This gingerbread cake is rich, moist, and filled with warm spices that make it perfect for cozy days or special occasions. Deep molasses flavor runs through the soft cake, while the creamy cinnamon-molasses frosting adds just the right balance of sweetness. It’s a classic dessert that feels comforting, familiar, and indulgent without being heavy.
Whether served for the holidays or enjoyed year-round, this cake delivers bold spice flavor and a tender crumb in every slice.
Why This Cake Stands Out
- Moist texture thanks to molasses and buttermilk
- Warm spices that deepen as the cake rests
- Smooth, creamy frosting with gentle cinnamon notes
- Easy to make with simple baking ingredients
Ingredients
Gingerbread Cake
- 2½ cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- ¾ cup unsulfured molasses
- 1 large egg
- 1 cup buttermilk
Cinnamon-Molasses Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 tablespoons molasses
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3½ cups powdered sugar
How to Make the Cake
1. Prepare the Oven
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or two 8-inch round cake pans.
2. Mix the Dry Ingredients
In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
3. Cream Butter and Sugars
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add Molasses and Egg
Mix in the molasses until fully blended, then add the egg and beat until smooth.
5. Combine Wet and Dry
Add the dry ingredients and buttermilk alternately to the batter, beginning and ending with the dry ingredients. Mix gently just until combined.
6. Bake
Pour the batter into the prepared pan(s). Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
How to Make the Frosting
In a mixing bowl, beat the cream cheese and butter until smooth and creamy. Add the molasses, cinnamon, and vanilla extract. Gradually mix in the powdered sugar until the frosting is thick, smooth, and spreadable.
Assemble the Cake
Once the cake is fully cooled, spread the frosting evenly over the top (and between layers if using round pans). Smooth with a spatula or add decorative swirls if desired.
Helpful Tips
- Let the cake cool completely before frosting
- Use fresh spices for stronger flavor
- Chill the frosting briefly if it feels too soft
- The cake tastes even better the next day
Storage
Store covered in the refrigerator for up to 5 days. Let slices come to room temperature before serving for best flavor and texture.