For the cake
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar (light or dark)
- 2 large eggs
- ¾ cup molasses (preferably unsulphured)
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar or lemon juice, rested 5 minutes)
- 1 teaspoon vanilla extract
These ingredients mirror many gingerbread cake recipes that rely on molasses, warm spices, baking soda, and buttermilk or another liquid to create a moist, deeply flavored cake.
For the cinnamon molasses frosting
- ½ cup (1 stick) unsalted butter, softened
- 4 oz cream cheese, softened (optional, for added tang)
- 2 tablespoons molasses
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 2–3 cups powdered sugar (to desired thickness)
- Pinch of salt
- 1–2 tablespoons milk or cream, if needed to thin the frosting
This frosting structure is similar to cinnamon cream cheese frostings and molasses-cinnamon frostings used on cookies and cakes.
Step-by-step instructions
Make the cake
- Prep the pan and oven
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 8-inch round cake pans. Gingerbread cakes are commonly baked in these sizes at this temperature for even baking. - Mix dry ingredients
In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined. This step distributes leavening and spices evenly, as recommended in most gingerbread cake methods. - Cream butter and sugar
In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 2–3 minutes. This creates a tender crumb and helps incorporate air into the batter. - Add eggs, molasses, and vanilla
Beat in the eggs one at a time, mixing well after each addition. Add the molasses and vanilla extract and mix until smooth; gingerbread recipes note that the batter will look dark and glossy at this stage. - Combine wet and dry with buttermilk
Add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk (dry–wet–dry–wet–dry). Mix on low speed or by hand just until combined, avoiding overmixing so the cake stays tender. - Bake
Pour the batter into the prepared pan(s) and smooth the top. Bake for 30–35 minutes for a 9×13-inch pan or about 25–30 minutes for 8-inch rounds, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. These times align with typical gingerbread cake baking ranges. - Cool
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before frosting. Cooling helps the crumb set and prevents the frosting from melting.
Make the frosting
- Beat butter and cream cheese
In a mixing bowl, beat the softened butter (and cream cheese, if using) until smooth and fluffy. Cream cheese–based frostings are usually beaten until no lumps remain before adding flavorings. - Add flavorings
Add molasses, cinnamon, vanilla, and a pinch of salt and beat to combine. The molasses and cinnamon echo the cake’s flavors and deepen the frosting’s color and aroma. - Add powdered sugar
Gradually add powdered sugar, about ½ cup at a time, beating well between additions until you reach your desired thickness and sweetness. - Adjust consistency
If the frosting is too thick, add 1–2 tablespoons of milk or cream, a little at a time, beating until it is creamy and spreadable.
Assemble and serve
Once the cake is completely cool, spread the cinnamon molasses frosting evenly over the top (and between layers if using round pans). For a festive touch, sprinkle ground cinnamon or crushed gingersnap cookies over the frosting. Slice and serve as squares or wedges.