Spiced Gingerbread Cake with Cinnamon Molasses Icing
A cozy winter favorite, this Gingerbread Cake delivers all the seasonal flavors you love—warm spices, rich molasses, and a soft, tender crumb. The combination of ginger, cinnamon, and molasses creates a dessert that’s both comforting and indulgent. Topped with a creamy cinnamon-molasses frosting, it’s the perfect centerpiece for holiday gatherings or a simple winter treat.
Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for extra decadence. A light dusting of cinnamon or a drizzle of caramel makes it even more irresistible. Whether enjoyed on its own or dressed up, this cake is sure to bring warmth and festive cheer.
Spiced Gingerbread Cake with Cinnamon Molasses Frosting
Cake Ingredients
- All-purpose flour – 1 ½ cups
- Milk – 9 oz
- Cold butter, cubed – ½ cup
- Molasses – ½ cup
- Corn syrup – ½ cup
- Brown sugar, packed – ½ cup
- Egg – 1
- Baking soda – 1 tsp
- Ground ginger – 1 tbsp
- Cinnamon – 1 tsp
- Pumpkin pie spice – 1 tsp
Cinnamon Molasses Frosting Ingredients
- Powdered sugar – 1 ½ cups
- Cream cheese – 4 oz
- Softened butter – ¼ cup
- Molasses – 3 tsp
- Vanilla extract – ½ tsp
- Cinnamon – ¼ tsp
Instructions
- Prep pan: Preheat oven to 350°F (175°C). Grease a 5×9-inch pan and line with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, baking soda, ginger, cinnamon, and pumpkin pie spice.
- Warm liquids: Heat milk and brown sugar in a saucepan until the sugar dissolves and mixture is lukewarm. Separately, warm molasses and corn syrup until just lukewarm.
- Cut in butter: Add cold, cubed butter to the flour mixture and mix until crumbly.
- Combine: Stir in the milk mixture, then fold in the molasses mixture until smooth.
- Add egg: Whisk in the egg until fully combined. Pour batter into prepared pan.
- Bake: Bake 45 minutes or until a toothpick inserted in the center comes out clean.
- Cool and rest: Let cake cool completely in the pan. Wrap in foil and rest overnight for a sticky, flavorful top. Store in an airtight container.
- Make frosting: Beat cream cheese and softened butter until creamy. Mix in vanilla and cinnamon. Gradually add powdered sugar, beating until smooth. Stir in molasses. Chill until firm.
- Frost cake: Once rested, spread frosting generously over the top.
