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Moist Gingerbread Cake with Creamy Cinnamon Molasses Frosting

A close-up of a moist slice of dark gingerbread cake topped with thick, swirled brown frosting on a white plate.
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Bake this moist gingerbread cake, rich with warm spices and deep molasses flavor. It is easy to make and perfect for holiday gatherings or cozy winter nights.

Ingredients

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  • 2 1/2 cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 cup granulated sugar
  • 1 cup unsulfured molasses
  • 1 cup boiling water
  • 1/2 cup buttermilk
  • For the Frosting: 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1/4 cup molasses
  • 1 teaspoon ground cinnamon
  • 1–2 tablespoons milk or cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, allspice, cloves, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and both sugars until light and fluffy. Beat in the egg.
  4. In a separate bowl, whisk together the molasses, boiling water, and buttermilk.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the wet molasses mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cake cool completely on a wire rack before frosting.
  8. To make the frosting, beat the softened butter until smooth. Gradually add the powdered sugar, molasses, and cinnamon. Beat until combined.
  9. Add milk or cream one tablespoon at a time until you reach a creamy, spreadable consistency.
  10. Spread the Cinnamon Molasses Frosting evenly over the cooled gingerbread cake.

Notes

  • For an extra crunch, fold 1/2 cup of chopped pecans into the batter before baking.
  • You can make this cake ahead of time; it stores well covered at room temperature for up to three days.
  • If you prefer a thinner glaze instead of thick frosting, reduce the powdered sugar to 1 cup and increase the milk to 3-4 tablespoons.

Nutrition

Find it online: https://cravybite.link/moist-gingerbread-cake-recipe-easy-holiday/