Gingerbread Cake with Cinnamon Molasses Frosting (Moist, Cozy & Holiday-Perfect)

Nothing captures the warmth of the holiday season quite like gingerbread cake with cinnamon molasses frosting. Richly spiced, deeply aromatic, and irresistibly moist, this cake delivers everything we love about classic gingerbread in an elevated, bakery-style dessert form.

Unlike dry or crumbly gingerbread, this cake is soft and tender with a plush crumb that melts in your mouth. The secret lies in the perfect balance of molasses, brown sugar, butter, and warm spices like ginger, cinnamon, and cloves. Topping it all off is a luscious cinnamon molasses frosting—sweet, creamy, and gently spiced—that takes this cake from comforting to unforgettable.

Whether you’re baking for a holiday gathering, cozy winter weekend, or festive dessert table, this gingerbread cake is guaranteed to impress. It’s simple enough for home bakers but elegant enough to serve as a show-stopping centerpiece.

---

Why This Gingerbread Cake Is So Special

This isn’t just any gingerbread cake—it’s one designed for maximum flavor and moisture. Every element works together to create a dessert that feels nostalgic yet refined.

Why readers love it:

• Incredibly moist, soft crumb
• Bold gingerbread spice flavor
• Rich cinnamon molasses frosting
• Easy to make with pantry staples
• Perfect for holidays and winter celebrations

It’s the kind of cake that tastes even better the next day, making it ideal for make-ahead baking.

---

Gingerbread vs. Ginger Cake: What’s the Difference?

Traditional gingerbread often leans dense and dark, sometimes bordering on dry. This gingerbread cake version uses more fat and liquid, resulting in a lighter, more tender texture while keeping all the classic flavors intact.

The frosting also plays a major role. Instead of plain cream cheese or buttercream, cinnamon molasses frosting deepens the flavor profile and enhances the gingerbread notes.

---

Ingredients

Gingerbread Cake:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• ½ cup molasses
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk

Cinnamon Molasses Frosting:

• ¾ cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons molasses
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 2–3 tablespoons milk or cream

---

Instructions

Make the Gingerbread Cake

1. Preheat the Oven
   Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan or two 8-inch round cake pans.
2. Mix Dry Ingredients
   In a medium bowl, whisk flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt.
3. Cream Butter & Sugar
   In a large bowl, beat butter and brown sugar until light and fluffy.
4. Add Wet Ingredients
   Mix in molasses, eggs (one at a time), and vanilla extract.
5. Combine Batter
   Alternate adding dry ingredients and milk, beginning and ending with dry. Mix just until combined.
6. Bake
   Pour batter into prepared pan(s). Bake 30–35 minutes for sheet cake or 25–30 minutes for rounds, until a toothpick comes out clean.
7. Cool Completely
   Allow cake to cool fully before frosting.

---

Make the Cinnamon Molasses Frosting

8. Beat Butter
   Beat butter until smooth and creamy.
9. Add Sugar & Flavorings
   Gradually add powdered sugar, molasses, cinnamon, vanilla, and milk until fluffy and spreadable.
10. Frost the Cake
    Spread frosting evenly over cooled cake. Add decorative swirls if desired.

---

Pro Tips for the Best Gingerbread Cake

• Use unsulphured molasses for best flavor
• Don’t overmix the batter
• Let the cake cool completely before frosting
• Add milk gradually to control frosting texture
• For extra moisture, brush cake lightly with warm milk

---

Delicious Variations

• Layer Cake: Bake in round pans and stack
• Cupcakes: Bake 18–22 minutes
• Cream Cheese Frosting: Swap frosting if desired
• Orange Zest: Add zest for brightness
• Nut Topping: Sprinkle chopped pecans or walnuts

---

Serving Suggestions

Serve this cake with:

• Hot coffee or chai
• Vanilla ice cream
• Whipped cream
• Caramel drizzle
• Fresh berries for contrast

It’s especially magical served slightly chilled or at room temperature.

---

Storage & Make-Ahead Tips

Store covered at room temperature for 2 days or refrigerate up to 5 days. Flavors deepen overnight, making it perfect for advance prep.

---

Why This Cake Is a Holiday Favorite

The spices, molasses, and cinnamon frosting all evoke warmth and nostalgia. It feels festive without being fussy and appeals to all ages.

---

Fun Gingerbread Fact

Gingerbread dates back to medieval Europe and was originally prized for its warming spices and long shelf life—making it ideal for winter celebrations.

---

Final Thoughts

Gingerbread cake with cinnamon molasses frosting is everything a holiday dessert should be: cozy, flavorful, moist, and memorable. Whether served casually or dressed up for guests, this cake delivers comfort and joy in every slice.