Introduction

This gingerbread cake is a cozy holiday treat, rich with warm spices and moist molasses flavor. Topped with a creamy cinnamon molasses frosting, it’s perfect for festive gatherings or a comforting dessert any time of year.

A slice of layered cake sits on a white plate with a shiny fork beside it, resting on a white marbled texture surface. The cake has three main layers: the bottom and top layers are dark brown, crumbly textured cake, and the middle layer is a lighter brown creamy filling. Above the top cake layer is a thick layer of off-white frosting, and on top of this frosting are two light brown swirls of piped cream, with a sprinkling of crumbly cake bits and a dusting of powdered sugar. The background shows a blurred cake and a glass with dark coffee. 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
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed dark brown sugar
2 large eggs
1 cup molasses
1 cup hot water
1/4 cup buttermilk
1 cup (2 sticks) unsalted butter, softened (for frosting)
4 cups powdered sugar
1/4 cup molasses (for frosting)
2 teaspoons ground cinnamon (for frosting)
1/4 cup milk, or more as needed (for frosting)
1 teaspoon vanilla extract (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt until well combined.
Step 3: In another large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 3 to 5 minutes.
Step 4: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Step 5: Gradually add the molasses to the wet mixture, beating until well combined.
Step 6: Alternately add the dry ingredients and the hot water mixed with buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix just until combined; avoid overmixing.
Step 7: Pour the batter evenly into the prepared pan and spread it smoothly.
Step 8: Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 9: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Step 10: To make the frosting, beat softened butter in a large bowl until smooth and fluffy, about 2 to 3 minutes.
Step 11: Gradually add powdered sugar, one cup at a time, beating well after each addition.
Step 12: Mix in molasses and cinnamon until fully combined.
Step 13: Add milk one tablespoon at a time until the frosting reaches your desired consistency, then stir in vanilla extract.
Step 14: Once the cake is completely cooled, spread the frosting evenly over the top.
Step 15: Decorate with sprinkles, candied ginger, or a light dusting of cinnamon if desired.
Step 16: Slice the cake into squares and serve.

Tips & Variations

For extra moisture, substitute half the buttermilk with Greek yogurt.
Use blackstrap molasses for a richer, more robust flavor.
Enhance the spice profile by adding a pinch of cardamom or allspice.
To make it gluten-free, try a blend of gluten-free flours suitable for baking.
Add chopped nuts or dried cranberries to the batter for texture and pops of flavor.

Storage

Store leftover cake in an airtight container at room temperature for up to 3 days. If you prefer, refrigerate it to extend freshness, but bring to room temperature before serving for the best taste. The frosting may firm up in the fridge but softens nicely when warmed slightly or left out briefly.

How to Serve

A slice of rich brown crumb cake with three layers sits on a white plate with a silver fork. The bottom and middle layers are dense cake with a slightly crumbly texture, while the two cream-colored frosting layers between them are smooth and thick. The top layer has a thick coating of creamy light brown frosting, decorated with two swirls and sprinkled with cake crumbs and powdered sugar. The background shows a blurry second cake and a glass cup with espresso, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free baking flour blend. Ensure the blend contains xanthan gum for structure. Baking times may vary slightly, so check with a skewer before removing from the oven.

How do I keep the frosting smooth and creamy?

Use softened butter and add the powdered sugar slowly while beating thoroughly. If the frosting is too thick, gradually add milk one tablespoon at a time until you reach a spreadable consistency. Avoid adding too much liquid at once.