Gingerbread Cake with Cinnamon Molasses Frosting

Absolutely, here’s a recipe for Gingerbread Cake with Cinnamon Molasses Frosting:

Title: Gingerbread Cake with Cinnamon Molasses Frosting

Preparation Time: 20 minutes Baking Time: 35-40 minutes Cooling Time: 1 hour Total Time: 2 hours (including cooling time) Yield: One 9-inch cake (about 12 slices)


For the Gingerbread Cake:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup molasses
  • 2 large eggs, at room temperature
  • 1 cup hot water

For the Cinnamon Molasses Frosting:

  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tablespoons molasses
  • 1 teaspoon ground cinnamon
  • 2-3 tablespoons milk or heavy cream
  • Candied ginger or cinnamon sticks for garnish (optional)


  1. Preheat the Oven and Prepare the Cake:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  2. Mix Dry Ingredients:
    • In a mixing bowl, sift together the flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar:
    • In a separate mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add Molasses and Eggs:
    • Beat in the molasses until well combined. Add the eggs one at a time, mixing well after each addition.
  5. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet mixture, alternating with the hot water. Mix until the batter is smooth and well combined.
  6. Bake the Cake:
    • Pour the batter into the prepared cake pan and spread it evenly.
    • Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
    • Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  7. Prepare the Cinnamon Molasses Frosting:
    • In a mixing bowl, beat the softened butter until creamy.
    • Gradually add the powdered sugar, molasses, ground cinnamon, and milk or heavy cream. Beat until the frosting is smooth and spreadable, adjusting the consistency with more milk or sugar if needed.
  8. Frost the Cake:
    • Once the cake is completely cooled, frost the top and sides with the cinnamon molasses frosting.
  9. Garnish and Serve:
    • Optionally, garnish with candied ginger pieces or cinnamon sticks for decoration.
    • Slice and serve the Gingerbread Cake with Cinnamon Molasses Frosting. Enjoy!

Nutritional Information (per serving – 1 slice): Note: Nutritional values may vary based on specific ingredients and portion sizes.

  • Calories: 420
  • Total Fat: 18g
    • Saturated Fat: 11g
  • Cholesterol: 75mg
  • Sodium: 220mg
  • Total Carbohydrate: 63g
    • Dietary Fiber: 1g
    • Sugars: 42g
  • Protein: 4g

This Gingerbread Cake with Cinnamon Molasses Frosting is a delightful dessert, perfect for the holiday season or any time you crave those warm, spicy flavors. The rich molasses and aromatic spices make it a comforting treat, especially when paired with the creamy cinnamon frosting.

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