I’ve been looking for this cake for a long time, and I finally got the recipe! The frosting is unreal.

Introduction

Gingerbread Cake is one of those classic winter desserts that instantly feels like the holidays. Rich with ginger and cozy spices, it delivers that warm, aromatic flavor everyone craves when the weather turns cold. To make it even more irresistible, this version is finished with a smooth cinnamon molasses frosting—creamy, lightly spiced, and perfectly matched to the cake’s deep sweetness.

Whether you’re hosting a holiday dinner, attending a seasonal gathering, or simply baking for a special weekend at home, this cake tends to steal the spotlight. The scent alone draws people in, and the first bite makes it memorable.

Serving Suggestions

• Serve slices with whipped cream for a light, airy contrast to the cake’s rich crumb.
• Pair it with homemade vanilla ice cream for a comforting hot-and-cold combination.
• Finish with a dusting of cinnamon to highlight the spice notes.
• Add a caramel drizzle for an extra layer of sweetness and an elevated presentation.

Gingerbread Cake with Cinnamon Molasses Frosting Recipe

Ingredients

For the Cake

• 1.5 cups all-purpose flour
• 9 ounces milk
• 1/2 cup cold butter, cubed
• 1/2 cup molasses
• 1/2 cup corn syrup
• 1/2 cup brown sugar, packed
• 1 egg
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice

For the Cinnamon Molasses Frosting

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

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 5×9-inch baking pan and line it with parchment paper for easy removal.
2. In a mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, and pumpkin pie spice.
3. In a small pan, warm the milk and brown sugar just until the sugar dissolves. Let the mixture cool until it is lukewarm.
4. In a separate pan, gently heat the molasses and corn syrup until combined and pourable (do not boil).
5. Add the cold cubed butter to the dry ingredients and blend until the mixture looks like coarse crumbs.
6. Stir in the lukewarm milk mixture, then mix in the warm molasses-corn syrup mixture.
7. Whisk in the egg until the batter is smooth. Pour into the prepared pan and bake for about 45 minutes, or until a toothpick comes out clean.
8. Cool the cake completely. For the signature sticky top, wrap it in foil and let it rest for one day before frosting.

Frosting Instructions

1. Beat the butter and cream cheese together until smooth and creamy.
2. Mix in the vanilla and cinnamon.
3. Gradually add the powdered sugar, blending until fully incorporated.
4. Add the molasses and mix until the frosting is silky and evenly colored.
5. Chill briefly, then spread over the rested gingerbread cake.

Conclusion

With its bold ginger spice, tender crumb, and luscious cinnamon molasses topping, this Gingerbread Cake is made for festive moments. Add it to your holiday dessert lineup, and you’ll have a comforting, crowd-pleasing treat that brings warmth and joy to every slice.

Enjoy!