Introduction

This gingerbread cake is a moist, warmly spiced treat perfect for cozy afternoons or holiday gatherings. Topped with a creamy cinnamon molasses frosting, it balances rich flavors and a tender crumb beautifully. Easy to make and full of comforting spices, it’s sure to become a favorite.

A close-up of a three-layer carrot cake slice on a white scalloped plate, each layer rich brown with visible carrot bits and moist texture, separated by smooth, creamy light beige frosting. The top layer is fully coated with the same light beige frosting, decorated with six evenly spaced vertical swirls of dollops made of the same frosting, adding texture and depth. In the background, the rest of the cake can be seen out of focus on a white cake stand, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened (for cake)
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 cup molasses
1 cup hot water
1/2 cup unsalted butter, softened (for frosting)
4 oz cream cheese, softened
1/4 cup molasses (for frosting)
1 teaspoon ground cinnamon (for frosting)
4 cups powdered sugar
1–2 tablespoons milk (if needed for frosting consistency)

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 medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg until well combined. Set aside.
Step 3: In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about a few minutes.
Step 4: Add the eggs one at a time, beating well after each addition to fully incorporate.
Step 5: Stir in the molasses until the mixture is uniform in color.
Step 6: Gradually add the dry ingredients to the wet mixture, alternating with hot water. Start and end with the dry ingredients. Mix just until combined to avoid overmixing.
Step 7: Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting.
Step 9: For the frosting, beat softened butter and cream cheese together until smooth and creamy.
Step 10: Mix in the molasses and ground cinnamon until fully combined.
Step 11: Gradually add powdered sugar, beating until the frosting is smooth and fluffy. Add milk one tablespoon at a time if needed to reach spreading consistency.
Step 12: Spread the frosting evenly over the cooled cake.
Step 13: Slice and serve your moist, spiced gingerbread cake topped with rich cinnamon molasses frosting. Enjoy!

Tips & Variations

Use dark molasses for a deeper, more robust flavor in both the cake and frosting.
Add a pinch of black pepper or star anise to the dry spices for an extra warming note.
For a dairy-free frosting, substitute the butter and cream cheese with vegan alternatives.
Chilling the frosting before spreading can make it easier to work with, especially in warm kitchens.

Storage

Store the gingerbread cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture. You can also freeze the unfrosted cake tightly wrapped for up to 2 months; thaw completely before frosting.

How to Serve

A slice of three-layer carrot cake with light brown cream cheese frosting between each layer and on top. The cake layers are moist and speckled with bits of carrot and nuts, giving a rough texture, while the frosting on top is smooth with piped swirls decorated with small crumb pieces. The slice is placed on a white plate with delicate edges, sitting on a white marbled surface, with a fork beside it. In the background, the full cake with more cream and crumbs visible on a white cake stand is blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ginger instead of ground ginger?

Fresh ginger has a different moisture content and intensity, so it’s best to stick to ground ginger for this recipe to maintain the right texture and spice balance.

How can I make the cake more moist?

Make sure not to overbake the cake and use the hot water as directed, which helps keep the cake tender. You can also consider adding a tablespoon of vegetable oil for extra moisture.