Gingerbread Cake with Cinnamon Molasses Frosting Bliss

Name: Gingerbread Cake with Cinnamon Molasses Frosting Bliss
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 3/4 cup unsalted butter, softened; 1 cup brown sugar; 1/2 cup molasses; 2 large eggs; 1 cup hot water

July 18, 2025

By:

Julia marin

Jump to Recipe·Print Recipe

Oh my goodness, let me tell you about my all-time favorite dessert that just screams cozy vibes: gingerbread cake with cinnamon molasses frosting! There’s something so heartwarming about the combination of spices that fills your kitchen with that unmistakable holiday aroma. This cake is incredibly moist and has a deep, rich flavor thanks to the molasses. It’s like a warm hug in every bite! I remember making this with my grandma every winter, and it’s become a tradition I cherish deeply. The luscious frosting adds just the right touch of sweetness and spice, making it the perfect treat for gatherings or a cozy night in. Trust me, this recipe is a must-try!

gingerbread cake with cinnamon molasses frosting - detail 1

Ingredients for Gingerbread Cake with Cinnamon Molasses Frosting

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup brown sugar
1/2 cup molasses
2 large eggs
1 cup hot water

How to Prepare Gingerbread Cake with Cinnamon Molasses Frosting

Preheat and Prepare the Baking Pan

First things first, you’ll want to preheat your oven to 350°F (175°C). This step is crucial because it ensures your cake bakes evenly. While that’s warming up, grab a 9×13 inch baking pan and grease it up with some butter or non-stick spray. Then, sprinkle a little flour in there, shaking it around to coat the bottom and sides. This little trick helps your cake slide right out without sticking, and trust me, no one wants a cake mishap!

Mixing the Dry Ingredients

Now it’s time to get our dry ingredients ready! In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground cloves, and 1/2 teaspoon of salt. I like to whisk these together until they’re well mixed. It incorporates the baking soda evenly, which is key for a nice rise. Plus, the aroma of those spices is just divine!

Creaming Butter and Sugar

In another bowl, let’s cream together 3/4 cup of softened unsalted butter and 1 cup of brown sugar. I usually use an electric mixer on medium speed for about 3-5 minutes until it gets all fluffy and light in color. This step is super important because it helps to create a soft, airy texture for your cake. You want it to be light and fluffy, like a cloud of deliciousness!

Combining Wet Ingredients

Next up, add in 1/2 cup of molasses and 2 large eggs to your butter and sugar mixture. Mix it all together until it’s well combined. The molasses adds such a rich depth of flavor, making the cake taste so warm and inviting. It’s like magic in a bowl! Just make sure everything is blended nicely, and don’t be afraid to scrape down the sides to get every bit incorporated.

Incorporating Dry Ingredients and Water

Now, we’re going to gradually add the dry mixture to the wet ingredients. I like to do this in three parts, alternating with 1 cup of hot water. Start with a scoop of the flour mixture, then a splash of hot water, and keep going until everything’s mixed in. Stir gently until it’s all smooth—this keeps your batter from getting too tough. The hot water really helps bring everything together and creates that moist texture we crave!

Baking the Cake

Pour your luscious batter into the prepared baking pan and pop it into your preheated oven. Bake for about 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The smell will fill your kitchen and have everyone asking when it’ll be ready—just a little warning!

Cooling and Frosting the Cake

Once it’s baked perfectly, take it out and let it cool in the pan for about 10-15 minutes. Then, flip it onto a wire rack to cool completely before you frost it. This cooling time is essential so the frosting doesn’t melt into the cake. Trust me, you want that beautiful layer of cinnamon molasses frosting to sit right on top, giving you that perfect slice every time!

Why You’ll Love This Recipe

It’s incredibly moist and bursting with warm spices that feel like a cozy hug!
The cinnamon molasses frosting is rich and adds the perfect finishing touch.
This gingerbread cake comes together quickly, making it ideal for last-minute gatherings.
It’s a delightful dessert that’s sure to impress friends and family alike.
Perfectly spiced, it’s a festive treat that works wonderfully for the holidays or any day!
Leftovers (if there are any!) taste even better the next day, as the flavors deepen.
It’s easy to customize—add extra spices or nuts for a personal twist!

Tips for Success

Alright, here are my top tips to make sure your gingerbread cake with cinnamon molasses frosting turns out absolutely perfect!

Use room temperature ingredients: Make sure your butter and eggs are at room temperature before you start. This helps them mix together more smoothly and creates a better texture.
Don’t overmix: When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can lead to a denser cake, and we want it light and fluffy!
Check for doneness: Besides the toothpick test, if the cake springs back when gently pressed, it’s ready! This is a great way to ensure it’s baked perfectly.
Let it cool completely: Patience is key! Letting the cake cool completely before frosting ensures your frosting stays beautiful and doesn’t melt into the cake.
Frosting consistency: If your frosting seems too thick, add a tiny splash of milk to loosen it up. If it’s too thin, just add a bit more powdered sugar until you reach that perfect spreadable consistency.
Spice it up: Feel free to adjust the spices to your liking! If you love ginger, add a pinch more. This cake is all about what makes your taste buds dance!
Serve with a side: This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!

Follow these tips, and you’ll be on your way to baking the most delightful gingerbread cake your friends and family will rave about!

Serving Suggestions

When it comes to serving this delightful gingerbread cake with cinnamon molasses frosting, the options are as comforting as the cake itself! Here are some of my favorite pairings that elevate the experience:

Whipped Cream: A generous dollop of freshly whipped cream adds a light and airy contrast to the rich cake. It’s like a fluffy cloud on top!
Vanilla Ice Cream: For those who crave a little decadence, serve a slice warm with a scoop of creamy vanilla ice cream. The melty goodness is pure bliss!
Hot Apple Cider: As a cozy drink option, hot apple cider with spices is a fantastic accompaniment. The warm spices will harmonize beautifully with the cake!
Spiced Nuts: A small bowl of spiced nuts on the side adds a delightful crunch and a savory note that balances the sweetness of the cake.
Fresh Fruit: Slices of tart apples or pears can be a refreshing contrast, brightening each bite and adding a touch of freshness.
Coffee or Tea: Don’t forget a warm cup of coffee or spiced tea to wash it down! The flavors meld perfectly with the cake and make for a lovely afternoon treat.

Mix and match these suggestions to create a dessert spread that’s sure to be a crowd-pleaser! Enjoy every bite of this gingerbread cake with cinnamon molasses frosting alongside your favorite delights!

Storage & Reheating Instructions

So, you’ve made this scrumptious gingerbread cake with cinnamon molasses frosting, and now you have some leftovers (if you’re lucky!). Here’s how to store them and keep that delicious flavor and texture intact!

First, let the cake cool completely before you cover it. Once it’s cooled, store it in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, just pop it in the fridge—this will extend its life up to a week. Just remember, if it’s frosted, keep it covered to prevent the frosting from drying out!

If you want to keep it for an even longer time, consider freezing it. Slice the cake into individual pieces, wrap each slice tightly in plastic wrap, and then place them in a freezer-safe bag or container. This way, you can easily grab a slice whenever you have a craving! It’ll stay tasty in the freezer for about 2-3 months.

When you’re ready to enjoy a slice, just take it out of the freezer and let it thaw overnight in the fridge. If you’re in a hurry, you can also microwave a slice for about 15-20 seconds to warm it up—just be careful not to overdo it, or it could dry out. Pair it with a little fresh whipped cream or a scoop of ice cream, and you’re all set for a delightful treat!

Nutritional Information Disclaimer

Just a little note before you dive into this delicious gingerbread cake with cinnamon molasses frosting! Keep in mind that the nutritional values provided are estimates and can vary based on the specific ingredients and brands you use. Factors like the exact measurements, the type of butter, or even the molasses can influence the final outcome. Always feel free to adjust according to your preferences and dietary needs. Happy baking!

FAQ Section

Can I use a different type of molasses?
Absolutely! While I love using dark molasses for its rich flavor, you can use light molasses if that’s what you have on hand. Just keep in mind that it will have a milder taste.

How do I know when my gingerbread cake is done?
Great question! You’ll want to do the toothpick test. Insert a toothpick into the center of the cake, and if it comes out clean or with a few moist crumbs, it’s ready to come out of the oven. If it’s still wet with batter, give it a few more minutes.

Can I make this cake ahead of time?
Yes, you can! This gingerbread cake actually tastes even better the next day as the flavors meld together. Just make sure to store it properly, and frost it right before serving for the best results.

What if I don’t have all the spices?
No worries! If you’re missing one or two spices, you can still make this cake. Just adjust the amounts of the spices you do have. It’ll still be delicious, though I recommend keeping at least the ginger and cinnamon for that classic gingerbread flavor.

Can I add nuts or other mix-ins?
Definitely! Adding chopped nuts like walnuts or pecans gives a nice crunch and flavor. You can also mix in some chocolate chips for a sweet twist. Just make sure to fold them in gently to keep the cake light and fluffy!

Is there a gluten-free option for this recipe?
You can make a gluten-free version by using a 1:1 gluten-free baking flour. Just keep an eye on the texture, as gluten-free flours can sometimes behave differently. It should still turn out wonderfully!

How do I store the leftover cake?
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. If you want to keep it longer, freeze individual slices wrapped tightly to enjoy later!

You might also like it

Cinnamon Rolls Recipe: 9 Steps to Heavenly Delight

Chewy Chocolate Chip Cookies: 7 Steps to Pure Bliss

Rice Krispie Christmas Puddings: 5 Magical Holiday Bites

About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.