Name: Gingerbread Cake with Cinnamon Molasses Frosting Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 1/4 cups (270 grams) all-purpose flour; 1 1/2 Tablespoons unsweetened cocoa powder, sifted; 1 1/2 Tablespoons ground ginger; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons ground cinnamon; 3/4 teaspoon ground all-spice; 1/2 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 Tablespoons fresh ginger, peeled and finely grated or ginger paste; 3/4 cup (170 grams) unsulphured molasses; 1 1/2 Tablespoons (21 grams) canola oil; 3/4 cup unsalted butter, melted; 1 cup (220 grams) dark brown sugar, packed; 3 large eggs, room temperature; 3/4 cup boiling hot water; 1/4 cup (30 grams) all-purpose flour; 1 cup (200 grams) granulated sugar; Pinch of salt; 1 cup whole or 2% milk; 1 teaspoon vanilla extract; 1 cup unsalted butter, room temperature; 2 teaspoons unsulphured molasses; 1/4 teaspoon cinnamon

Jump to Recipe· 4.3 from 70 reviews

If you are on the hunt for a show-stopping dessert that wraps you up in the warm, cozy embrace of holiday spices and nostalgic sweetness, look no further than this Gingerbread Cake with Cinnamon Molasses Frosting Recipe. This delightful cake perfectly balances the deep, rich flavors of molasses and ginger with a luxuriously smooth frosting that features a kiss of cinnamon, turning every bite into a celebration. Whether you’re baking for a festive gathering or simply craving a treat that feels like a hug in cake form, this recipe promises to become one of your favorites in no time!

Ingredients You’ll Need

A white bowl is filled with thick brown batter with a smooth and slightly shiny texture. In the middle of the bowl, a metal whisk with some batter stuck on its wires rests inside the mixture, giving a sense of stirring motion. The bowl sits on a white marbled surface that contrasts softly with the rich brown color of the batter. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step to nailing the rich, complex layers of flavor this Gingerbread Cake with Cinnamon Molasses Frosting Recipe offers. Each component is carefully chosen not only for taste but also for the texture and color it imparts, so having everything on hand before you start will ensure the process goes smoothly.

1/4 cup (30g) all-purpose flour: Provides a subtle base for the frosting’s creamy pudding-like texture.
1 cup (200g) granulated sugar: Sweetens and balances the slight bitterness of the spices and cocoa.
Pinch of salt: Enhances flavors by balancing sweetness and spice.
1 cup whole or 2% milk: Adds richness and moisture to the frosting.
1 tsp vanilla extract: Introduces warmth and depth to the frosting base.
1 cup unsalted butter, room temperature: Creamy richness for the frosting and cake both.
2 tsp unsulphured molasses: The soul of the gingerbread flavor, adding bold, smoky sweetness.
1/4 tsp cinnamon: Delivers a gentle aromatic spice note to the frosting.
2 1/4 cups (270 grams) all-purpose flour: The backbone of the cake’s structure.
1 1/2 Tablespoons unsweetened cocoa powder, sifted: Adds depth and a subtle chocolate undertone.
1 1/2 Tablespoons ground ginger: The spice star bringing warmth and zing.
1 1/2 teaspoons baking powder: Helps the cake rise light and fluffy.
1 1/2 teaspoons ground cinnamon: Adds a sweet-spicy backdrop to the cake batter.
3/4 teaspoon ground all-spice: Adds complexity with hints of cloves, cinnamon, and nutmeg.
1/2 teaspoon ground cloves: Offers a bold, aromatic punch.
1/4 teaspoon ground nutmeg: A hint of sweet, nutty spice to round out flavors.
1/2 teaspoon baking soda: Works with acidic molasses to give the cake a perfect lift.
1/2 tsp salt: Balances sweetness and enhances spicy notes in the batter.
2 Tablespoons fresh ginger, peeled and finely grated or ginger paste: Provides fresh, lively spice for authentic gingerbread heat.
3/4 cup (170 grams) unsulphured molasses: The heart of the cake’s rich, dark flavor and moistness.
1 1/2 Tablespoons (21 grams) canola oil: Keeps the cake tender and moist.
3/4 cup unsalted butter, melted: Adds richness and tender crumb to the batter.
1 cup (220g) dark brown sugar, packed: Imparts deep sweetness and soft texture.
3 large eggs, room temperature: Provide structure and moisture.
3/4 cup hot boiling water: Activates the cocoa and spices while creating a silky batter.

How to Make Gingerbread Cake with Cinnamon Molasses Frosting Recipe

Step 1: Prep the Frosting Base

Start by combining the flour, granulated sugar, salt, milk, and vanilla extract in a saucepan over medium-high heat. Whisk constantly as the mixture thickens into a smooth pudding-like consistency. This step is essential as it creates the creamy foundation that will become your luscious frosting. Once thickened, transfer the base to a heat-safe bowl and cover it directly on the surface with plastic wrap to avoid skin formation. Let it cool completely to room temperature — this might take around 90 minutes, but preparing it ahead can save you time on baking day.

Step 2: Prepare the Cake Batter

While the frosting base cools, preheat your oven to 350°F and get a 9 x 13-inch pan ready by greasing it and optionally lining with parchment. Next, sift together the dry ingredients: flour, cocoa powder, ground ginger, baking powder, cinnamon, all-spice, cloves, baking soda, nutmeg, and salt. Separately, whisk your fresh ginger, molasses, and canola oil to combine the flavorful wet spices.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the unsalted butter and dark brown sugar until the mixture is light and fluffy, about two minutes. This creaming process is where the magic happens to create a tender crumb and deep molasses flavor in your gingerbread cake.

Step 4: Incorporate Eggs and Mix

Beat in the eggs one at a time, ensuring an even mix by scraping down the sides. Then alternate adding half of the ginger-molasses mixture and half of the dry ingredients to the butter mixture, combining gently as you go. Repeat with the remaining wet and dry ingredients, stopping just once incorporated. Your batter is starting to look like gingerbread heaven!

Step 5: Add Boiling Water and Bake

Pour in the hot boiling water and whisk the batter until smooth and glossy. Pour the batter into your prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. The hot water step helps activate the cocoa and intensify the cake’s rich flavor.

Step 6: Cool the Cake

Allow the cake to cool completely on a rack before frosting. This is key because applying frosting to a warm cake will cause it to melt and lose its signature silky texture.

Step 7: Finish the Cinnamon Molasses Frosting

With your frosting base fully cooled, beat in one cup of unsalted butter until fluffy and light in color. Lower to medium speed and incorporate the frosting base in spoonfuls, mixing fully before adding more. Stir in 2 teaspoons molasses and a sprinkle of cinnamon, then whip on medium-high speed until the frosting is smooth and airy. Smooth out any air bubbles with your spatula before spreading it on your cake.

Step 8: Frost the Gingerbread Cake

Now, spread your cinnamon molasses frosting evenly over your completely cooled gingerbread cake, adding sprinkles or other decorations if you like. This frosting isn’t just a topping — it’s an experience, perfectly marrying spice, sweet, and richness in every bite.

How to Serve Gingerbread Cake with Cinnamon Molasses Frosting Recipe

A rectangular dark brown cake sits flat on a white marbled surface, with a thick layer of pale beige frosting being spread on top. The frosting looks creamy and fluffy, covering about half of the cake's surface with soft, uneven swirls. A woman's hand is holding a spatula with a black handle, smoothing and spreading the frosting from the bottom right corner towards the center, creating textured ridges. The edges of the cake are clean and sharp, contrasting with the soft texture of the frosting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkles are a festive option, but you can also garnish with candied ginger, chopped toasted pecans, or a dusting of cinnamon powder to amp up the spice aroma and add a touch of crunch. These garnishes bring visual appeal and texture that complement the soft cake beautifully.

Side Dishes

Pair this gingerbread cake with softly whipped cream or a scoop of creamy vanilla bean ice cream to add a cool, light contrast. For a grown-up twist, serve alongside a warm mug of spiced chai or mulled wine — their spicy notes echo the cocoa, cinnamon, and molasses in the cake.

Creative Ways to Present

Consider cutting the cake into perfect squares and stacking them with frosting layers in between for mini cake stacks. Alternatively, turn it into a trifle with layers of cake, whipped cream, and spiced fruit. No matter how you present it, this Gingerbread Cake with Cinnamon Molasses Frosting Recipe will impress your guests.

Make Ahead and Storage

Storing Leftovers

Keep your leftover gingerbread cake covered in an airtight container at room temperature for up to 24 hours to maintain the frosting’s soft, luscious texture. For longer storage, refrigeration is an option, but remember that the frosting will become firmer and should be brought back to room temperature before serving for best enjoyment.

Freezing

If you want to freeze your cake, wrap it tightly in plastic wrap and foil to protect it from freezer burn. Store for up to 2 months. Thaw overnight in the refrigerator before bringing to room temperature and refreshing the frosting’s softness with a gentle stir or light whipping if needed.

Reheating

While the cake is best enjoyed at room temperature, you can reheat individual slices in the microwave for 10-15 seconds to bring back moisture and soften the frosting. Just be careful not to overheat to avoid melting the frosting too much.

FAQs

Can I use dark molasses instead of unsulphured molasses?

Yes, you can use dark molasses if unsulphured is unavailable. Dark molasses is slightly more robust and bitter, so it may deepen the flavor profile. Just make sure to taste your batter to ensure it balances well with the spices.

What if I don’t have fresh ginger or ginger paste?

Fresh ginger adds a bright and zesty zing to this recipe, but ground ginger works in a pinch. Since it’s more concentrated, use about half the amount specified for fresh ginger to avoid overpowering the cake.

Why does the frosting need to cool before adding butter?

Cooling the frosting base prevents the butter from melting when you incorporate it, which keeps the frosting light, fluffy, and smooth rather than greasy or runny.

Can I make this cake gluten-free?

For gluten-free adaptations, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend that includes xanthan gum. The texture might be slightly different, but the flavors will still shine beautifully.

How long does this cake stay fresh?

Freshly frosted, this gingerbread cake will stay delicious for up to 2 days at room temperature. Refrigeration can extend it to 4-5 days if properly stored, but remember to let the cake soften after chilling before serving.

Final Thoughts

There’s something truly magical about this Gingerbread Cake with Cinnamon Molasses Frosting Recipe that brings comfort and joy to any table. The perfect blend of spices, molasses richness, and a decadent yet airy frosting creates a dessert that feels like a loving hug from the inside out. I encourage you to grab these simple ingredients and embark on this baking adventure — your family, friends, and taste buds will thank you over and over again!