the inside. The cake is tender, deeply aromatic, and baked with real molasses and a full lineup of warming spices. Then it’s crowned with a luscious frosting that balances sweetness with a hint of tang from cream cheese and extra depth from cinnamon and molasses. It’s soft enough to melt in your mouth, but bold enough to stand up to coffee or tea.

Perfect for:

• Holiday desserts (Christmas, Thanksgiving, Hanukkah)
• Winter birthdays
• Make-ahead treats
• Gifting wrapped in parchment and twine

Ingredients

For the Gingerbread Cake

• 2¼ cups (270g) all-purpose flour, spooned & leveled
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• ½ tsp salt
• ½ cup (1 stick / 115g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• ½ cup (100g) packed brown sugar
• ½ cup (120ml) unsulfured molasses (like Grandma’s or Brer Rabbit)
• 1 large egg, room temperature
• 1 cup (240ml) buttermilk, room temperature

For the Cinnamon Molasses Frosting

• 8 oz (225g) cream cheese, softened
• ½ cup (1 stick / 115g) unsalted butter, softened
• ¼ cup (60ml) molasses (same as above)
• 1 tsp ground cinnamon
• 3 cups (360g) powdered sugar, sifted
• 1 tsp pure vanilla extract

Step-by-Step Instructions

1. Preheat & Prep

• Preheat oven to 350°F (175°C).
• Lightly grease and flour a 9-inch round cake pan, or line with parchment paper for easy release.

2. Mix Dry Ingredients

In a medium bowl:

• Whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until no lumps remain. Set aside.

3. Cream Butter & Sugars

In a large bowl using a hand mixer or stand mixer:

• Beat softened butter, granulated sugar, and brown sugar on medium speed 2–3 minutes, until light, fluffy, and pale.

4. Add Molasses & Egg

• Mix in molasses and egg until smooth and fully incorporated (~1 minute).

5. Alternate Wet & Dry

With mixer on low:

• Add ⅓ of the flour mixture, then ½ of the buttermilk, mixing just until combined.
• Repeat: another ⅓ flour, rest of buttermilk, then final ⅓ flour.
• Mix only until batter is smooth and no streaks remain—do not overmix.

6. Bake the Cake

• Pour batter into prepared pan and smooth the top with an offset spatula.
• Bake 35–40 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs (not wet batter).
• Let cool in pan on a wire rack 15 minutes, then run a knife around the edges and invert onto a plate to cool completely.

7. Make the Frosting

In a large bowl:

• Beat cream cheese and butter until smooth and creamy (~1 minute).
• Add molasses, cinnamon, and vanilla extract. Mix well.
• Gradually beat in sifted powdered sugar, 1 cup at a time, until fluffy and spreadable.

8. Frost & Serve

• Once cake is completely cool, frost the top (and sides if desired).
• Use a spatula or butter knife to create swirls and peaks.
• Dust lightly with cinnamon or ground ginger for a festive finish.

Serve at room temperature.

You Must Know

• Use unsulfured molasses —it’s milder and less bitter than blackstrap.
• Room-temp ingredients blend better —cold eggs or buttermilk can curdle the batter.
• Don’t overmix —leads to dense cake. Stir only until combined.
• Sift powdered sugar —prevents lumps in frosting.
• Tastes even better the next day —spices bloom overnight.

Storage Tips

• Store covered in the fridge for up to 5 days (frosting holds best chilled).
• Bring to room temp before serving for best texture.
• Freeze unfrosted cake layers up to 3 months: Wrap tightly and thaw overnight. Frost when ready.
• Frosted cake can be frozen—but wrap very well to prevent drying.

Ingredient Substitutions

Serving Suggestions

• Pair with hot apple cider, coffee, or chai tea.
• Serve with whipped cream or vanilla ice cream for extra indulgence.
• Great for dessert tables, potlucks, or holiday brunches.
• Double the batch and freeze one layer for later.

Cultural Context

Inspired by traditional German lebkuchen and American holiday baking, this cake honors centuries of spiced sweets made for cold-weather comfort. Found on Christmas tables, bake sale tables, and family kitchens alike, it’s more than dessert—it’s memory, warmth, and generosity in every bite.

Pro Tips

• Double the recipe? Yes—perfect for layer cakes or gifting.
• Want a two-layer cake? Divide batter between two pans and bake 30–35 mins. Frost between layers.
• Make ahead: Batter can be poured into pan and refrigerated overnight. Bake fresh in the morning.
• Label your dish: People will ask for the recipe.
• Say “ready?” before slicing —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use blackstrap molasses?
A: Not recommended—it’s very bitter. Stick with unsulfured molasses for balanced flavor.

Q: Why did my cake sink in the middle?
A: Likely underbaked or overmixed. Check doneness with a toothpick and avoid over-stirring.

Q: Is this gluten-free?
A: Only if using certified GF flour blend. Always verify labels.

Q: Can I make cupcakes instead?
A: Absolutely! Fill lined muffin cups ¾ full. Bake at 350°F for 18–22 minutes.

Q: Can I pipe the frosting?
A: Yes! Chill frosted cake briefly to set, then pipe additional swirls on top.

Allergy Information

Contains: dairy (butter, cream cheese, buttermilk), eggs, wheat.
Gluten-free option: Use certified GF flour.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on molasses and pre-made ingredients.

Nutrition Facts (Per Slice – Approximate)

Based on 10 servings

• Calories: 380
• Fat: 16g
• Saturated Fat: 9g
• Carbohydrates: 56g
• Fiber: 1g
• Sugar: 38g
• Protein: 4g
• Sodium: 320mg

This cake doesn’t shout. It sits quietly on the counter, dark and inviting, saying everything a great dessert should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with spice, soul, and someone who says, “Let’s make it together.”