This Gingerbread Cake with Molasses Cream Cheese Frosting is the ultimate holiday dessert, featuring warm spices, rich molasses flavor, and a luscious cream cheese frosting. Moist, flavorful, and easy to make, this festive cake is perfect for holiday gatherings and cozy winter nights.

Ingredients

Name: Gingerbread Cake with Molasses Cream Cheese Frosting
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: For the Cake:; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 tablespoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1 cup molasses; 1 egg; 1 cup hot water; For the Frosting:; 8 ounces cream cheese, softened; 1/4 cup unsalted butter, softened; 1/4 cup molasses; 4 cups powdered sugar; 1 teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground nutmeg

½ teaspoon salt

½ cup unsalted butter, softened

½ cup granulated sugar

½ cup brown sugar, packed

1 cup molasses

1 egg

1 cup hot water

For the Frosting:

8 ounces cream cheese, softened

¼ cup unsalted butter, softened

¼ cup molasses

4 cups powdered sugar

1 teaspoon vanilla extract

Directions

Preheat the oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.

In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.

In a large bowl, cream the butter and both sugars until light and fluffy. Beat in the molasses and egg until well combined.

Gradually add the dry ingredients to the wet ingredients, alternating with the hot water, beginning and ending with the dry ingredients. Mix until just combined.

Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.

To make the frosting, beat the cream cheese and butter together until smooth. Add the molasses and vanilla extract and mix until combined.

Gradually add the powdered sugar, beating until the frosting is smooth and creamy.

Once the cake has cooled completely, spread the frosting evenly over the top. Cut into squares and serve.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Servings: 12

Variations

Spiced Up Version: Add a pinch of allspice or cardamom for an extra layer of warmth.

Citrus Twist: A teaspoon of orange zest in the frosting adds a bright, fresh flavor.

Lighter Option: Reduce the molasses in the frosting for a milder taste, or use a mix of cream cheese and Greek yogurt.

Nutty Addition: Top with chopped pecans or walnuts for some crunch.

Cupcake Style: Pour the batter into cupcake liners and bake for about 18-20 minutes instead.

Storage/Reheating

Refrigerator: Store the cake in an airtight container in the fridge for up to 5 days.

Freezer: Wrap individual slices in plastic wrap and store them in an airtight container for up to 3 months. Thaw in the fridge before serving.

Reheating: Let the cake sit at room temperature for about 30 minutes before serving, or microwave individual slices for 10-15 seconds to soften.

FAQs

Can I use blackstrap molasses instead of regular molasses?

Blackstrap molasses is more bitter and less sweet than regular molasses, so I prefer using regular molasses for the best balance of flavor.

Can I make this cake ahead of time?

Yes! I often bake the cake a day in advance and frost it the next day for convenience. Just store it covered at room temperature before frosting.

What can I use instead of cream cheese in the frosting?

If I need a substitute, I use mascarpone cheese or a mix of butter and Greek yogurt for a slightly different texture and flavor.

How do I make this cake gluten-free?

I swap the all-purpose flour with a gluten-free 1:1 baking flour to make it gluten-free. The texture remains just as soft and delicious.

Can I make this cake without eggs?

Yes! I replace the egg with ¼ cup unsweetened applesauce or a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water) for an egg-free version.

Conclusion

This gingerbread cake with molasses cream cheese frosting is a must-bake for the holiday season. It's packed with rich spices, moist texture, and a creamy, flavorful frosting that takes it to the next level. Whether for a holiday gathering or just a cozy treat at home, this cake is sure to be a favorite.

Recipe:

Gingerbread Cake with Molasses Cream Cheese Frosting

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Author: Cheryl
Total Time: 1 hour
Yield: 12 servings
Diet: Vegetarian

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Description

This gingerbread cake is packed with warm spices and deep molasses flavor, making it the perfect treat for the holiday season. Topped with a rich and creamy molasses-infused cream cheese frosting, this cake is moist, flavorful, and sure to be a crowd-pleaser.

Instructions

Preheat & Prepare:
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.
Cream Butter & Sugars:
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add molasses and egg, mixing well.
Combine Wet & Dry:
Alternately add the dry ingredients and hot water to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
Bake:
Pour batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Prepare Frosting:
Beat cream cheese and butter until smooth. Add molasses and vanilla, then gradually mix in powdered sugar until creamy.
Frost & Serve:
Spread frosting over the cooled cake. Cut into squares and serve.