When the air gets chilly and twinkle lights start popping up on porches, there’s one thing I need in my kitchen: the cozy smell of gingerbread cake baking in the oven. Warm spices, dark molasses, and that nostalgic holiday vibe—you just can’t beat it. But this isn’t your average old-fashioned cake. Oh no, we’re giving it a glow-up with molasses cream cheese frosting that’s so good, you’ll want to lick the spatula (and the bowl… no judgment here).
This gingerbread cake recipe is everything you love about traditional holiday bakes—spiced, rich, and ultra-moist—but with just enough of a twist to keep things interesting. The secret sauce (literally)? That molasses frosting. It adds a sweet, slightly tangy kick that perfectly balances the deep spices in the cake. Think gingerbread frosting ideas just hit their peak.
Why You’ll Fall in Love With This Gingerbread
First off, this cake is seriously tender and packed with bold, nostalgic flavors. We’re talking pumpkin pie spice, cinnamon, and enough ginger to wake up your taste buds. Add in molasses and corn syrup, and boom—you’ve got the kind of moist cake that doesn’t even need frosting (but trust me, we’re not skipping it).
And then there’s the frosting. Creamy, dreamy, and kissed with molasses, it’s basically like a warm hug on top of your cake. You’ll want to eat dessert for breakfast. Not saying you should… but I won’t stop you.
Let’s Talk Cake Details
So what makes this gingerbread dessert stand out from all the other holiday desserts crowding your feed this season?
- Flavor: The balance of sweet, spice, and molasses gives this cake a depth you don’t always get with other holiday baking recipes.
- Texture: Soft, tender, and not the least bit dry (thanks, corn syrup!).
- Frosting: Rich cream cheese gets a molasses makeover. It’s smooth, sweet, and totally unique.
- Easy Mode: No layers, no fuss—just a simple 8×8 pan and ingredients you probably already have on hand.
Seriously, if you’ve never added molasses to your frosting before, this is your sign. It’s the flavor combo you didn’t know you were missing.
Pro Tips That’ll Make You Look Like a Baking Star
Soften your butter and cream cheese ahead of time. Cold ingredients = lumpy frosting. Nobody wants that.
Don’t overmix your batter. Mix until just combined and stop. Overmixing creates tough cake, and we’re here for tender and fluffy.
Let the cake cool completely before frosting. Otherwise, your beautiful frosting will melt and slide off like it’s trying to escape your kitchen.
Decorate with holiday flair. Mini gingerbread men? Sugared cranberries? Chopped pecans? Yes, yes, and yes.
And one more—cool your molasses mixtures before mixing them in. Hot syrup in your batter = scrambled eggs. That’s not the kind of twist we’re going for.
Flavor Tweaks If You’re Feeling Fancy
This recipe is already amazing, but if you’re the “just a little extra” type (hi, same), try these:
- Add chocolate chips to the batter for a chocolate-gingerbread mashup.
- Skip the frosting and drizzle with caramel or dust with powdered sugar.
- Swap the molasses frosting for classic cream cheese or even a lemon glaze if you want to lighten it up.
- Feeling bold? Try a little orange zest in the frosting—it brightens everything beautifully.
Serve It Up
This Christmas baking favorite plays well with others. Pair a slice with your favorite hot cocoa, a spiced latte, or even a mug of mulled wine if the kids are in bed. It’s just as at home at a holiday brunch as it is after a cozy winter dinner.
Planning a holiday dessert spread? Slide this right next to your sugar cookies, toffee, and pies. It holds its own like a champ. Honestly, it might just steal the spotlight.
Don’t Just Bake. Bake Happy.
This isn’t just a gingerbread recipe. It’s an experience—a bite of December joy in cake form. Whether you’re making it for Christmas Eve dinner, a cookie exchange (yes, cake counts!), or just because it’s Tuesday and you need a pick-me-up, this gingerbread cake brings all the cheer and then some.
So go ahead—preheat that oven, throw on your coziest playlist, and get to baking. This sweet-and-spicy beauty is calling your name.
One bite in, and you’ll see why it’s my go-to for cold weather cravings.
Molasses Frosting on Gingerbread Cake – A Cozy Holiday Dessert
- Total Time: 1 hour 25 minutes
- Yield: 9 Servings
Description
This spiced gingerbread cake topped with a velvety molasses frosting is a true holiday showstopper. It’s soft, sweet, and perfectly spiced—everything you want in a festive dessert. The tangy cream cheese frosting has just enough molasses to complement the cake’s rich flavors without overpowering them. This recipe is cozy comfort in every bite!
Ingredients
For the Cake:
- 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 cold butter, cut into small cubes
- ½ cup molasses
- ½ cup light corn syrup
- ½ cup packed dark brown sugar
- 9 ounces whole milk
- 1 large egg
For the Frosting:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 2 teaspoons molasses
- 1½ cups powdered sugar
Instructions
- Preheat and Prep
- Preheat your oven to 350°F (175°C). Lightly grease or spray an 8×8-inch baking pan with nonstick spray. Set aside.
- Mix the Dry Ingredients
- In a medium-sized bowl, whisk together the flour, baking soda, ginger, cinnamon, and pumpkin pie spice. Set aside for now.
- Warm the Wet Ingredients
- In a small saucepan, heat the milk and brown sugar over low heat. Stir occasionally until the sugar is dissolved and the mixture is just warm—not hot.
- In a second saucepan, do the same with the molasses and corn syrup. Heat gently until just lukewarm.
- Combine the Butter and Dry Mix
- Add the cold cubed butter to your dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Build the Batter
- Pour the warm milk mixture into the flour-butter mixture and stir until incorporated. Then add the molasses mixture and stir again until well blended.
- Crack in the egg and whisk until smooth and consistent.
- Bake
- Pour the batter into the prepared pan and spread it evenly. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before frosting.
🧁 Make the Molasses Frosting
- In a clean mixing bowl, beat the softened cream cheese and butter together until fluffy and smooth.
- Stir in the vanilla and cinnamon until fully combined.
- Gradually mix in the powdered sugar a little at a time, beating between additions to keep things light and creamy.
- Finally, blend in the molasses until the frosting is silky and evenly colored.
Once your cake is completely cooled, generously frost the top with the molasses frosting.
Notes
💡 Tips for the Best Results
- Don’t overwork the batter. Stir only until the ingredients are mixed. Overmixing leads to a dense, rubbery texture.
- Use softened ingredients. Room temperature cream cheese and butter are essential for a smooth, lump-free frosting.
- Cool before frosting. If the cake is even slightly warm, your frosting will melt and slide right off.
- Decorate with style. Add holiday cheer by topping with mini gingerbread men, sugared cranberries, or chopped nuts. Even festive sprinkles do the trick!
❄️ How to Store It
- In the fridge: Store your frosted cake in an airtight container in the refrigerator for up to 4 days.
- To freeze: Wrap slices or the full unfrosted cake tightly in plastic wrap, then a layer of foil. Freeze for up to 2 months. If already frosted, it’ll last about 1 month in the freezer.
- Prep Time: 40 minutes
- Cook Time: 45 minutes