Spiced Gingerbread Cake with Cinnamon Molasses Icing

✨ A true cold-weather classic, this Gingerbread Cake is packed with everything that makes winter desserts so comforting—fragrant spices, deep molasses flavor, and a moist, tender texture. Ginger and cinnamon bring warmth, while the molasses adds richness and depth. Finished with a smooth cinnamon-molasses frosting, this cake feels festive yet homey, making it perfect for holidays or a quiet evening treat.

Serve slices with whipped cream or vanilla ice cream for extra indulgence. A sprinkle of cinnamon or a drizzle of caramel adds a lovely finishing touch. Simple or dressed up, this cake delivers cozy seasonal cheer in every bite.

Spiced Gingerbread Cake with Cinnamon Molasses Frosting

Cake Ingredients

• 1½ cups all-purpose flour
• 9 oz milk
• ½ cup cold butter, cubed
• ½ cup molasses
• ½ cup corn syrup
• ½ cup packed brown sugar
• 1 egg
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice

Cinnamon Molasses Frosting Ingredients

• 1½ cups powdered sugar
• 4 oz cream cheese
• ¼ cup butter, softened
• 3 tsp molasses
• ½ tsp vanilla extract
• ¼ tsp cinnamon

Instructions

Prepare the pan
Preheat the oven to 350°F (175°C). Grease a 5×9-inch loaf pan and line it with parchment paper.

Mix dry ingredients
In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, and pumpkin pie spice.

Warm the liquids
Heat the milk and brown sugar in a saucepan until the sugar dissolves and the mixture is lukewarm. In a separate pan, gently warm the molasses and corn syrup until just warm.

Cut in the butter
Add the cold butter cubes to the flour mixture and blend until the texture resembles coarse crumbs.

Combine the batter
Stir the milk mixture into the dry ingredients, then fold in the molasses mixture until smooth.

Add the egg
Whisk in the egg until fully incorporated. Pour the batter into the prepared pan.

Bake
Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.

Cool and rest
Allow the cake to cool completely in the pan. Wrap tightly in foil and let rest overnight to develop a sticky, flavorful top. Store in an airtight container.

Make the frosting
Beat the cream cheese and softened butter until smooth. Add vanilla and cinnamon, then gradually mix in powdered sugar until creamy. Stir in the molasses and chill until slightly firm.

Frost and serve
Spread the frosting generously over the cooled cake and enjoy this warmly spiced winter favorite.