Gingerbread Cake With Molasses Frosting Recipe

I perfected a Gingerbread Cake layered with classic holiday spices and molasses cream cheese frosting that conceals a surprising twist.

I give you my take on a Gingerbread Cake that kept surprising me. Moist, not heavy, with that old holiday spice vibe, and a molasses cream cheese frosting that somehow makes each bite sit on your tongue and beg for another.

I thought Holiday Baking was all about nostalgia but this one quietly breaks the rules in a good way. I kept finding dumb excuses to cut another sliver, saying it was for testing, then eating it anyway.

If you’re curious about a gingerbread that feels familiar but refuses to be boring, try this, you’ll see.

Ingredients

• Molasses: Thick, dark sweetener, adds iron and potassium, gives deep caramel flavor.
• Ground ginger: Spicy, warm, low calories, small anti inflammatory benefits, brightens sweetness.
• Brown sugar: Sweet, moist, mostly carbohydrates, makes cake tender and give caramel notes.
• All purpose flour: Main structure, mostly carbs, little protein, not much fiber, it binds ingredients.
• Unsalted butter: Adds richness, fat for moist crumb, supplies calories, and lots of flavor.
• Cream cheese: Tangy, creamy, adds fat and some protein, it balances molasses sweetness well.
• Vanilla extract: Small amount, enhances sweetness perception, adds aromatic depth, doesn’t add calories.

Ingredient Quantities

• For the cake:
• 2 1/4 cups all purpose flour (about 280 g)
• 2 tablespoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup packed dark brown sugar (about 100 g)
• 1 large egg, room temperature
• 1/2 cup unsulphured molasses (120 ml)
• 1 cup hot water (240 ml)
• 1 teaspoon vanilla extract
• For the molasses cream cheese frosting:
• 8 ounces cream cheese, softened (about 225 g)
• 4 tablespoons unsalted butter, softened (about 56 g)
• 3 cups confectioners sugar, sifted (about 360 g)
• 3 tablespoons molasses
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons heavy cream or milk, to loosen if needed

How to Make this

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan or line it with parchment, you can also use two 9 inch round pans if you prefer.

2. In a large bowl whisk together 2 1/4 cups all purpose flour, 2 tablespoons ground ginger, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1 teaspoon baking soda and 1/2 teaspoon fine salt until well combined.

3. In a separate bowl or stand mixer beat 1/2 cup (115 g) softened unsalted butter with 1/2 cup packed dark brown sugar until light and fluffy, about 2 to 3 minutes. Add 1 large room temperature egg and mix until combined.

4. Mix in 1/2 cup unsulphured molasses and 1 teaspoon vanilla extract, scraping the bowl so everything is evenly incorporated.

5. Add the dry ingredients to the butter mixture in two additions on low speed, then slowly pour in 1 cup hot water and stir until the batter is smooth. The hot water helps bloom the spices and the batter will be a bit thin, that is okay.

6. Pour batter into the prepared pan, smooth the top and bake about 30 to 35 minutes for a 9×13 pan (25 to 30 minutes for 9 inch rounds) or until a toothpick inserted into the center comes out with a few moist crumbs. Don’t overbake.

7. Let the cake cool in the pan 10 to 15 minutes, then transfer to a wire rack to cool completely. Do not frost while it’s still warm or the frosting will slide off.

8. For the molasses cream cheese frosting beat 8 ounces softened cream cheese with 4 tablespoons softened unsalted butter until very smooth. Gradually add 3 cups sifted confectioners sugar, then beat in 3 tablespoons molasses, 1 teaspoon vanilla extract and a pinch of salt until fluffy.

9. If the frosting is too stiff add up to 2 tablespoons heavy cream or milk, a teaspoon at a time, until it reaches a spreadable consistency. Taste and adjust little by little if you want a stronger molasses hit.

10. Spread the frosting over the fully cooled cake, chill 15 to 20 minutes to set if you like, slice and serve. Store leftovers covered in the fridge for up to 4 days.

Equipment Needed

1. Oven (preheat to 350°F)
2. 9 by 13 inch baking pan or two 9 inch round pans, plus parchment paper or nonstick spray
3. Mixing bowls, at least one large and one medium
4. Electric mixer or hand mixer (or a sturdy wooden spoon if you gotta mix by hand)
5. Measuring cups, measuring spoons and a kitchen scale for accuracy
6. Rubber spatula and a wooden or silicone spoon for scraping and stirring
7. Sifter or fine mesh sieve for the confectioners sugar
8. Wire cooling rack and a toothpick to test doneness, plus an offset spatula or butter knife to spread frosting

FAQ

Gingerbread Cake With Molasses Frosting Recipe Substitutions and Variations

• All purpose flour → whole wheat pastry flour, use 1:1 (will be a tad denser and nuttier, still bakes fine)
• Unsalted butter (in the cake) → neutral oil like canola or light olive oil, swap by volume 1:1; cake gets more moist but less buttery flavor
• 1 large egg → flax “egg”: 1 tbsp ground flaxseed + 3 tbsp water, stir and let sit 5 minutes to thicken, good binder for vegans
• 8 oz cream cheese (frosting) → mascarpone, use 1:1 for a richer, less tangy frosting

Pro Tips

1. Toast the ground spices in a dry skillet for 30-60 seconds before mixing them in, it makes the ginger and cinnamon pop way more, just dont let them burn or youll get bitter notes.

2. Weigh the flour if you can, spoon and level if you must; packing cups gives you a dense cake so trust the scale when possible, its an easy way to avoid a dry heavy crumb.

3. Warm the molasses a little so it pours and mixes smoothly but dont heat it to boiling, lukewarm is fine and it helps the batter blend without leaving streaks.

4. Frosting works best on a fully cold cake, if your frosting seems too soft chill it briefly or pop slices under hot running water and wipe the knife between cuts for neat pieces.