Gingerbread Cake with Cinnamon Molasses Frosting

This Gingerbread Cake with Cinnamon Molasses Frosting tastes like pure holiday magic in every bite! Rich with warm spices, deep molasses flavor, and a soft, moist crumb, it’s the perfect dessert for cozy gatherings or festive celebrations. The creamy cinnamon molasses frosting adds a sweet, aromatic finish that makes this cake irresistible. Whether you serve it for Christmas, Thanksgiving, or a cold winter evening, this cake brings comfort and nostalgia to the table.

Ingredients

For the Cake

For the Cinnamon Molasses Frosting

• ½ cup (1 stick) unsalted butter, softened
• 4 oz cream cheese, softened (optional, for a tangy balance)
• 2 tablespoons molasses
• 1 teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• 2–3 cups powdered sugar (adjust for thickness)
• Pinch of salt
• 1–2 tablespoons milk or cream (if needed to thin frosting)

Instructions

Make the Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 8-inch round pans.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
3. Cream butter and sugar: In a large mixing bowl, beat softened butter and brown sugar until light and fluffy (2–3 minutes).
4. Add eggs and flavor: Beat in eggs one at a time. Mix in molasses and vanilla until smooth.
5. Combine wet and dry: Add dry ingredients in three additions, alternating with buttermilk. Begin and end with dry ingredients. Mix gently until just combined — avoid overmixing.
6. Bake: Pour batter into the prepared pan(s) and smooth the top. Bake 30–35 minutes (9×13) or 25–30 minutes (rounds), until a toothpick inserted in the center comes out clean.
7. Cool: Allow cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before frosting.

Make the Frosting

1. Beat the butter (and cream cheese, if using) until smooth and fluffy.
2. Add molasses, cinnamon, vanilla, and a pinch of salt; beat to combine.
3. Gradually add powdered sugar, ½ cup at a time, until desired texture is reached.
4. If too thick, add a tablespoon of milk or cream until creamy and spreadable.

Assemble and Serve

Once cooled, spread frosting evenly over the cake. Sprinkle cinnamon or crushed gingersnaps on top for a festive touch. Slice and enjoy!

Variation

1. Lemon Cream Cheese Twist: Swap the molasses frosting for lemon cream cheese frosting for a bright, citrusy contrast to the spiced cake.
2. Gingerbread Cupcakes: Turn this recipe into cupcakes! Fill liners ⅔ full and bake for 18–20 minutes perfect for parties or gifting.
3. Chocolate Gingerbread: Add ¼ cup cocoa powder to the dry ingredients and fold in mini chocolate chips for a decadent cocoa-spice hybrid.

Cooking Notes

• Molasses type: Use unsulphured molasses for best flavor blackstrap molasses will make it more bitter.
• Even baking: Rotate the pan halfway through baking to ensure even cooking and prevent dark edges.
• Soft texture: Don’t overbake gingerbread cakes are best when moist and tender in the center.

Serving Suggestions

• Holiday finish: Garnish with whipped cream, sugared cranberries, or a drizzle of caramel sauce for an elegant presentation.
• Warm pairing: Serve slightly warm with a scoop of vanilla ice cream or a mug of hot apple cider.
• Festive look: Dust with powdered sugar and top with gingerbread cookies for a picture-perfect dessert table centerpiece.

Tips

• Make ahead: Bake the cake a day early and frost before serving — the flavors deepen overnight.
• Frosting texture: If you prefer a lighter frosting, whip for an extra 2 minutes to incorporate more air.
• Storage: Keep refrigerated (if using cream cheese) for up to 4 days; bring to room temp before serving.
• Freezing: The unfrosted cake freezes beautifully. Wrap tightly and freeze up to 2 months; thaw completely before frosting.

Prep Time:

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Nutritional Information (Per Serving)

• Calories: 410
• Protein: 4g
• Sodium: 240mg

Frequently Asked Questions

1. Can I make this cake ahead of time?
Yes! Bake and cool the cake, then wrap tightly and store at room temperature for up to 2 days or refrigerate up to 4. Frost just before serving for the freshest flavor.

2. Can I substitute the molasses?
You can use dark corn syrup or maple syrup, but the signature gingerbread flavor comes from molasses it’s worth using the real thing!

3. How can I make it dairy-free?
Use dairy-free butter, plant-based milk (like oat or almond), and skip the cream cheese. The flavor remains rich and delicious.

4. Can I turn this into a layer cake?
Absolutely! Divide the batter into two 8-inch rounds, bake, and frost between layers for a bakery-style holiday cake.

Conclusion

This Gingerbread Cake with Cinnamon Molasses Frosting is a cozy masterpiece that captures the warmth of the holidays in every slice. With its perfect blend of spice, sweetness, and creamy frosting, it’s sure to become a seasonal favorite or an anytime comfort treat. Serve it once, and it’ll earn a permanent spot in your recipe collection.

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