Gingerbread Cake with Cinnamon Molasses Frosting

Gingerbread Cake with Cinnamon Molasses Frosting is a rich, aromatic dessert that embodies the essence of traditional baking. It’s a deeply flavorful and moist cake, often associated with the festive season, yet delightful any time of the year. The cake itself is a marvel of spice and sweetness, featuring a blend of ginger, cinnamon, nutmeg, and cloves. These spices are carefully measured to create a warm, inviting aroma and a taste that balances zesty and sweet notes.

The base of the cake typically starts with a mixture of flour, baking soda, and the aforementioned spices. To this dry mix, wet ingredients are added: molasses for its deep, earthy sweetness and unmistakable flavor, softened butter for richness, and brown sugar which contributes both sweetness and a hint of caramel. Eggs are usually incorporated for structure and texture, and sometimes, buttermilk or milk is added to ensure the cake remains moist and tender.

Once the batter is prepared, it’s poured into a baking pan and cooked until it rises beautifully, forming a soft, yet firm structure. The cake’s surface is often slightly cracked, indicative of its homemade charm, and it possesses a deep, golden-brown hue. The aroma while baking is enough to fill a kitchen with a sense of warmth and comfort.

The Cinnamon Molasses Frosting is a perfect complement to the gingerbread cake. It typically combines butter, powdered sugar, a touch of molasses, and ground cinnamon. This frosting is whipped until light and fluffy, creating a sweet, spicy layer that perfectly complements the rich, moist cake. The molasses in the frosting echoes the flavors in the cake, while the cinnamon adds a gentle warmth and spice that elevates the overall taste.

Once the cake has cooled, it is generously frosted with this creamy, spiced frosting. The final result is a visually appealing dessert with a luxurious texture contrast between the soft cake and the creamy frosting. Some bakers might garnish the cake with additional spices, candied ginger pieces, or festive decorations to enhance its visual appeal.

Gingerbread Cake with Cinnamon Molasses Frosting is a celebration of flavors and textures. It’s often enjoyed with a hot cup of tea or coffee, and its rich, spiced flavors make it an ideal dessert for holidays, special occasions, or as a comforting treat on a chilly day. This cake represents a harmonious blend of traditional baking spices and modern culinary artistry, resulting in a dessert that’s both nostalgic and indulgently satisfying.


1.5 cups of all-purpose flour

9 ounces of milk

½ cup of cold, cubed butter

½ cup of molasses

½ cup of corn syrup

½ cup of packed brown sugar

1 egg

1 teaspoon of baking soda

1 tablespoon of ground ginger

1 teaspoon each of cinnamon and pumpkin pie spice

For the Frosting:

1.5 cups of powdered sugar

4 ounces of cream cheese

¼ cup of softened butter

3 teaspoons of molasses

½ teaspoon of vanilla extract

¼ teaspoon of cinnamon


Start by preheating your oven to 350°F and prepping a 5×9 baking pan with grease and parchment paper.

Combine flour, baking soda, ginger, cinnamon, and pumpkin pie spice in a mixing bowl.

Warm milk and brown sugar in a pan until the sugar dissolves and the mixture is lukewarm. In a separate pan, gently heat molasses and corn syrup.

Blend the cold butter into the flour mixture until it resembles coarse crumbs.

Stir the milk mixture into the flour, followed by the molasses mixture.

Whisk in the egg until smooth, pour into the prepared pan, and bake for about 45 minutes. Test with a toothpick for doneness.

Allow the cake to cool, then wrap in foil and store for a day to develop a sticky top.

For the Frosting:

8. Cream together the butter and cream cheese. Add in vanilla and cinnamon, then gradually incorporate powdered sugar. Mix in the molasses and chill before spreading over the rested cake.


Conclude with the assurance that this Gingerbread Cake, crowned with Cinnamon Molasses Frosting, is a delightful addition to any festive table, promising warmth and joy with every slice.

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