Gingerbread Cake Cinnamon Molasses Frosting

When I first baked this Gingerbread Cake with Cinnamon Molasses Frosting, the whole kitchen smelled like warm spice and cozy holidays. The cake was soft and rich, and that creamy frosting added just the right touch of sweetness.

I made it on a cold evening, and every bite felt like a hug in dessert form. My family said it tasted like Christmas memories baked into a slice.

If you love deep, spicy flavors and a frosting that melts on your tongue, this gingerbread cake is the perfect way to bring warmth to your table.

Why You’ll Love This Recipe

• Crowd Pleaser: The warm spices and rich molasses create nostalgic flavors everyone enjoys.
• Moist and Tender: Buttermilk keeps the cake soft with a perfect crumb.
• Not Too Sweet: The molasses and spices provide depth without being overly sugary.
• Make-Ahead Friendly: Bake the cake layers a day ahead and frost before serving.
• Versatile: Serve as a sheet cake, layer cake, or even cupcakes.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: About 50 minutes

Servings: This recipe makes one 9×13-inch sheet cake or two 8-inch round layers, serving 12-16 people. Need more? Double the recipe and use a larger pan.

Difficulty: Easy enough for beginners but impressive enough for experienced bakers.

Required Kitchen Tools

• Mixing bowls (medium and large)
• Electric mixer or whisk
• 9×13-inch baking pan or two 8-inch round cake pans
• Parchment paper
• Measuring cups and spoons
• Rubber spatula
• Cooling rack
• Offset spatula for frosting

Ingredients

These gingerbread cake ingredients work together to create a balanced, flavorful dessert. The spices provide warmth, while buttermilk adds moisture and tang. The frosting combines cream cheese and molasses for a creamy finish that complements the cake perfectly.

For the Cake:

• All-Purpose Flour: Provides structure for a tender crumb.
• Baking Soda and Baking Powder: Work together for proper rise and texture.
• Salt: Enhances all the flavors in the cake.
• Spices: Ground ginger, cinnamon, cloves, and nutmeg create the signature gingerbread flavor.
• Unsalted Butter: Adds richness and moisture when softened to room temperature.
• Granulated Sugar and Brown Sugar: Brown sugar adds molasses notes and moisture.
• Molasses: The key ingredient that gives deep, rich flavor.
• Eggs: Bind everything together and add structure.
• Vanilla Extract: Rounds out the spice flavors.
• Buttermilk: Creates a tender, moist cake with slight tang.

For the Frosting:

• Cream Cheese: Softened to room temperature for smooth, tangy frosting.
• Unsalted Butter: Adds richness and helps the frosting spread easily.
• Powdered Sugar: Sweetens and thickens the frosting.
• Molasses: Ties the frosting flavor to the cake.
• Ground Cinnamon: Adds extra warmth to complement the cake spices.
• Vanilla Extract: Enhances overall flavor.

Variations for Gingerbread Cake

• Add Chocolate Chips: Fold in mini chocolate chips to the batter for chocolate gingerbread.
• Use Different Spices: Add cardamom or allspice for a unique twist.
• Try Maple Frosting: Replace molasses in frosting with maple syrup for different sweetness.
• Make It Darker: Use dark molasses instead of regular for deeper flavor.
• Add Citrus: Mix in orange zest to the batter for bright notes.

How to Make Gingerbread Cake Step-by-Step Instructions

1. Prepare Your Pan and Oven

Preheat oven to 350°F. Grease your baking pan and line with parchment paper. This prevents sticking and makes removal easy.

2. Mix Dry Ingredients

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

3. Cream Butter and Sugars

Using an electric mixer, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3 minutes. This creates air pockets for a tender cake.

4. Add Wet Ingredients

Mix in molasses until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

5. Combine Everything

Add half the flour mixture to the butter mixture, then half the buttermilk. Mix on low speed just until combined. Repeat with remaining flour and buttermilk. Do not overmix.

6. Bake the Cake

Pour batter into prepared pan and smooth the top. Bake for 28-32 minutes for round pans or 30-35 minutes for a sheet cake. The cake is done when a toothpick inserted in the center comes out clean.

7. Cool Completely

Let the cake cool in the pan for 10 minutes, then turn out onto a cooling rack. Cool completely before frosting, at least 1 hour.

8. Make the Frosting

Beat softened cream cheese and butter together until smooth and creamy. Add powdered sugar one cup at a time, mixing on low speed. Mix in molasses, cinnamon, and vanilla. Beat on medium speed until light and fluffy, about 2 minutes.

9. Frost the Cake

Once cake is completely cool, spread frosting evenly over the top. For layer cakes, frost between layers and on top and sides.

Serving and Decoration

How to Serve Gingerbread Cake:

• Slice into squares or wedges and serve on dessert plates.
• Add a dollop of whipped cream on the side.
• Dust with extra cinnamon or a sprinkle of crystallized ginger.
• Serve with hot coffee, tea, or spiced cider.
• Top with chopped pecans or walnuts for crunch.

Decoration Ideas:

• Pipe extra frosting around the edges for a finished look.
• Add candied ginger pieces on top for visual appeal.
• Dust with powdered sugar for a simple, elegant finish.
• Place cinnamon sticks on top for decoration.

Storing Gingerbread Cake

• At Room Temperature: Cover and store for up to 2 days if unfrosted.
• In the Refrigerator: Once frosted, store covered for up to 5 days. Bring to room temperature before serving for best taste.
• Freezing: Wrap unfrosted cake layers tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw in refrigerator overnight before frosting.
• Frosting Only: Store extra frosting in an airtight container in the fridge for up to 1 week.

Tips and Tricks for Success

• Room Temperature Ingredients: Bring butter, eggs, cream cheese, and buttermilk to room temperature for best mixing and texture.
• Do Not Overmix: Mix just until ingredients combine to keep the cake tender.
• Check Doneness: Ovens vary, so check your cake a few minutes early to avoid drying it out.
• Cool Completely: Frosting will melt on warm cake, so patience pays off.
• Soften Cream Cheese Properly: Leave it out for 30-60 minutes before using for smooth frosting.
• Level Your Layers: If making a layer cake, trim the tops flat for even stacking.
• Use Fresh Spices: Old spices lose flavor, so check dates for best results.

Nutrition

Nutritional values are approximate and may vary based on specific ingredients used.

Gingerbread Cake FAQs