Go Back

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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 8x8-inch or 9x9-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.