Name: Gingerbread Cake with Cinnamon Molasses Frosting Magic
Prep time: 20 min
Cook time: 35 min
Total time: 65 min
Ingredients: 2.5 cups all-purpose flour (Essential for structure); 2 teaspoons ground ginger (Provides warm, spicy kick); 1 teaspoon ground cinnamon (Adds a sweet aroma); 0.5 teaspoon ground nutmeg (Brings warmth); 0.5 teaspoon ground cloves (Enhances spiciness); 1 teaspoon baking soda (Helps the cake rise); 1 teaspoon baking powder (Ensures the cake rises beautifully); 0.5 teaspoon salt (Balances sweetness); 1 cup unsalted butter (Ensure softened); 1.5 cups brown sugar (For deep sweetness); 2 large eggs (Adds moisture and binding); 1 cup unsulfured molasses (Gives characteristic flavor); 1 cup hot water (Helps blend batter); 0.5 cup unsalted butter (Softened); 0.25 cup cream cheese (Adds tangy flavor); 2 cups powdered sugar (For sweetness and texture); 0.25 cup unsulfured molasses (Deepens flavor); 1 teaspoon ground cinnamon (Infuses warmth); 1 teaspoon vanilla extract (Enhances flavors); tablespoon milk (Add as needed for consistency)

As I sifted through my spice cabinet, the warm scents of ginger and cinnamon enveloped me like a cozy blanket, transporting me straight to the holidays. There’s something incredibly special about making a Gingerbread Cake with Cinnamon Molasses Frosting—a delightful twist on the traditional gingerbread that captures the essence of festive baking. Not only is this recipe easy to whip together for unexpected guests, but its rich, spiced layers draped in creamy frosting make it an instant crowd-pleaser. Moreover, the joy of crafting this cake can turn any ordinary day into a holiday celebration, no matter the season. Are you ready to fill your kitchen with the comforting aroma of spices and indulge in a slice of nostalgia? Let’s get baking!

Why is Gingerbread Cake a Holiday Favorite?

Irresistible Aroma: As it bakes, the spiced scent fills your home, making it impossible to resist.

Delightful Frosting: The Cinnamon Molasses Frosting adds a creamy, sweet layer that's perfect for any gingerbread lover.

Versatile Treat: Whether it's a festive gathering or a cozy night in, this cake fits every occasion beautifully.

Simple Preparation: With just a handful of ingredients and straightforward steps, you’ll have this cake ready in no time!

Crowd-Pleasing Flavor: Packed with traditional spices, it's a dessert that appeals to all ages, making it a guaranteed hit.

Experience the magic of holiday baking with this show-stopping Gingerbread Cake with Cinnamon Molasses Frosting.

Gingerbread Cake with Cinnamon Molasses Frosting Ingredients

• Dive into baking magic with these delightful ingredients!

For the Cake

All-purpose flour – Essential for the cake's structure, ensuring a light and fluffy texture.
Ground ginger – Provides that warm, spicy kick we all love in gingerbread cake.
Ground cinnamon – Adds a sweet aroma that's synonymous with holiday baking.
Ground nutmeg – A pinch brings a hint of warmth to complement the ginger and cinnamon.
Ground cloves – Enhances the spiciness, making every bite a flavorful experience.
Baking soda – Helps the cake rise, giving it that perfect fluffy consistency.
Baking powder – Works alongside baking soda to ensure the cake rises beautifully.
Salt – Balances the sweetness and enhances the overall flavor profile.
Unsalted butter – Adds richness and moisture; ensure it's softened for easy mixing.
Brown sugar – For a deep, caramel-like sweetness that pairs perfectly with molasses.
Large eggs – Adds moisture and acts as a binding agent for the cake.
Unsulfured molasses – The star of this recipe, giving the cake its characteristic flavor and moisture.
Hot water – Helps blend the batter smoothly, making it easier to combine with dry ingredients.

For the Cinnamon Molasses Frosting

Unsalted butter – Softened to create a creamy base for the frosting.
Cream cheese – Adds a tangy flavor that perfectly complements the sweetness.
Powdered sugar – Sweetens the frosting while providing a smooth texture.
Unsulfured molasses – Deepens the flavor and creates that luscious, gooey goodness.
Ground cinnamon – Infuses warmth and pairs beautifully with the molasses.
Vanilla extract – A classic addition that enhances all the flavors beautifully.
Milk – Only add as needed to adjust frosting consistency to your liking.

Let the baking adventure begin with this Gingerbread Cake that’s sure to impress your family and friends!

Step‑by‑Step Instructions for Gingerbread Cake with Cinnamon Molasses Frosting

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven is warming up, take a 9x13 inch baking pan or two 9-inch round cake pans, and generously grease and flour them. This ensures that your Gingerbread Cake with Cinnamon Molasses Frosting will come out perfectly and not stick to the pan.

Step 2: Prepare the Dry Ingredients
In a large mixing bowl, combine 2 ½ cups of all-purpose flour, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground cloves, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and ½ teaspoon of salt. Sift these dry ingredients together thoroughly, then set the bowl aside. This step helps evenly distribute the spices, giving your cake a lovely flavor.

Step 3: Cream Butter and Sugar
In another large mixing bowl, take 1 cup of softened unsalted butter and 1 ½ cups of packed brown sugar, and beat them together until light and fluffy. This should take about 3 to 5 minutes using a hand mixer or stand mixer on medium speed. You’ll know it’s ready when the mixture is pale and creamy, indicating air has been whipped in for a light texture.

Step 4: Add Eggs
Next, crack in 2 large eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Use a spatula to scrape down the sides of the bowl as needed. This process enriches the batter, providing moisture and binding the ingredients for your Gingerbread Cake.

Step 5: Incorporate Molasses
Now, mix in 1 cup of unsulfured molasses until fully combined. The deep, rich flavor of the molasses is what makes this Gingerbread Cake so delightful. Blend well until the batter achieves a smooth consistency, wrapping those spices within the mixture.

Step 6: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, alternating with 1 cup of hot water. Start and end with the flour mixture. Mix gently until just combined—be careful not to overmix, as this can lead to a denser cake. The batter should appear thick but smooth and shiny.

Step 7: Prepare to Bake
Pour the batter into your prepared baking pan(s), smoothing the top with a spatula. Make sure the batter is evenly distributed to promote even baking. Your Gingerbread Cake is now ready to go into the oven.

Step 8: Bake the Cake
Place the pan in the preheated oven and bake for 30 to 35 minutes. Keep an eye on it, and test for doneness by inserting a toothpick into the center; it should come out clean when the cake is ready. The top will appear slightly domed and will spring back when gently pressed.

Step 9: Cool the Cake
Once baked, allow the cake to cool in the pan for about 10 minutes. This resting period lets the cake firm up. Afterward, carefully transfer it to a wire rack to cool completely. Patience is key here, as frosting a warm cake may result in melted frosting.

Step 10: Make the Frosting
While the cake cools, prepare your Cinnamon Molasses Frosting. In a mixing bowl, beat together ½ cup of softened butter and ¼ cup of cream cheese until the mixture is smooth and creamy. This frosting will add a luscious layer to your cake, enhancing its warmth and flavors.

Step 11: Add Sugar and Molasses
Now, gradually incorporate 2 cups of powdered sugar and ¼ cup of unsulfured molasses, mixing until the frosting is smooth and creamy. If you find the frosting to be too thick, add milk 1 tablespoon at a time until you achieve your desired consistency. This will ensure every bite is perfectly sweet and fluffy.

Step 12: Frost the Cake
Once your Gingerbread Cake has cooled completely, spread the cinnamon molasses frosting evenly over the top of the cake. If you baked layers, feel free to frost between them as well. Let the frosting set a bit before serving, allowing those lovely flavors to meld beautifully.

Expert Tips for Gingerbread Cake

Avoid Overmixing: When combining wet and dry ingredients, mix gently until just combined to keep your Gingerbread Cake light and fluffy.
Temperature Matters: Ensure your butter and eggs are at room temperature for easy incorporation, leading to a smoother batter.
Measure Accurately: Use a kitchen scale or proper measuring cups for flour and sugar; inaccurate measurements can alter the cake’s texture.
Cool Completely: Let your cake cool fully before adding the frosting; warm cake can cause the frosting to melt and lose its shape.
Frosting Consistency: If your Cinnamon Molasses Frosting is too thick, slowly add milk until you reach a spreadable consistency for perfect coverage.

Embrace the joy of baking with this flavorful Gingerbread Cake with Cinnamon Molasses Frosting!

Make Ahead Options

These Gingerbread Cakes with Cinnamon Molasses Frosting are perfect for meal prep, allowing you to savor the holiday spirit without the last-minute rush! You can bake the cake up to 3 days in advance; simply allow it to cool completely, then tightly wrap it in plastic wrap and refrigerate to maintain moisture. The frosting can also be prepared a day ahead—store it in an airtight container in the refrigerator. When you’re ready to serve, simply let the cake and frosting sit at room temperature for about 30 minutes before frosting. This way, you'll have your Gingerbread Cake just as delicious, ready to impress your loved ones while saving precious time on busy weeknights!

What to Serve with Gingerbread Cake with Cinnamon Molasses Frosting

Elevate your holiday meal with delightful pairings that amplify the cozy flavors of your gingerbread creation.

Rich Hot Cocoa: The creamy texture melds beautifully with the spiced cake, creating a comforting, festive beverage. A sprinkle of marshmallows on top adds that extra touch of sweetness.
Vanilla Ice Cream: A scoop of rich ice cream contrasts beautifully with the warm spices, enhancing each slice with a luscious creaminess that balances flavors beautifully.
Spiced Apple Cider: This warm drink blossoms with flavors of cinnamon and cloves, complementing your cake’s spices and filling your home with festive cheer.
Candied Pecans: These add a sweet crunch that contrasts perfectly with the cake’s soft texture, providing a delightful texture combination that elevates your dessert experience.
Maple Whipped Cream: A dollop of this lightly sweetened cream adds a light texture and impressive flavor pair, complimenting the richness of the frosting so well.
Caramel Sauce Drizzle: A sweet and gooey enhancement over the frosting adds indulgence to each bite, taking this classic dessert to a new level of decadence.
Fresh Fruit Salad: Bright, juicy fruits like apples, pears, and citrus offer refreshing flavors that cleanse the palate while enhancing the spices in your gingerbread.
Nutty Black Tea: A warm cup enhances the spiced notes of your cake, making a cozy pairing to enjoy as you savor sweet memories together.

Indulging in these pairings will surely create a memorable feast for you and your loved ones!

How to Store and Freeze Gingerbread Cake

Room Temperature: Store the Gingerbread Cake covered at room temperature for up to 3 days, ensuring it's kept in a cool, dry place to maintain its moist texture.

Fridge: If you desire longer freshness, place the cake in an airtight container in the fridge for up to 5 days. The spiced flavors will continue to develop, but bring it to room temperature before serving for the best taste.

Freezer: For longer storage, wrap the cooled Gingerbread Cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before enjoying it again!

Reheating: To warm individual slices, microwave for about 15-20 seconds. For the best texture, reheat any frosted cake in a 300°F (150°C) oven for 10-15 minutes until warm.

Gingerbread Cake with Cinnamon Molasses Frosting Variations

Feel free to put your own spin on this deliciously spiced cake with these fun and thoughtful variations!

Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend to accommodate gluten sensitivities.
Dairy-Free: For a dairy-free option, replace the butter with coconut oil and use a dairy-free cream cheese for the frosting.
Nutty Delight: Add ½ cup of finely chopped walnuts or pecans to the batter for a delightful crunch and earthy flavor.
Extra Spicy: Amp up the flavors by adding an extra teaspoon of ground ginger or a splash of fresh ginger juice for a zesty kick.
Fruitiness: Fold in 1 cup of dried fruit, like raisins or cranberries, for added sweetness and texture in every bite.
Cacao Twist: Mix in ¼ cup of cocoa powder to give the cake a chocolatey depth that pairs beautifully with the spices.
Citrus Zest: Add the zest of an orange or lemon for a refreshing brightness that balances the warm spices perfectly.
Heat Level: For those who enjoy a bit of heat, incorporate a pinch of cayenne pepper into the batter for a surprising and delightful warmth.

These variations not only enhance the cake but also allow you to tailor it to your family and friends' preferences! Don't forget to check out the lovely additions such as Cinnamon Molasses Frosting that can elevate this cake further!

Gingerbread Cake with Cinnamon Molasses Frosting Recipe FAQs

How do I select the right molasses for this cake?
Absolutely! When making Gingerbread Cake with Cinnamon Molasses Frosting, it's best to use unsulfured molasses for its sweet, robust flavor. Look for a brand labeled "unsulfured" in the baking aisle; it’s generally the most accessible and works perfectly for baking. Avoid blackstrap molasses if you desire a sweeter taste, as it can be quite bitter.

How long can I store the gingerbread cake?
You can keep your Gingerbread Cake covered at room temperature for up to 3 days. If you'd like it to last a bit longer, storing it in an airtight container in the fridge can extend its shelf life up to 5 days. Just remember to let it come to room temperature before serving, to really showcase those delightful spiced flavors!

Can I freeze the gingerbread cake?
Yes, indeed! To freeze your Gingerbread Cake, first allow it to cool completely. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. This way, it can last in the freezer for up to 3 months. When you’re ready to enjoy it, just thaw it overnight in the fridge and then warm it up if you prefer a cozy slice.

What should I do if my cake sinks or is too dense?
If your Gingerbread Cake sinks in the center or turns out denser than expected, it may be due to overmixing the batter, which can lead to tough cake. To avoid this, mix until just combined, and be cautious with your oven temperature—ensure it's calibrated correctly. It's also vital to check the fresh state of your baking powder and baking soda, as expired leavening agents can impede the cake’s rise.

Is this gingerbread cake safe for people with allergies?
Good question! The Gingerbread Cake contains common allergens such as eggs and gluten from the flour. Always confirm that your ingredients are free from cross-contaminants if you're baking for someone with specific allergies. For a gluten-free version, consider substituting all-purpose flour with a 1:1 gluten-free baking blend. Additionally, you can replace the eggs with flaxseed meal or applesauce for a vegan option.

How should I store the frosting?
If you have leftover Cinnamon Molasses Frosting, store it in an airtight container in the fridge for up to 1 week. When ready to use it again, give it a good stir and let it come to room temperature before spreading it on your cake for that smooth, delightful finish!