A moist gingerbread cake loaded with molasses, cinnamon, and ginger, topped with rich molasses cream cheese frosting. Your new holiday favorite!
(Or how this cake became a holiday non-negotiable)
You ever have one of those smells that just hits you and suddenly you’re seven years old again? Yeah, that’s what this Gingerbread Cake with Molasses Frosting does for me. It smells like home. And snow. And my mom yelling at me to stop licking the spoon.
I remember the first time I made this cake—it was a snowy Sunday afternoon, and I was already knee-deep in my “let’s make the house smell like Christmas” phase. I didn’t have a clue what I was doing, and I was totally winging it with a scribbled recipe card my aunt handed me years ago. The card had molasses stains on it, which felt like a good omen at the time. Spoiler alert: it was. That cake? It changed things. Now, it’s not Christmas until I’ve baked at least one of these bad boys.
My dad claims this cake is “the only gingerbread worth eating,” and my mom insists it’s the frosting. They’re both right. I mean, I won’t say it’s perfect… but it’s pretty darn close.
Why You’ll Love This Gingerbread Cake with Molasses Frosting Recipe?
(If you need convincing, we can’t be friends… kidding. Sort of.)
This cake is like slipping into your favorite oversized sweater—it’s warm, comforting, and makes you feel all fuzzy inside. The gingerbread cake itself is moist (yes, I know we hate that word but it fits here) and spiced to perfection with ginger, cinnamon, and pumpkin pie spice. And then there’s the molasses frosting. Oh, baby. It’s creamy, tangy, sweet but not too sweet. It’s the kind of frosting that you lick straight off the spoon… then try to pretend you didn’t.
Plus, it’s ridiculously easy to make. No fancy gadgets. No complicated steps. Just real ingredients and old-school baking. Honestly? You could make this with one hand while sipping eggnog with the other. (I’ve tried. It went… okay.)
Ingredient Notes:
(Because sometimes you wanna know why you’re using what)
For the Gingerbread Cake:
- All-Purpose Flour (1 ½ cups) – Basic, nothing fancy. If you’ve got flour, you’re golden.
- Baking Soda (1 tsp) – Gives your cake a little lift.
- Ground Ginger (1 tbsp) – Don’t be shy. Gingerbread without ginger? Not on my watch.
- Cinnamon (1 tsp) – Adds that familiar warmth we all love.
- Pumpkin Pie Spice (1 tsp) – Optional? Sure. But it’s like adding an extra fuzzy blanket.
- Cold Butter (½ cup) – Weird, right? But trust me, cold butter gives it this incredible crumb texture at the start.
- Molasses (½ cup) – Blackstrap is too strong here. Go for regular, unsulphured molasses for that deep, rich flavor.
- Corn Syrup (½ cup) – Keeps it moist. Yep, I said it again.
- Packed Brown Sugar (½ cup) – Sweetens the deal.
- Milk (9 oz) – Adds moisture. Use whole milk if you can—this cake loves the richness.
- Egg (1) – Just one! Makes it all stick together.
For the Molasses Frosting:
- Cream Cheese (4 oz) – Softened! Cold cream cheese makes for a lumpy frosting, and no one wants that.
- Butter (¼ cup) – Also softened. You see a trend?
- Vanilla Extract (½ tsp) – Just a little boost of flavor.
- Powdered Sugar (1 ½ cups) – Sweet but light.
- Molasses (3 tsp) – Just enough to make this frosting sing.
- Cinnamon (¼ tsp) – Optional, but if you’re like me, more spice = more happiness.
How To Make Gingerbread Cake with Molasses Frosting?
(aka the “trust me, it’s easier than it looks” section)
Step 1: Preheat & Prep
Get that oven going at 350°F (175°C). Grease your 9×5-inch pan and line it with
Step 2: Mix the Dry Ingredients
Grab a big bowl. Toss in your flour, baking soda, ginger, cinnamon, and pumpkin pie spice. Give it a good whisk. (Whisking is weirdly therapeutic, isn’t it?)
Step 3: Warm the Milk & Sugar
In a small saucepan, heat the milk and brown sugar just until the sugar melts. Don’t boil it! We’re not making caramel here.
Step 4: Molasses + Syrup
In a separate pan, warm the molasses and corn syrup. Again, just warm enough to loosen things up. It’s like molasses yoga.
Step 5: Butter Time
Want To Save This Recipe?
Cut that cold butter into your dry ingredients. Your fingers will get messy, but that’s half the fun. You want it crumbly, like damp sand at the beach… minus the weird grit.
Step 6: Combine
Pour the warm milk mixture into your flour mixture and stir. Then in goes your molasses mix. Stir again. Finally, crack in that egg and beat it all together. It’s gonna look kinda loose—don’t stress.
Step 7: Bake
Pour the batter into your prepared pan. Bake for about 45 minutes. Toothpick test it at 40 just to be safe. Let it cool in the pan, then wrap it in foil and let it sit overnight. Yep, overnight. This cake needs its beauty sleep.
Step 8: Frosting Magic
Beat your cream cheese and butter until smooth. Add in the vanilla, powdered sugar, molasses, and cinnamon. Whip it until it’s creamy and dreamy. You might wanna taste test… for quality control, obviously.
Step 9: Frost & Serve
Slather that frosting all over the cake. Slice it up. Serve it with pride. Then watch it disappear.
Storage Options:
(For when you don’t eat it all in one sitting… which happens. Occasionally.)
Pop any leftovers in an airtight container in the fridge. It’s good for up to 4 days. Actually, it’s even better the next day because the spices really settle in. You can also freeze the unfrosted cake—just wrap it tightly and stash it in the freezer for up to 3 months.
Variations and Substitutions:
(Because sometimes you gotta work with what you have)
- No molasses? Try maple syrup or dark honey. It won’t be exactly the same, but it’ll still be tasty.
- No corn syrup? Add a little extra molasses or honey.
- Make it dairy-free: Sub in plant-based milk, butter, and cream cheese.
- More spice, less spice: Feel free to adjust. Like it fiery? Add a pinch of cloves or nutmeg.
- Skip the frosting? Totally fine. Dust with powdered sugar or add a scoop of vanilla ice cream instead.
What to Serve with Gingerbread Cake with Molasses Frosting?
(Let’s make it a moment)
- Hot drinks: Mulled wine, spiced cider, or a fancy latte.
- Fresh fruit: Pomegranate seeds or orange slices are a nice bright contrast.
- Cheese: Yep, cheese. Sharp cheddar alongside a slice? Surprisingly amazing.
Frequently Asked Questions:
(Real talk from someone who’s been there)
Can I make it ahead?
You should! It’s even better after it rests overnight.
Don’t like molasses?
I get it. Use maple syrup and call it a day. Different, but still delicious.
How do I store leftovers?
Fridge, airtight container, up to 4 days. Freeze it (unfrosted) for up to 3 months.
And there you have it! My cozy, spicy, swoon-worthy Gingerbread Cake with Molasses Frosting. I hope it brings as much joy to your kitchen as it does to mine. If you bake it, tell me everything! Did your house smell like Christmas? Did someone try to sneak a slice for breakfast? Spill the tea in the comments. I’m all ears.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Gingerbread Cake with Molasses Frosting
Ingredients
Ingredients for Gingerbread Cake:
- 1 ½ c all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ c butter cold and cut into small pieces
- ½ c molasses
- ½ c corn syrup
- ½ c packed brown sugar
- 9 ounces milk
- 1 egg
Ingredients for Molasses Frosting:
- 4 ounces cream cheese
- ¼ c butter softened
- ½ teaspoon vanilla
- 1 ½ c powdered sugar
- 3 teaspoons molasses
- ¼ teaspoon cinnamon
Instructions
- Start by preheating your oven to 350°F (175°C). Grease a baking pan that measures 9 x 5 inches and line it with parchment paper.
- In a bowl mix together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 tablespoon of ground ginger, 1 teaspoon of cinnamon and 1 teaspoon of pumpkin pie spice.
- In a saucepan gently warm up ½ cup of sugar and 9 ounces of milk until the sugar dissolves completely.
- In another saucepan gently heat up amounts (½ cup each) of molasses and corn syrup.
- Cut butter into pieces (around half a cup) and blend it into the flour mixture until it resembles fine crumbs.
- Once the milk mixture is lukewarm add it to the flour mixture. Stir well. Then add in the molasses mixture. Mix everything thoroughly.
- Beat in one egg until it's well combined with the rest of the ingredients.
- Pour the batter into your pan. Bake, for 45 minutes. Until a toothpick inserted comes out clean. Allow it to cool completely in the pan before wrapping it in foil. Let it sit overnight.
- Prepare the Frosting: In a bowl mix together 4 ounces of cream cheese and ¼ cup of butter. Add ½ teaspoon of vanilla extract, ¼ teaspoon of cinnamon powder, 1 ½ cups of sugar and 3 teaspoons of molasses. Beat the mixture until it becomes smooth and then refrigerate it.
- After allowing the cake to cool down take out the chilled frosting from the refrigerator and spread it evenly over the cake before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
