There’s something uniquely comforting about the scent of gingerbread baking in the oven, a fragrance that feels like a warm hug on a chilly day. This Gingerbread Molasses Cake is the embodiment of that feeling, with its deep, spicy notes and a wonderfully moist crumb. Topped with a dreamy cinnamon molasses frosting, it’s a cake that’s both nostalgic and delightfully satisfying.
This recipe is all thanks to my sister, Jennifer. One Christmas, she transformed our usual gingerbread tradition into this incredibly moist cake. Her creation filled our home with the warmest scents of ginger and molasses, and it’s been a treasured family favorite ever since. Every slice feels like her hug.
What Makes This Cake So Special?
- Flavor Profile: A rich, deeply spiced cake featuring classic gingerbread flavors like ginger, cinnamon, and cloves, with a robust molasses backbone.
- Perfect Texture: This recipe yields an incredibly moist gingerbread cake with a soft, tender crumb that melts in your mouth.
- Creamy Frosting: The Gingerbread Cake With Molasses Frosting is a showstopper; it’s a tangy and sweet cream cheese-based frosting with a hint of cinnamon and molasses that complements the cake perfectly.
- Simple to Make: Despite its impressive flavor, this is a straightforward recipe that comes together quickly, making it perfect for holiday gatherings or a cozy weekend treat.
What You’ll Need From the Pantry
For the Cake:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 large eggs
- 3/4 cup molasses
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup hot water
For the Cinnamon Molasses Frosting:
- 4 tablespoons unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 tablespoon molasses
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
My Favorite Kitchen Helpers
A Sturdy 9-Inch Cake Pan
A good, solid pan bakes the cake so evenly, giving it those perfect soft edges I love.
A Good Set of Mixing Bowls
Having a couple of bowls on hand makes it so much easier to whisk the dry and wet ingredients separately before bringing them together.
Bringing Our Gingerbread Cake to Life
First, a Little Prep
Preheat your oven to 350°F (175°C). Then, grease and flour a 9-inch round or square cake pan. I find taking a moment to do this properly ensures the cake comes out perfectly every time, without any sticking.
Whisking Up the Heart of the Cake
In a large bowl, cream the softened butter and brown sugar together until they’re light and fluffy. Beat in the eggs one at a time, followed by the molasses and vanilla extract. The kitchen will already start to smell wonderful!
The Magic of Spices
In a separate bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Whisking them first helps to distribute all those warm spices evenly through the batter.
Gently Folding It All Together
Gently add the dry ingredients to the wet mixture in a few batches, alternating with the hot water. Be sure to mix just until the batter is smooth. A light hand is key here to keep the cake tender.
Time for a Warm Bake
Pour the batter into your prepared pan and bake for 30–35 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. The aroma that fills the house at this stage is just heavenly.
The Hardest Part—Letting It Rest
Let the cake cool completely in the pan before you even think about frosting it. Patience is a virtue in baking, and a cool cake is essential for a smooth, non-melty frosting.
Whipping Up That Dreamy Frosting
For one of my favorite frosting recipes, beat the softened butter and cream cheese together until fluffy. Add the molasses, cinnamon, and vanilla and mix well. Gradually beat in the powdered sugar until the frosting is light, smooth, and utterly irresistible.
The Beautiful Final Touch
Spread the cinnamon molasses frosting generously over the cooled cake. I love making lovely swirls with the back of a spoon. All that’s left is to slice it up and serve it with a warm drink and the people you love.
A Quick Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands used. This information is for guidance purposes only and should not be considered a substitute for a professional nutritionist’s advice.
For a Lighter Slice
- Reduce the Sugar: You can reduce the brown sugar in the cake and the powdered sugar in the frosting by about a quarter without drastically affecting the final result. The molasses already provides a deep sweetness.
- Swap the Flour: For a bit more fiber, try substituting half of the all-purpose flour with white whole wheat flour.
- Use Applesauce: For a lower-fat option, you can replace half of the butter in the cake with an equal amount of unsweetened applesauce to maintain moisture.
Our Favorite Ways to Serve It
- A La Mode: A slice of this warm gingerbread cake is absolutely divine with a scoop of vanilla bean ice cream.
- With a Warm Drink: This cake pairs beautifully with a hot cup of coffee, black tea, or even a spiced apple cider for an extra cozy touch.
- Caramel Drizzle: For an extra touch of decadence, gently warm some caramel sauce and drizzle it over the frosting just before serving.
A Few of My Baker’s Secrets
- Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix only until they are just incorporated. Overmixing can develop the gluten in the flour too much, leading to a tough, dense cake instead of a light and moist gingerbread cake.
- Don’t Open the Oven Door Too Early: Resist the urge to peek! Opening the oven door before the cake has set can cause a sudden drop in temperature, making the center sink. Wait until at least three-quarters of the baking time has passed.
- Only Frost a Cool Cake: Make sure the cake has cooled completely to room temperature before frosting. If the cake is even slightly warm, the cream cheese frosting will melt and become runny.
Keeping It Fresh for Later
This molasses cake stores beautifully, and I think the flavors get even better the next day. Store it in an airtight container at room temperature for up to three days. If you need to keep it longer, you can store it in the refrigerator for up to a week. Just be sure to let it come to room temperature before serving for the best flavor and texture.
From My Kitchen to Yours
This Gingerbread Molasses Cake is more than just a dessert; it’s a piece of our family’s story, a taste of home that I’m so happy to share with you. I hope that when you bake it, your kitchen fills with the same warmth and joy it brings to mine. May it become a part of your own sweet memories.
A Few Things You Might Be Wondering
Can I use blackstrap molasses for this recipe?
You can, but be aware that blackstrap molasses has a much stronger, more bitter flavor than regular unsulphured molasses. It will result in a darker, less sweet cake. For the classic, balanced flavor in this recipe, I recommend sticking with regular molasses.
Is this a good cake to make ahead of time?
Absolutely! This cake is a great make-ahead option. The flavors actually deepen and become richer a day after baking. You can bake the cake a day or two in advance and store it, unfrosted, in an airtight container. Frost it a few hours before you plan to serve it.
Could I bake this recipe in a different pan?
Yes, this batter is quite versatile. You could bake it in a loaf pan, a bundt pan, or even as cupcakes. Just be sure to adjust the baking time accordingly. A loaf pan will likely take longer, while cupcakes will bake much faster, so keep a close eye on them.
Print
Gingerbread Molasses Cake – The Classic Recipe Reimagined With Modern Baking Tips
- Total Time: 55 minutes
- Yield: 1 9-inch cake 1x
Description
A rich, warmly spiced Gingerbread Molasses Cake with a moist crumb and creamy cinnamon molasses frosting — a nostalgic treat perfect for cozy days.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 large eggs
- 3/4 cup molasses
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup hot water
- 4 tablespoons unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 tablespoon molasses
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- Cream butter and brown sugar until light and fluffy. Beat in eggs, then add molasses and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- Alternate adding dry ingredients and hot water to the wet mixture, mixing until smooth.
- Pour batter into prepared pan and bake 30–35 minutes, until a toothpick inserted comes out clean.
- Cool cake completely before frosting.
- For frosting, beat butter and cream cheese until fluffy. Add molasses, cinnamon, and vanilla. Gradually beat in powdered sugar until smooth.
- Spread frosting over cooled cake and enjoy with your favorite warm drink.
Notes
For best flavor, let the cake rest overnight — the spices deepen beautifully. Store in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: gingerbread, molasses, cake, cinnamon, holiday dessert, cozy baking