Introduction

This gingerbread cake with molasses frosting is a perfect treat for the holiday season. Rich with warm spices and sweet molasses, it’s moist and flavorful. The creamy molasses frosting adds a luscious finishing touch that’s sure to impress family and friends.

A close-up of a three-layer chocolate cake slice on a white plate with dark speckles, set on a white marbled surface. Each layer has a moist, rich, dark brown cake base separated by light brown creamy frosting layers. The top layer is covered with smooth light brown frosting, decorated with three swirls of the same frosting sprinkled with fine cocoa powder. The background is softly blurred, giving focus to the cake texture and frosting details. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, softened
¾ cup packed dark brown sugar
½ cup granulated sugar
2 large eggs
1 cup unsulfured molasses
1 cup buttermilk
½ cup hot water
½ cup (1 stick) unsalted butter, softened (for frosting)
3 cups powdered sugar, sifted
¼ cup unsulfured molasses (for frosting)
2–4 tablespoons milk or heavy cream
½ teaspoon vanilla extract
Pinch of salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
Step 3: In a separate large bowl (or your stand mixer bowl), cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 to 5 minutes.
Step 4: Beat in the eggs one at a time, mixing well after each addition.
Step 5: Gradually beat in the molasses until well combined.
Step 6: Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix gently until just combined.
Step 7: Stir in the hot water gradually until the batter is smooth.
Step 8: Pour the batter into the prepared pan and spread evenly.
Step 9: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 10: Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Step 11: For the frosting, cream the softened butter in a large bowl until smooth and fluffy, about 2-3 minutes.
Step 12: Gradually add the sifted powdered sugar, beating on low speed until combined.
Step 13: Beat in the molasses, vanilla extract, and a pinch of salt until well blended.
Step 14: Add milk or heavy cream one tablespoon at a time, until the frosting reaches your desired consistency.
Step 15: Once the cake is completely cool, spread the molasses frosting evenly over the top.
Step 16: Optionally, decorate with sprinkles, candied ginger, or a dusting of powdered sugar before slicing and serving.

Tips & Variations

For extra moisture, substitute half the buttermilk with brewed strong black tea before adding it to the batter.
Use candied ginger pieces on top for a delightful zing and texture contrast.
If you prefer a less sweet frosting, reduce the powdered sugar slightly and add a bit more molasses for deeper flavor.
To make this cake gluten-free, substitute the flour for a gluten-free all-purpose blend that includes xanthan gum.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving. The frosting may firm up in the fridge, so let it soften slightly for easier slicing and a creamier texture. You can also freeze the cake wrapped tightly for up to 3 months; thaw overnight in the refrigerator before use.

How to Serve

A close-up of a three-layer chocolate cake slice on a white plate, each layer made of dense, dark brown chocolate sponge separated by smooth, light brown creamy frosting. The top layer of the cake is fully covered in the same light brown frosting with two swirls of piped cream. Small chocolate crumbs are sprinkled on top of the swirls. The background is a white marbled texture, softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake keeps well and can be made a day in advance. Just frost it once the cake has completely cooled, and store it covered in the refrigerator or at room temperature depending on when you plan to serve it.

What can I substitute if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. This will give the acidity needed to react with the baking soda and produce a light, tender crumb.