Introduction

Discover the cozy warmth of this Gingerbread Cake topped with a rich Cinnamon Molasses Frosting. This spiced treat is perfect for holiday gatherings or any time you crave a comforting dessert full of seasonal flavor.

A slice of rich brown cake with visible small bits inside shows two thick layers separated by smooth white frosting. The top is coated with thick white frosting dripping down the sides, covered with an amber caramel drizzle and sprinkled with a crumbly brown topping. The cake slice sits on a textured white plate placed on a white marbled surface with warm, softly blurred lights in the background. photo taken with an iphone --ar 4:5 --v 7

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
1/2 cup unsalted butter, softened
1 cup brown sugar
1/2 cup molasses
2 large eggs
1 cup hot water
For the frosting: softened butter, powdered sugar, cinnamon, and molasses (quantities as preferred)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a cake pan to prevent sticking.
Step 2: In a large bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined.
Step 3: In another bowl, cream the softened butter and brown sugar together with an electric mixer or by hand until light and fluffy, about 3-5 minutes.
Step 4: Add the molasses and eggs to the butter-sugar mixture, mixing thoroughly until fully blended.
Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the hot water, starting and ending with the dry ingredients. Mix until the batter is smooth.
Step 6: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
Step 8: To make the frosting, beat together softened butter, powdered sugar, cinnamon, and molasses in a bowl until smooth and creamy.
Step 9: Spread the frosting evenly over the cooled cake using a spatula or knife, then serve and enjoy.

Tips & Variations

Use room temperature butter and eggs to ensure easier mixing and a better texture.
For a spicier cake, increase the amounts of ginger and cinnamon.
Try adding chopped nuts or dried fruits to the batter for extra texture and flavor.
Substitute honey or maple syrup for molasses if needed, though this will slightly alter the flavor.
For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
Make it vegan by using flax eggs and a plant-based butter substitute.

Storage

Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Allow refrigerated cake to come to room temperature before serving. You can also freeze the cake wrapped tightly in plastic wrap and foil for up to three months; thaw overnight in the refrigerator before enjoying.

How to Serve

A close-up of a two-layer moist carrot cake slice on a white plate. The cake layers are dark orange-brown with a soft, crumbly texture and small carrot bits inside. Between the layers, there is a thick, smooth white cream cheese frosting. The top of the cake is covered with more cream cheese frosting that drips down the sides, mixed with a light brown caramel sauce flowing over it. There are small crumbly bits sprinkled on top of the frosting. The background has blurred yellow and green lights, adding a warm, festive feel. 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 cinnamon molasses frosting ahead of time?

Yes! You can bake the cake a day in advance and keep it covered in an airtight container. Wait to frost the cake until just before serving to keep the frosting fresh and intact.

What can I substitute for molasses?

If you don’t have molasses on hand, honey or maple syrup are good alternatives. The flavor will be slightly different but still delicious.