Gingerbread Cake with Cinnamon Molasses Frosting Recipe

If you’ve been dreaming of a cozy dessert that wraps you up in warmth and comfort, look no further than this Gingerbread Cake with Cinnamon Molasses Frosting. It’s a true celebration of deep spices like ginger and cinnamon, combined with the rich sweetness of molasses that gives every bite a luscious, homey feel. The cake itself is wonderfully moist and tender, while the cinnamon molasses frosting adds just the right touch of creamy, spicy sweetness. Whether you’re baking for a holiday gathering or simply craving that special something to brighten your day, this Gingerbread Cake with Cinnamon Molasses Frosting is sure to become a cherished favorite in your recipe collection.

Ingredients You’ll Need

These ingredients might seem simple at first glance, but each one plays a crucial role in crafting the perfect balance of flavor, texture, and color that makes this Gingerbread Cake with Cinnamon Molasses Frosting truly shine. From the warm spices that bring depth to the batter, to the luscious molasses that adds that signature richness, every component is essential.

• 2 cups all-purpose flour: The backbone for structure and tenderness.
• 1 tablespoon ground ginger: Adds that zesty warmth that defines gingerbread.
• 1 tablespoon ground cinnamon: Brings a fragrant, sweet-spicy note to the cake batter.
• 1 teaspoon baking soda: Helps the cake rise and stay light.
• 1/2 teaspoon baking powder: Offers additional lift for perfect crumb texture.
• 1/2 teaspoon salt: Balances sweetness and enhances all the flavors.
• 1 cup unsalted butter, softened: For richness and moisture—softened to blend seamlessly.
• 1 cup packed brown sugar: Infuses deep caramel notes and keeps the cake moist.
• 1/2 cup molasses: The star sweetener delivering iconic gingerbread flavor and dark color.
• 2 large eggs: Bind everything together and add tenderness.
• 1/2 cup buttermilk: Adds subtle tang and keeps the cake incredibly moist.
• 1 teaspoon vanilla extract: Enhances the overall flavor complexity.
• 1/2 cup powdered sugar (for frosting): Creates a smooth and sweet frosting base.
• 2 tablespoons molasses (for frosting): Gives the frosting its signature bold molasses taste.
• 1 teaspoon ground cinnamon (for frosting): Adds warmth and spice to complement the cake perfectly.
• 1 tablespoon milk (for frosting): Thins the frosting to the ideal spreadable consistency.

How to Make Gingerbread Cake with Cinnamon Molasses Frosting

Step 1: Prep and Mix the Dry Ingredients

Start by preheating your oven to 350°F (175°C) and greasing and flouring a 9-inch round cake pan—this helps ensure your beautiful gingerbread cake comes out effortlessly. Next, whisk together the all-purpose flour, ground ginger, cinnamon, baking soda, baking powder, and salt in a medium bowl. This blend of spices and leaveners creates the foundation for that classic gingerbread flavor and ideal cake texture.

Step 2: Cream Butter and Sugar, Add Wet Ingredients

In a separate large bowl, cream the softened unsalted butter with packed brown sugar until the mixture becomes light and fluffy, which usually takes about 3 to 5 minutes. This creates air pockets that will help your cake rise perfectly. Then, stir in the molasses until it’s fully combined, bringing that deep, molasses-rich flavor. Beat in the eggs one at a time, making sure each is well mixed before adding the next—this step is key to keeping the batter smooth. Finally, add the buttermilk and vanilla extract, which will keep your cake moist and impart a lovely subtle tang.

Step 3: Combine Wet and Dry Ingredients

Gradually add the flour and spice mixture to the wet ingredients, mixing just until everything is blended. It’s important not to overmix here—you want the batter smooth but still tender to get that soft crumb in your cake.

Step 4: Bake Your Gingerbread Cake

Pour the batter into your prepared cake pan, smoothing the surface with a spatula for even baking. Pop it in your preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. As it bakes, your kitchen will be filled with the most inviting scent of ginger and cinnamon—the best part of the process!

Step 5: Cool and Frost

Let your cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. While your cake cools, mix the powdered sugar, molasses, ground cinnamon, and milk in a bowl to make your luscious cinnamon molasses frosting. When the cake is fully cooled, generously spread the frosting across the top—it will melt in and create a beautiful, shiny finish.

How to Serve Gingerbread Cake with Cinnamon Molasses Frosting

Garnishes

A sprinkle of crushed candied ginger or a light dusting of cinnamon powder makes a beautiful and flavorful topping for your Gingerbread Cake with Cinnamon Molasses Frosting. For an elegant touch, add a few toasted pecans or walnuts on top to bring in a lovely crunch and complement the richness of the molasses frosting.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance the spicy, sweet flavors. A warm cup of chai tea or spiced coffee alongside completes the cozy experience, making it the perfect snack or dessert on a chilly afternoon.

Creative Ways to Present

Turn your Gingerbread Cake with Cinnamon Molasses Frosting into a stunning centerpiece by layering it in a trifle with whipped cream and caramelized apples or pear slices. Alternatively, cut the cake into petite squares and serve on decorative plates with a drizzle of extra molasses or a sprinkle of cinnamon sugar for a charming tea-time treat.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (though that might be difficult!), wrap the cake tightly with plastic wrap or store it in an airtight container at room temperature for up to three days. This will keep your Gingerbread Cake with Cinnamon Molasses Frosting soft, moist, and flavorful.

Freezing

To freeze, wrap the cake tightly with plastic wrap and then aluminum foil to protect it from freezer burn. Freeze for up to 2 months. When you’re ready to enjoy it, thaw the cake overnight in the refrigerator, then bring it to room temperature before frosting or serving for the best texture and flavor.

Reheating

If you want to warm a slice before serving, pop it in the microwave for about 15-20 seconds or warm it gently in a 300°F (150°C) oven for 10 minutes. The frosting will stay creamy and the cake soft, almost like it just came out of the oven.

FAQs

Can I use dark molasses or light molasses for this recipe?

Either works, but dark molasses gives a richer, more intense flavor that’s traditional for gingerbread. Light molasses is milder and sweeter, so choose based on how strong you want the molasses flavor in your Gingerbread Cake with Cinnamon Molasses Frosting.

Is it possible to make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum or a similar binder. Make sure your baking powder is gluten-free to keep everything safe and delicious.

Can I add nuts or dried fruit to this cake?

Absolutely! Chopped walnuts, pecans, or dried cranberries make excellent additions that add texture and bursts of flavor to the cake. Fold them in gently with the dry ingredients before baking.

How long does the frosting stay fresh on the cake?

The cinnamon molasses frosting stays fresh for up to 3 days when refrigerated. Be sure to cover your cake well to prevent it from drying out and keep that lovely, smooth frosting perfect for serving.

Can I double this recipe for a larger cake or a layered cake?

Definitely! Just double all the ingredients and bake in two pans if you want a layered Gingerbread Cake with Cinnamon Molasses Frosting. Adjust your baking time slightly, as thicker cakes may need a few extra minutes in the oven.

Final Thoughts

There’s something truly special about the way the warm spices and the rich molasses come together in this Gingerbread Cake with Cinnamon Molasses Frosting. It’s a recipe that invites you to slow down, savor each bite, and enjoy every comforting moment. I hope you’ll give it a try soon and let it fill your home with that unbeatable aroma and taste that only a homemade gingerbread cake can provide.

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