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Gingerbread Cake with Cinnamon Molasses Frosting

A moist, spiced gingerbread cake topped with rich cinnamon molasses frosting, perfect for holidays and cozy desserts.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp ground ginger
  • 1.5 tsp ground cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves optional
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.5 cup molasses
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup milk or buttermilk
Frosting
  • 0.5 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 1 tbsp molasses
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 2-3 tbsp cream or milk

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
  2. Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
  3. Beat butter and brown sugar until light and fluffy. Add molasses, eggs, and vanilla.
  4. Alternate adding dry ingredients and milk, mixing until just combined.
  5. Pour batter into pan and bake 30–35 minutes until a toothpick comes out clean.
  6. Cool completely on a wire rack before frosting.
  7. Beat butter with powdered sugar, molasses, cinnamon, and vanilla. Add cream as needed.
  8. Spread frosting evenly over cake and serve.

Notes

For best flavor, use fresh spices and unsulphured molasses. Store leftovers in an airtight container.