Gingerbread Cake Cinnamon Molasses

This gingerbread cake with cinnamon molasses frosting is a cozy treat my family craves each winter It brings together the warmth of holiday spices with a lusciously soft crumb and a silky sweet topping that just melts into every bite Perfect for holiday gatherings yet easy enough to whip up any time you want that nostalgic aroma swirling through your kitchen

When I first made this cake it disappeared in just one evening Everyone from my youngest niece to my grandmother asked for the recipe and now it is a must have at every December birthday or holiday party

Ingredients

• All purpose flour: gives the cake structure and keeps it light Always fluff and spoon into your cup before leveling for the best results
• Baking soda: ensures a lofty rise for a soft crumb Make sure it is fresh by checking its fizz in a drop of vinegar
• Ground ginger: delivers signature gingerbread warmth Look for ground ginger with a fresh spicy fragrance for best flavor
• Ground cinnamon: infuses a sweet cozy note Saigon cinnamon has extra bold flavor if you can find it
• Ground cloves: add depth and a faint peppery bite Use just a bit as this spice is potent
• Salt: sharpens and balances all the warm spices Choose fine sea salt for even seasoning
• Unsalted butter: brings rich flavor and tenderness Let it fully soften for easy creaming
• Brown sugar: deepens the cake with its toffee notes and moisture Choose dark brown sugar for an earthier taste
• Molasses: creates classic gingerbread flavor and color Use unsulphured molasses for sweetness without bitterness
• Eggs: bind the batter for a sturdy yet soft texture Let them come to room temperature so they mix in smoothly
• Hot water: keeps the crumb light and helps dissolve the molasses Boil just before adding for best results

Instructions

Prepare the Pan:

Grease your chosen cake pan with butter or cooking spray then line the bottom with parchment for easy release This prevents sticking and helps the cake turn out perfectly

Mix the Dry Ingredients:

In a medium bowl whisk together the flour baking soda ginger cinnamon cloves and salt Fluff thoroughly to ensure the spices are evenly distributed and to prevent dry clumps

Cream Butter and Sugar:

In a large bowl use a hand mixer or stand mixer to beat the softened butter and brown sugar for 3 to 5 minutes until the mixture looks pale and fluffy This step is crucial for a melt in your mouth crumb

Incorporate Molasses and Eggs:

Add the molasses and eggs to the creamed mixture Mix on medium speed until everything is glossy and fully combined Scrape down the sides of the bowl as needed for even mixing

Combine Wet and Dry with Hot Water:

Add the dry ingredients in thirds alternating with the hot water Start and end with the dry ingredients Mix gently only until just combined to avoid a dense cake The batter should be smooth with no dry spots

Bake the Cake:

Pour the batter into your prepared pan and tap gently on the counter to release any bubbles Bake in a 350 degree oven for 30 to 35 minutes or until a toothpick emerges with a few moist crumbs

Cool Completely:

Set the cake on a rack and cool in the pan for ten minutes Flip out to cool fully on a wire rack This prevents soggy edges and ensures the frosting will not melt

Make the Frosting:

Beat softened butter until creamy then add powdered sugar cinnamon and molasses Beat on low at first then increase to high until the frosting is light and smooth

Frost the Cake:

Once the cake is completely cool spread the frosting generously all over For an extra swoop effect use an offset spatula or the back of a spoon

Enjoy:

Slice and serve this gingerbread cake as is or with a dollop of whipped cream

The molasses is my favorite part of this cake It not only gives the crumb that rich dark caramel color but also fills my kitchen with a toasty aroma that just says winter to me My family always sneaks a taste of the frosting before it goes on the cake because it is that good

Storage Tips

If you make the cake a day ahead store it covered in an airtight container at room temperature for up to two days The frosting will stay silky and spreadable Refrigerate for longer storage but let the cake come to room temperature before serving for best texture Wrap slices individually and freeze for up to three months whenever you want a homemade treat

Ingredient Substitutions

Try swapping out some or all of the all purpose flour for whole wheat pastry flour for a heartier twist If you are out of molasses maple syrup or honey will give sweetness but lack the deep flavor Add a pinch more ginger and cinnamon if using these alternatives For a dairy free version substitute plant based butter in both batter and frosting

Serving Suggestions

This cake is perfect just as it is but for a real showstopper serve with softly whipped cream or a scoop of vanilla ice cream For a festive touch sprinkle pomegranate seeds or candied orange peel over the top I love serving thin slices alongside hot coffee or spiced tea when friends drop by

Cultural and Seasonal Context

Gingerbread cakes like this have deep roots in European winter traditions The warming spices and molasses were prized for their ability to create comfort in cold climates This cake works beautifully for Christmas Kwanzaa Hanukkah or a simple snowy weekend at home

Seasonal Adaptations

Swap spices for pumpkin pie spice in the fall Stir in orange zest in winter for bright flavor In spring or summer serve cake unfrosted with berries and yogurt

Success Stories

A friend brought this cake to a winter potluck and it was the first dessert gone At my house it became birthday cake of choice for December babies You can tweak the spice to suite everyones taste and always come away with compliments

Freezer Meal Conversion

To freeze this cake wrap unfrosted layers tightly in plastic and foil Label and freeze for up to three months When you are ready to serve thaw at room temperature and frost The frosting also freezes beautifully in a zip top bag

This gingerbread cake will quickly become a holiday favorite in your home too Bake one up let the aroma fill your kitchen and savor every bite

Common Recipe Questions

→ What gives gingerbread its signature flavor?

A blend of ginger, cinnamon, cloves, and molasses creates the classic warming taste and aroma typical of gingerbread desserts.

→ Can this cake be made ahead of time?

Yes, it can be baked a day in advance and stored in an airtight container, allowing the flavors to further develop.

→ How do I make the frosting extra smooth?

Fully soften the butter before beating and gradually add powdered sugar while mixing to achieve a creamy, lump-free texture.

→ Is the cake suitable for vegetarians?

Yes, this cake uses basic pantry ingredients and contains no meat or gelatin, making it vegetarian-friendly.

→ How can I intensify the spice level?

Increase the quantities of ginger and cinnamon as preferred, or add a pinch of nutmeg for extra warmth and complexity.

→ What's the best way to serve this cake?

Serve slices with a dollop of whipped cream or a sprinkle of extra cinnamon for an extra festive touch.