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Gingerbread Cake with Cinnamon Molasses Frosting

A warm and nostalgic gingerbread cake topped with creamy cinnamon molasses frosting, perfect for holiday celebrations.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Baked Goods, Dessert
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour I love King Arthur Flour for its consistent quality
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon I use McCormick for its bold flavor
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Ensure it’s at room temperature for easy creaming
  • 1 cup brown sugar Light or dark, your choice
  • 1/2 cup molasses For richness, I prefer Grandma’s Original
  • 2 large eggs
  • 1 cup hot water
Frosting Ingredients
  • 1/2 cup unsalted butter, softened
  • 2-3 cups powdered sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup molasses

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch cake pan.
  2. In a large bowl, whisk together the dry ingredients.
  3. In another bowl, cream the softened butter and brown sugar until light and fluffy—about 3-4 minutes.
  4. Mix in the molasses and eggs until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with hot water, until fully combined.
Baking
  1. Pour the batter into the prepared cake pan and bake in the preheated oven for 30-35 minutes.
  2. Let the cake cool completely in the pan on a wire rack.
  3. For the frosting, beat together the softened butter, powdered sugar, ground cinnamon, and molasses until smooth.
  4. Spread the frosting generously over the cooled gingerbread cake.

Notes

Store leftover cake in an airtight container for up to three days at room temperature or refrigerate for up to a week. Can freeze the unfrosted cake for up to three months.