Gingerbread Cake with Cinnamon Molasses Frosting

This gingerbread cake is your ticket to cozy winter mornings and festive gatherings—rich with warm spices, deep molasses flavor, and frosted with a creamy cinnamon-kissed icing. Each bite delivers tender, moist layers balancing sweet caramel undertones and aromatic ginger, while the Cinnamon Molasses Frosting adds that extra holiday hug. Whether you’re baking for a crowd or craving a slice alongside your favorite mug of tea, this recipe is easy to follow and always a crowd-pleaser. Get ready to dust off your cake pans and fill your kitchen with feel-good flavors!

Key Ingredients

Below are the essential ingredients that make this Gingerbread Cake with Cinnamon Molasses Frosting so special:

• 2 1/2 cups all-purpose flour: Provides structure and creates a tender, cake-like crumb.
• 1 1/2 teaspoons baking powder: Leavening agent that ensures a soft, fluffy rise.
• 1 teaspoon baking soda: Works with molasses to boost lift and lighten texture.
• 1 teaspoon ground ginger: Delivers the classic warmth and zing of gingerbread.
• 1 teaspoon ground cinnamon: Adds sweet, comforting spice throughout the cake.
• 1/2 teaspoon ground cloves: Infuses a deep, aromatic edge to the spice blend.
• 1/2 teaspoon salt: Balances sweetness and enhances all other flavors.
• 1 cup unsalted butter, softened: Enriches the batter for a moist, tender bite.
• 1 cup brown sugar, packed: Brings molasses-like sweetness and extra moisture.
• 1/2 cup granulated sugar: Lightens the texture and adds sweetness.
• 2 large eggs: Bind ingredients and help the cake rise.
• 1 cup molasses: Provides deep, rich flavor and keeps the cake moist.
• 1 cup boiling water: Dissolves sugars and blooms spices for even flavor distribution.
• 1 teaspoon vanilla extract: Rounds out sweetness and deepens flavor complexity.
• 1/2 cup unsalted butter, softened: Base for a creamy, spreadable frosting.
• 4 cups powdered sugar: Sweetens and stabilizes the frosting’s texture.
• 1/4 cup molasses: Adds a spiced, robust flavor to the frosting.
• 1 teaspoon ground cinnamon: Infuses the frosting with warm, wintery notes.
• 1-2 tablespoons milk or cream (as needed for consistency): Adjusts frosting to the perfect spreadable thickness.
• A pinch of salt: Tames sweetness and highlights spice nuances.

How To Make Gingerbread Cake with Cinnamon Molasses Frosting

Crafting this two-layer gingerbread cake is straightforward and rewarding. You’ll begin by preparing the dry mix, then build a luxuriously spiced batter before baking. As the layers cool, whip up the Cinnamon Molasses Frosting to spread between and atop the cakes, creating a showstopping dessert that’s as fun to assemble as it is to eat.

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure easy release.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until thoroughly combined. Set aside.

3. In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar on medium speed for 3–4 minutes, until the mixture is light and fluffy.

4. Add the eggs one at a time, beating well after each addition. Then pour in the molasses and vanilla extract, mixing until the batter is uniform in color and texture.

5. Gradually add the dry ingredients to the wet mixture, alternating with the boiling water—begin and end with the flour blend. Stir gently until just combined to avoid overmixing.

6. Divide the batter evenly between the prepared pans, using a spatula to smooth the tops into an even layer.

7. Bake for 30–35 minutes, or until a toothpick inserted into the center of each cake comes out clean.

8. Cool the cakes in their pans for about 10 minutes, then carefully invert them onto a wire rack and remove the parchment. Allow to cool completely.

9. While the cakes cool, prepare the frosting by beating the softened butter on medium speed until creamy.

10. Gradually add the powdered sugar on low speed until it’s fully incorporated.

11. Mix in the molasses, ground cinnamon, and salt, beating until smooth and fluffy.

12. If the frosting is too stiff, add milk or cream one tablespoon at a time until you reach a spreadable consistency.

13. Once completely cool, place one cake layer on a serving plate and spread a generous layer of frosting over the top.

14. Top with the second cake layer, then frost the top and sides as desired. Decorate with a sprinkle of cinnamon or festive garnishes and slice to serve.

Serving Suggestions

Transform each slice into a memorable treat with these serving ideas:

• Dusted with extra cinnamon: Lightly sprinkle ground cinnamon over the frosted top for an aromatic finish and visual appeal.
• Served warm with ice cream: Microwave individual slices for 10 seconds and add a scoop of vanilla or salted caramel ice cream for irresistible contrast.
• Garnished with toasted nuts: Scatter chopped pecans or walnuts on the frosted surface to introduce a satisfying crunch.
• Cut into festive shapes: Use a gingerbread house cutter on cooled slices to create holiday-themed servings that delight kids and adults alike.

Tips For Perfect Gingerbread Cake with Cinnamon Molasses Frosting

This cake shines when you let its flavors settle and play with textures. From making it a day ahead to experimenting with fun shapes, these tips will elevate your baking game without extra fuss.

• This cake can be made a day in advance; it tastes even better as the flavors meld.
• Feel free to add nuts or chopped candied ginger for extra texture.
• The frosting can be stored in the refrigerator for up to a week; just rewhip before using.
• Consider using a gingerbread house cutter to create festive shapes for a fun presentation.

How To Store It

Proper storage keeps your Gingerbread Cake with Cinnamon Molasses Frosting fresh, moist, and ready for another slice:

• Room Temperature: Cover the frosted cake with a cake dome or loosely tented foil and store at room temperature for up to 24 hours.
• Refrigeration: Place leftovers in an airtight container or wrap tightly with plastic wrap; refrigerate for up to 3 days. Bring to room temperature before serving for best texture.
• Freezing Cake Layers: Wrap unfrosted, cooled layers individually in plastic wrap and aluminum foil; freeze for up to 2 months. Thaw overnight in the fridge before frosting.
• Frosting Storage: Store any leftover frosting in a sealed jar in the refrigerator for up to one week; rewhip before spreading to restore fluffiness.

Frequently Asked Questions

Here are quick answers to common questions about this spiced cake:

• Q: How long does it take to prepare and bake this recipe?

You’ll need about 15–20 minutes to gather and measure ingredients, cream butter and sugars, and combine wet and dry mixtures. Baking takes 30–35 minutes, plus 10 minutes in the pans before you turn out the cakes to cool completely (another 20–30 minutes). Making and adjusting the frosting adds roughly 10 minutes. In total plan for about 1½ to 2 hours from start to finish, including cooling and assembly.

• Q: Can I make this cake a day in advance, and how should I store it?

Yes. Once completely cooled and frosted, store the cake covered at room temperature for up to 24 hours. If you need longer storage, refrigerate it in an airtight container or well-wrapped with plastic wrap for up to 3 days. Bring the cake back to room temperature before serving for the best texture and flavor. The frosting itself can be stored in the fridge for up to a week—just rewhip before spreading.

• Q: My cake sometimes comes out dry or dense. How can I keep it moist and tender?

Avoid overmixing once you add the dry ingredients; stir until just combined. Make sure your baking powder and soda are fresh to ensure proper rise. Use full-fat molasses rather than light versions for added moisture. After baking, wrap the cooled layers in plastic wrap if you’re not frosting immediately—this traps steam and keeps the crumb tender.

• Q: What’s the purpose of alternating the dry ingredients with boiling water?

Adding boiling water in stages helps dissolve the sugars and bloom the spices (ginger, cinnamon, cloves), giving the cake a deeper, more even flavor. It also thins the batter so it bakes to a lighter crumb. Always start and end with the dry mix to maintain structure and avoid over-liquefying the batter.

• Q: How can I adjust the frosting consistency if it’s too stiff or runny?

If your frosting is too thick, add milk or cream one teaspoon at a time, mixing until you reach a spreadable consistency. If it’s too thin, gradually blend in more powdered sugar, a quarter cup at a time, until it holds soft peaks. Chilling the frosting for 10–15 minutes will also help thicken it if it becomes too loose during assembly.

• Q: Are there any ingredient substitutions or dietary modifications I can use?

For gluten-free cake, replace the all-purpose flour with a 1:1 gluten-free baking blend and add an extra teaspoon of xanthan gum if not already included. To make it dairy-free, swap butter with a non-dairy stick margarine and use full-fat coconut milk in the frosting. You can reduce sweetness by cutting the powdered sugar slightly or swapping part of the molasses for maple syrup if you prefer a milder flavor.

• Q: Can I bake this in a different pan or shape, and how will that affect baking time?

Yes. A 9×13-inch pan works well; the cake will be thinner, so bake for about 25–30 minutes and test with a toothpick. For bundt or loaf pans, expect longer baking times (35–45 minutes); check doneness at the minimum time and every 5 minutes thereafter. Always grease and flour your pan or use parchment to ensure easy release.

What Makes This Special

This Gingerbread Cake with Cinnamon Molasses Frosting nails the sweet–spice balance every time, thanks to the bloom of spices in hot water and the depth of molasses in both cake and frosting. It’s a no-fail crowd-pleaser that feels fancy but bakes up like a comforting friend. Whether you’re sneaking a slice at midnight or serving it at your next holiday bash, this recipe delivers. Feel free to print out this article and tuck it into your recipe binder—then drop a comment below with your feedback, questions, or any fun twists you’ve tried!

Print Recipe

Gingerbread Cake with Cinnamon Molasses Frosting

Author: Laura Mitchell Courses: Dessert

Difficulty: Intermediate Prep Time 20 mins Cook Time 35 mins Rest Time 10 mins Total Time 1 hr 5 mins

Calories: 700

Description

Warm notes of ginger, cinnamon, and cloves fill the kitchen as this tender cake bakes, then it's layered with a velvety molasses frosting spiced with cinnamon for a cozy treat.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• ¹⁄₂ teaspoon ground cloves

• ¹⁄₂ teaspoon salt

• 1 cup unsalted butter, softened

• 1 cup brown sugar, packed

• ¹⁄₂ cup granulated sugar

• 2 large eggs

• 1 cup molasses

• 1 cup boiling water

• 1 teaspoon vanilla extract

• For the Cinnamon Molasses Frosting:

• ¹⁄₂ cup unsalted butter, softened

• 4 cups powdered sugar

• ¹⁄₄ cup molasses

• 1 teaspoon ground cinnamon

• 1 -2 tablespoons milk or cream (as needed for consistency)

• A pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Pour in the molasses and vanilla extract, and mix until fully combined.
5. Gradually add the dry ingredients to the wet mixture, alternating with the boiling water. Start and end with the flour mixture. Mix until just combined; do not overmix.
6. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
8. Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
9. While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the softened butter until creamy.
10. Gradually add the powdered sugar, mixing on low speed until incorporated. Add molasses, ground cinnamon, and salt. Beat until well combined.
11. If the frosting is too thick, add milk or cream one tablespoon at a time until you reach your desired consistency.
12. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top.
13. Top with the second layer of cake and frost the top and sides as desired. Decorate with additional cinnamon or festive decorations if desired.
14. Slice and serve your delicious Gingerbread Cake with Cinnamon Molasses Frosting!

Note

• This cake can be made a day in advance; it tastes even better as the flavors meld.
• Feel free to add nuts or chopped candied ginger for extra texture.
• The frosting can be stored in the refrigerator for up to a week; just rewhip before using.
• Consider using a gingerbread house cutter to create festive shapes for a fun presentation.

Keywords: gingerbread cake, molasses frosting, spiced dessert, holiday baking, winter cake, ginger dessert