Name: The Best Gingerbread Cake with Cinnamon Molasses Frosting Recipe
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1/4 cup (30g) all-purpose flour; 1 cup (200g) granulated sugar; Pinch of salt; 1 cup whole or 2% milk; 1 tsp vanilla extract; 2 1/4 cups (270 grams) all-purpose flour; 1 1/2 Tablespoons unsweetened cocoa powder, sifted; 1 1/2 Tablespoons ground ginger; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons ground cinnamon; 3/4 teaspoon ground allspice; 1/2 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 Tablespoons fresh ginger, peeled and finely grated or ginger paste; 3/4 cup (170 grams) unsulphured molasses; 1 1/2 Tablespoons (21 grams) canola oil; 3/4 cup unsalted butter, melted; 1 cup (220g) dark brown sugar, packed; 3 large eggs, room temperature; 3/4 cup hot boiling water; 1 cup unsalted butter, room temperature; 2 teaspoons unsulphured molasses; 1/4 teaspoon ground cinnamon

If you’re craving a cozy, warmly spiced dessert that feels like a hug in every bite, look no further. The Best Gingerbread Cake with Cinnamon Molasses Frosting Recipe brings together the perfect balance of rich molasses, fragrant ginger, and aromatic cinnamon to create a luscious cake that’s both tender and bursting with festive flavors. This cake isn’t just any gingerbread—it’s a masterpiece that pairs a moist, subtly spiced crumb with a creamy, dreamy cinnamon molasses frosting that will have everyone asking for seconds. Whether it’s for the holidays or whenever you want a special treat, this recipe is bound to become your go-to favorite.

Ingredients You’ll Need

A white pan filled with a creamy light beige liquid, thicker in some spots with small lumps spread on the surface, placed on a white marbled texture background photo taken with an iphone --ar 4:5 --v 7

Gathering these simple, yet essential ingredients is your first step toward baking this unforgettable cake. Each one plays a critical role in building the perfect texture, warmth, and color, blending to create the fragrant, moist delight waiting to come out of your oven.

1/4 cup (30g) all-purpose flour: Provides the base that gives your frosting and cake body and structure.
1 cup (200g) granulated sugar: Sweetens the frosting and balances the spices perfectly.
Pinch of salt: Enhances all the flavors, making the spices pop.
1 cup whole or 2% milk: Adds moisture and richness to the frosting base.
1 tsp vanilla extract: Brings a smooth, aromatic undertone to the frosting.
1 cup unsalted butter, room temperature: Essential for that creamy frosting texture and depth of flavor.
2 tsp unsulphured molasses: Gives an earthy sweetness and a touch of chewiness to the frosting.
1/4 tsp cinnamon: Infuses frosting with warm spice without overwhelming sweetness.
2 1/4 cups (270 grams) all-purpose flour: The heart of the cake’s tenderness and structure.
1 1/2 Tablespoons unsweetened cocoa powder, sifted: Adds subtle color and complexity, enhancing the molasses flavor.
1 1/2 Tbs ground ginger: Delivers that signature gingerbread spice kick.
1 1/2 teaspoons baking powder: Helps the cake rise beautifully, making it light and fluffy.
1 1/2 teaspoons ground cinnamon: Homeland of warmth throughout the cake’s crumb.
3/4 teaspoon ground all-spice: Adds deep, rounded spice notes.
1/2 teaspoon ground cloves: Brings an intense yet balanced bitterness to the mix.
1/4 teaspoon ground nutmeg: Adds a subtle nutty sweetness.
1/2 teaspoon baking soda: Works with molasses to lighten the crumb and add tenderness.
1/2 tsp salt: Balances sweetness and intensifies flavor.
2 Tablespoons fresh ginger, peeled and finely grated or ginger paste: Boosts fresh, pungent ginger warmth.
3/4 cup (170 grams) unsulphured molasses: The star ingredient delivering that rich, robust sweetness and moist texture.
1 1/2 Tablespoons (21 grams) canola oil: Keeps the cake ultra-moist and tender.
3/4 cup unsalted butter, melted: Adds richness and weight to the cake base.
1 cup (220g) dark brown sugar, packed: Offers deep caramel notes enhancing the cake’s warmth.
3 large eggs, room temperature: Bind everything together for structure and softness.
3/4 cup hot water, boiling: Unlocks flavors and helps meld everything into a silky batter.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make The Best Gingerbread Cake with Cinnamon Molasses Frosting Recipe

Step 1: Prep the Frosting Base

Start by gently combining flour, granulated sugar, milk, vanilla extract, and a pinch of salt in a saucepan. Whisk continuously over medium-high heat until the mixture thickens into a luscious pudding-like texture. This step lays the velvety foundation for your frosting, ensuring it will be smooth and creamy. Don’t rush—patience here means your frosting will be silky and perfectly stable.

Step 2: Cool the Frosting Base

Once thickened, transfer the frosting base to a heat-safe bowl and cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming. Allow it to cool to room temperature, which takes about 90 minutes. If you’d rather prepare in advance, this frosting base can be refrigerated for a day or two—just remember to bring it back to room temperature before moving on.

Step 3: Prepare the Cake Batter

While the frosting base cools, preheat your oven to 350°F and prepare your baking pan by greasing it or lining it with parchment paper. Sift together the dry ingredients—this combines the spices evenly and ensures your cake will be light and fluffy. In a separate bowl, mix fresh ginger, molasses, and canola oil to amplify the cake’s rich, spicy essence.

Step 4: Cream Butter and Sugar

Use a mixer to beat softened butter with dark brown sugar until the mixture becomes light and fluffy. This aeration is crucial for a tender crumb and rich flavor. Then, add eggs one by one. Scrape the bowl down between additions to maintain an even, well-mixed batter.

Step 5: Combine Wet and Dry Ingredients

Add half of the ginger-molasses mixture and half of the dry ingredients to the butter-sugar-egg mixture, mixing gently but thoroughly. Follow this by adding the remaining wet and dry components. Finally, pour boiling water over the batter and whisk until silky smooth—this step will give your cake a moist, tender crumb that practically melts in your mouth.

Step 6: Bake the Cake

Pour your batter into the prepared pan and slide it into the oven. Bake for 30 minutes or until a toothpick inserted into the center comes out clean and the cake springs back when gently pressed. Cooling completely on a wire rack before frosting is essential to prevent melting and to keep the frosting’s texture flawless.

Step 7: Finish the Frosting

Beat softened butter until fluffy, then gradually add your cooled frosting base, spoon by spoon, beating well after each addition. Once fully combined, stir in molasses and cinnamon to intensify that warm, molasses-spiced magic. Whip until light and airy, smoothing out any air bubbles for a perfect, spreadable frosting.

Step 8: Frost and Decorate

Spread the frosting generously over your completely cooled cake. This layer creates a luscious, cinnamon-infused blanket that elevates the gingerbread cake to dessert royalty. Sprinkle on festive decorations if you like—think colorful sprinkles or even a dusting of powdered sugar for a snowy effect.

How to Serve The Best Gingerbread Cake with Cinnamon Molasses Frosting Recipe

A rectangular dark brown cake sits on a white marbled surface with a thick layer of light beige frosting spread unevenly on top, showing creamy texture and soft peaks. A woman's hand holds a black-handled spatula, smoothing the frosting on the cake's center, leaving visible swirls and ridges as it spreads outward. The close-up view focuses on the contrast between the dark cake and pale frosting, highlighting the rich texture of both. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To add extra flair, consider topping your frosted cake with chopped toasted pecans or crystallized ginger pieces. These add delightful texture contrasts and hint at the complex spices within. A light dusting of ground cinnamon or a drizzle of a cooled spiced caramel sauce can also push this dessert into extraordinary territory.

Side Dishes

Serve slices of this gingerbread cake alongside a scoop of vanilla bean ice cream, a dollop of whipped cream, or even a warm mulled cider for an inviting, complete treat. The cool creaminess of ice cream contrasts beautifully with the rich spices of the cake, making it a heavenly combination that guests will love.

Creative Ways to Present

For special occasions, consider cutting the cake into individual squares or mini loafs and wrapping them with rustic twine as edible gifts. Alternatively, layer cake squares with layers of frosting and fresh cranberries in clear glasses for a festive trifle-style dessert that’s simple yet stunning.

Make Ahead and Storage

Storing Leftovers

Store your leftover gingerbread cake in an airtight container at room temperature for up to 24 hours to maintain the frosting’s perfect spreadability and the moist texture of the cake. Beyond that, chances are it will still taste great but might begin to dry out slightly.

Freezing

This cake freezes wonderfully. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw the wrapped cake at room temperature before frosting it if freezing the unfrosted cake, or freeze it frosted and then let it soften at room temperature for a few hours before serving.

Reheating

If you want to warm a slice before serving, a few seconds in the microwave (about 10-15 seconds) will bring the spices alive and soften the frosting slightly—just be cautious not to overheat, or the frosting may melt too much.

FAQs

Can I use a different type of molasses for this recipe?

While unsulphured molasses is recommended for its gentle, slightly sweet flavor, blackstrap molasses can be used for a more intense, robust taste, but it may add some bitterness. Adjust sugar slightly if you opt for stronger molasses.

Is fresh ginger better than ginger paste for this cake?

Fresh ginger offers a brighter, zingier ginger flavor, while ginger paste is convenient and still imparts warmth. Use whichever you prefer or have on hand—the overall spicy profile will be fantastic either way.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free blend, but results might vary in texture. Adding a bit of xanthan gum can help improve crumb structure when using gluten-free flour.

How long does the frosting take to cool and set?

The frosting base needs about 90 minutes to cool to room temperature properly, but it can also be prepared in advance and refrigerated. Just remember to let it come to room temperature before finishing your frosting to get the best consistency.

What’s the secret to a moist gingerbread cake?

The combination of molasses, melted butter, and hot water in this recipe locks in moisture and helps create a tender crumb, making this truly the best gingerbread cake you’ll ever taste.

Final Thoughts

I genuinely can’t recommend you skip trying this The Best Gingerbread Cake with Cinnamon Molasses Frosting Recipe. Every step—from the spice-infused batter to the silky, rich frosting—is crafted to create warmth and joy in every bite. It’s the kind of cake that brings people together, perfect for celebrations or just a comforting afternoon treat. So grab your ingredients, follow these lovingly written steps, and get ready to impress yourself and everyone lucky enough to share a slice!