Description

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

Scale

For the Cake

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
½ cup brown sugar (light or dark)
2 large eggs
¾ cup molasses
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar or lemon juice, rested 5 minutes)
1 teaspoon vanilla extract

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

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 8-inch round pans.
Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
Cream butter and sugar: In a large mixing bowl, beat softened butter and brown sugar until light and fluffy (2–3 minutes).
Add eggs and flavor: Beat in eggs one at a time. Mix in molasses and vanilla until smooth.
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.
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.
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

Beat the butter (and cream cheese, if using) until smooth and fluffy.
Add molasses, cinnamon, vanilla, and a pinch of salt; beat to combine.
Gradually add powdered sugar, ½ cup at a time, until desired texture is reached.
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!

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.

Prep Time: 20 minutes
Cook Time: 30–35 minutes
Category: Dessert, Holiday Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 320
Sugar: 28g
Sodium: 250mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg

Keywords: gingerbread cake, molasses frosting, holiday cake, spiced cake recipe, Christmas dessert, cinnamon frosting