Introduction

This Gingerbread Cake with Molasses Frosting is a warm, spiced treat perfect for cozy gatherings or holiday celebrations. Moist and flavorful, it pairs the rich spices of gingerbread with a sweet, tangy molasses frosting that melts in your mouth.

A close-up of a three-layer chocolate cake slice sitting on a white plate with black specks, placed on a white marbled surface. Each cake layer is dark brown and moist looking, separated by two layers of light brown creamy frosting. The top of the cake is covered with a smooth layer of the same light brown frosting, decorated with three swirled dollops sprinkled with fine cocoa powder or chocolate dust. The background is softly blurred to focus on the cake's rich textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, softened
¾ cup packed dark brown sugar
½ cup granulated sugar
2 large eggs
1 cup unsulfured molasses
1 cup buttermilk
½ cup hot water
½ cup (1 stick) unsalted butter, softened (for frosting)
3 cups powdered sugar, sifted
¼ cup unsulfured molasses (for frosting)
2-4 tablespoons milk or heavy cream
½ teaspoon vanilla extract
Pinch of salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
Step 3: In a separate large bowl or the bowl of your stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.
Step 4: Beat in the eggs one at a time, mixing well after each addition.
Step 5: Gradually beat in the molasses until fully combined.
Step 6: Add the dry ingredients to the wet ingredients gradually, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
Step 7: Stir in the hot water gradually until the batter is smooth.
Step 8: Pour the batter into the prepared baking pan and spread it evenly.
Step 9: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 10: Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Step 11: For the frosting, cream the softened butter in a large bowl or stand mixer until smooth and fluffy, about 2-3 minutes.
Step 12: Gradually add the sifted powdered sugar, beating on low speed until combined.
Step 13: Beat in the molasses, vanilla extract, and salt until well incorporated.
Step 14: Add the milk or heavy cream one tablespoon at a time until the frosting reaches your desired consistency.
Step 15: Once the cake is completely cool, spread the molasses frosting evenly over the top.
Step 16: If you like, decorate with sprinkles, candied ginger, or a light dusting of powdered sugar.
Step 17: Slice and serve your delicious gingerbread cake.

Tips & Variations

Use room temperature ingredients to ensure smooth mixing and a tender crumb.
For a deeper spice flavor, toast the ground spices lightly before adding them to the dry ingredients.
Substitute dark molasses with blackstrap for a more intense, slightly bitter flavor.
If you prefer a lighter frosting, use half the molasses and add more cream for softness.
Decorate the cake with chopped nuts or crystallized ginger for extra texture and flavor.

Storage

Store the cake covered in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week; bring to room temperature before serving. The frosted cake can also be frozen for up to 2 months—wrap tightly in plastic wrap and foil. Thaw overnight in the fridge and decorate fresh if needed.

How to Serve

A close-up of a three-layer chocolate cake slice on a white plate with a white marbled texture background, each layer of dark brown chocolate sponge separated by thick light brown chocolate cream frosting, topped with swirls of the same creamy frosting and sprinkled with crumbled chocolate bits, the textures showing moist crumb and smooth cream clearly, with soft natural lighting highlighting the details on the frosting and cake, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup to mimic buttermilk’s acidity, which helps tenderize the cake.

Is this cake gluten-free?

No, this recipe uses all-purpose flour. To make it gluten-free, you can try a 1-to-1 gluten-free baking flour blend, but the texture may vary slightly.