Gingerbread Cake with Sweet Molasses Frosting

Why You’ll Love This Recipe

I love this recipe because it combines the nostalgic, spicy flavor of gingerbread with a uniquely rich frosting that’s both sweet and slightly earthy from the molasses. The cake itself is incredibly moist thanks to the combination of molasses, hot water, and milk, and the balance of spices gives it just the right warmth. It’s a beautiful centerpiece for a holiday table or a cozy winter dessert to enjoy with coffee or cocoa.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Gingerbread Cake:

• 2 ½ cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 tablespoon ground ginger

• 2 teaspoons ground cinnamon

• ½ teaspoon ground cloves

• ½ teaspoon nutmeg

• ½ teaspoon salt

• ½ cup unsalted butter, softened

• ½ cup brown sugar, packed

• 2 large eggs

• ¾ cup molasses

• 1 cup hot water

• ½ cup whole milk

• 1 teaspoon vanilla extract

For the Sweet Molasses Frosting:

• ½ cup unsalted butter, softened

• 115 g cream cheese, softened (about 4 oz)

• 3 cups powdered sugar, sifted

• 2 tablespoons molasses

• 1 teaspoon vanilla extract

• Pinch of salt

Directions

Step 1: Preheat the Oven
I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan (or two 8-inch round pans for a layer cake).

Step 2: Mix the Dry Ingredients
In a large bowl, I whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.

Step 3: Cream Butter and Sugar
In a separate bowl, I beat the softened butter and brown sugar together until light and fluffy. Then I add the eggs, one at a time, mixing well after each.

Step 4: Add the Molasses
I mix in the molasses and vanilla extract until fully combined.

Step 5: Combine Wet and Dry
I add the flour mixture to the wet ingredients in batches, alternating with the hot water and milk, mixing just until smooth.

Step 6: Bake
I pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Then I let it cool completely before frosting.

Step 7: Make the Frosting
While the cake cools, I beat the butter and cream cheese together until smooth. I gradually add the sifted powdered sugar, followed by the molasses, vanilla, and a pinch of salt. I beat it until light and fluffy.

Step 8: Frost the Cake
Once the cake is completely cool, I spread the sweet molasses frosting generously over the top. If I’m making a layer cake, I frost between the layers and all around.

Servings and timing

This recipe makes about 12–16 servings, depending on how I slice it. It takes around 20 minutes to prep, 35–40 minutes to bake, and a little time to cool and frost.

Variations

• Mini Cakes: I pour the batter into cupcake tins for individual portions (bake 18–22 minutes).

• Spice Boost: I add a pinch of black pepper or allspice for extra warmth.

• Citrus Twist: A little orange zest in the batter or frosting gives it a bright, festive touch.

• Lighter Frosting: I skip the cream cheese and use just butter for a classic buttercream feel.

• Decorate with Flair: I top the frosted cake with gingerbread cookie crumbles or sugared cranberries for a holiday look.

Storage/Reheating

I store the cake in an airtight container in the fridge for up to 5 days. It tastes even better the next day after the flavors settle. To serve, I bring it to room temperature or warm individual slices slightly in the microwave. It also freezes well (frosted or unfrosted) for up to 2 months—just wrap tightly and thaw in the fridge.

FAQs

Can I make this cake ahead of time?

Yes, I often bake the cake a day in advance and frost it the next day. It stays moist and flavorful.

Can I use blackstrap molasses?

I don’t recommend it—it’s more bitter and strong than regular molasses. I stick with regular unsulphured molasses for the best flavor.

What can I substitute for cream cheese?

If I’m out of cream cheese, I use all butter and adjust the powdered sugar slightly for a traditional buttercream texture.

Can I make this into a layer cake?

Absolutely. I divide the batter between two greased 8-inch or 9-inch round pans and bake for about 30–35 minutes.

Is this cake overly sweet?

Not at all. The molasses adds richness, not overpowering sweetness. The frosting is sweet but balanced by the slight tang of cream cheese.

Conclusion

This Gingerbread Cake with Sweet Molasses Frosting is everything I want in a holiday dessert—spiced, rich, and topped with a creamy frosting that makes each bite indulgent and satisfying. Whether I’m baking for a festive occasion or just want a cozy dessert, this recipe is one I always come back to.

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