You know those moments when the whole kitchen smells like a holiday hug? That’s exactly what happens when you bake this gingerbread cake topped with luscious cinnamon molasses frosting. It’s the kind of recipe that sneaks up on you with warm spices and deep, rich molasses that stick with you long after the last crumb is gone. I can’t even count how many times I’ve pulled this out for chilly fall evenings or impromptu gatherings—it’s a surefire way to impress without fuss. Plus, the frosting? It’s like the cozy cousin of your favorite cookie, tangy and sweet, with just the right spice kick. Trust me, once you try this, you’ll be craving gingerbread all year round!
Quick Facts
Yield: Serves 8–10
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients
For the Main Dish:
1¾ cups all-purpose flour
1 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
¼ tsp salt
½ cup unsalted butter, softened
¾ cup packed brown sugar
1 large egg
⅓ cup molasses
1 tsp vanilla extract
¾ cup hot water
For the Cinnamon Molasses Frosting:
½ cup unsalted butter, softened
2 cups powdered sugar, sifted
2 tbsp molasses
1 tsp ground cinnamon
2–3 tbsp heavy cream or milk
1 tsp vanilla extract
Pinch of salt
How I Make It
Step 1:
Start by preheating your oven to 350°F. Grease and flour an 8-inch square baking pan. In a bowl, whisk together flour, baking soda, and spices (ginger, cinnamon, cloves, and salt) until evenly mixed. The aroma should already hint at what’s coming!
Step 2:
In a separate large bowl, beat the butter and brown sugar until creamy and light in color—this step helps make the cake tender and moist. Add the egg, molasses, and vanilla, beating well after each addition.
Step 3:
Alternate adding the dry ingredients with the hot water into the butter mixture, starting and ending with the dry ingredients. This makes the batter silky smooth and pourable—don’t worry, the hot water helps bloom the spices and creates a nice tender crumb.
Step 4:
Pour the batter into your prepared pan, then bake for about 32–35 minutes, or until a toothpick inserted in the center comes out clean. Be patient—the edges will turn a warm brown, and your whole kitchen will smell heavenly.
Step 5:
While the cake cools in the pan, whip up the frosting. Beat butter until smooth, then gradually add powdered sugar, molasses, cinnamon, vanilla, and salt. Add the cream tablespoon by tablespoon to reach a spreadable consistency that’s fluffy, but still thick enough to hold its shape.
Step 6:
Once the cake is completely cool, generously spread the cinnamon molasses frosting over the top. For a festive touch, sprinkle with a pinch of cinnamon or finely chopped crystallized ginger. Slice, serve, and watch the smiles roll in!
Variations & Tips
Add a handful of chopped pecans or walnuts to the batter for extra crunch.
Swap molasses for dark corn syrup in the frosting if you prefer a milder flavor.
Use a bundt pan for an impressive presentation and adjust bake time accordingly.
If your frosting is too runny, add more powdered sugar; too thick, add a splash more cream.
For a dairy-free version, use coconut oil in place of butter and almond milk for cream.
How I Like to Serve It
This gingerbread cake makes a fantastic centerpiece for holiday parties or cozy Sunday afternoons. I love serving it warm with a cup of chai or coffee, but it’s equally delicious cold the next day. For a special treat, try it alongside a scoop of vanilla ice cream or dollop of whipped cream to balance that rich, spiced sweetness.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days.
Reheat slices gently in the microwave for about 15 seconds to bring back the warmth.
Closing: This recipe strikes the perfect sweet-spice balance every time, making it a reliable go-to whenever you want your kitchen to feel like a warm hug in cake form.
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
