Gingerbread Cake with Cinnamon Molasses Frosting is the ultimate holiday dessert, rich in spice and warmth. With the bold flavors of molasses, cinnamon, and ginger, this cake captures the essence of cozy winter evenings. The applesauce keeps it moist, while the luscious cream cheese frosting infused with cinnamon and molasses adds an irresistible tangy-sweet finish. Whether you’re planning a festive gathering or simply craving a comforting treat, this gingerbread cake is the perfect seasonal indulgence. It’s easy to make, crowd-pleasing, and full of nostalgic charm that makes it a must-bake every holiday season.
Why You’ll Love This Gingerbread Cake
This gingerbread cake is moist, flavorful, and delightfully spiced. The combination of molasses, cinnamon, ginger, and cloves creates a deep, warming flavor that’s both comforting and festive. The addition of applesauce ensures a soft and tender crumb, making every bite melt-in-your-mouth good. Topped with a rich cinnamon molasses cream cheese frosting, it’s a showstopper dessert that feels like a warm hug on a cold day. Ideal for holiday celebrations or casual family desserts, it’s a recipe you’ll come back to year after year.
Ingredients
For the Gingerbread Cake:
- 1/2 cup sugar
- 1/2 cup butter
- 1 egg
- 2/3 cup applesauce
- 1 cup Brer Rabbit unsulphured molasses
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
- 1 tsp salt
- 1 cup hot water
For the Cinnamon Molasses Frosting:
- 4 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/2 tsp vanilla extract
- 1 1/2 cups powdered sugar
- 2 tsp molasses
- 1/4 tsp ground cinnamon
Step-by-Step: How to Make Gingerbread Cake with Cinnamon Molasses Frosting
- Preheat your oven to 350°F and prepare a 9-inch square baking pan by greasing and flouring it.
- In a large bowl, beat the sugar and butter together until the mixture is pale and fluffy.
- Beat in the egg, followed by the applesauce and molasses, mixing until well combined.
- In a separate bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves.
- Gradually add the dry ingredients to the wet mixture, blending thoroughly.
- Stir in the hot water until the batter is smooth.
- Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
To Make the Frosting:
- In a medium bowl, combine the cream cheese and butter and beat until the mixture is smooth and creamy.
- Add vanilla and cinnamon, mixing well.
- Slowly add the powdered sugar, beating until the frosting is fluffy.
- Blend in the molasses until evenly incorporated.
- Once the cake is fully cooled, spread the frosting over the top and finish with a light dusting of cinnamon.
Helpful Tips
- Make sure your butter and cream cheese are fully softened before mixing to ensure a smooth frosting.
- Use unsulphured molasses for the best flavor and to keep the cake free of preservatives.
- Allow the cake to cool completely before frosting to prevent the icing from melting.
- Sifting the dry ingredients helps evenly distribute the spices and prevents lumps.
- For an extra festive touch, sprinkle chopped candied ginger or crushed gingersnap cookies on top of the frosting.
Substitutions And Variations
- Applesauce: Substitute with plain Greek yogurt or mashed banana for a slightly different texture and flavor.
- Molasses: Use dark corn syrup or maple syrup in a pinch, though it will alter the flavor slightly.
- Spices: Add a pinch of nutmeg or allspice for added depth.
- Frosting: For a lighter topping, try whipped cream flavored with a touch of cinnamon and molasses.
- Gluten-Free: Use a 1-to-1 gluten-free baking flour blend.
Storage Instructions
Keep the cake covered in the refrigerator for up to five days. To enjoy the best texture, let it rest at room temperature for about 30 minutes before serving. If freezing, tightly wrap individual slices in plastic wrap and place them in a freezer-safe container. Thaw overnight in the refrigerator, then bring to room temperature before enjoying.
Nutritional Information
- Calories: 541 kcal
- Carbohydrates: 103 g
- Protein: 6 g
- Fat: 23 g
- Saturated Fat: 14 g
- Cholesterol: 81 mg
- Sodium: 703 mg
- Potassium: 741 mg
- Fiber: 2 g
- Sugar: 48 g
- Vitamin A: 760 IU
- Vitamin C: 0.2 mg
- Calcium: 127 mg
- Iron: 4 mg
Serving Suggestions
- Serve warm with a scoop of vanilla bean ice cream.
- Pair with a spiced chai or mulled wine for the perfect holiday treat.
- Top with a dollop of whipped cream and a sprinkle of cinnamon for a simple finish.
- Add fresh berries for a burst of brightness and color.
- Drizzle with caramel sauce for an indulgent twist.
Frequently Asked Questions About Gingerbread Cake with Cinnamon Molasses Frosting
Can I make this cake ahead of time? Yes, this cake can be made a day or two in advance. Just refrigerate it and allow it to come to room temperature before serving.
Can I use a different size pan? Absolutely. You can use a round or rectangular pan, but adjust baking time accordingly and check with a toothpick for doneness.
Is there a vegan option? You can replace the egg with a flax egg, use vegan butter and cream cheese, and ensure your sugar is vegan-certified.
Can I reduce the sugar? Slightly, but keep in mind it may alter the cake’s texture and flavor. You can try cutting back 2 to 3 tablespoons without major impact.
Why use hot water in the batter? Hot water helps to dissolve the baking soda and blend the molasses into the batter more evenly, enhancing the texture and flavor.
Final Thoughts
Thank you for joining me in the kitchen to make this delicious Gingerbread Cake with Cinnamon Molasses Frosting. This recipe brings together all the warmth and spice of the season in one tender, fluffy cake. The frosting adds a creamy and tangy contrast that elevates every bite. I hope this cake becomes a staple in your holiday baking as it has in mine. It’s easy, comforting, and irresistibly flavorful. Enjoy every slice and thank you for being part of our food-loving community. Happy baking!
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Gingerbread Cake with Cinnamon Molasses Frosting
- Total Time: 1 hour
- Yield: 9 servings 1x
Description
Gingerbread Cake with Cinnamon Molasses Frosting is soft, spiced, and topped with a rich cream cheese frosting. A holiday classic everyone will request again and again.
Ingredients
1/2 cup sugar
1/2 cup butter
1 egg
2/3 cup applesauce
1 cup Brer Rabbit unsulphured molasses
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
1 tsp salt
1 cup hot water
Frosting:
4 oz cream cheese, softened
1/4 cup butter, softened
1/2 tsp vanilla extract
1 1/2 cups powdered sugar
2 tsp molasses
1/4 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F and prepare a 9-inch square baking pan by greasing and flouring it.
- In a large bowl, beat the sugar and butter together until the mixture is pale and fluffy.
- Beat in the egg, followed by the applesauce and molasses, mixing until well combined.
- In a separate bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves.
- Gradually add the dry ingredients to the wet mixture, blending thoroughly.
- Stir in the hot water until the batter is smooth.
- Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
To Make the Frosting:
- In a medium bowl, combine the cream cheese and butter and beat until the mixture is smooth and creamy.
- Add vanilla and cinnamon, mixing well.
- Slowly add the powdered sugar, beating until the frosting is fluffy.
- Blend in the molasses until evenly incorporated.
- Once the cake is fully cooled, spread the frosting over the top and finish with a light dusting of cinnamon.
Notes
Cake is best served at room temperature.
Store in fridge for up to 5 days or freeze for longer.
Use unsulphured molasses for best flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 square
- Calories: 541 kcal
- Sugar: 48 g
- Carbohydrates: 103 g
- Protein: 6 g