Why You’ll Love This Recipe
I like how this cake brings together bold gingerbread spices with a soft, tender crumb and that unforgettable cinnamon molasses frosting. The cake itself is deeply aromatic, sweetened with both molasses and brown sugar for that rich depth I love in holiday bakes. The frosting is just as dreamy—smooth, slightly tangy from cream cheese, and sweetened with molasses and cinnamon. It’s a festive cake that tastes like winter in every bite, and it only gets better if I let it rest overnight.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Gingerbread Cake:
1 ½ cups all-purpose flour
9 ounces milk
½ cup cold, cubed butter
½ cup molasses
½ cup corn syrup
½ cup packed brown sugar
1 egg
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
For the Cinnamon Molasses Frosting:
1 ½ cups powdered sugar
4 ounces cream cheese
¼ cup softened butter
3 teaspoons molasses
½ teaspoon vanilla extract
¼ teaspoon cinnamon
Directions
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Prepare the Cake Pan:
I preheat the oven to 350°F and grease a 5×9 baking pan, then line it with parchment paper for easy removal. -
Mix the Dry Ingredients:
In a bowl, I whisk together the flour, baking soda, ginger, cinnamon, and pumpkin pie spice. -
Warm the Liquids:
In one pan, I heat the milk and brown sugar just until the sugar dissolves and the mixture is lukewarm. In another, I gently warm the molasses and corn syrup until also lukewarm. -
Cut in the Butter:
I add the cubed cold butter to the dry ingredients and blend it in until the mixture becomes crumbly. -
Combine the Mixtures:
I stir the milk mixture into the flour and butter mixture, then add the warmed molasses mixture. Once that’s incorporated, I whisk in the egg until smooth. -
Bake the Cake:
I pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. -
Cool and Rest:
I let the cake cool completely in the pan. Once cooled, I wrap it in foil and let it rest overnight. This gives it that sticky, perfectly spiced top that makes it even better the next day. -
Make the Frosting:
In a mixing bowl, I beat the cream cheese and softened butter until creamy. Then I add the vanilla and cinnamon, mixing until smooth. I gradually beat in the powdered sugar, then blend in the molasses until it’s thick and smooth. I refrigerate it until chilled. -
Frost and Serve:
Once the cake has rested overnight and the frosting is well chilled, I frost the cake and slice it into generous pieces to serve.
Servings and timing
This recipe yields about 10 servings.
Prep time: 10 minutes
Cook time: 45 minutes
Rest time: Overnight
Total time: 1 day and 55 minutes
Variations
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I sometimes add a pinch of nutmeg or clove for even more spice depth.
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A sprinkle of chopped crystallized ginger on top adds great texture and heat.
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For a more rustic finish, I’ve topped the frosted cake with a drizzle of caramel or a dusting of cinnamon.
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If I want a lighter frosting, I fold whipped cream into the finished frosting for a fluffier texture.
Storage/Reheating
I store the cake in an airtight container in the fridge for up to 4 days. The flavors deepen over time, and the texture stays moist. If I want to warm it slightly, I microwave individual slices for about 10–15 seconds, but it’s equally delicious cold.
FAQs
Why does the cake need to rest overnight?
Letting the cake rest wrapped in foil overnight allows the flavors to deepen and the top to become sticky and rich—just like traditional gingerbread. It’s worth the wait.
Can I freeze this cake?
Yes, I freeze the unfrosted cake tightly wrapped in plastic and foil. When I’m ready to serve, I thaw it in the fridge overnight, then frost it the next day.
Can I use dark corn syrup instead of light?
Yes, dark corn syrup adds even more richness and molasses flavor. I’ve used both, and the results are delicious either way.
Can I make cupcakes with this recipe?
Absolutely. I divide the batter into lined muffin tins and bake at 350°F for about 18–22 minutes, then frost once cooled.
What’s the best way to apply the frosting?
I let the frosting chill first to thicken slightly, then spread it generously with a spatula or pipe it on if I want a decorative touch. It spreads best when the cake is fully cool.
Conclusion
This Gingerbread Cake with Cinnamon Molasses Frosting is everything I want in a cozy dessert—rich, warmly spiced, and topped with frosting that’s as dreamy as it is flavorful. It’s the perfect centerpiece for holiday gatherings, but honestly, I’d make it anytime I want something comforting and a little nostalgic. One bite and it’s clear why this recipe was worth searching for.
Print
Gingerbread Cake with Cinnamon Molasses Frosting
- Total Time: 55 minutes (+ optional overnight rest)
- Yield: 10 servings
- Diet: Vegetarian
Description
This cozy gingerbread cake is rich, spiced, and topped with a creamy cinnamon molasses frosting—perfect for holidays, gatherings, or cozy winter nights.
Ingredients
For the Gingerbread Cake:
1½ cups all-purpose flour
9 oz milk
½ cup cold, cubed butter
½ cup molasses
½ cup corn syrup
½ cup packed brown sugar
1 large egg
1 tsp baking soda
1 tbsp ground ginger
1 tsp cinnamon
1 tsp pumpkin pie spice
For the Cinnamon Molasses Frosting:
1½ cups powdered sugar
4 oz cream cheese
¼ cup softened butter
3 tsp molasses
½ tsp vanilla extract
¼ tsp cinnamon
Instructions
Preheat & Prep Pan:
Preheat oven to 350°F (175°C). Grease a 5×9-inch baking pan and line with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, and pumpkin pie spice.
Warm Liquids:
In a small saucepan, heat milk and brown sugar until sugar melts and mixture is lukewarm. In another saucepan, warm molasses and corn syrup until lukewarm.
Cut in Butter:
Add cold, cubed butter to the dry flour mixture. Use a pastry blender or your fingers to work it in until crumbly.
Combine Wet & Dry:
Pour warm milk mixture into the flour mixture, stirring gently. Add warm molasses mixture and stir again. Whisk in the egg until fully incorporated.
Bake:
Pour batter into prepared pan. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Rest:
Cool completely in the pan. For best results, wrap the cooled cake in foil and let it sit overnight to allow the top to become sticky and rich.
Prepare Frosting:
In a bowl, beat cream cheese and softened butter until creamy. Add vanilla and cinnamon. Gradually beat in powdered sugar until smooth. Mix in molasses. Chill before using.
Frost & Serve:
Once cake has rested overnight, frost with the chilled cinnamon molasses frosting. Slice and serve.
Notes
This cake develops deeper flavor and a stickier texture when allowed to rest overnight.
Pairs wonderfully with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
You can bake this as muffins or in an 8×8 square pan—adjust bake time accordingly.
Store leftovers in an airtight container for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
