Gingerbread Cake with Cinnamon Molasses Frosting

Why You’ll Love This Recipe

I love how this cake brings together traditional holiday flavors in such a comforting and satisfying way. It’s soft, tender, and deeply spiced without being too sweet. The frosting is smooth and creamy with a hint of molasses and cinnamon, making it the perfect contrast to the bold gingerbread base. Plus, this recipe makes enough to feed a crowd, and it stores beautifully — ideal for gatherings, gifting, or a week of festive snacking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cinnamon Molasses Frosting:

• ¼ cup all-purpose flour

• 1 cup granulated sugar

• Pinch of salt

• 1 cup whole or 2% milk

• 1 tsp vanilla extract

• 1 cup unsalted butter, room temperature

• 2 tsp unsulphured molasses

• ¼ tsp ground cinnamon

For the Gingerbread Cake:

• 2 ¼ cups all-purpose flour

• 1 ½ tablespoons unsweetened cocoa powder, sifted

• 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

• ½ teaspoon salt

• 2 tablespoons fresh ginger, finely grated (or ginger paste)

• ¾ cup unsulphured molasses

• 1 ½ tablespoons canola oil

• ¾ cup unsalted butter, melted

• 1 cup dark brown sugar, packed

• 3 large eggs, room temperature

• ¾ cup hot boiling water

Directions

Make the Frosting Base:

1. In a saucepan, I whisk together the flour, sugar, salt, milk, and vanilla over medium-high heat.

2. I cook the mixture, stirring constantly, until it thickens to a pudding-like consistency — about 8–10 minutes.

3. Once thickened, I transfer the base to a heat-safe bowl. After 5 minutes, I cover the surface with plastic wrap (touching the mixture directly) to prevent a skin from forming.

4. I let it cool to room temperature (about 90 minutes) before using it for frosting.

Bake the Cake:

1. I preheat the oven to 350°F and grease a 9×13-inch baking pan, lining it with parchment paper for easy removal.

2. In a medium bowl, I sift together the flour, cocoa, ginger, cinnamon, allspice, cloves, nutmeg, baking powder, baking soda, and salt.

3. In another bowl, I stir together the fresh ginger, molasses, and canola oil.

4. In a large bowl, I beat the melted butter and brown sugar until creamy. Then I mix in the eggs one at a time.

5. I add half of the molasses mixture and half of the dry ingredients to the bowl and mix gently. Then I add the remaining wet and dry ingredients, mixing just until combined.

6. I pour the boiling water on top of the batter, let it sit for a moment, then whisk it all together until smooth.

7. I pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

8. I let the cake cool completely before adding the frosting.

Finish the Frosting:

1. In a mixer, I beat the butter until light and fluffy (about 3 minutes).

2. I slowly add the cooled frosting base one spoonful at a time, allowing it to fully incorporate.

3. I scrape down the bowl, then stir in the molasses and cinnamon.

4. I beat everything together until the frosting is smooth and airy — about 2 more minutes.

5. I spread the frosting over the fully cooled cake and decorate as desired.

Servings and timing

This recipe makes 16 slices of cake. The total time is about 2.5 hours, which includes 30 minutes of prep, 45 minutes of cooking, and about 90 minutes of cooling time for the frosting base.

Variations

• Bundt or layered cake: I’ve baked this batter in two 9-inch round pans for a layered version, adjusting the bake time accordingly.

• Spicier cake: A little extra ginger or a pinch of black pepper adds a bolder kick.

• Frosting twist: I’ve added orange zest or maple syrup to the frosting for a unique spin.

• Gluten-free: I’ve had success using a 1:1 gluten-free flour blend in both the cake and the frosting base.

• Decorate festively: I like topping this cake with sugared cranberries, cinnamon sticks, or crushed gingerbread cookies for a holiday-ready look.

Storage/Reheating

I store this cake in an airtight container at room temperature for up to 24 hours. If I refrigerate it, the frosting becomes firm, so I let it sit at room temperature for at least 30 minutes before serving. The cake also freezes well (unfrosted or frosted) — I wrap individual slices or the whole cake tightly and thaw in the fridge overnight.

FAQs

Why add cocoa powder to gingerbread cake?

A small amount of cocoa deepens the flavor without making the cake chocolatey — I love how it enhances the spices.

Can I make the frosting ahead of time?

Yes, I often make the frosting base a day ahead and keep it in the fridge. I bring it back to room temperature before finishing the frosting.

What’s the texture of this cake?

It’s moist, dense (in a good way), and very tender. The molasses and brown sugar keep it soft for days.

Can I use ground ginger instead of fresh?

Yes, but fresh ginger gives the cake more bite. If I substitute, I use 1 teaspoon of ground ginger for every tablespoon of fresh.

Why did my frosting curdle?

That usually happens if the frosting base and butter are different temperatures. I make sure everything is at room temp before combining.

Conclusion

This Gingerbread Cake with Cinnamon Molasses Frosting is a holiday classic in my kitchen — rich, spiced, and topped with the dreamiest frosting. It’s the kind of dessert that turns simple ingredients into something magical. Whether I’m baking it for a family gathering, a potluck, or just a quiet December evening, this cake never fails to impress and satisfy.

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