Gingerbread Cake greets you with a warm, spicy hug the moment it hits the table. This version pairs a moist, warmly spiced gingerbread with a silky molasses cream-cheese frosting that’s sweet, tangy, and utterly addictive. Ready for a slice (or three)?
Introduction — why this recipe works (and why you’ll love it)
If you crave cozy spices at the holidays, this Gingerbread Dessert answers the call. The cake balances ginger, cinnamon, and a little pumpkin-pie spice with dark molasses and a splash of corn syrup for tenderness. The frosting takes a classic cream-cheese base and adds molasses for depth—think classic, but elevated.
What makes this irresistible?
- Deep, layered flavor — bright spice meets dark molasses caramel notes.
- Perfect texture — tender crumb that stays moist for days.
- Frosting contrast — tangy cream cheese plus a molasses kiss.
Who doesn’t want a dessert that tastes nostalgic but feels new? (FYI: it also plays very nicely on a dessert table.)
What makes this Gingerbread Cake so special
This isn’t just another spiced cake. It’s the sum of small choices:
- Using molasses in both cake and frosting creates continuity and complexity.
- Heating the milk + sugar and the molasses + corn syrup separately makes the batter silkier and keeps the cake moist.
- The frosting’s tang from cream cheese cuts through sweetness so each bite stays interesting.
Pro tip: Don’t skip the cooling step—frosting a warm cake = melty mess. Let the cake cool completely for clean, pretty slices.
Ingredients (with short why-they-matter)
Below is the short list—simple pantry staples, big payoff.
For the cake
- All-purpose flour — structure and tenderness.
- Baking soda — lift and light crumb.
- Ground ginger, cinnamon, pumpkin pie spice — the warming spice trio that defines Gingerbread Recipe.
- Cold butter (cut in) — creates a tender, slightly rustic crumb.
- Dark brown sugar — more molasses notes and chew.
- Molasses + light corn syrup — molasses gives classic flavor; corn syrup keeps the cake moist.
- Whole milk — tenderizes and gives body.
- Large egg — binds and enriches.
For the molasses cream-cheese frosting
- Cream cheese (softened) — tangy, creamy base.
- Softened butter — smoothness and structure.
- Powdered sugar — dissolves easily for a silky frosting.
- Molasses — a little goes a long way; adds depth and echoes the cake.
- Vanilla + pinch cinnamon — round out the flavor.
Quick how-to — simple steps anyone can follow
(Full quantities live in the recipe card you’ll drop into your brain. Here’s the short version.)
- Preheat & prep. Oven to 350°F. Spray an 8×8 pan (or use a 9-inch round).
- Dry mix. Whisk flour, baking soda, ginger, cinnamon, and pumpkin spice.
- Heat liquids. Warm milk + brown sugar until sugar dissolves. Heat molasses + corn syrup until lukewarm. Let both cool slightly.
- Cut in butter. Work cold butter into dry mix until crumbly (a pastry cutter or two forks work fine).
- Make batter. Stir cooled milk mixture into flour mix. Then add cooled molasses mixture. Whisk in the egg last.
- Bake. Pour into pan and bake ~45 minutes (or until a toothpick comes out clean).
- Cool completely. Don’t rush this.
- Frost. Beat cream cheese + butter until smooth, add powdered sugar gradually, fold in molasses, vanilla, and cinnamon. Spread on cooled cake.
Bold baking tip: Let the cake cool fully—frosting will set better and slice cleaner.
The story behind this take on gingerbread
Gingerbread has roots in many cultures—spiced cakes, cookies, and breads dating back centuries. My version keeps the old-school molasses backbone but borrows modern tricks (like pre-warming syrups and using corn syrup for extra softness) to make a cake that’s as tender as it is nostalgic. The molasses frosting? A little cheeky, but it simply works—it doubles down on that classic gingerbread flavor in a way that feels grown-up and fun.
Pro tips for the best outcome
- Measure flour properly. Spoon into the cup and level off. Too much flour = dry cake.
- Don’t overmix. Stir until ingredients are just combined—overworking develops gluten and toughens the crumb.
- Room-temp egg, cooled liquids. The batter should be warm but not hot when you add the egg—otherwise the egg cooks early.
- Softened (not melted) cream cheese & butter for ultra-smooth frosting.
- Chill frosting briefly if it seems too loose—5–10 minutes in the fridge firms it up without becoming hard.
Baking lifehack: If the top browns too fast, tent with foil for the last 10–15 minutes.
Variations to try (because variety is the spice of life)
- Classic Cream-Cheese Frosting: Skip molasses and add a touch more powdered sugar for a brighter finish.
- Chocolate Gingerbread: Fold in 1/2 cup mini chocolate chips—dark or white both rock.
- Citrus Twist: Add a teaspoon of orange zest to the batter or a drizzle of orange-spiked glaze.
- Spiked Holiday Version: Add 1–2 Tbsp bourbon or dark rum to the cake batter (adults only).
- Mini Cupcakes: Bake in liners for 14–18 minutes and pipe frosting for festive bite-sized treats.
Best way to serve
- Serve slightly chilled or at room temperature.
- A thin drizzle of warmed dulce de leche or extra molasses over the frosting makes it feel decadent.
- Top with candied ginger, sugared cranberries, or crushed gingersnaps for texture and pretty plating.
- Pair with: hot coffee, spiced chai, or a boozy eggnog for an over-the-top holiday spread.
Storage & leftovers
- Fridge: Store in an airtight container for up to 4 days. The cake keeps moisture beautifully.
- Freeze: Wrap slices tightly in plastic + foil; freeze up to 1 month (frosting or no frosting). Thaw overnight in the fridge.
- Reheat? If you love warm cake, microwave a slice 10–12 seconds—don’t overdo it or the frosting will soften too much.
Reminder: Always cool completely before wrapping for storage, or condensation can make the cake soggy.
FAQs (real questions people ask)
Can I make this a loaf instead of a square/round pan?
Yes—bake at 350°F but reduce time to ~50–60 minutes; check with a toothpick.
Can I skip corn syrup?
You can substitute maple syrup or honey in a 1:1 ratio; texture shifts slightly but still delicious.
Can I use low-fat cream cheese?
You can, but full-fat yields the creamiest, most lush frosting.
Does this count as a classic gingerbread cake?
It’s true to roots with a modern frosting twist—still a bona fide Gingerbread Cake Recipe.
Final thoughts — make it your new holiday classic
Whether you’re baking for an intimidating holiday crowd or a quiet night by the twinkle lights, this cake delivers. It feels like a Gingerbread Dessert your grandma would applaud and a modern Sweets Treats you’ll happily post on Insta. The frosting is the showstopper—don’t be shy with the molasses—but the balance of spice, texture, and tang is the real victory.
Ready to Eat Dessert with intention? Slice a big piece, top with a little extra drizzle, and let that molasses-cream-cheese combo slowly convince you that holiday baking = life’s best kind of therapy.
Happy baking—and if you try this, snap a pic and tell me how you dressed it up. (IMO, sugared cranberries are the best finishing touch—but I’m biased.)
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Ultimate Gingerbread Cake with Molasses Frosting — Holiday Baking Made Easy
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 25 minutes
- Yield: 9 servings 1x
- Category: Dessert
Description
A tender, spice-forward gingerbread topped with a creamy molasses frosting — warm holiday flavors in every bite.
Ingredients
For the cake
- 1½ cups (190 g) all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin-pie spice
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- ½ cup molasses
- ½ cup light corn syrup
- ½ cup packed dark brown sugar
- 9 fl oz (about 1 1/8 cups) milk (room temperature)
- 1 large egg
For the molasses frosting
- 4 oz cream cheese, softened
- ¼ cup (½ stick) butter, softened
- ½ teaspoon vanilla extract
- 1½ cups powdered sugar, sifted
- 2 teaspoons molasses
- ¼ teaspoon ground cinnamon
Instructions
- Heat the oven to 350°F (175°C). Grease an 8×8-inch baking pan (or line with parchment) and set aside.
- Whisk the dry spices: In a medium bowl combine the flour, baking soda, ground ginger, cinnamon, and pumpkin spice; whisk to blend and set aside.
- Warm the milk and sugar: In a small saucepan warm the milk and the dark brown sugar just until the sugar dissolves and the mixture is lukewarm; remove from heat and let cool slightly.
- Heat the syrups: In a separate small pan warm the molasses and corn syrup until they are just warm to the touch; set aside to cool briefly.
- Cut in the butter: Using a pastry cutter or two forks, work the cold butter into the flour-spice mixture until the texture resembles coarse crumbs.
- Build the batter: Pour the cooled milk mixture into the flour mixture and stir until mostly combined. Add the molasses/corn syrup mixture and stir again. Whisk in the egg until the batter is smooth and even.
- Bake: Transfer the batter to the prepared pan and smooth the top. Bake about 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from the oven and allow the cake to cool completely in the pan.
- Make the frosting: Beat the softened cream cheese and butter together until silky. Add vanilla and cinnamon, then slowly incorporate the powdered sugar until smooth. Stir in the molasses until the frosting is evenly colored and spreadable.
- Finish the cake: Once the cake is fully cooled, spread the molasses frosting over the top. Chill briefly if you prefer a firmer frosting.
Notes
- • Don’t overmix the batter — stir until ingredients are combined to keep the cake light.
- • Soften dairy ahead of time: bring cream cheese and butter to room temperature about 30 minutes before making frosting for a lump-free result.
- • Cool completely before frosting so the topping holds its texture.
- • Decoration ideas: garnish with candied cranberries, a dusting of cinnamon, or tiny gingerbread cookies for a festive touch.
- • Storage: Refrigerate in an airtight container up to 4 days. For longer keeping, wrap tightly and freeze up to 1 month (with frosting) or 2 months (unfrosted); thaw overnight in the fridge.
