Gingerbread Cake with Cinnamon Molasses Frosting Recipe

Introduction

This Gingerbread Cake with Cinnamon Molasses Frosting Recipe is the perfect cozy dessert for the holiday season. The cake is moist and warmly spiced, topped with a rich cream cheese frosting that’s irresistibly smooth. For more festive baking ideas, try This easy Pumpkin Mousse is perfectly spiced, rich and creamy, with a velvety texture that is irresistible or Kolaczki Polish Cookies are the perfect treat.

Ingredients

This gingerbread cake fills your kitchen with the warm, spicy aroma of ginger and cinnamon, promising a moist, tender crumb that pairs perfectly with the rich, tangy cream cheese frosting.

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• ½ cup butter, cold and cut into small pieces
• ½ cup molasses
• ½ cup corn syrup
• ½ cup packed dark brown sugar
• 9 ounces milk
• 1 large egg
• 4 ounces cream cheese, softened
• ¼ cup butter, softened
• ½ teaspoon vanilla extract
• 1 ½ cups powdered sugar
• 1 tablespoon molasses
• ¼ teaspoon ground cinnamon

Timing

Prep Time	20 minutes
Cook Time	45 minutes
Total Time	1 hour 5 minutes

Context: This Gingerbread Cake with Cinnamon Molasses Cream Cheese Frosting recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pan

Gather all ingredients for your Gingerbread Cake with Cinnamon Molasses Cream Cheese Frosting. Bring cold ingredients like eggs and cream cheese to room temperature for easier mixing. Grease and flour your cake pan or line it with parchment paper to prevent sticking.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, and salt. Sifting helps ensure a light, tender crumb in your gingerbread cake. Make sure spices are evenly distributed for consistent flavor throughout.

Step 3 — Mix Wet Ingredients

In a separate large bowl, beat together molasses, brown sugar, and oil until smooth. Add eggs one at a time, mixing well after each addition. Stir in hot water or coffee—the heat helps dissolve the molasses and bloom the spices.

Step 4 — Combine Batter and Bake

Gradually add dry ingredients to wet ingredients, mixing just until combined—do not overmix. Pour batter into prepared pan and smooth the top. Bake at 350°F (175°C) for 30–35 minutes until a toothpick inserted in center comes out clean.

Step 5 — Cool Cake Completely

Let gingerbread cake cool in pan for 10–15 minutes before transferring to a wire rack. The cake must be completely cool before frosting to prevent the cinnamon molasses cream cheese frosting from melting. This can take 1–2 hours.

Step 6 — Make Frosting

Beat room-temperature cream cheese and butter until smooth and creamy. Add powdered sugar gradually, then mix in molasses, cinnamon, and vanilla extract. Beat on medium-high until frosting is light and fluffy, about 2–3 minutes.

Step 7 — Frost and Serve

Spread cinnamon molasses cream cheese frosting evenly over cooled gingerbread cake. For best texture, serve at room temperature. Store any leftovers covered in refrigerator—bring to room temperature before serving again.

Nutritional Information

Calories	420
Protein	5g
Carbohydrates	68g
Fat	15g
Fiber	1g
Sodium	380mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat flour — Adds fiber and a slightly nutty flavor while maintaining the classic texture of this Gingerbread Cake with Cinnamon Molasses Cream Cheese Frosting.
• Greek yogurt — Replaces some butter for a protein boost and moist, tender crumb without compromising richness.
• Unsweetened applesauce — A lower-carb, lower-fat substitute for oil that keeps the cake soft and adds natural sweetness.
• Almond flour — A gluten-free, protein-rich alternative that yields a denser, nuttier gingerbread.
• Coconut oil — A dairy-free swap for butter that imparts a subtle tropical note to the cake.
• Low-sodium baking powder — Reduces sodium content without affecting rise, perfect for those watching salt intake.
• Maple syrup — A natural sweetener alternative to refined sugar, offering a warm, caramel-like flavor.
• Vegan cream cheese — Makes the Cinnamon Molasses Cream Cheese Frosting dairy-free while maintaining creamy texture.

Serving Suggestions

• Pair warm slices with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream.
• Serve alongside a hot cup of spiced chai, coffee, or mulled cider for a cozy treat.
• Perfect for holiday gatherings, winter birthdays, or as a comforting weekend dessert.
• Garnish with candied ginger, a sprinkle of cinnamon, or crushed pecans for added texture.
• Plate on a festive cake stand or rustic wooden board for an inviting presentation.
• Enjoy as an afternoon snack with a glass of cold milk or a warm latte.

This Gingerbread Cake with Cinnamon Molasses Cream Cheese Frosting is versatile enough for both casual and celebratory occasions.

Common Mistakes to Avoid

• Mistake: Using expired baking soda. Fix: Test its potency by dropping a spoonful in vinegar; if it doesn’t fizz vigorously, replace it to ensure your gingerbread cake rises properly.
• Mistake: Overmixing the batter after adding flour. Fix: Stir just until the flour disappears to avoid developing gluten, which can make the cake tough instead of tender.
• Mistake: Measuring flour incorrectly, packing it into the cup. Fix: Lightly spoon flour into your measuring cup and level it off for accuracy; too much flour results in a dry, dense cake.
• Mistake: Using cold ingredients straight from the fridge. Fix: Bring eggs, milk, and cream cheese to room temperature so they incorporate smoothly, creating a uniform batter and creamy frosting.
• Mistake: Baking in a pan that’s too dark or thin. Fix: Use a light-colored metal pan to prevent the edges from over-browning before the center of your gingerbread cake is fully cooked.
• Mistake: Adding frosting to a warm cake. Fix: Let the cake cool completely on a wire rack; if it’s even slightly warm, the cinnamon molasses cream cheese frosting will melt and slide off.
• Mistake: Over-beating the cream cheese frosting. Fix: Mix on low speed just until smooth; over-beating incorporates too much air and can make the frosting runny instead of spreadable.
• Mistake: Using a weak or light molasses. Fix: Choose robust, dark molasses for a deep, spicy flavor that defines a proper gingerbread cake; light molasses will taste bland.
• Mistake: Not greasing and flouring the pan thoroughly. Fix: Use butter or baking spray and a dusting of flour on all surfaces to guarantee your gingerbread cake releases cleanly after baking.

Storing Tips

• Fridge: Store your Gingerbread Cake with Cinnamon Molasses Cream Cheese Frosting in an airtight container in the refrigerator for up to 5 days. Due to the cream cheese frosting, refrigeration is required for food safety.
• Freezer: For longer storage, wrap the unfrosted cake tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. The frosted cake can also be frozen; flash-freeze slices on a baking sheet before transferring to a freezer bag for up to 1 month.
• Reheat: For a warm slice, reheat individual portions in the microwave for 15-20 seconds or in a 300°F (150°C) oven until warmed through. Ensure the internal temperature reaches at least 165°F (74°C) for food safety if the cake contains any dairy-based additions beyond the frosting.

Always allow your Gingerbread Cake to cool completely before storing to prevent condensation and sogginess.

Conclusion

This Gingerbread Cake with Cinnamon Molasses Cream Cheese Frosting is the perfect cozy dessert. For another festive treat, try our Easy Peanut Butter Spider Cookies for Halloween. We hope you love this cake—please leave a comment with your results and subscribe for more delicious recipes!

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FAQs

Can I make this Gingerbread Cake with Cinnamon Molasses Cream Cheese Frosting ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Prepare the frosting and assemble the cake the next day for the best texture.

What is the best way to store leftover Gingerbread Cake with Cinnamon Molasses Cream Cheese Frosting?

Store any leftover cake in an airtight container in the refrigerator. The cream cheese frosting requires refrigeration. Let slices come to room temperature for about 20 minutes before serving for the best flavor.

Can I substitute the molasses in this gingerbread cake recipe?

We do not recommend substituting the molasses, as it provides the signature deep, spiced flavor and moisture essential to this Gingerbread Cake with Cinnamon Molasses Cream Cheese Frosting. Using a different ingredient will significantly alter the final taste and texture.