Gingerbread Cake with Cinnamon Molasses Frosting

There’s something undeniably cozy about the scent of gingerbread wafting through the kitchen during the colder months. It evokes memories of holiday gatherings, snowy evenings, and baking traditions passed down through generations. This Gingerbread Cake with Cinnamon Molasses Frosting is the ultimate expression of that warmth, offering a deeply spiced, moist cake topped with a rich, tangy-sweet frosting that perfectly complements the gingerbread’s bold flavors.

Unlike cookies or quick breads, this cake is tender and light with a fine crumb, made special by the addition of buttermilk and molasses. The frosting, with its base of cream cheese and butter, carries a mellow tang that balances the spice of the cake. The cinnamon and molasses in the frosting echo the cake’s flavors, creating a beautiful harmony in every bite.

Why You’ll Love Gingerbread Cake with Cinnamon Molasses Frosting

• Incredibly Moist Texture thanks to buttermilk and molasses.
• Warming Spices like cinnamon, ginger, nutmeg, and cloves create rich flavor depth.
• Easy to Make – No fancy techniques, just classic cake baking steps.
• Frosting that Steals the Show – Molasses and cinnamon give the cream cheese frosting a unique twist.
• Perfect for the Holidays – Ideal for Thanksgiving, Christmas, or cozy winter nights.
• Make Ahead Friendly – Bake the cake a day in advance and frost before serving.

Ingredients You’ll Need

For the Gingerbread Cake:

• 2 ¼ cups all-purpose flour – Use spoon-and-level method for accuracy.
• 1 teaspoon baking soda – Helps the cake rise beautifully.
• 1 teaspoon ground cinnamon – Warm and fragrant.
• 1 teaspoon ground ginger – Essential for that signature gingerbread flavor.
• ½ teaspoon ground nutmeg – Adds warmth.
• ½ teaspoon ground cloves – Brings earthy spice.
• ½ teaspoon salt – Balances the sweetness.
• ½ cup unsalted butter, softened – Creamed with sugar for a tender crumb.
• ½ cup granulated sugar – Sweetens the cake base.
• ½ cup brown sugar, packed – Adds moisture and molasses undertones.
• ½ cup molasses – The star ingredient that adds deep, rich flavor.
• 1 large egg – Binds the ingredients.
• 1 cup buttermilk – Keeps the cake moist and tender.

For the Cinnamon Molasses Frosting:

• 8 ounces cream cheese, softened – For that creamy, tangy base.
• ½ cup unsalted butter, softened – Adds richness.
• ¼ cup molasses – Deepens the flavor.
• 1 teaspoon ground cinnamon – Enhances warmth.
• 3 cups powdered sugar – Sweetens and thickens the frosting.
• 1 teaspoon vanilla extract – Rounds out the flavor.

Step-by-Step Instructions

1. Preheat and Prep:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment for easier removal.

2. Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

3. Cream Butter and Sugars:
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).

4. Add Molasses and Egg:
Beat in the molasses and egg until well combined.

5. Alternate Dry Ingredients and Buttermilk:
Add the flour mixture in three parts, alternating with the buttermilk in two parts. Begin and end with the dry ingredients. Mix just until combined to avoid overmixing.

6. Bake:
Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool Completely:
Let the cake cool in the pan for 10–15 minutes before turning out onto a wire rack to cool completely.

8. Make the Frosting:
Beat cream cheese and butter together until smooth and fluffy. Add molasses, cinnamon, and vanilla extract and beat again. Gradually beat in powdered sugar until the frosting is thick but spreadable.

9. Frost and Serve:
Once the cake is fully cooled, spread the frosting evenly over the top. Serve at room temperature.

Serving and Storage Tips

Serving Suggestions:

• Top with sugared cranberries or a sprinkle of cinnamon for a decorative finish.
• Pair with a cup of coffee, tea, or mulled wine for the ultimate winter dessert experience.

Storage:

• Store covered at room temperature for 1 day or in the refrigerator for up to 5 days.
• Bring to room temperature before serving for the best flavor and texture.
• This cake also freezes well (frosted or unfrosted). Wrap tightly and store for up to 2 months.

Helpful Notes

• Fresh Spices Matter: Use recently purchased spices for a more aromatic cake.
• Molasses Type: Use unsulfured molasses, not blackstrap, for the best flavor.
• Don’t Overmix: Stir just until ingredients are combined to avoid a dense cake.
• Room Temperature Ingredients: Make sure butter, cream cheese, and buttermilk are not cold to ensure a smooth batter and frosting.

Frequently Asked Questions

1. Can I make this as cupcakes?
Yes! Divide batter into 12–14 cupcake liners and bake for 18–22 minutes.

2. Can I double this recipe?
Absolutely. Use a 9x13-inch pan and increase baking time by 5–10 minutes.

3. Can I use blackstrap molasses?
It's not recommended as it’s too bitter and overpowering. Stick to unsulfured molasses.

4. What can I use instead of buttermilk?
Use 1 cup milk + 1 tablespoon vinegar or lemon juice. Let sit for 5 minutes before using.

5. Can I make the frosting in advance?
Yes, it keeps well in the fridge for 3–4 days. Let it come to room temp and beat again before using.

Final Thoughts

This Gingerbread Cake with Cinnamon Molasses Frosting is everything you want in a winter dessert—spiced, soft, aromatic, and topped with a frosting that adds just the right amount of sweetness and tang. It’s festive enough for the holidays yet simple enough for a cozy weekend bake.

From the intense aroma that fills your kitchen to the last delicious bite, this cake is a celebration of flavor, tradition, and comfort. Serve it once, and it’ll become a new seasonal staple in your home.