Go Back

Gingerbread Cake with Cinnamon Molasses Frosting

A moist, warmly spiced gingerbread layer cake finished with a luscious, creamy cinnamon molasses frosting. The perfect comforting dessert for the holiday season.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 Slices
Course: Cake, Dessert
Cuisine: American, Holiday
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Gingerbread Cake
  • 2.5 cups all-purpose flour
  • 1.5 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp ground ginger
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.5 tsp ground nutmeg
  • 0.5 cup unsalted butter softened
  • 0.5 cup packed brown sugar
  • 1 large egg room temperature
  • 1 cup unsulphured molasses
  • 1 tsp vanilla extract
  • 1 cup buttermilk room temperature
  • 0.5 cup hot water or hot coffee
Cinnamon Molasses Frosting
  • 0.5 cup unsalted butter softened
  • 8 oz cream cheese softened, block-style
  • 3 tbsp unsulphured molasses
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 pinch salt
  • 3-4 cups powdered sugar sifted

Equipment

  • Two 8-inch or 9-inch round cake pans
  • Mixing bowls
  • Electric Mixer (Hand or Stand)
  • Wire rack
  • Offset spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
  3. In a large bowl, cream together softened butter and brown sugar until fluffy. Beat in egg and vanilla, then slowly mix in molasses.
  4. Gradually add flour mixture alternating with buttermilk, starting and ending with flour. Mix until just combined.
  5. Carefully whisk in the hot water or coffee until the batter is smooth.
  6. Divide batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick comes out clean.
  7. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. To make the frosting: Beat softened butter and cream cheese until smooth. Mix in molasses, vanilla, cinnamon, and a pinch of salt.
  9. Gradually beat in powdered sugar until frosting is fluffy and spreadable.
  10. Once cakes are cool, frost between layers and over the top and sides. Garnish as desired.

Notes

For a stronger flavor, use hot coffee instead of water in the batter. Make sure all refrigerated ingredients are at room temperature for the best results.