Gingerbread Cake


Ah, there’s nothing like the holidays to bring out the baker in all of us, right? And let me tell you about a little gem that’s close to my heart – the Gingerbread Cake with Cinnamon Molasses Frosting. It’s like wrapping yourself in a warm blanket of holiday spices. I’ve whipped up this recipe more times than I can count, and it never fails to fill the house with that nostalgic, festive aroma.

Why is this Gingerbread Cake a Holiday Must-Have?

Okay, here’s the scoop on what sets this cake apart: it’s all about that sticky top! It’s kind of like the top of a perfect brownie but with a gingerbread twist. Leave it for a day (if you can resist!), and that sticky magic really comes to life. Trust me, it’s a game-changer.

What’s the Big Deal About Cinnamon Molasses Frosting?

Now, you might think, “The cake’s already good, do I need frosting?” But hear me out. This cinnamon molasses frosting? It’s like a hug for your taste buds. It pairs with the cake like a cozy fireplace pairs with chilly winter nights. It’s creamy, it’s spiced, and it just brings everything together.

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Can the Cake Stand Alone Without Frosting?

Absolutely! This gingerbread cake is a rockstar on its own. It’s so moist and packed with flavor that sometimes I just slice and serve. It’s that good. But, when I’m feeling fancy, that frosting adds an extra layer of ‘wow’.

Any Tricks for Baking in Warm Weather?

So, I learned this the hard way in my sunny California kitchen. If it’s hot outside, your frosting might get a bit fussy. Keep it chilled until the cake has done its overnight magic. Then, let the frosting warm up a bit for that perfect spread.

Best Way to Store This Gingerbread Wonder?

After frosting this beauty, pop it in an airtight container. If you’re dealing with warm weather, a little fridge time keeps everything nice and neat. And guess what? The flavors get even better with time, like a fine wine but in cake form.

So there you have it, my take on the Gingerbread Cake with Cinnamon Molasses Frosting. Whether you’re a baking newbie or a kitchen wizard, this recipe is bound to spread some holiday cheer. Let’s get those aprons on and bake some memories!

Gingerbread Cake Recipe:


  • Cake:
    • All-Purpose Flour: 1 ½ cups
    • Baking Soda: 1 tsp
    • Ground Ginger: 1 Tbs
    • Cinnamon: 1 tsp
    • Pumpkin Pie Spice: 1 tsp
    • Butter (cold, cut into small pieces): ½ cup
    • Molasses: ½ cup
    • Corn Syrup: ½ cup
    • Brown Sugar (packed): ½ cup
    • Milk: 9 oz
    • Egg: 1
  • Frosting:
    • Cream Cheese: 4 oz
    • Butter (softened): ¼ cup
    • Vanilla: ½ tsp
    • Powdered Sugar: 1 ½ cups
    • Molasses: 3 tsp
    • Cinnamon: ¼ tsp


  1. Preheat the oven to 350°F. Grease and line a 9 x 5-inch baking pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, and pumpkin pie spice. Set aside.
  3. Gently heat the milk and brown sugar in a small saucepan until the sugar dissolves and the mixture is lukewarm.
  4. In a separate saucepan, warm the molasses and corn syrup to a lukewarm temperature.
  5. Blend the cold, cut butter into the flour mixture using a pastry blender until it resembles fine crumbs.
  6. Once lukewarm, combine the milk mixture with the flour mixture, stirring well. Then add the molasses mixture and stir.
  7. Incorporate the egg thoroughly.
  8. Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted comes out clean.
  9. Allow to cool completely in the pan, then wrap in foil and let sit for a day to achieve a sticky top.
  10. Store in an airtight container.

For the Frosting:

  1. Beat the cream cheese and softened butter in a medium bowl until creamy.
  2. Add vanilla and cinnamon, blending well.
  3. Gradually add powdered sugar, beating until smooth.
  4. Stir in the molasses.
  5. Chill the frosting before applying to the cake, which should be allowed to rest overnight.


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