Gingerbread Cake Cinnamon Molasses

This gingerbread cake with cinnamon molasses frosting brings the warmth and comfort of the holiday season right to your table. The combination of ginger, cinnamon, and cloves paired with rich molasses gives each bite a deep, cozy flavor. Whether you are hosting a festive gathering or craving a sweet treat on a chilly day, this cake always hits the spot.

I first baked this cake for Christmas one year when I needed a quick dessert with plenty of flavor. It has since become a must-have for holiday celebrations and family get-togethers.

Ingredients

• All-purpose flour: Two cups provides structure to the cake. Use fresh flour for the best rise and texture
• Baking soda: One teaspoon helps the cake rise perfectly and keeps it tender
• Ground ginger: One teaspoon brings that signature spice and warmth essential to gingerbread
• Ground cinnamon: One teaspoon for a sweet and spicy note common in holiday desserts
• Ground cloves: Half a teaspoon adds a subtle depth choose whole cloves and grind them fresh if possible for more aroma
• Salt: Half a teaspoon balances the sweetness and enhances the flavors
• Unsalted butter: Half a cup softened makes the cake rich and tender
• Brown sugar: One cup delivers caramel sweetness and moistness
• Molasses: Half a cup gives the cake its dark color and robust, bittersweet flavor
• Eggs: Two large eggs bind the ingredients and add richness
• Hot water: One cup helps dissolve the molasses and activates the baking soda for a tender crumb
• Frosting butter: About a quarter cup softened butter for creaminess
• Powdered sugar: One to one and a half cups to sweeten and thicken the frosting
• Frosting cinnamon: One teaspoon ground cinnamon to echo the spices in the cake
• Frosting molasses: Two tablespoons to tie the frosting to the cake’s rich flavor

Instructions

Preheat and Prepare:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease a nine by thirteen inch cake pan thoroughly with butter or use a cooking spray. This prevents the cake from sticking and helps it come out clean after baking.

Mix Dry Ingredients:

In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Whisking ensures the spices are evenly distributed throughout the flour for consistent flavor in every bite.

Cream Butter and Sugar:

In a separate bowl, cream the softened unsalted butter and brown sugar. Use an electric mixer or beat by hand for about three to five minutes until the mixture is light, fluffy, and well combined. This step incorporates air to help give your cake a light texture.

Combine Wet Ingredients:

Add the molasses and eggs to the creamed butter and sugar. Mix thoroughly until the mixture looks smooth and slightly glossy. This helps incorporate all flavors and moisture into the batter.

Combine Dry and Wet Ingredients:

Gradually add the dry ingredient mixture to the wet ingredients, alternating with the hot water. Start by adding some dry mix, then a portion of hot water, and continue until all ingredients are combined. Begin and end with the dry ingredients. Mix gently until the batter is smooth but still somewhat runny, which is normal for this recipe.

Bake the Cake:

Pour the batter into the prepared cake pan and spread it evenly. Place it in the preheated oven and bake for thirty to thirty-five minutes. To check readiness, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done.

Cool the Cake:

Let the cake cool in the pan for about ten minutes to set. Then transfer it carefully to a wire rack to cool completely. Cooling fully is important so that the frosting does not melt when spread on.

Make the Frosting:

In a medium bowl, beat the softened butter, powdered sugar, ground cinnamon, and molasses together until the mixture is smooth and creamy. Adjust the quantity of powdered sugar to reach your preferred frosting thickness. The frosting should be easy to spread but hold its shape.

Frost the Cake:

Using a spatula or knife, spread the cinnamon molasses frosting evenly over the completely cooled gingerbread cake. Make sure to cover the top with a nice smooth layer or decorative swirls as you like.

The molasses is my favorite element in this cake. It adds not just sweetness but a rich, slightly smoky character that complements the spices perfectly. One holiday season stands out when my whole family gathered around the kitchen smelling the spices and molasses baking. The warmth that filled the room was unforgettable and this cake was the centerpiece of that joy.

Storage Tips

Store the gingerbread cake covered at room temperature for up to three days to maintain moisture. For longer storage, wrap tightly in plastic wrap and foil before freezing. When ready to serve, allow the cake to thaw completely and refresh the frosting if needed. This cake tastes even better the next day after flavors have melded.

Ingredient Substitutions

If you do not have molasses use dark corn syrup or a blend of honey and brown sugar but it will slightly alter the flavor. For a gluten-free option substitute an equal amount of a gluten-free all-purpose flour blend. You can replace the butter with coconut oil or a plant-based butter alternative for a dairy-free version.

Serving Suggestions

Serve warm or at room temperature with a cup of hot tea or mulled cider for the perfect cozy experience. Garnish with a dusting of powdered sugar or a few crystallized ginger pieces for extra festive flair. This cake also pairs beautifully with whipped cream or vanilla ice cream for an indulgent holiday dessert.

This gingerbread cake is perfect for holiday gatherings and makes a great make-ahead dessert. Enjoy it warm or with a scoop of vanilla ice cream for an indulgent finish.

Your Recipe Questions Answered

→ What spices give the cake its flavor?

Ground ginger, cinnamon, and cloves provide the warm, aromatic spices that define the cake’s taste.

→ How is the molasses used in this cake?

Molasses is incorporated in the batter for a deep, rich sweetness and also in the frosting for added flavor and moisture.

→ What’s the best way to ensure the cake is moist?

Using molasses and hot water in the batter helps create a tender, moist crumb texture throughout the baked cake.

→ How should the frosting be applied?

After the cake cools completely, evenly spread the cinnamon molasses frosting on top with a spatula or knife for a smooth finish.

→ Can this cake be prepared in advance?

Yes, it can be baked a day ahead and frosted just before serving to maintain freshness and texture.

→ What baking temperature is recommended?

Bake at 350°F (175°C) for about 30-35 minutes until a toothpick inserted in the center comes out clean.