Why You’ll Love This Recipe

I love this recipe because it brings together everything I adore about holiday baking—aroma, warmth, and nostalgia. The deep molasses flavor paired with ginger, cinnamon, cloves, and nutmeg makes the cake taste like pure comfort. The cinnamon molasses frosting ties it all together with a silky, spiced finish. It’s easy to make, looks beautiful, and fills my home with the scent of Christmas every time I bake it.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 cup molasses
1 cup hot water

Frosting:
1/2 cup unsalted butter, softened
4 oz cream cheese, softened
1/4 cup molasses
1 teaspoon ground cinnamon
4 cups powdered sugar
1–2 tablespoons milk (if needed for consistency)

Directions

1. I preheat my oven to 350°F (175°C) and grease a 9×13-inch baking pan with butter or line it with parchment paper.

2. In a medium bowl, I whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg. This ensures all the spices are evenly distributed throughout the cake.

3. In a large mixing bowl, I cream the softened butter with the granulated and brown sugars until light and fluffy—this step adds air and gives the cake a tender crumb.

4. I beat in the eggs one at a time, mixing well after each addition, then stir in the molasses until everything is smooth and combined.

5. Next, I add the dry ingredients in batches, alternating with the hot water, beginning and ending with the dry mix. I mix just until combined to avoid overworking the batter.

6. I pour the batter into the prepared pan and spread it evenly. It bakes for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

7. I let the cake cool completely in the pan on a wire rack before frosting.

For the Frosting:

1. In a large bowl, I beat the softened butter and cream cheese together until smooth and creamy.

2. I add the molasses and ground cinnamon, mixing until the flavors blend together beautifully.

3. Gradually, I add the powdered sugar, beating until the frosting becomes fluffy and spreadable. If it’s too thick, I add a tablespoon of milk at a time until I reach the desired consistency.

4. Once the cake is completely cool, I spread the frosting evenly across the top, slice, and serve.

Servings and Timing

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12 slices

Variations

I sometimes add a teaspoon of orange zest to the batter for a hint of citrus that complements the spices beautifully. When I want a deeper flavor, I substitute part of the molasses with dark brown sugar. For an extra festive touch, I sprinkle crushed ginger snaps or chopped candied ginger over the frosted cake. If I prefer a lighter dessert, I skip the frosting and simply dust the top with powdered sugar or serve it with a dollop of whipped cream.

Storage/Reheating

I store the frosted cake in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days. Before serving, I let it come back to room temperature for the best texture. If I want to freeze it, I wrap individual slices tightly in plastic wrap and freeze for up to 2 months. I thaw the slices in the refrigerator overnight and frost just before serving.

FAQs

Can I make this cake ahead of time?

Yes, I often bake the cake a day ahead and frost it once it’s completely cool. The flavors deepen overnight.

Can I use blackstrap molasses?

I prefer regular unsulphured molasses since blackstrap has a stronger, slightly bitter flavor.

Can I make cupcakes instead of a full cake?

Yes, I divide the batter into cupcake tins and bake for 18–20 minutes instead.

How can I make the cake extra moist?

I add a tablespoon of sour cream or yogurt to the batter for added richness.

Can I use margarine instead of butter?

Butter gives the best flavor, but margarine will work in a pinch.

What’s the best way to serve this cake?

I love serving it slightly warm with a drizzle of caramel sauce or a scoop of vanilla ice cream.

Can I make the frosting lighter?

Yes, I reduce the powdered sugar slightly or use Greek yogurt in place of cream cheese for a tangy version.

Why did my cake sink in the middle?

This can happen if it’s underbaked or the oven door was opened too early. I make sure it’s fully set before checking.

Can I add nuts or raisins to the batter?

Absolutely. Chopped pecans, walnuts, or golden raisins add a lovely texture.

Can I make this gluten-free?

Yes, I substitute the all-purpose flour with a 1:1 gluten-free flour blend with great results.

Conclusion

This Gingerbread Cake with Cinnamon Molasses Frosting is pure holiday magic. I love how the warm spices, rich molasses, and creamy frosting come together in every bite. It’s the kind of dessert that fills my kitchen with joy and my heart with nostalgia. Whether I serve it at a festive gathering or enjoy it with a mug of coffee by the fireplace, it never fails to bring comfort, warmth, and a touch of sweetness to the season.