Gingerbread Cake with Cinnamon Molasses frosting is a holiday favorite, full of warm spices and a not-too-sweet old fashioned frosting.
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Why This Isn't an Average Gingerbread Cake Recipe
This recipe has three not-so-secret ingredients that you won't find in most gingerbread cake recipes.
Unsweetened cocoa powder is mixed in with the dry ingredients for the cake. No, this isn't a chocolate cake recipe and most folks would never guess that there's cocoa powder in it. It's added for an extra hit of depth to really help the cinnamon and other spices take center stage.
Most gingerbread recipes only call for dried ground ginger, but this one also includes fresh ginger for an undeniable ginger flavor in every bite. If you don't have patience for peeling and grating fresh ginger root, I love using ginger paste which you can find in the produce section at most grocery stores.
Boiling hot water is the last ingredient added to the cake batter before putting it in the pan and baking it. This is a lesser-known trick when baking chocolate cakes because it helps to bring out added richness in the cocoa. It also makes for a more tender cake, inhibiting the formation of gluten bonds which can make your cake a little tough.
An Old Fashioned Frosting
The cinnamon molasses frosting is made in the style of ermine frosting.
What's ermine frosting? It's an old school frosting that takes a little more effort compared to buttercream, but it's also lighter and less sweet.
I personally don't like my desserts too sugary so this one's a favorite of mine.
Never fear, if you've never made ermine frosting before, I'll walk you step by step below!
Budget-Friendly!
Want to make this recipe even more economical? You can cut the frosting ingredients in half and prepare a half recipe (less butter = less expense) and then use a piping bag to add a dollop to each serving instead of spreading it across the whole cake.
I did this for a segment on local TV alongside my Holiday Beef Roast on a Budget and Sourdough Rolls and it was a hit!
Let's Make Gingerbread Cake with Cinnamon Molasses Frosting
Time needed: 2 hours and 30 minutes
The most efficient way to make this cake is to prep the frosting first, bake the cake, then complete the frosting and decorate. Let's go!
- Prepare the frosting base
Combine sugar, milk, flour, salt and vanilla in a medium saucepan.
- Whisk until the base thickens
Whisk constantly over medium high heat until the base gets thick like the consistency of pudding.
- Transfer the frosting base to a heat safe bowl
The consistency should be thick and slightly hold its shape when drizzled.
- Cover the frosting base with plastic wrap
Press the plastic wrap to the surface of the pudding base to prevent it from forming a skin. Let it cool at least an hour or two until it gets to room temperature.
- Prepare the cake
Whisk together melted butter and brown sugar then mix in the eggs, oil, molasses and fresh ginger.
- Add the dry ingredients
Whisk in the flour, spices, cocoa powder, baking powder and baking soda until incorporated but still a bit lumpy.
- Add boiling hot water
Hot water helps to develop the flavor of the cocoa and spices and make a more tender cake.
- Whisk in the water
Your batter should be very wet and smooth after all the ingredients are added
- Pour the batter into the pan
I use a 9 x 13 pan lined with parchment paper and sprayed with non-stick baking spray to help make removing the cake easier after baking.
- Bake for 30 minutes at 350F
You know your gingerbread cake is done when it springs back when you lightly touch it with your finger. Cool the cake at least an hour before frosting.
- Finish preparing the frosting
Once the frosting base has cooled, beat 1 cup of unsalted butter on medium high speed for 2 to 3 minutes in a stand mixer. The butter will look lighter in color.
- Add in the frosting base
While the stand mixer is on medium speed, add in the cooled frosting base a tablespoon at a time until it's all incorporated. Scrape down the sides as needed.
- Add the molasses and cinnamon and complete the frosting
After adding the molasses and cinnamon, beat the frosting for another 2 minutes until it's fluffy and looks smooth like frosting. If yours doesn't look like the photo below, check out the troubleshooting guide at the bottom of the post.
- Frost the cake
I like to use an offset spatula to spread the frosting all over the cake
- Decorate and enjoy!
Sprinkles are optional.
Make it Cupcakes!
I've also made this recipe into cupcakes instead of a sheet cake. Just use two cupcake pans (makes a total of 24 cupcakes) and line them with cupcake liners. Fill each well to ¾ full with batter and bake for 15 minutes at 350F.
Ermine Frosting Troubleshooting
Trouble with your frosting? It's typically one of these two culprits:
If your ermine frosting appears curdled, split, or grainy, it is likely because either the butter or the flour mixture was too cold. Just keep whipping. This may take several minutes or more, but most of the time, it will eventually come together and smooth out.
On the other hand, if the frosting is soft and loose, it's likely too warm. Chill it in the fridge for about 15 minutes, then whip again until the texture comes together.
Joanie's Balanced Bites: How to Eat Dessert and Balance Blood Sugar
This gingerbread cake is pure holiday joy. Our family is blood sugar aware and this one's not designed to be blood sugar friendly, and that’s okay!
If you want to feel great while enjoying a slice, try pairing it with a meal that checks the boxes for fiber, protein, and healthy fats, which can help blunt the impact of the sugar. A great meal to enjoy before dessert might look like:
- A protein and omega-3 rich main like Salmon Piccata
- A fiber-forward side like roasted asparagus, another green veggie, or a veggie-loaded salad
- And one of my go-tos: enjoy dessert slowly with a cup of tea to support digestion and a gentler rise in blood sugar
Balanced living isn’t about skipping dessert — it’s about pairing foods so you feel your best.
Browse ➡️ Blood Sugar-Friendly Recipes
More Holiday Recipes
- Kifle Cookies for Christmas Parties
- Royal Icing for Cookies
- Cheesecake Fruit Dip for New Year's and Thanksgiving Celebrations
- Bourbon Pecan Pie Bars for Thanksgiving
- Green Chili Egg Casserole for Christmas Brunch
- Ice Cream Yule Log Cake for Christmas Eve Dessert
Gingerbread Cake with Cinnamon Molasses Frosting
- Prep Time: 30
- Cook Time: 45
- Total Time: 2.5 hours
- Yield: 16 slices
- Category: cake
- Method: baking
- Cuisine: American
Description
Gingerbread Cake with Cinnamon Molasses frosting is a holiday favorite, full of warm spices and a not-too-sweet old fashioned frosting.
Ingredients
Cinnamon Molasses Frosting
- ¼ cup (30g) all-purpose flour
- 1 cup (200g) granulated sugar
- pinch of salt
- 1 cup whole or 2% milk
- 1 tsp vanilla extract
- 1 cup unsalted butter, room temperature
- 2 tsp unsulphured molasses
- ¼ tsp cinnamon
Gingerbread Cake
- 2 ¼ cups (270 grams) all-purpose flour
- 1 ½ Tablespoons unsweetened cocoa powder, sifted
- 1 ½ Tbs ground ginger
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ tsp salt
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground all-spice
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 Tablespoons fresh ginger, peeled and finely grated or ginger paste
- ¾ cup (170 grams) unsulphured molasses *not blackstrap
- 1 ½ Tablespoons (21 grams) canola oil
- ¾ cup (170g) unsalted butter, melted
- 1 cup (220g) dark brown sugar, packed
- 3 large eggs, room temperature
- ¾ cup hot water, boiling
Instructions
Prep the Frosting
- Combine ¼ cup all-purpose flour, 1 cup granulated sugar, pinch of salt, 1 cup milk, and 1 teaspoon vanilla extract in a saucepan over medium high heat and whisk constantly over the heat until the mixture thickens to the consistency of a thin pudding. Depending on various factors, this can take up to 10 minutes.
- Once the mixture, which will serve as the base of your frosting, has reached the desired consistency, transfer it to a heat safe bowl. After 5 minutes and the steam has subsided, cover the bowl in plastic wrap, pressing the plastic directly into the surface of the frosting base. This will help prevent it from forming a skin.
- Allow the frosting base to cool completely to room temperature which takes approximately 90 minutes. Alternatively, you can make this mixture a day or two in advance, store it in the refrigerator, then bring it to room temperature before proceeding with the next steps. While the frosting base cools, prepare the cake.
Prepare the Cake
- Preheat the oven to 350F and prepare a 9 x 13 baking pan by greasing it with butter, shortening or non-stick baking spray. Additionally, you can line it with a sheet of parchment paper to help lift out the final cake and further prevent the cake from sticking. *See notes for cupcakes directions.
- Next, sift together 2 ¼ cups flour, 1 ½ Tbs cocoa powder, 1 ½ Tbs ground ginger, 1 ½ teaspoon baking powder, 1 ½ teaspoon ground cinnamon, ¾ teaspoon ground all-spice, ½ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ½ teaspoon baking soda, and ½ teaspoon salt in a medium mixing bowl and set aside.
- In another medium bowl combine 2 Tbs fresh ginger or ginger paste, ¾ cup unsulphured molasses, and 1 1/12 Tbs canola oil, then set aside.
- In a large mixing bowl, using a hand mixer or stand mixer with the paddle attachment, beat together ¾ cup unsalted butter and 1 cup dark brown sugar for 2 minutes until the mixture is creamy and lightened in color.
- Beat in 3 large eggs, an egg at a time, scraping down the sides of the bowl as needed to make sure everything's evenly mixed.
- Then add in half of the ginger / molasses / oil mixture and half of the combined dry ingredients to the large bowl with the butter and sugar mixture and mix until combined, then add in the remaining wet and dry ingredients and mix until just barely combined.
- Pour the ¾ cup hot boiling water on top of the cake batter in the bowl and let it sit for a minute. Then whisk the water into the batter until everything is smooth.
- Pour the batter into your prepared 9 x 13 pan and bake at 350F for 30 minutes or until a toothpick inserted comes out clean and/or pressing the top of the cake with your finger the cake bounces back quickly.
- Once the cake is baked, put it on a cooling rack and allow it to completely cool before adding frosting, otherwise the frosting will melt when applied.
Finish Making the Frosting
- Once the frosting base has cooled, add 1 cup of unsalted butter to the bowl of a stand mixer with the paddle attachment. Beat for 3 minutes until lightened in color and appears fluffy.
- Lower the mixer speed to medium and slowly add the cooled frosting base mixture, one heaping spoonful at a time. Make sure each spoonful is fully incorporated before adding the next, mixing until everything is well combined.
- Scrape down the sides and bottom of the bowl with a spatula so everything is evenly mixed, then stir in 2 teaspoon molasses and ¼ teaspoon cinnamon. Gradually increase the speed to medium-high, whipping the frosting approximately 2 minutes until it's smooth, light, and airy. If you run into issues, check out the frosting troubleshooting guide below.
- Use the back of your spatula to work out any air bubbles, then it's ready to be used.
- Once your cake is fully cooled, spread the frosting out evenly across the top of the cake and decorate with sprinkles as desired.
- Your cake can be enjoyed right away or stored in an airtight container at room temperature for up to 24 hours. If you want to refrigerate your cake, you can, but it will make the frosting rather firm, so take it out of the fridge at least 30 minutes prior to serving to help the frosting soften up.
Notes
If you're not super into frosting or want to save some money, you can prepare half the amount of frosting and use a piping bag to pipe dollops onto each serving as seen above.
Make it cupcakes: instead of a 9 x 13 pan, use 2 cupcake pans (24 standard sized cupcakes) and line with cupcake liners. Fill cupcakes to ¾ full and bake 15 min at 350F until cupcakes are slightly domed on top and a toothpick inserted comes out clean.
Nutrition
- Serving Size: 1 slice
- Calories: 426
- Sugar: 37.9 g
- Sodium: 30.2 mg
- Fat: 22.9 g
- Carbohydrates: 53.1 g
- Fiber: 0.7 g
- Protein: 4 g
- Cholesterol: 89.5 mg
Frequently Asked Questions About This Recipe
Depends on what you like. Ermine frosting is lighter, less sweet, and has a smooth, velvety texture, making it great for pairing with rich cakes like this one. Buttercream is denser, sweeter, and ideal for decorating or when you want a rich, buttery flavor.
Ermine frosting is similar to Swiss meringue buttercream in terms of its smooth, silky texture, but it is less sweet and does not use egg whites. It's also somewhat comparable to pastry cream or whipped cream frosting due to its lightness and custard-like base made from flour and milk.
Sabra says
There is only 1/4 tsp of baking soda included in the preparation of the cake when the recipe calls for 1/2 tsp. Also, the recipe calls for 1/4 tsp nutmeg but it is not included in the instructions. Please advise on both. Thank you.
Joanie Simon says
Thanks for catching that! Definitely a typo there in the directions. I've made the update to reflect the correct ingredients and measurements.