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Gingerbread Cake with Cinnamon Molasses Frosting

A moist and flavorful gingerbread cake infused with warm spices and molasses, topped with a creamy cinnamon molasses cream cheese frosting. Perfect for holiday celebrations.

  • Total Time: 1 hour 5 minutes
  • Yield: 9 1x

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350 degrees F. Grease and flour an 8×8 inch baking dish or line with parchment paper.
  2. In a large bowl, sift together the flour, baking soda, ground ginger, ground cinnamon, and pumpkin pie spice.
  3. Cut the cold butter into the dry ingredients until mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together molasses, corn syrup, brown sugar, milk, and egg until well combined.
  5. Add the wet ingredients to the dry ingredients and stir until just combined.
  6. Pour batter into prepared baking dish and smooth the top.
  7. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove cake from oven and let cool completely in the pan before frosting.
  9. To make the frosting, beat cream cheese and softened butter together until creamy.
  10. Add vanilla extract and ground cinnamon, mixing well.
  11. Gradually add powdered sugar and beat until smooth and fluffy.
  12. Mix in molasses until fully incorporated.
  13. Once the cake is completely cooled, spread the frosting evenly over the top.
  14. Slice and serve.

Notes

For best flavor, allow the cake to cool completely before frosting. The frosting can be refrigerated if not used immediately; bring to room temperature and re-whip before spreading. This cake stores well in an airtight container for up to 3 days.

  • Author: Sophie Lane
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 350
  • Sugar: 30
  • Sodium: 250
  • Fat: 15
  • Saturated Fat: 8
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 50
  • Fiber: 2
  • Protein: 4
  • Cholesterol: 50