This cozy gingerbread cake is the perfect way to warm up during the holiday season. Rich with molasses and spiced with cinnamon, ginger, cloves, and nutmeg, every bite of this moist cake feels like a comforting hug. The creamy cinnamon molasses frosting on top adds just the right amount of sweetness and spice, making this dessert ideal for Christmas gatherings, holiday gifting, or a quiet winter evening at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Gingerbread Cake:
3 cups all‑purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, softened
½ teaspoon salt
1 cup granulated sugar
1 cup packed dark brown sugar
2 large eggs
1 cup molasses
1 cup hot water
¼ cup buttermilk
For the Cinnamon Molasses Frosting:
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
¼ cup molasses
2 teaspoons ground cinnamon
¼ cup milk, more as needed
1 teaspoon vanilla extract
Directions
I start by preheating the oven to 350°F (175°C) and preparing a 9×13-inch baking pan with butter and flour.
In a large mixing bowl, I whisk together all the dry ingredients: flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
Then in another bowl, I cream the butter with both sugars until light and fluffy—this usually takes about 3 to 5 minutes.
I add in the eggs one at a time, beating well after each addition, followed by the molasses.
Next I alternate mixing in the dry ingredients with the hot water and buttermilk, beginning and ending with the dry mix. I stir just until everything is combined.
I pour the batter into the prepared pan, smooth out the top, and bake it for 30–35 minutes. Then I check for doneness by inserting a toothpick in the center—if it comes out clean, it’s ready.
While the cake cools in the pan on a wire rack, I prepare the frosting. I beat the butter until smooth and fluffy, then slowly add the powdered sugar one cup at a time.
I mix in the molasses and cinnamon, then gradually add milk until the consistency is just right. Finally, I stir in the vanilla extract.
Once the cake is fully cooled, I spread the frosting evenly across the top, slice it up, and serve it warm or at room temperature.
Servings and timing
Prep Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 60 minutes
Servings: 12–16 squares
Calories: ~400 kcal per serving
Variations
When I want a little crunch, I sometimes add chopped pecans or walnuts into the batter before baking. For a citrus twist, I zest an orange into the frosting or batter—it adds a lovely brightness. I’ve also made this cake in a bundt pan for a more decorative presentation (just be sure to grease it well and adjust the baking time slightly). If I need a dairy-free version, I use plant-based butter and milk, and it still comes out delicious.
Storage/Reheating
I store leftover cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days. When I want to enjoy it warm, I microwave individual slices for about 15–20 seconds. It also freezes beautifully—either the whole cake or individual frosted slices. I wrap them tightly and thaw in the fridge overnight before serving.
FAQs
How do I keep the cake from becoming dry?
I make sure not to overbake it and always measure ingredients carefully. The molasses and buttermilk help keep it moist, so I don’t skip those.
Can I make this gingerbread cake ahead of time?
Yes, I often bake the cake a day in advance and store it unfrosted. I frost it just before serving for the freshest taste and texture.
What’s the best substitute for molasses?
If I’m out of molasses, I use a mix of dark brown sugar and a bit of maple syrup or honey. The flavor won’t be exactly the same, but it’s a good backup.
Can I use this recipe for cupcakes?
Absolutely. I divide the batter into lined cupcake tins and bake for about 18–22 minutes. It usually yields around 24 cupcakes.
Do I need to use buttermilk?
If I don’t have buttermilk, I make a quick substitute by adding 1 teaspoon of lemon juice or vinegar to ¼ cup of milk and letting it sit for 5–10 minutes before using.
Conclusion
This cozy gingerbread cake with cinnamon molasses frosting is everything I want in a holiday dessert—warm, spiced, rich, and comforting. It’s simple enough for a weeknight treat but festive enough for any holiday celebration. Whether I’m sharing it with family or savoring a slice by the fireplace, it’s a seasonal favorite I come back to year after year.
📖 Recipe:
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Cozy Gingerbread Cake with Cinnamon Molasses Frosting
- Total Time: 60 minutes
- Yield: 12–16 squares
- Diet: Vegetarian
Description
This cozy gingerbread cake is rich with molasses and warm spices like cinnamon, ginger, cloves, and nutmeg. Moist and tender, it’s topped with a creamy cinnamon molasses frosting—perfect for the holiday season.
Ingredients
3 cups all‑purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed dark brown sugar
2 large eggs
1 cup molasses
1 cup hot water
¼ cup buttermilk
For the Frosting:
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
¼ cup molasses
2 teaspoons ground cinnamon
¼ cup milk (more as needed)
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing and flouring it.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
- In another large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3–5 minutes).
- Add eggs one at a time, beating well after each addition, then mix in the molasses.
- Alternately add the dry ingredients with the hot water and buttermilk, beginning and ending with the dry ingredients. Stir just until combined.
- Pour the batter into the prepared pan, smooth the top, and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- Meanwhile, prepare the frosting: Beat the softened butter until smooth and fluffy.
- Add powdered sugar one cup at a time, mixing well after each addition.
- Mix in the molasses and cinnamon, then gradually add milk until desired consistency is reached.
- Stir in the vanilla extract.
- Once the cake is fully cooled, spread the frosting evenly on top. Slice and serve warm or at room temperature.
Notes
Add chopped pecans or walnuts for a crunchy texture.
Zest an orange into the batter or frosting for a citrus twist.
Use a bundt pan for a decorative presentation; adjust baking time accordingly.
Substitute dairy with plant-based butter and milk for a dairy-free version.
Store covered at room temperature for 2 days or in the fridge for up to 5 days.
Microwave slices for 15–20 seconds to enjoy warm.
Freezes well—wrap slices tightly and thaw in the fridge overnight.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 400
- Sugar: 38g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
