Variation
1. Lemon Cream Cheese Twist: Swap the molasses frosting for lemon cream cheese frosting for a bright, citrusy contrast to the spiced cake.
2. Gingerbread Cupcakes: Turn this recipe into cupcakes! Fill liners ⅔ full and bake for 18–20 minutes perfect for parties or gifting.
3. Chocolate Gingerbread: Add ¼ cup cocoa powder to the dry ingredients and fold in mini chocolate chips for a decadent cocoa-spice hybrid.
Cooking Notes
- Molasses type: Use unsulphured molasses for best flavor blackstrap molasses will make it more bitter.
- Even baking: Rotate the pan halfway through baking to ensure even cooking and prevent dark edges.
- Soft texture: Don’t overbake gingerbread cakes are best when moist and tender in the center.
Serving Suggestions
- Holiday finish: Garnish with whipped cream, sugared cranberries, or a drizzle of caramel sauce for an elegant presentation.
- Warm pairing: Serve slightly warm with a scoop of vanilla ice cream or a mug of hot apple cider.
- Festive look: Dust with powdered sugar and top with gingerbread cookies for a picture-perfect dessert table centerpiece.
Tips
- Make ahead: Bake the cake a day early and frost before serving — the flavors deepen overnight.
- Frosting texture: If you prefer a lighter frosting, whip for an extra 2 minutes to incorporate more air.
- Storage: Keep refrigerated (if using cream cheese) for up to 4 days; bring to room temp before serving.
- Freezing: The unfrosted cake freezes beautifully. Wrap tightly and freeze up to 2 months; thaw completely before frosting.
Prep Time:
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Nutritional Information (Per Serving)
- Calories: 410
- Protein: 4g
- Sodium: 240mg
Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes! Bake and cool the cake, then wrap tightly and store at room temperature for up to 2 days or refrigerate up to 4. Frost just before serving for the freshest flavor.
2. Can I substitute the molasses?
You can use dark corn syrup or maple syrup, but the signature gingerbread flavor comes from molasses it’s worth using the real thing!
3. How can I make it dairy-free?
Use dairy-free butter, plant-based milk (like oat or almond), and skip the cream cheese. The flavor remains rich and delicious.
4. Can I turn this into a layer cake?
Absolutely! Divide the batter into two 8-inch rounds, bake, and frost between layers for a bakery-style holiday cake.
Conclusion
This Gingerbread Cake with Cinnamon Molasses Frosting is a cozy masterpiece that captures the warmth of the holidays in every slice. With its perfect blend of spice, sweetness, and creamy frosting, it’s sure to become a seasonal favorite or an anytime comfort treat. Serve it once, and it’ll earn a permanent spot in your recipe collection.
