Rich, spiced, and incredibly moist, this gingerbread cake is finished with swirls of cinnamon molasses frosting and adorable mini gingerbread cookies!
As a former pastry chef, I’ve made thousands of gingerbread cookies over the years. But I wanted to create a gingerbread dessert that delivers all the warm spices and rich molasses of classic gingerbread cookies but is easier and quicker to make!
This gingerbread cake captures all of those cozy, festive flavors in cake form! Made as a single cake layer with a super moist texture and just one pan, it’s perfect for holiday gatherings, from Christmas to Thanksgiving!
Table of Contents
Ingredient Notes and Substitutions
Molasses: Unsulphured molasses, like Grandma’s, provides the classic rich and sweet gingerbread flavor. Avoid using more robust and bitter blackstrap molasses.
Spices: You will need classic gingerbread flavors—ground ginger, allspice, nutmeg, clove, and cinnamon.
Sour cream: The acidity in sour cream is needed to provide proper leavening and extra moisture, resulting in a super tender and moist cake.
Hot water: Molasses is very thick, which is fine for recipes like my crinkle molasses cookies, but not for cake! Hot water is a crucial addition to the batter to ease the distribution of thick molasses and achieve a soft, moist cake texture.
Find the full ingredient measurements and instructions in the recipe card below!
Step-by-Step Instructions
Step 1: Combine the dry ingredients. Whisk together the flour and spice mixture.
Step 2: Combine the wet ingredients. Whisk together all of the liquid ingredients.
Step 3: Mix the batter. Combine the wet and dry ingredients. It’s normal for the batter to be clumpy!
Step 4: Bake! Pour the gingerbread batter into the prepared 9×9 baking pan and bake. Let the pan cool completely on a wire rack while you make the frosting.
Step 5: Make the molasses frosting. Combine all of the frosting ingredients and beat until light and fluffy.
Step 6: Decorate the gingerbread cake. Spoon the frosting over the cooled cake. Use the back of a spoon to create swoops and swirls in the buttercream. Then garnish with mini gingerbread cookies.
Frosting Variations
It’s hard to say what frosting goes best with this cake—so many options! Feel free to skip the molasses buttercream and use cream cheese frosting or chocolate fudge frosting instead!
Bakery Tips for a Moist Cake
Use a kitchen scale. Baking with a scale is my #1 baking tip! Using too much flour can result in a dry, crumbly cake.
Don’t overmix the batter. Overmixing can lead to a denser texture. Mix until just combined for a light, fluffy cake.
Be mindful of the bake time. A toothpick should come out with a few moist crumbs, not completely clean. Overbaking the cake can give it a dry and crumbly texture!
How to Store and Freeze
Leftover cake slices can be stored in an airtight container in the fridge for up to 5 days. They can also be stored at room temperature, but the cake will dry quickly.
To freeze, store the cake slices in a container or freezer bag for up to one month.
FAQs
I have not tested this batter in cupcake form yet, but I’d love to hear how they turn out if you do!
Double the recipe and bake it in a 9×13 pan; watch the bake time, as it may need a few minutes longer.
This is likely caused by incorrectly measuring the dry ingredients, overmixing the cake batter, or overbaking the cake.
Gingerbread Cake
Equipment
Ingredients
Gingerbread Cake Batter
- 2 cups all-purpose flour, *See notes below for measuring*
- 1 cup light brown sugar, packed
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon allspice
- 3/4 teaspoon cloves
- 3/4 teaspoon nutmeg
- 8 tablespoons unsalted butter, melted
- 1 cup sour cream, room temperature
- 2 large eggs, room temperature
- 1/4 cup vegetable oil
- 1/4 cup whole milk, room temperature
- 1/3 cup unsulphured molasses
- 1 tablespoon vanilla extract
- 1/4 cup hot water
Molasses Cinnamon Buttercream
- 12 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon unsulphured molasses
- 1 tablespoon heavy cream
- Pinch fine sea salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
- Line a metal 9×9 baking pan with parchment paper. Preheat the oven to 350 F/180 C.
- Whisk together the flour, sugar, salt, baking powder, baking soda, and spices.2 cups (260 g) all-purpose flour, 1 cup (200 g) light brown sugar, 1 teaspoon fine sea salt, 1 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1 teaspoon allspice, 1 tablespoon ground cinnamon, 2 teaspoons ground ginger, 3/4 teaspoon cloves, 3/4 teaspoon nutmeg
- Whisk together the melted butter, sour cream, eggs, oil, milk, molasses, and vanilla extract.8 tablespoons (113 g) unsalted butter, 1 cup (228 g) sour cream, 2 (100 g) large eggs, 1/4 cup (54 g) vegetable oil, 1/4 cup (56 g) whole milk, 1/3 cup (115 g) unsulphured molasses, 1 tablespoon vanilla extract
- Whisk the dries into the wets until just combined. It’s ok if the batter has some clumps!
- Then fold in the hot water until just combined.1/4 cup (56 g) hot water
- Pour the cake batter into the prepared cake pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Let the pan cool on a wire cooling rack for 30 minutes, then carefully lift up the parchment paper to remove it from the pan and let it cool completely on the rack.
- Cream the butter until smooth, then mix in the powdered sugar on low speed. Once combined, increase the speed to medium and beat for 2-3 minutes until the buttercream is light and fluffy. Mix in the molasses, heavy cream, vanilla extract, and salt and mix until combined.12 tablespoons (170 g) unsalted butter, 1 1/2 cups (180 g) powdered sugar, 1 tablespoon unsulphured molasses, 1 tablespoon heavy cream, Pinch fine sea salt, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon
- Spoon the frosting on top of the cooled cake, using the back of a spoon to create swoops and swirls in the frosting. Garnish with mini gingerbread men cookies, sprinkles, sugared cranberries, etc. Cut into 16 servings and enjoy!
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Made this delicous cake for a dinner party last night. I used a 9 inch round (removable bottom) and baked it for 50 min – 325 convection. It came out perfect. It was so moist. Next time, I would add more spice. I also made a coffee cinnamon frosting. It was a favorite by all.
That’s amazing to hear Pate!! Thank you SO much for coming back to leave a review.
We made this cake to bring to the office for a sweet mid-week treat and everyone went CRAZY over it! They especially loved the little mini gingerbread cookies on top.