Gingerbread Cake with Cinnamon Molasses Cream Cheese Frosting

Gingerbread Cake is the ultimate holiday indulgence—moist, spiced, and blanketed in rich cinnamon molasses cream cheese frosting. Each slice delivers a warm, comforting hug of ginger, cloves, and nutmeg, filling your kitchen with a nostalgic aroma that screams Christmas dessert. The velvety texture melts in your mouth, while the deep molasses adds a caramel-like richness.

Whether you’re baking for a cozy winter gathering, need a festive dessert for Thanksgiving, or want an easy gingerbread cake recipe for your next potluck, this classic spiced holiday cake won’t disappoint. It reminds me of snowy afternoons baking with my grandmother, passing down the flavors of the season. Try this recipe today, and don’t forget to share it or save it for your holiday baking list!

What Makes This So Irresistible

• 🎄 Holiday spice magic – Packed with cinnamon, ginger, nutmeg, and cloves.
• 🍰 Moist and tender crumb – Buttermilk and molasses keep it rich and soft.
• 🧁 That frosting! – Cinnamon + molasses + cream cheese = pure decadence.
• 🕒 One-hour start-to-finish – Great for busy holiday schedules.
• 👩‍🍳 Beginner-friendly – Easy steps, no special tools needed.
• 🎁 Perfect for gifting – Bake as mini loaves or cupcakes.
• ❄️ Freezer-friendly – Make ahead and enjoy later!

Ingredients for Gingerbread Cake with Cinnamon Molasses Frosting

Let’s gather everything you need for this festive masterpiece.

For the Gingerbread Cake:

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ½ cup unsulfured molasses
• 1 large egg
• 1 cup buttermilk

For the Cinnamon Molasses Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• ¼ cup molasses
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 cups powdered sugar

How to Make Gingerbread Cake – Step-by-Step

Step 1: Preheat and Prepare Your Pans

Preheat your oven to 350°F (175°C).
Grease and flour three 8-inch round pans (or two if you prefer thicker layers). Line the bottoms with parchment paper to prevent sticking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together:

• Flour
• Baking soda
• Cinnamon
• Ginger
• Nutmeg
• Cloves
• Salt

Set aside.

Step 3: Cream the Butter and Sugars

In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat for 2–3 minutes until light and fluffy.

Add the molasses and mix until the batter becomes smooth, rich, and dark.

Step 4: Add the Egg and Buttermilk

Beat in the egg until fully combined.
Reduce the mixer speed and alternate adding the dry ingredients and buttermilk, beginning and ending with the dry mix. Mix just until combined.

Step 5: Bake the Cake Layers

Divide the batter evenly between your prepared pans.
Smooth the tops and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes in pans, then carefully transfer to wire racks to cool completely.

Make the Frosting – The Best Part

Step 6: Prepare the Frosting

Using a stand mixer or hand mixer, beat cream cheese and butter until completely smooth.

Add molasses, cinnamon, and vanilla extract, mixing well.

Gradually beat in the powdered sugar, one cup at a time. The frosting should be thick, creamy, and spreadable.
If too soft, chill for 10–15 minutes.

Step 7: Assemble and Decorate the Cake

Place one cake layer on your serving plate. Spread a generous layer of frosting. Repeat with the remaining layers.

Frost the top and sides of the cake evenly.

Step 8: Decorate

Pipe decorative swirls or borders with any leftover frosting.
Optional: Sprinkle with a dash of cinnamon, brown sugar crumbs, or crushed gingerbread cookies.

Step 9: Slice and Serve

Allow the cake to come to room temperature before slicing.
Serve with hot cider, eggnog, or spiced tea for the full holiday experience.

Pro Tips & Secrets for the Best Gingerbread Cake

1. Use unsulfured molasses – It’s less bitter and gives a rich, smooth flavor.
2. Fresh spices = maximum flavor – Dull-smelling spices? Time to replace them.
3. Don’t overmix – Mix until just combined to avoid a dense cake.
4. Room temperature ingredients make blending smoother and more even.
5. Add a splash of orange zest for a citrusy holiday twist.
6. Make ahead – Bake layers a day early, wrap well, and frost later.
7. Chill the cake briefly before slicing for clean edges.
8. Swap buttermilk with yogurt or sour cream if needed.
9. Use a cake leveler or serrated knife for flat layers.
10. Double the frosting if you love an extra-thick coating.

Variations & Substitutions

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Egg-Free: Replace with flax egg (1 tbsp flaxseed + 3 tbsp water).
• Dairy-Free: Use plant-based butter and vegan cream cheese.
• Frosting Alternatives: Add a dash of maple syrup or orange zest.
• Make it a loaf or cupcakes: Adjust baking time accordingly.

Best Ways to Serve Gingerbread Cake

🎉 Holiday Centerpiece: The ultimate Christmas or Thanksgiving dessert.
☕ Afternoon Tea Treat: Serve with chai, spiced lattes, or mulled wine.
🎁 Gift Idea: Bake in mini loaf pans, wrap in parchment and twine.
🥶 Frozen Ahead: Freeze unfrosted layers for up to 2 months.

Nutritional Information (per slice)

• Calories: ~420 kcal
• Carbohydrates: 53g
• Protein: 4g
• Fat: 20g
• Sugar: 38g
• Fiber: 1g

⚠️ Nutrition may vary slightly based on ingredient brands.

Storage & Reheating Guide

• Refrigerator: Store covered for up to 5 days.
• Freezer: Freeze unfrosted cake layers for 2 months.
• Thawing: Let thaw in the fridge overnight before frosting.
• Room temp serving: Always bring to room temperature before serving for best flavor and texture.

Gingerbread Cake FAQs

✅ 1. What makes gingerbread cake moist and fluffy?

Using buttermilk, unsulfured molasses, and not overmixing the batter helps keep gingerbread cake moist, tender, and perfectly fluffy.

✅ 2. Can I make gingerbread cake ahead of time for the holidays?

Yes! You can bake the cake layers up to two days in advance. Wrap them tightly and frost the day of serving for best results.

✅ 3. What’s the best frosting for gingerbread cake?

Cream cheese frosting with cinnamon and molasses pairs perfectly with the spiced gingerbread cake flavor, adding rich sweetness and warmth.

✅ 4. Can I freeze gingerbread cake with cream cheese frosting?

Yes, freeze the cake unfrosted for up to 2 months or freeze frosted slices individually wrapped. Thaw in the fridge overnight before serving.

✅ 5. Is this gingerbread cake recipe beginner-friendly?

Absolutely. This easy gingerbread cake recipe uses basic ingredients and simple steps, making it perfect for beginner and holiday bakers alike.

Craving More? Try These

• Decadent Strawberry Velvet Cake – Perfect for Any Celebration
• Pumpkin Spice Cake with Cream Cheese Frosting
• Churro Cake: Heavenly Treat for Dessert Lovers
• Biscoff Cake – Simple Dessert for All Occasions

One Last Bite: Final Thoughts

If you’ve been searching for the perfect holiday spice cake, this Gingerbread Cake with Cinnamon Molasses Cream Cheese Frosting is the one. Moist, warmly spiced, festive, and topped with the dreamiest frosting ever — it’s not just a cake; it’s a whole holiday mood.

What’s your favorite twist on gingerbread cake? 🎄
Leave a comment below, share your photos, and don’t forget to tag us if you bake it!

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