If you’re craving a dessert that feels like a warm hug from the inside out, this Gingerbread Cake with Cinnamon Molasses Frosting Recipe is exactly what you need. Rich with cozy spices like ginger, cinnamon, and cloves, and sweetened with deep, robust molasses, this cake delivers both nostalgic holiday charm and year-round comfort. The crown jewel is the luscious cinnamon molasses frosting that perfectly balances sweet and spice, making every bite unforgettable. Whether you’re baking for a special occasion or just because, this recipe is a true celebration of flavor and warmth.
Ingredients You’ll Need
Gathering these simple but essential ingredients is your first step toward baking a show-stopping Gingerbread Cake with Cinnamon Molasses Frosting Recipe. Each item plays a key role—the spices infuse warmth and depth, the molasses brings rich sweetness and moisture, and the butter ensures a tender crumb.
- 2 1/2 cups all-purpose flour: The sturdy base that gives the cake structure and softness.
- 1 1/2 teaspoons baking powder: Helps the cake rise to perfect fluffiness.
- 1 teaspoon baking soda: Works alongside baking powder to create a light texture.
- 1 teaspoon ground ginger: Adds that signature spicy zing that defines gingerbread.
- 1 teaspoon ground cinnamon: Offers warmth and aromatic depth.
- 1/2 teaspoon ground cloves: A little goes a long way to enhance complexity.
- 1/2 teaspoon salt: Balances sweetness and enhances flavor.
- 1 cup unsalted butter, softened: For richness and moist crumb.
- 1 cup brown sugar, packed: Adds molasses notes and moisture.
- 1/2 cup granulated sugar: Sweetens with a clean balance.
- 2 large eggs: Bind everything with a tender lift.
- 1 cup molasses: The heart of gingerbread flavor with deep, robust sweetness.
- 1 cup boiling water: Helps dissolve sugars and meld flavors, creating a moist cake.
- 1 teaspoon vanilla extract: Rounds out the spice with a smooth, mellow sweetness.
- For the Cinnamon Molasses Frosting:
- 1/2 cup unsalted butter, softened: The creamy base for dreamy frosting texture.
- 4 cups powdered sugar: Sweetens and thickens for spreading perfection.
- 1/4 cup molasses: Adds that signature dark richness to the frosting.
- 1 teaspoon ground cinnamon: Infuses the frosting with inviting spice.
- 1–2 tablespoons milk or cream: Adjusts frosting to just the right spreadable consistency.
- A pinch of salt: A subtle enhancer for balanced flavor.
How to Make Gingerbread Cake with Cinnamon Molasses Frosting Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. This step ensures your cakes slip out smoothly once baked without any sticking or crumbling.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, cloves, and salt. This dry mixture will evenly disperse your spices and leavening agents throughout the batter to guarantee consistent flavor and texture.
Step 3: Cream Butter and Sugars
Using a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy—a process that usually takes about 3 to 4 minutes. This aeration step is key to achieving a tender and moist cake.
Step 4: Add Eggs, Molasses, and Vanilla
Add in the eggs one at a time, mixing well after each addition to ensure proper emulsion. Then pour in the molasses and vanilla extract, stirring until completely combined. The molasses gives your cake its signature deep flavor and moist texture.
Step 5: Alternate Dry Ingredients with Boiling Water
Gradually add the dry ingredient mixture to your wet ingredients in batches, alternating with the boiling water. Start and end with the dry mix, carefully folding in each addition until just combined. The boiling water activates the baking soda and makes sure your cake stays moist and tender.
Step 6: Bake the Cake Layers
Divide the batter evenly between your prepared cake pans, smoothing the tops with a spatula for even baking. Place them in the oven and bake for 30 to 35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.
Step 7: Cool and Frost
Let the cakes cool in their pans for 10 minutes, then transfer onto wire racks until completely cooled. While the cakes cool, prepare the cinnamon molasses frosting by beating softened butter until creamy. Slowly add powdered sugar, molasses, cinnamon, and salt, and mix well. Adjust the frosting with milk or cream until you get the perfect spreadable consistency.
Step 8: Assemble Your Gingerbread Cake with Cinnamon Molasses Frosting Recipe
Place one cake layer on your serving plate and spread a generous amount of frosting on top. Add the second layer, then frost the top and sides evenly. Feel free to get creative with sprinkle decorations or a dusting of extra cinnamon for that final festive touch. Now, slice, serve, and enjoy!
How to Serve Gingerbread Cake with Cinnamon Molasses Frosting Recipe
Garnishes
The beauty of this cake shines even more when you add thoughtful garnishes. Try a light dusting of ground cinnamon or nutmeg on top of the frosting for a subtle aroma. Crystallized ginger or finely chopped toasted pecans sprinkled over the cake edges bring extra texture and a delightful zing that will wow your guests.
Side Dishes
Pairing your Gingerbread Cake with Cinnamon Molasses Frosting Recipe with some classic companions makes the experience even better. A dollop of freshly whipped cream or vanilla bean ice cream provides refreshing contrast to the deep, spicy flavors. For a cozy touch, serve alongside hot apple cider or a spiced chai latte.
Creative Ways to Present
Don’t be afraid to customize your cake presentation! Stack mini slices on a rustic wooden board for a casual gathering or cut the cake into festive shapes using cookie cutters for themed parties. Wrapping up individual slices in parchment paper tied with twine also makes for charming, edible gifts your friends will adore.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Gingerbread Cake with Cinnamon Molasses Frosting Recipe, store it in an airtight container at room temperature for up to 3 days to keep the cake moist and the frosting creamy. For a bit longer, refrigeration is a great option, though it may slightly firm the frosting; just bring it to room temperature before serving.
Freezing
To enjoy this delicious cake later, you can freeze it. Wrap individual cake layers tightly in plastic wrap, then place in a freezer-safe container or zip-top bag. The frosting can be frozen separately in an airtight container. When ready, thaw in the refrigerator overnight and assemble the cake fresh for the best taste and texture.
Reheating
This cake is best enjoyed at room temperature, but if you prefer a warm slice, gently warm it in the microwave for about 10-15 seconds. Warming slightly enhances the aroma of the spices and softens the frosting, creating a truly comforting bite that feels homemade and special every time.
FAQs
Can I substitute the molasses with honey or maple syrup?
Molasses provides a unique depth and slight bitterness crucial to authentic gingerbread flavor, so substitutions will change the taste. Honey or maple syrup can work but will lend a sweeter, less robust profile, so you might want to reduce any additional sugar slightly.
Is it possible to make this cake gluten-free?
Yes! To make a gluten-free Gingerbread Cake with Cinnamon Molasses Frosting Recipe, use a gluten-free all-purpose flour blend that includes xanthan gum for structure. Keep in mind the texture may be denser, but the flavors will remain lovely.
Can I use this frosting recipe on cupcakes or other desserts?
Absolutely! The cinnamon molasses frosting is versatile and delicious on cupcakes, cinnamon rolls, or even as a dip for fruit. It adds that perfect balance of sweet and spice to many treats beyond this cake.
How long does the frosting take to set?
The frosting firms up after about 30 minutes to an hour at room temperature. If you want it stiffer for decorations, place the frosted cake in the fridge for 15-20 minutes, but be sure to serve it shortly after so it doesn’t get too hard.
What’s the best way to avoid overmixing the batter?
When combining wet and dry ingredients, mix just until no flour streaks remain. Overmixing can develop gluten and lead to a tougher texture. Gentle folding is your friend here, ensuring a tender Gingerbread Cake with Cinnamon Molasses Frosting Recipe every time.
Final Thoughts
This Gingerbread Cake with Cinnamon Molasses Frosting Recipe isn’t just a dessert—it’s a celebration of cozy spices and heartfelt moments. I truly can’t recommend it enough for anyone looking to fill their kitchen with delightful aromas and serve a cake that’s both comforting and elegant. Whip up this recipe soon, and watch it become a treasured favorite at your table, bringing joy with every delicious slice.
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Gingerbread Cake with Cinnamon Molasses Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 1 two-layer 9-inch cake (serves about 12)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Gingerbread Cake with Cinnamon Molasses Frosting offers a perfect balance of warm spices and rich molasses flavor wrapped in a moist, tender cake. Ideal for holiday celebrations or cozy gatherings, the cake layers are infused with ginger, cinnamon, and cloves, and topped with a creamy cinnamon molasses frosting for a festive and indulgent treat.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup molasses
- 1 cup boiling water
- 1 teaspoon vanilla extract
Cinnamon Molasses Frosting
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup molasses
- 1 teaspoon ground cinnamon
- 1 – 2 tablespoons milk or cream (as needed for consistency)
- A pinch of salt
Instructions
- Prepare the pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside to combine the spices evenly.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until the mixture is light, fluffy, and well combined, about 3-4 minutes.
- Add eggs and liquids: Add the eggs one at a time, beating thoroughly after each addition to ensure a smooth batter. Stir in the molasses and vanilla extract and mix well.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, alternating with boiling water. Begin and end with the flour mixture. Mix gently until just combined to avoid overmixing, keeping the batter smooth.
- Divide batter in pans: Evenly divide the batter between the prepared cake pans and smooth the tops using a spatula for an even bake.
- Bake the cakes: Place the pans in the oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the cakes: Let the cakes cool in their pans for 10 minutes. Then carefully turn them out onto a wire rack and allow to cool completely before frosting.
- Make the frosting: Beat the softened butter in a mixing bowl until creamy and smooth.
- Add powdered sugar and flavorings: Slowly add the powdered sugar on low speed until incorporated. Add molasses, ground cinnamon, and a pinch of salt, then beat until the frosting is evenly combined and fluffy.
- Adjust consistency: If the frosting is too thick, add milk or cream one tablespoon at a time, mixing until the desired spreadable consistency is reached.
- Assemble the cake: Place one cake layer on your serving plate. Spread a generous amount of frosting evenly over the top.
- Add second layer and frost: Place the second cake layer on top, then frost the top and sides of the entire cake as desired. Decorate with extra ground cinnamon or festive decorations if you like.
- Serve: Slice the cake and serve your delicious Gingerbread Cake with Cinnamon Molasses Frosting to your guests.
Notes
- Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
- The boiling water helps create a moist cake and also blooms the spices for better flavor.
- For a deeper molasses flavor, use robust blackstrap molasses, but note it is more intense and less sweet.
- If you want a dairy-free version, substitute the butter with a plant-based alternative and use non-dairy milk for the frosting.
- Store the cake covered at room temperature for up to two days or in the refrigerator for up to four days.
