Gingerbread cake with cinnamon molasses frosting has always felt a little intimidating to me. For a long time it seemed like one of those cakes that was complicated and easy to mess up. But once I finally gave it a try, I realized how simple and approachable it really is, and the result is a perfectly spiced, incredibly moist cake topped with the dreamiest creamy frosting.

This recipe has quite a number of steps so make sure to make it on a day you don’t have any plans but in the end you will want to bake again and again.

Why You’ll Love This

• The Ultimate Holiday Flavor: This is gingerbread in its most elegant, cakey form, perfect for dessert platters and celebrations.
• The Frosting is a Star: The silky cinnamon molasses frosting isn’t an afterthought; it’s the perfect creamy, spiced complement.
• Stays Incredibly Moist: Thanks to oil and molasses, this cake stays soft and delicious for days.
• Impressively Simple: It’s a straightforward, one-bowl cake batter that delivers huge, nostalgic flavor.

Ingredients

Ginger bread Cake

• 2 ¼ cups (270 grams) all-purpose flour
• 1 ½ Tablespoons unsweetened cocoa powder, sifted
• 1 ½ Tbs ground ginger
• 1 ½ teaspoons baking powder
• 2 Tablespoons fresh ginger, peeled and finely grated or ginger paste
• ¾ cup (170 grams) unsulphured molasses *not blackstrap
• 1 ½ Tablespoons (21 grams) canola oil
• ¾ cup (170g) unsalted butter, melted
• 1 cup (220g) dark brown sugar, packed
• 3 large eggs, room temperature
• ¾ cup hot water, boiling
• ½ teaspoon baking soda
• ½ tsp salt
• 1 ½ teaspoons ground cinnamon
• ¾ teaspoon ground all-spice
• ½ teaspoon ground cloves
• ¼ teaspoon ground nutmeg

Cinnamon Molasses Frosting

• ¼ cup (30g) all-purpose flour
• 1 cup milk
• 1 tsp vanilla extract
• 1 cup unsalted butter, room temperature
• 2 tsp unsulphured molasses
• ¼ tsp cinnamon
• 1 cup (200g) granulated sugar
• pinch of salt

How to Make Gingerbread Cake with Cinnamon Molasses Frosting

In a saucepan set over medium high heat, whisk together ¼ cup all purpose flour, 1 cup granulated sugar, a pinch of salt, 1 cup milk, and 1 teaspoon vanilla extract. Continue whisking constantly as the mixture heats until it thickens to a thin pudding consistency. This process can take up to 10 minutes depending on heat and pan size.

Once thickened, pour the mixture into a heat safe bowl to use as the frosting base. After about 5 minutes, once the steam has mostly dissipated, cover the surface directly with plastic wrap to prevent a skin from forming. Let the mixture cool completely to room temperature, about 90 minutes. This frosting base can also be prepared one to two days ahead and stored in the refrigerator. Bring it back to room temperature before continuing. While it cools, begin preparing the cake.

Make Cake

Preheat the oven to 350°F and grease a 9 x 13 inch baking pan with butter, shortening, or nonstick spray. For easier removal, you may also line the pan with parchment paper.

In a medium bowl, sift together 2 ¼ cups flour, 1 ½ tablespoons cocoa powder, 1 ½ tablespoons ground ginger, 1 ½ teaspoons baking powder, 1 ½ teaspoons ground cinnamon, ¾ teaspoon ground allspice, ½ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.

In another medium bowl, mix together 2 tablespoons fresh ginger or ginger paste, ¾ cup unsulphured molasses, and 1 ½ tablespoons canola oil. Set aside.

Using a hand mixer or stand mixer fitted with the paddle attachment, beat ¾ cup unsalted butter and 1 cup dark brown sugar in a large bowl for about 2 minutes until light and creamy. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Add half of the ginger molasses mixture and half of the dry ingredients to the butter mixture and mix until just combined. Repeat with the remaining wet and dry ingredients, mixing only until incorporated.

Pour ¾ cup of boiling water over the batter and allow it to sit for one minute. Whisk until the batter is smooth and fully combined. Transfer the batter to the prepared pan and bake at 350°F for about 30 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed.

Remove the cake from the oven and place it on a wire rack to cool completely before frosting. Frosting a warm cake will cause it to melt.

Frosting

Once the frosting base has fully cooled, add 1 cup unsalted butter to a stand mixer bowl fitted with the paddle attachment. Beat on medium speed for about 3 minutes until fluffy and lighter in color.

Reduce the mixer speed and gradually add the cooled frosting base one heaping spoonful at a time, ensuring each addition is fully incorporated before adding the next. Scrape down the sides and bottom of the bowl, then add 2 teaspoons molasses and ¼ teaspoon cinnamon. Increase the mixer speed to medium high and whip for about 2 minutes until the frosting is smooth, light, and airy.

Use a spatula to gently press out any air bubbles, then the frosting is ready to use. Once the cake is completely cool, spread the frosting evenly over the top and decorate with sprinkles if desired.

The cake can be served immediately or stored in an airtight container at room temperature for up to 24 hours. If refrigerated, allow the cake to sit at room temperature for at least 30 minutes before serving so the frosting can soften.

More Cake Recipes

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• Apple Crisp Cupcakes
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