Gingerbread Cake with Cinnamon Molasses Frosting
A rich and spiced gingerbread cake topped with a silky cinnamon molasses frosting—this festive dessert is a holiday showstopper with cozy old-fashioned flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 30 minutes
- Yield: 16 slices
- Category: Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cinnamon Molasses Frosting:
¼ cup (30g) all-purpose flour
1 cup (200g) 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 cinnamon
Gingerbread Cake:
2¼ cups (270g) all-purpose flour
1½ tbsp unsweetened cocoa powder, sifted
1½ tbsp ground ginger
1½ tsp baking powder
1½ tsp ground cinnamon
¾ tsp ground allspice
½ tsp ground cloves
¼ tsp ground nutmeg
½ tsp baking soda
½ tsp salt
2 tbsp fresh grated ginger or ginger paste
¾ cup unsulphured molasses
1½ tbsp canola oil
¾ cup unsalted butter, melted
1 cup (220g) dark brown sugar, packed
3 large eggs, room temperature
¾ cup hot boiling water
Instructions
Make the Frosting Base:
In a saucepan, whisk together flour, sugar, salt, milk, and vanilla.
Cook over medium-high heat, whisking constantly, until thickened like thin pudding (up to 10 minutes).
Transfer to a bowl. After 5 minutes, press plastic wrap directly onto the surface. Let cool completely to room temp (about 90 minutes).
Bake the Cake:
Preheat oven to 350°F (175°C). Grease a 9×13-inch pan and optionally line with parchment paper.
In a bowl, sift together the flour, cocoa powder, ginger, baking powder, cinnamon, allspice, cloves, nutmeg, baking soda, and salt.
In a second bowl, mix fresh ginger, molasses, and canola oil. Set aside.
In a large bowl, beat melted butter and brown sugar until creamy (2 minutes).
Add eggs one at a time, beating well after each.
Add half of the ginger/molasses mixture and half of the dry ingredients. Mix gently. Add the remaining halves and mix until just combined.
Pour boiling water over the batter. Let sit 1 minute, then whisk until smooth.
Pour into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely before frosting.
Finish the Frosting:
In a mixer, beat room-temperature butter until light and fluffy (3 minutes).
Slowly add the cooled frosting base, 1 spoonful at a time, mixing well between each.
Scrape the bowl, then mix in molasses and cinnamon. Whip for about 2 minutes until light and airy.
Spread evenly over the cooled cake. Add festive sprinkles if desired.
Notes
Make-Ahead Tip: The frosting base can be made 1–2 days in advance and stored in the fridge.
Serving Tip: If refrigerated, let the cake sit at room temp for 30 minutes before serving to soften the frosting.
Texture Tip: Don’t overmix the batter to keep the cake light and fluffy.
Decorating: Top with crushed ginger snaps or festive sprinkles for a holiday twist.
