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Spiced Molasses Gingerbread Cake with Cream Cheese Frosting

An authentic, dark, and incredibly moist molasses gingerbread cake, perfectly balanced with a rich, swirled cream cheese frosting, ideal for holiday gatherings and cozy desserts.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Autumn, Winter
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Spiced Molasses Cake
  • 2.5 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda sifted
  • 0.5 tsp salt fine sea salt preferred
  • 1 tbsp ground ginger authentic ginger is key
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.25 tsp ground nutmeg freshly grated if possible
  • 0.5 cup unsalted butter softened to room temperature
  • 0.5 cup dark brown sugar packed
  • 1 large egg room temperature
  • 1 cup unsulfured molasses dark, not blackstrap
  • 1 cup hot water just off the boil
Cream Cheese Frosting
  • 8 oz cream cheese softened full-fat block, not spread
  • 0.5 cup unsalted butter softened to room temperature
  • 3 cups powdered sugar sifted
  • 1 tsp vanilla extract pure vanilla preferred
  • 1 tbsp milk or cream as needed for texture

Equipment

  • 9x13 inch baking pan
  • Mixing bowls (large and medium)
  • Stand Mixer or Hand Mixer
  • Whisk
  • Rubber spatula
  • Toothpick or cake tester
  • Wire rack
  • Piping bag and large star tip (optional, for decorative frosting)

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray. (Optional: line with parchment paper for easier removal.)
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg until well combined.
  3. In a separate large bowl, using a stand mixer or hand mixer, cream the softened butter and dark brown sugar together until light and fluffy (about 3 minutes). Beat in the egg and then the molasses until smoothly incorporated.
  4. Measure out the hot water. In three alternating additions, add the flour mixture and the hot water to the molasses mixture, starting and ending with the flour. Mix on low speed until *just* combined after each addition. Be careful not to overmix.
  5. Pour the cake batter into the prepared pan and even out the surface.
  6. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached and the cake springs back slightly when touched. Do not overbake to maintain the signature moist texture.
  7. Remove the cake from the oven and cool completely in the pan on a wire rack before frosting. This ensures the frosting doesn't melt.
  8. Make the frosting: In a clean large bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the vanilla extract. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated. Add milk, one tablespoon at a time, to achieve your desired spreadable (or pipable) consistency. Beat on high speed for 1-2 minutes until light and fluffy.
  9. Spread the frosting evenly over the cooled cake. For a more decorative look as seen in the photo, fill a piping bag with a large star tip (like a 1M or similar) and pipe decorative swirls or a shell border. Slice into bars and serve.

Notes

Using dark, unsulfured molasses gives the best flavor and moisture. Avoid blackstrap molasses, which is too bitter. Sifting the baking soda and powdered sugar is important for a smooth cake and frosting texture. Always ensure cream cheese and butter are at room temperature for the creamiest frosting.