Gingerbread Cake with Sweet Molasses Frosting
This spiced gingerbread cake topped with sweet molasses cream cheese frosting is the ultimate cozy dessert. Moist, rich, and perfect for the holidays or anytime you crave warm spices.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12–16 servings
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American, Holiday
- Diet: Vegetarian
Ingredients
Gingerbread Cake:
2½ 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
Sweet Molasses Frosting:
½ cup unsalted butter, softened
115g (about 4 oz) cream cheese, softened
3 cups powdered sugar, sifted
2 tablespoons molasses
1 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 8-inch round pans.
In a bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in molasses and vanilla extract.
Alternate adding the dry ingredients with the hot water and milk, beginning and ending with the dry ingredients. Mix just until combined.
Pour batter into prepared pan(s) and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
To make frosting: Beat softened butter and cream cheese until smooth and fluffy. Add powdered sugar gradually, then mix in molasses, vanilla extract, and a pinch of salt until smooth.
Frost cooled cake with the sweet molasses frosting. Optionally garnish with cinnamon or festive sprinkles.
Notes
Use blackstrap molasses for a deeper, more robust flavor.
For cupcakes, adjust baking time to 18–22 minutes.
Can be made ahead and refrigerated—bring to room temperature before serving.
