Name: Gingerbread Cake with Molasses Cream Cheese Frosting
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup packed brown sugar; 2 large eggs; 1/2 cup unsulfured molasses; 1/2 cup hot water; 1/2 cup buttermilk; 1 teaspoon vanilla extract; 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 1/4 cup molasses; 2 cups powdered sugar; 1/2 teaspoon vanilla extract

This Gingerbread Cake with Molasses Cream Cheese Frosting is the ultimate cozy dessert, perfect for the holiday season or anytime you’re craving a rich, spiced treat. The cake is moist, flavorful, and full of the warming spices that define gingerbread—ginger, cinnamon, and cloves—while the molasses cream cheese frosting adds a sweet, creamy touch that brings everything together beautifully.

Ingredients

For the Gingerbread Cake:

2 cups all-purpose flour

1 1/2 teaspoons ground ginger

1/2 teaspoon ground cloves

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup packed brown sugar

1/2 cup unsalted butter, softened

1/2 cup unsulfured molasses

2 large eggs

1/2 cup hot water

1/2 cup buttermilk

1 teaspoon vanilla extract

For the Molasses Cream Cheese Frosting:

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

1/4 cup molasses

2 cups powdered sugar

1/2 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.

In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.

In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the molasses and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and hot water. Mix until just combined.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

While the cake is cooling, make the frosting. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.

Add the molasses and vanilla extract, then gradually add the powdered sugar, beating until smooth and fluffy.

Once the cake is completely cooled, frost the top with the molasses cream cheese frosting.

Slice and serve. Enjoy the warm, comforting flavors of gingerbread with the creamy, sweet frosting!

Servings and Timing

Servings: 10-12 servings

Prep Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Storage/Reheating

I recommend storing any leftover cake in an airtight container at room temperature for up to 2-3 days. If you want to keep it longer, you can refrigerate it for up to 5 days. To reheat, simply microwave individual slices for about 15-20 seconds or let them come to room temperature. This cake can also be frozen for up to 3 months, but I suggest freezing it without the frosting. When ready to serve, frost it after thawing.

FAQs

Can I make this cake in advance?

Yes, this gingerbread cake can be made ahead of time. I like to bake it a day or two before serving, as it helps the flavors develop even more. Just make sure to store it properly and frost it just before serving for the best texture.

Can I substitute the molasses with honey or maple syrup?

While molasses adds a unique flavor to this recipe, you could substitute it with honey or maple syrup if you’re in a pinch. However, the flavor will be different, and the cake may not have the same depth of sweetness.

How can I make this cake spicier?

If you like a stronger spice flavor, feel free to increase the amount of ginger, cinnamon, or cloves. I like to add an extra half teaspoon of ginger for a little more kick, but you can adjust it to your preference.

Can I use a different frosting?

Absolutely! While the molasses cream cheese frosting pairs perfectly with the gingerbread, you can use a classic cream cheese frosting or even a simple buttercream frosting if you prefer. Just make sure to adjust the sweetness to your liking.

How can I make this cake gluten-free?

To make this cake gluten-free, I recommend using a 1:1 gluten-free flour blend. Make sure the blend includes xanthan gum to help the texture. Keep in mind that the cake may have a slightly different texture, but it should still be delicious.

Conclusion

This Gingerbread Cake with Molasses Cream Cheese Frosting is a delightful dessert that I know I’ll keep coming back to during the colder months. It’s simple yet elegant, with a comforting spiced flavor that’s perfect for any occasion. Whether I’m celebrating the holidays or just craving a cozy treat, this cake never fails to hit the spot.

Recipe: