One chilly December evening, I invited my kids’ soccer teammates over to warm up with hot cocoa. Mid-practice cleanup at the field, their coach handed me a weathered recipe card—“Best gingerbread cake,” he said.
Back home, I sifted through sugars, spices, and pantry jars, inspired by that simple gesture. My daughter perched on the countertop, whisking batter while my son sneakily licked molasses straight from the spoon. The kitchen filled with the scent of ginger and cinnamon, and my husband paused mid-task at the window, raising an eyebrow in that way that says, “You’ve got my attention.”
The cake came out golden and tender, its aroma wrapping around us like a cozy scarf. I couldn’t resist taking a warm slice before the frosting was done, sweet and spicy, perfectly nostalgic. That night, between cocoa mugs and chatter about practice wins, this Gingerbread Cake felt like the centerpiece of a new holiday tradition.
It’s easy enough for school nights but special enough to share with friends or as a seasonal treat. Baking this cake turned a typical evening into something memorable, and now I make it every season, using that same old recipe card as a reminder of community, warmth, and simple kindness.
Short Description
Gingerbread Cake With Cinnamon Molasses Frosting is a moist spiced treat topped with a rich, aromatic cinnamon-molasses frosting—perfect for holidays, cozy gatherings, or any time you crave comfort.
Key Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 Tbsp ground ginger
- 1 Tbsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
- 1 cup brown sugar
- ½ cup molasses
- ½ cup unsweetened applesauce
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup milk
- 1 tsp vanilla extract
For the Cinnamon Molasses Frosting
- 1 cup powdered sugar
- ½ tsp ground cinnamon
- 2 Tbsp molasses
- 1–2 Tbsp milk (to reach spreading consistency)
Tools Needed
- 8×8-inch or 9-inch round cake pan
- Mixing bowls
- Whisk and spatula
- Electric mixer or hand beater
- Cooling rack
Cooking Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C). Grease and flour your pan, tapping out excess flour.
Step 2: Whisk Dry Ingredients
In a bowl, whisk together flour, ginger, cinnamon, baking soda, and salt until evenly combined.
Step 3: Combine Wet Ingredients
In another bowl, whisk brown sugar, molasses, applesauce, oil, eggs, milk, and vanilla until smooth and glossy.
Step 4: Mix Batter
Gradually add dry ingredients to wet mixture. Stir gently until just combined. Batter should be thick and smooth—avoid overmixing for a tender crumb.
Step 5: Bake the Cake
Pour batter into the pan. Bake 25–30 minutes or until a toothpick inserted in the center comes out clean. Edges should pull away slightly from the pan.
Step 6: Cool Cake
Let the cake cool in the pan for 10 minutes before transferring to a cooling rack. Allow it to cool completely before frosting.
Step 7: Make the Frosting
Stir powdered sugar, cinnamon, and molasses together. Add milk 1 Tbsp at a time until you reach a creamy, spreadable consistency.
Step 8: Frost the Cake
Spread frosting evenly over the cooled cake using a spatula or butter knife. Frosting may crack slightly—its rustic look only adds charm.
Step 9: Serve
Slice into generous pieces. Best served with a warm mug of tea or milk and maybe a scoop of vanilla ice cream on the side.
Why You’ll Love This Recipe
Flavor Explosion: A balance of spices with deep molasses sweetness and cinnamon warmth.
Quick Comfort: Simple, no-fuss prep that feels like a holiday moment any day.
Moist & Tender: Applesauce keeps it soft, moist, and family-friendly.
Community Ingredient: Straightforward ingredients make it easy for anyone to bake.
Versatile: Great for cozy weekends, festive gatherings, or bake sales.
Mistakes to Avoid & Solutions
Dense Texture: Don’t overmix, fold batter gently to avoid toughness.
Sticky Crust: Grease and flour the pan thoroughly, especially edges.
Bitter Frosting: Use moderate molasses—1 Tbsp gives flavor; more can overpower.
Cold Cake, Lumpy Frosting: Ensure the cake is fully cooled before frosting.
Dry Cake: Check oven temperature and avoid overbaking, start checking around 25 minutes.
Serving and Pairing Suggestions
Plate with a small scoop of vanilla or ginger ice cream.
Serve at brunch buffets or coffee chats with a side of fruit compote.
Nice alongside hot tea, mulled cider, or creamy chai latte.
For holiday parties, dust lightly with powdered sugar and garnish with a cinnamon stick.
Storage and Reheating Tips
Store covered at room temperature for up to 3 days.
Refrigerate if your kitchen is warm—bring to room temperature before serving.
Freeze slices without frosting for up to 2 months, thaw overnight, then frost.
Warm a slice in the microwave for 10 seconds before serving for a soft crumb.
FAQs
1. Can I substitute applesauce?
You can replace molasses with honey or maple syrup, though flavor will shift.
2. Can I double this recipe?
Yes, use a 9×13-inch pan and bake about 35–40 minutes.
3. Is it gluten-free?
Substitute 1:1 gluten-free flour blend; texture may be slightly lighter.
4. Can I use dark molasses?
Light or dark both work; dark gives a richer flavor.
5. Can I make this dairy-free?
Use coconut milk for the frosting and vegan butter substitute.
Tips & Tricks
Warm spices before mixing to enhance aroma.
Let batter sit 5 minutes before baking for an even rise.
Frost in a single, confident sweep—no need for perfection.
Pop in some chopped ginger or nuts for texture.
Store unfrosted cake in freezer for last-minute desserts.
Recipe Variations
Orange-Ginger Version:
For bright citrus notes, substitute half the milk in the frosting with fresh orange juice and zest.
Spiced Nuts on Top:
Add ¼ cup chopped pecans or walnuts into the batter and sprinkle extra on top of frosting.
Layered Cake Version:
Bake two 8-inch rounds. Stack with frosting between and on top, with a sprinkling of ground ginger.
Mini Muffin Cakes:
Portion batter into lined muffin tin. Bake 15–18 minutes and frost once cooled—great for lunchboxes or parties.
Final Thoughts
Baking this Gingerbread Cake felt like wrapping the house in a warm hug. It’s a recipe that’s simple, familiar, and always rewarded us with cozy smiles, even on busy weekdays. My kids love sneaking frosting from the bowl, and my husband always asks for just one more slice before bed.
I’ve shared it with friends and neighbors, and it always feels like giving a little comfort back. If you want a cake that’s heartwarming, easy, and brings gentle nostalgia with each bite, this one’s a keeper.
Moist Gingerbread Cake With Cinnamon Molasses Frosting
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 Tbsp ground ginger
- 1 Tbsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
- 1 cup brown sugar
- ½ cup molasses
- ½ cup unsweetened applesauce
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup milk
- 1 tsp vanilla extract
For the Cinnamon Molasses Frosting
- 1 cup powdered sugar
- ½ tsp ground cinnamon
- 2 Tbsp molasses
- 1 –2 Tbsp milk to reach spreading consistency
Instructions
- Preheat to 350°F (175°C). Grease and flour an 8×8 or 9-inch round pan.
- Whisk together flour, ginger, cinnamon, baking soda, and salt.
- In another bowl, whisk brown sugar, molasses, applesauce, oil, eggs, milk, and vanilla until smooth.
- Stir dry into wet just until combined. Do not overmix.
- Pour into pan. Bake 25–30 minutes until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack.
- Mix powdered sugar, cinnamon, molasses, and milk until smooth and spreadable.
- Spread frosting evenly over cooled cake.
- Slice and serve with tea, milk, or vanilla ice cream.
