Ultra-Moist Gingerbread Cake with Silky Molasses Frosting

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This Gingerbread Cake with Molasses Frosting is the ultimate holiday dessert—soft, warmly spiced, and topped with a rich, creamy frosting that melts into every bite. With deep molasses flavor, cozy spices, and a velvety cream cheese topping, this festive treat is perfect for Christmas gatherings, winter celebrations, or a cozy night by the fire.

Ingredients

For the Gingerbread Cake

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• ½ cup cold butter, cubed
• ½ cup molasses
• ½ cup corn syrup
• ½ cup packed dark brown sugar
• 9 ounces whole milk
• 1 large egg

For the Molasses Frosting

• 4 ounces cream cheese, softened
• ¼ cup butter, softened
• ½ teaspoon vanilla extract
• 1 ½ cups powdered sugar
• 2 teaspoons molasses
• ¼ teaspoon cinnamon

Instructions

1. Prepare the Cake

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish with nonstick spray.
2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, and pumpkin pie spice.
3. In a small saucepan, warm the milk and brown sugar just until the sugar melts. Remove from heat.
4. In another saucepan, heat molasses and corn syrup until lukewarm.
5. Cut the cold butter into the dry ingredients using a pastry blender until crumbly.
6. Pour the warm milk mixture into the flour mixture and stir just until combined.
7. Add the molasses mixture and mix until smooth.
8. Whisk in the egg until fully incorporated.
9. Transfer batter to the prepared baking dish and bake for 45 minutes, or until a toothpick comes out clean.
10. Allow the cake to cool completely before frosting.

2. Make the Molasses Frosting

1. Beat softened cream cheese and butter until creamy.
2. Mix in vanilla and cinnamon.
3. Gradually add powdered sugar, beating until smooth.
4. Finally, mix in the molasses until fully blended.

3. Assemble

• Spread the frosting evenly over the cooled cake.
• Slice and enjoy!

Pro Tips

• Do not overmix the cake batter—stop as soon as everything is combined.
• For the smoothest frosting, ensure the butter and cream cheese are fully softened.
• Allow the cake to cool completely before frosting to prevent melting.
• Add festive toppings like mini gingerbread cookies, sprinkles, sugared cranberries, or chopped nuts.

Why This Recipe Works

• Perfect texture: The cake is moist, tender, and filled with warm spice.
• Balanced flavor: Deep molasses and ginger pair beautifully with a creamy frosting.
• Beginner-friendly: Simple steps and easy-to-find ingredients.
• Customizable: Easily adjust spices or pair with different toppings.

Substitutions & Variations

• Classic Cream Cheese Frosting: Omit molasses and add extra powdered sugar for sweetness.
• Chocolate Twist: Stir in white or dark chocolate chips.
• Caramel Drizzle: Skip frosting and drizzle warm caramel over the cake for a snack-style dessert.
• Bolder Spice: Increase the ginger or cinnamon for a stronger gingerbread flavor.

Make-Ahead, Storage & Reheating Guide

• Make Ahead: Bake the cake a day in advance and frost before serving.
• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze (Unfrosted): Wrap tightly and freeze up to 2 months.
• Freeze (Frosted): Store up to 1 month, wrapped well.
• Reheat: Warm slices in the microwave for 10–15 seconds if you prefer a cozy, soft texture.

Serving Ideas

Serve your gingerbread cake with:

• Hot chocolate or chai tea
• A scoop of vanilla or cinnamon ice cream
• Whipped cream
• Fresh cranberries or candied nuts
• A warm mug of coffee for dessert

Nutrition (Per Serving Estimate)

Values approximate and may vary.

• Calories: 335
• Fat: 14g
• Carbohydrates: 49g
• Sugar: 32g
• Protein: 4g

Frequently Asked Questions

Can I double the recipe?

Yes! Bake in a 9×13-inch pan and increase baking time by about 10 minutes.

Can I use light molasses?

Yes, but dark molasses provides a deeper flavor.

Can I skip the corn syrup?

You can replace it with honey or maple syrup, though the texture may change slightly.

Why is my cake dense?

Overmixing the batter or using expired baking soda can weigh down the cake.

This Gingerbread Cake with Molasses Frosting captures everything we love about the holiday season—warm spices, rich molasses, and an irresistibly creamy topping. Whether served for Christmas dinner or shared at a winter gathering, this festive cake is guaranteed to become a new seasonal favorite.

Moist Gingerbread Cake with Creamy Molasses Frosting

A soft, spiced gingerbread cake topped with silky molasses frosting. Perfect for holiday gatherings and winter celebrations. Easy and delicious!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine American

Servings 9

Calories 335 kcal

Ingredients

  

For the Gingerbread Cake

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• ½ cup cold butter, cubed
• ½ cup molasses
• ½ cup corn syrup
• ½ cup packed dark brown sugar
• 9 ounces whole milk
• 1 large egg

For the Molasses Frosting

• 4 ounces cream cheese, softened
• ¼ cup butter, softened
• ½ cups powdered sugar
• 2 tsp molasses
• ¼ tsp cinnamon

Instructions

 

1. Prepare the Cake

• Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish with nonstick spray.
• In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, and pumpkin pie spice.
• In a small saucepan, warm the milk and brown sugar just until the sugar melts. Remove from heat.
• In another saucepan, heat molasses and corn syrup until lukewarm.
• Cut the cold butter into the dry ingredients using a pastry blender until crumbly.
• Pour the warm milk mixture into the flour mixture and stir just until combined.
• Add the molasses mixture and mix until smooth.
• Whisk in the egg until fully incorporated.
• Transfer batter to the prepared baking dish and bake for 45 minutes, or until a toothpick comes out clean.
• Allow the cake to cool completely before frosting.

2. Make the Molasses Frosting

• Beat softened cream cheese and butter until creamy.
• Mix in vanilla and cinnamon.
• Gradually add powdered sugar, beating until smooth.
• Finally, mix in the molasses until fully blended.

3. Assemble

• Spread the frosting evenly over the cooled cake.
• Slice and enjoy!

Notes

• Allow the cake to cool completely before adding frosting.
• Adjust spice levels based on preference.
• Add extra powdered sugar if you prefer a sweeter, thicker frosting.
• Store leftovers in the refrigerator for freshness.

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