There’s nothing quite like the warm, spiced aroma of gingerbread baking in the oven during the holidays. This Gingerbread Cake with Cinnamon Molasses Frosting is my absolute favorite treat to bake when the festive season rolls around. I first tried a version of this cake years ago at a holiday gathering, and I couldn’t stop thinking about its moist texture, cozy spices, and that heavenly frosting. After experimenting in the kitchen, I perfected this recipe, and now it’s a must-bake every year for my family and friends.
The combination of rich molasses, warming spices, and creamy cinnamon molasses frosting creates a cake that is not only delicious but also feels like a warm hug on a cold day. Whether you’re making this for a holiday dinner, a potluck, or just because you need some seasonal comfort, this cake will quickly become a new holiday tradition.
Why You’ll Love This Recipe
- Moist and flavorful: The perfect balance of warming spices and sweet molasses.
- Heavenly frosting: Creamy, tangy cream cheese frosting with a hint of cinnamon and molasses.
- Easy to make: Straightforward ingredients and steps, no special techniques required.
- Perfect for the holidays: A festive centerpiece for any gathering.
- Make-ahead friendly: Bake the cake in advance and frost before serving.
Recipe
Ingredients
Gingerbread Cake:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup molasses
- 1 large egg
- 1 cup buttermilk
Cinnamon Molasses Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- ¼ cup molasses
- 1 teaspoon ground cinnamon
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Directions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- Prepare the Batter:
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the molasses and the egg, mixing until fully incorporated.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined.
- Bake the Cake:
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- Make the Frosting:
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Add the molasses, cinnamon, and vanilla extract, mixing until well combined.
- Gradually mix in the powdered sugar, 1 cup at a time, until the frosting is thick and fluffy.
- Frost the Cake:
- Once the cake has cooled completely, spread the cinnamon molasses frosting evenly over the top. For an extra festive touch, sprinkle a little cinnamon or powdered sugar over the frosting.
- Serve and Enjoy:
- Slice the cake into squares or rectangles and serve!
Serving and Storage Tips
- Serving: Serve the cake slightly chilled or at room temperature for the best flavor and texture. Pair it with a cup of hot coffee or tea for the ultimate cozy experience.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving.
- Freezing: The unfrosted cake can be frozen for up to 2 months. Thaw, frost, and serve as needed.
Helpful Notes
- To enhance the spice flavor, use freshly ground nutmeg and cinnamon for a more intense aroma.
- If you don’t have buttermilk, make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
FAQs
- Can I make this cake ahead of time?
Yes! Bake the cake a day in advance, store it unfrosted, and add the frosting just before serving. - Can I use blackstrap molasses?
Blackstrap molasses is stronger and slightly bitter. For a sweeter, milder flavor, stick to regular unsulphured molasses. - What can I use instead of cream cheese frosting?
A simple vanilla buttercream or whipped cream frosting works well, but the cinnamon molasses frosting is worth trying! - How do I ensure the cake stays moist?
Don’t overbake the cake, and be sure to store it in an airtight container to retain moisture. - Can I add a topping to this cake?
Yes! A sprinkle of powdered sugar, a drizzle of caramel, or even some candied ginger makes a beautiful garnish.
Final Thoughts
This Gingerbread Cake with Cinnamon Molasses Frosting is the perfect dessert for bringing holiday warmth and cheer to your table. The combination of tender, spiced cake and creamy, cinnamon-kissed frosting makes it an absolute showstopper. I’ve shared this recipe with friends and family over the years, and it’s always met with rave reviews.
Whether you’re serving this at a festive dinner, gifting slices to neighbors, or sneaking a piece with your morning coffee, this cake is sure to delight everyone who tries it. Make this a part of your holiday baking traditions—you won’t regret it! Happy baking and happy holidays!
Gingerbread Cake with Cinnamon Molasses Frosting
Ingredients
Gingerbread Cake:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ½ cup molasses
- 1 large egg
- 1 cup buttermilk
Cinnamon Molasses Frosting:
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- ¼ cup molasses
- 1 teaspoon ground cinnamon
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.
Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
Prepare the Batter:
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the molasses and the egg, mixing until fully incorporated.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined.
Bake the Cake:
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before frosting.
Make the Frosting:
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Add the molasses, cinnamon, and vanilla extract, mixing until well combined.
- Gradually mix in the powdered sugar, 1 cup at a time, until the frosting is thick and fluffy.
Frost the Cake:
- Once the cake has cooled completely, spread the cinnamon molasses frosting evenly over the top. For an extra festive touch, sprinkle a little cinnamon or powdered sugar over the frosting.
Serve and Enjoy:
- Slice the cake into squares or rectangles and serve!
Notes
- To enhance the spice flavor, use freshly ground nutmeg and cinnamon for a more intense aroma.
- If you don’t have buttermilk, make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
