Introduction

There’s something irresistibly comforting about a Gingerbread Cake with Cinnamon Molasses Frosting. The warm spices, the rich molasses, and the soft, tender crumb make it the ultimate dessert for autumn and winter gatherings. Perfect for holidays, weekend baking, or simply indulging your sweet tooth, this cake pairs beautifully with a cup of coffee or a cozy evening tea.

This recipe is designed to be approachable yet full of flavor, ensuring that even beginner bakers can achieve a bakery-worthy dessert at home. The cinnamon molasses frosting adds a rich, silky finish that complements the lightly spiced cake.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 tsp cinnamon
• 0.5 tsp nutmeg
• 0.25 tsp cloves (optional)
• 0.5 cup unsalted butter, softened
• 0.75 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 0.75 cup apple cider
• 0.25 cup molasses

For the Cinnamon Molasses Frosting:

• 0.5 cup unsalted butter, softened
• 1.5 cups powdered sugar
• 2–3 tbsp cream or milk
• 1 tsp vanilla extract
• 1–2 tsp molasses (for extra depth)
• 0.5 tsp ground cinnamon

Instructions

1. Preheat Oven & Prep Pan: Preheat oven to 350°F (175°C). Grease and line an 8×8-inch or 9×9-inch baking pan with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. Cream Butter & Sugar: In a large mixing bowl, beat butter and brown sugar until light and fluffy. Add egg and vanilla extract; mix until combined.
4. Combine Wet & Dry: Alternately mix dry ingredients and apple cider into the butter mixture until batter is smooth. Stir in molasses until evenly incorporated.
5. Bake the Cake: Pour batter into prepared pan and smooth the top. Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely on a wire rack.
6. Prepare Frosting: Beat softened butter with powdered sugar, cinnamon, and molasses until creamy. Add cream or milk one tablespoon at a time until desired spreading consistency is reached.
7. Frost the Cake: Spread frosting evenly over cooled cake. Optional: sprinkle extra cinnamon or crushed crystallized ginger on top for garnish.
8. Serve & Store: Cut into squares or slices and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

Tips & Tricks

• Room Temperature Ingredients: Make sure butter, egg, and cream are at room temperature for easier mixing and smoother batter.
• Spice Adjustments: Feel free to adjust spices to your taste—more ginger or cloves can add a stronger holiday flavor.
• Moist Cake: Apple cider keeps the cake moist while adding a subtle tang that balances molasses richness.
• Even Baking: Rotate your pan halfway through baking to ensure even browning.
• Decorative Touch: For a festive touch, dust the cake with powdered sugar or top with candied ginger pieces.

Variations

• Mini Gingerbread Cake: Bake in muffin tins for single-serving cakes; reduce baking time to 20–25 minutes.
• Layered Cake: Double the recipe and layer with frosting between tiers for a show-stopping dessert.
• Chocolate Twist: Add 1/4 cup cocoa powder to the dry ingredients for a chocolate-gingerbread hybrid.

Serving Suggestions

• Serve alongside whipped cream or vanilla ice cream for extra indulgence.
• Pair with hot spiced cider or chai tea for a cozy fall dessert.
• Garnish with orange zest or candied ginger for an aromatic, visually appealing touch.

Fun Facts / Cultural Context

Gingerbread has a long history, dating back to medieval Europe. Originally made with breadcrumbs, honey, and spices, it became a holiday favorite over centuries. Molasses became a popular sweetener in America during the 18th century, lending a deep, rich flavor to holiday gingerbread desserts. Combining cinnamon and molasses in frosting is a modern twist, enhancing warmth and complexity while keeping the dessert moist and indulgent.

This recipe bridges tradition and modern flavors, making it perfect for family gatherings, holiday parties, or as a comforting treat on a crisp evening.

Why This Recipe Works

• Balanced spices that complement the deep flavor of molasses.
• Moist, tender crumb thanks to apple cider and proper mixing technique.
• Cinnamon molasses frosting adds a sweet, slightly spiced finish that elevates the simple cake into a festive dessert.

With a simple yet refined approach, this Gingerbread Cake with Cinnamon Molasses Frosting will quickly become a holiday favorite.

Gingerbread Cake with Cinnamon Molasses Frosting

A moist gingerbread cake with warm spices and a rich cinnamon molasses frosting, perfect for holidays and cozy gatherings.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 slices

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 280

Ingredients

  

Cake

• 2 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 tsp cinnamon
• 0.5 tsp nutmeg
• 0.25 tsp cloves optional
• 0.5 cup unsalted butter softened
• 0.75 cup brown sugar packed
• 1 egg large
• 1 tsp vanilla extract
• 0.75 cup apple cider
• 0.25 cup molasses

Frosting

• 0.5 cup unsalted butter softened
• 1.5 cups powdered sugar
• 2-3 tbsp cream or milk
• 1 tsp vanilla extract
• 1-2 tsp molasses
• 0.5 tsp ground cinnamon

Equipment

• Mixing bowls
• Baking pan
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch or 9×9-inch baking pan.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. Beat butter and brown sugar until fluffy. Add egg and vanilla extract and mix well.
4. Alternately mix dry ingredients and apple cider into the butter mixture. Stir in molasses.
5. Pour batter into prepared pan and smooth the top. Bake 35–40 minutes until a toothpick comes out clean.
6. Cool cake completely on a wire rack.
7. Beat softened butter with powdered sugar, cinnamon, and molasses. Add cream to reach spreading consistency.
8. Spread frosting over cooled cake. Garnish if desired and serve.

Notes

Store in airtight container. Cake can be made a day ahead for convenience.