Introduction

This Gingerbread Cake with Cinnamon Molasses Frosting is a perfect treat for cozy gatherings or holiday celebrations. Moist and warmly spiced, it’s topped with a rich, flavorful frosting that complements the cake beautifully. Easy to make and irresistibly delicious, this cake will quickly become a seasonal favorite.

A slice of cake with three layers sits on a white plate with a fork next to it; the bottom and middle layers are brown and crumbly, likely chocolate or coffee cake, separated by a thick white cream layer in the middle. The top layer is a smooth white frosting with dollops of light brown frosting piped on top, sprinkled with powdered sugar and crumbled brown bits scattered over the frosting and plate. The background is softly blurred, showing another cake slice and a glass of drink on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened (for cake)
1 cup granulated sugar
1 cup packed dark brown sugar
2 large eggs
1 cup molasses
1 cup hot water
1/4 cup buttermilk
1 cup (2 sticks) unsalted butter, softened (for frosting)
4 cups powdered sugar
1/4 cup molasses (for frosting)
2 teaspoons ground cinnamon (for frosting)
1/4 cup milk, or more as needed
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prepare for the batter.
Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt until well combined.
Step 3: In a separate large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy, about 3 to 5 minutes.
Step 4: Add the eggs one at a time, beating well after each addition to incorporate fully.
Step 5: Gradually beat in the molasses until the mixture is smooth and uniform.
Step 6: Alternately add the dry ingredients and the hot water with buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined—avoid overmixing.
Step 7: Pour the batter evenly into the prepared pan and smooth the surface.
Step 8: Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 9: Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Step 10: For the frosting, beat the softened butter in a large bowl until smooth and fluffy, about 2 to 3 minutes.
Step 11: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Step 12: Mix in the molasses and cinnamon until fully incorporated.
Step 13: Add milk one tablespoon at a time to reach your desired frosting consistency, then stir in the vanilla extract.
Step 14: Once the cake is completely cool, spread the frosting evenly over the top.
Step 15: Optionally decorate with sprinkles, candied ginger, or a light dusting of cinnamon for extra charm.
Step 16: Slice the cake into squares and serve.

Tips & Variations

For a deeper spice flavor, toast the spices lightly in a dry pan before measuring and mixing.
Substitute half the molasses with honey for a milder sweetness.
Use buttermilk powder plus water if you don’t have fresh buttermilk on hand.
Try adding chopped nuts or crystallized ginger into the batter for extra texture.
For a vegan version, replace butter with vegan margarine and use flax eggs instead of chicken eggs.

Storage

Store leftover cake in an airtight container at room temperature for up to 3 days. To keep it moist longer, refrigerate the cake but let it come to room temperature before serving. The frosting softens nicely when warmed slightly. Avoid freezing the frosted cake as texture may change upon thawing.

How to Serve

A slice of three-layer chocolate cake sits on a white plate with a brown rim, showing crumbly dark brown cake layers separated by light brown creamy frosting. The top layer is covered with smooth light brown frosting decorated with swirled dollops and sprinkled with small crunchy bits and powdered sugar. Crumbs are scattered on the plate near a silver fork on the right. In the blurred background, the rest of the cake and a cup of coffee are visible on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but ensure it contains xanthan gum or another binder to maintain the cake’s texture.

How do I know when the cake is done baking?

A wooden skewer or toothpick inserted into the center should come out clean or with just a few moist crumbs attached. If batter sticks to it, continue baking for a few more minutes and test again.