Gingerbread Cake with Cinnamon Molasses Frosting

There’s something magical about baking a cake that feels like a warm hug in dessert form. This Gingerbread Cake with Cinnamon Molasses Frosting brings together cozy spices and rich molasses in a tender crumb, then crowns it with a silky cinnamon-laced frosting that melts on your tongue. Whether you’re craving a holiday treat or just a sweet pick-me-up, this cake is sure to become a fast favorite—grab your whisk and let’s get baking!

Key Ingredients

Before you begin, assemble these simple but flavorful components that work together to create the perfect gingerbread cake and its luscious frosting.

• 2 1/2 cups all-purpose flour: The base that gives the cake its tender yet sturdy crumb.
• 2 tsp baking soda: Leavens the batter, creating a light texture.
• 1 tsp baking powder: Provides additional lift and a softer crumb.
• 1 tsp ground ginger: Delivers warm, zesty spice throughout the cake.
• 1 tsp ground cinnamon: Infuses classic sweet warmth in every bite.
• 1/4 tsp ground cloves: Adds a subtle earthy depth to the spice blend.
• 1/4 tsp salt: Balances sweetness and enhances all the flavors.
• 3/4 cup unsalted butter, softened: Contributes richness and helps keep the cake moist.
• 1 cup brown sugar, packed: Brings molasses notes and tender texture.
• 1/2 cup granulated sugar: Sweetens and lightens the batter.
• 2 large eggs: Bind ingredients and build structure.
• 1/2 cup unsulfured molasses: Provides signature sweetness and that deep, dark flavor.
• 1 cup buttermilk: Reacts with leaveners for a tender, moist crumb.
• 1 tsp vanilla extract: Rounds out flavors with a sweet, floral note.
• 1/2 cup unsalted butter, softened: (Frosting) Creates a creamy frosting base.
• 3 cups powdered sugar: Sweetens and thickens the frosting to spreadable perfection.
• 1/4 cup unsulfured molasses: (Frosting) Adds depth and echoes the cake’s rich flavors.
• 1 tsp ground cinnamon: (Frosting) Lends warmth and spice to the icing.
• 1-2 tbsp milk: (Frosting) Adjusts consistency for smooth spreading.
• Pinch of salt: (Frosting) Balances sweetness and enhances spices.

How To Make Gingerbread Cake with Cinnamon Molasses Frosting

Ready to transform these ingredients into a delightful dessert? Follow these steps to create a moist, spiced cake and top it with silky, cinnamon-infused molasses frosting. Take your time on each mixing and baking step to ensure the perfect texture and flavor balance.

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt. Set this dry mixture aside.

3. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until fluffy and well combined, about 3–4 minutes.

4. Add the eggs one at a time, beating well after each addition. Then mix in the molasses and vanilla extract until fully incorporated.

5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture, blending just until combined to avoid overmixing.

6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

7. Once baked, allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

8. For the frosting, in a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until combined.

9. Add in the molasses, ground cinnamon, and salt. Mix well, and if the frosting is too thick, add milk one tablespoon at a time until you reach your desired spreadable consistency.

10. Once the cake is completely cooled, frost generously with the cinnamon molasses frosting using a spatula. Get creative with swirls or piping if you like!

11. Slice, serve, and savor each cozy, spice-laden bite.

Serving Suggestions

When it's time to serve, present your gingerbread cake with style and complementary flavors to elevate the experience. Here are a few ideas to impress your guests and delight your taste buds:

• Dust with powdered sugar: Lightly sift extra powdered sugar over the frosted top for an elegant, snowy finish.
• Serve with hot tea or coffee: Pair with a bold black tea or lively coffee to balance the cake’s sweetness and spice.
• Add whipped cream: A dollop of freshly whipped cream adds a light, airy contrast to each bite.
• Garnish with candied ginger: Finely chop candied ginger and sprinkle on top for an extra zing and decorative flair.

Tips For Perfect Gingerbread Cake with Cinnamon Molasses Frosting

With its tender crumb and luscious frosting, this cake practically bakes itself—almost! A few friendly pointers will help you nail every step and customize the flavor just how you like it. Remember, a little extra spice or the right consistency can turn a good cake into a showstopper.

• For an extra kick, try adding a few tablespoons of grated fresh ginger to the batter.
• This cake pairs beautifully with a cup of hot tea or coffee to cut through the sweetness.
• Leftover cake can be stored in an airtight container for up to a week, staying moist and flavorful.
• The flavors of this gingerbread cake improve over time, making it an excellent make-ahead dessert.

How To Store It

Proper storage ensures your gingerbread cake stays moist and the frosting remains creamy, even days after baking. Follow these guidelines to keep your dessert at its best:

• Room temperature, airtight container: Store slices in a well-sealed container for up to 3 days—this keeps the cake tender and the frosting soft.
• Refrigeration: Place in an airtight container and refrigerate for up to a week. Bring slices to room temperature before serving for the best texture.
• Freezing individual slices: Wrap each slice in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge.
• Avoid direct sunlight: Store in a cool, dark spot to prevent the frosting from becoming too soft or separating.

Frequently Asked Questions

Here are quick answers to common questions so you can bake with confidence:

• How long does it take to prepare and bake this gingerbread cake?

You’ll spend about 15–20 minutes mixing the batter and another 30–35 minutes baking. Allow an additional 10 minutes for the cake to rest in the pan and about 20 minutes to cool completely before frosting.

• What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by stirring 1 tablespoon of white vinegar or lemon juice into 1 cup of milk and letting it sit for 5–10 minutes. This will provide the acidity needed to react with the baking soda for a tender crumb.

• My frosting is too thick or too thin. How do I fix the consistency?

If the frosting is too thick, add milk one teaspoon at a time until it’s easily spreadable. If it’s too thin, beat in small amounts of powdered sugar until it firms up to your desired consistency.

• How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs clinging. The edges will also start to pull away slightly from the pan, and the top should spring back when lightly pressed.

• Can I bake this cake in a different pan size?

Yes. For two 8-inch round pans, reduce the bake time to 25–30 minutes and check doneness early. For a loaf pan, bake for 50–60 minutes, testing with a toothpick. Adjust times as needed based on your oven.

• How should I store leftovers, and how long will they last?

Store cooled, frosted cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze individual slices wrapped tightly in plastic and foil for up to 2 months.

• Can I make this cake gluten-free or dairy-free if I have dietary restrictions?

For gluten-free, substitute a 1-to-1 gluten-free flour blend and add ½ teaspoon xanthan gum if it’s not already included. For dairy-free, use plant-based butter and a non-dairy milk mixed with vinegar as a buttermilk substitute. Ensure your powdered sugar is also dairy-free.

• Why do I alternate adding the dry ingredients with the buttermilk?

Alternating helps maintain a smooth batter by preventing overmixing. Starting and ending with dry ingredients ensures the flour is evenly distributed and the batter stays light and tender.

What Makes This Special

This Gingerbread Cake with Cinnamon Molasses Frosting stands out because it balances cozy spices and rich molasses with a tender crumb and a frosting so smooth it practically melts. The alternating addition of dry ingredients and buttermilk ensures a light, moist texture, while the silky frosting echoes those warm flavors perfectly. Print this article, save it for later, and don’t hesitate to share your results or ask questions below—I’d love to hear how your cake turned out!

Print Recipe

Gingerbread Cake with Cinnamon Molasses Frosting

Author: Emily Harper Courses: Dessert

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

Calories: 420

Description

Warm spices swirl through a moist, tender crumb, crowned by silky cinnamon-laced molasses frosting that melts on your tongue, creating a cozy symphony of flavor.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 1/2 cups all-purpose flour

• 2 tsp baking soda

• 1 tsp baking powder

• 1 tsp ground ginger

• 1 tsp ground cinnamon

• ¹⁄₄ tsp ground cloves

• ¹⁄₄ tsp salt

• ³⁄₄ cup unsalted butter, softened

• 1 cup brown sugar, packed

• ¹⁄₂ cup granulated sugar

• 2 large eggs

• ¹⁄₂ cup unsulfured molasses

• 1 cup buttermilk

• 1 tsp vanilla extract

• For the Frosting:

• ¹⁄₂ cup unsalted butter, softened

• 3 cups powdered sugar

• ¹⁄₄ cup unsulfured molasses

• 1 tsp ground cinnamon

• 1 -2 tbsp milk (as needed for consistency)

• Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until fluffy and well combined. This should take about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Then, mix in the molasses and vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture. Blend until just combined; be careful not to overmix.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. For the frosting, in a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until combined.
9. Add in the molasses, ground cinnamon, and a pinch of salt. Mix well. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.
10. Once the cake is completely cooled, frost it generously with the cinnamon molasses frosting using a spatula. Feel free to be creative with your decoration!
11. Slice and serve, and enjoy!

Note

• For an extra kick, try adding a few tablespoons of grated fresh ginger to the batter.
• This cake pairs beautifully with a cup of hot tea or coffee.
• Leftover cake can be stored in an airtight container for up to a week.
• The flavors of this gingerbread cake improve over time, making it an excellent option for make-ahead desserts.

Keywords: gingerbread cake, cinnamon frosting, molasses cake, holiday dessert, spiced cake, buttermilk cake