Introduction

This Gingerbread Cake with Cinnamon Molasses Frosting is a cozy, spiced treat perfect for chilly days or holiday gatherings. Moist and flavorful, it’s topped with a rich, creamy frosting that balances the warm gingerbread spices beautifully.

A close-up image shows a slice of layered cake on a white plate with a fork beside it. The cake has three main layers: the bottom and top layers are dark brown and crumbly, resembling a spiced or coffee cake, while the middle layer is a lighter brown creamy filling. Above the middle layer is a thick, smooth white cream layer, topped with a sprinkle of cake crumbs and two large swirls of light brown frosting dusted with powdered sugar. The cake looks moist and textured with a few crumbs scattered around the plate on a wooden table with blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened (for cake)
1 cup granulated sugar
1 cup packed dark brown sugar
2 large eggs
1 cup molasses
1 cup hot water
1/4 cup buttermilk
1 cup (2 sticks) unsalted butter, softened (for frosting)
4 cups powdered sugar
1/4 cup molasses
2 teaspoons ground cinnamon
1/4 cup milk, or more as needed
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prepare for the batter.
Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt until well combined.
Step 3: In a separate large bowl, cream the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy, about 3 to 5 minutes.
Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Step 5: Gradually mix in the molasses until the batter is smooth and uniform in color.
Step 6: Alternately add the dry ingredient mixture and the hot water with buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Stir just until combined to avoid overmixing.
Step 7: Pour the batter into the prepared pan, spreading it evenly with a spatula.
Step 8: Bake for 30 to 35 minutes, or until a wooden skewer inserted in the center comes out clean.
Step 9: Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely before frosting.
Step 10: For the frosting, cream the softened butter in a large bowl until smooth and fluffy, about 2 to 3 minutes.
Step 11: Gradually add the powdered sugar one cup at a time, beating well after each addition.
Step 12: Stir in the molasses and cinnamon, mixing until fully incorporated.
Step 13: Slowly add milk, one tablespoon at a time, until the frosting reaches your preferred consistency. Mix in the vanilla extract.
Step 14: Once the cake is completely cool, spread the cinnamon molasses frosting evenly over the top.
Step 15: Decorate with sprinkles, candied ginger, or a light dusting of cinnamon, if desired.
Step 16: Slice the cake into squares and serve.
Step 17: Store any leftover cake in an airtight container at room temperature for up to 3 days.

Tips & Variations

For a deeper spice flavor, toast the spices lightly before mixing them into the flour.
Substitute half the molasses with honey for a milder sweetness.
Use full-fat buttermilk or add a splash of vinegar to regular milk as a buttermilk substitute.
Add chopped nuts or dried cranberries to the batter for extra texture and flavor.
If you prefer a thicker frosting, reduce the milk slightly or add more powdered sugar.

Storage

Keep leftover gingerbread cake in an airtight container at room temperature for up to 3 days. To maintain freshness, you may refrigerate it for up to a week, though allow it to come to room temperature before serving. Reheat slices gently in the microwave for about 10-15 seconds if desired.

How to Serve

A close-up of a slice of layered coffee cake on a white plate, featuring two thick, crumbly brown cake layers separated by a creamy light brown frosting. The top layer is covered with a thick spread of the same light brown frosting and decorated with three rosettes of swirled frosting, dusted with powdered sugar. Crumbs are scattered around the plate, and a silver fork lies next to the cake. The background shows a blurred, cozy cafe setting with warm tones on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gingerbread cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend, but ensure it contains xanthan gum for proper texture. Baking times may vary slightly, so keep an eye on the cake while baking.

How can I tell when the cake is done baking?

Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid opening the oven too early to prevent the cake from sinking.