The holidays wouldn’t be the same without the warm, comforting flavors of gingerbread. This Gingerbread Cake with Cinnamon Molasses Frosting is a perfect holiday dessert that combines the beloved taste of gingerbread with a moist, flavorful cake base and a rich, spiced frosting. The combination of aromatic spices like ginger, cinnamon, and cloves, paired with the deep sweetness of molasses, creates a dessert that’s perfect for Christmas gatherings, family dinners, or as a cozy treat to enjoy with a cup of tea. The cinnamon molasses frosting adds an extra layer of flavor, complementing the cake’s rich texture while providing a sweet finishing touch.

Not only does this gingerbread cake taste amazing, but it also fills your home with the inviting scents of the holiday season. With its simple ingredients and easy-to-follow directions, this cake is a great option for both novice and seasoned bakers. Whether you’re looking for a showstopper dessert for your holiday table or simply craving a slice of something delicious to enjoy by the fire, this gingerbread cake will surely satisfy your sweet tooth and warm your heart.

Why You’ll Love This Recipe

There are many reasons to love this Gingerbread Cake with Cinnamon Molasses Frosting. First, it combines the best of both worlds: a moist, flavorful cake that’s packed with all the warming spices of gingerbread, and a decadent cinnamon molasses frosting that adds a rich, smooth finish. The balance between the spiced cake and the creamy frosting creates a perfect harmony of flavors that’s both festive and comforting.

This cake is also incredibly easy to make, with just a few simple steps to follow. The ingredients are pantry staples, and the process comes together quickly, meaning you can spend less time in the kitchen and more time enjoying the holiday festivities. Plus, this cake can be served as a showstopper at any holiday gathering or wrapped up as a homemade gift for friends and family.

The flavors of this cake are timeless and evoke the essence of Christmas, making it a recipe you’ll want to return to year after year.

Ingredients

All-purpose flour
Baking powder
Baking soda
Salt
Ground ginger
Ground cinnamon
Ground cloves
Molasses
Hot water
Vegetable oil
Brown sugar
Egg

Variations

This Gingerbread Cake with Cinnamon Molasses Frosting is delicious on its own, but there are many ways to customize it to your liking:

Add Nuts: Stir in chopped pecans or walnuts to the batter for a bit of texture and nutty flavor that complements the spiced cake.
Frosting Options: Instead of the cinnamon molasses frosting, try a cream cheese frosting for a tangy contrast to the sweetness of the cake. You could also use a simple powdered sugar glaze for a lighter option.
Spiced Cake: Add a pinch of nutmeg or cardamom for an additional layer of flavor.
Make It Vegan: Swap out the egg for a flax egg and use a plant-based oil like coconut or vegetable oil to make this cake vegan-friendly.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent the cake from sticking.

Step 2: Prepare the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well combined.

Step 3: Mix the Wet Ingredients

In a separate bowl, combine the molasses, hot water, vegetable oil, brown sugar, and egg. Stir well until the mixture is smooth and evenly blended.

Step 4: Combine Wet and Dry Ingredients

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.

Step 5: Bake the Cake

Pour the batter into the prepared cake pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 6: Cool the Cake

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Tips for Making the Recipe

Don’t Overmix: When combining the wet and dry ingredients, mix just until they’re combined. Overmixing can lead to a dense, heavy cake.
Room Temperature Ingredients: Ensure that your egg is at room temperature for better incorporation into the batter.
Check for Doneness: Start checking the cake around 30 minutes by inserting a toothpick. If it comes out clean or with just a few crumbs attached, it’s done.
Grease the Pan: Make sure to grease and flour your cake pan to prevent the cake from sticking and to make removal easier once baked.
Let the Cake Cool Completely: Allow the cake to cool completely before frosting it to avoid the frosting melting and sliding off.

How to Serve

This Gingerbread Cake is perfect for any occasion, but it’s especially delightful during the holiday season. Serve it as a dessert at Christmas dinners, holiday parties, or afternoon tea. Slice it up and enjoy it with a hot drink like spiced cider, coffee, or cocoa for a warm, comforting treat. You can also garnish the cake with extra cinnamon, whipped cream, or even a dusting of powdered sugar for a simple yet elegant presentation.

For a festive twist, top the cake with additional sprinkles of cinnamon, or decorate with some sugared cranberries for a beautiful holiday touch.

Make Ahead and Storage

Storing Leftovers

Store leftover gingerbread cake in an airtight container at room temperature for up to 3 days. The cake will stay moist and flavorful for several days.

Freezing

If you want to save the cake for later, freeze it by wrapping individual slices in plastic wrap and placing them in a freezer-safe container or bag. It can be frozen for up to 2 months. When ready to serve, thaw the cake in the refrigerator overnight.

Reheating

To reheat the cake, simply microwave a slice for 20-30 seconds or warm it in a preheated oven at 300°F for about 10 minutes.

FAQs

1. Can I use a different type of sugar in this recipe?

You can substitute the brown sugar with white sugar, but brown sugar adds moisture and depth of flavor, which is ideal for gingerbread.

2. Can I make this cake ahead of time?

Yes, you can make the cake a day in advance. Just store it in an airtight container and frost it the day you plan to serve it.

3. Can I freeze this cake?

Yes, you can freeze the cake either as a whole or in individual slices. Be sure to wrap it tightly in plastic wrap and store it in a freezer-safe container.

4. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend includes xanthan gum for the best texture.

5. Can I use a different oil for this cake?

Vegetable oil works best for this recipe, but you can substitute it with canola oil or even melted coconut oil if preferred.

6. How do I prevent the cake from being too dense?

Be sure to measure the flour correctly by spooning it into the measuring cup and leveling it off. Overpacking flour can result in a dense cake.

7. Can I add frosting before the cake cools?

No, it’s important to let the cake cool completely before frosting to prevent the frosting from melting and sliding off.

8. What if I don’t have molasses?

If you don’t have molasses, you can use honey or maple syrup as a substitute, but it will change the flavor slightly.

9. Can I make this recipe without the frosting?

Yes, the gingerbread cake is flavorful enough to enjoy on its own without frosting, or you can sprinkle powdered sugar over the top for a simple touch.

10. How can I make the frosting thicker?

If you prefer a thicker frosting, you can add a little more powdered sugar to reach your desired consistency.

Conclusion

This Gingerbread Cake with Cinnamon Molasses Frosting is a delightful, festive dessert that’s sure to be the star of your holiday celebrations. With its warm spices, rich molasses flavor, and decadent frosting, it’s a treat everyone will love. Whether you’re making it for a holiday dinner, a gift, or just as a cozy treat for yourself, this gingerbread cake is a perfect way to celebrate the season. Try this recipe today, and it might just become a new holiday tradition in your home!