Introduction

This moist gingerbread cake is a perfect treat for chilly days and festive gatherings. Bursting with warm spices and topped with a luscious molasses buttercream, it’s an inviting dessert that’s both comforting and delicious.

A square cake cut into 16 pieces with a light tan frosting spread thickly on top, each piece topped with a small gingerbread man cookie decorated with white dots, the cake's inside is a moist, dense orange-brown, and two pieces are slightly lifted showing the cake texture, all placed on parchment paper over a white marbled surface, scattered crumbs and broken cookie pieces around, and holiday ornaments including a small green tree branch on the left and red and white round ornaments on the bottom and sides, photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (*See notes below for measuring*)
1 cup light brown sugar (packed)
1 1/2 teaspoons 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
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

Step 1: Line a metal 9×9-inch baking pan with parchment paper and preheat the oven to 350°F (180°C).
Step 2: In a large bowl, whisk together the flour, brown sugar, salt, baking powder, baking soda, and all the spices until well combined.
Step 3: In a separate bowl, whisk the melted butter, sour cream, eggs, vegetable oil, milk, molasses, and vanilla extract until smooth.
Step 4: Gradually whisk the dry ingredients into the wet mixture until just combined. It’s okay if the batter is slightly lumpy.
Step 5: Fold in the hot water gently until fully incorporated.
Step 6: Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan on a wire rack for 30 minutes, then lift the cake out using the parchment paper and let it cool completely on the rack.
Step 7: To make the frosting, beat the softened butter until smooth. Slowly mix in the powdered sugar on low speed, then increase to medium and beat for 2 to 3 minutes until light and fluffy.
Step 8: Mix in the molasses, heavy cream, vanilla extract, salt, and cinnamon until thoroughly combined.
Step 9: Spread the frosting over the cooled cake using the back of a spoon to create swoops and swirls. Add optional garnishes like mini gingerbread cookies, sprinkles, or sugared cranberries. Cut into 16 pieces and serve.

Tips & Variations

For an extra moist cake, make sure your wet ingredients are at room temperature before mixing.
Try substituting half the allspice with cardamom for a slightly different spice profile.
If you prefer a lighter frosting, reduce the molasses by half or omit the heavy cream for a firmer top layer.
Use parchment paper that overhangs the pan edges to easily lift the cake out after baking.

Storage

Store the gingerbread cake covered in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, allow the cake to come to room temperature before serving to enjoy the best texture. Leftovers can be gently reheated in the microwave for a few seconds if desired.

How to Serve

The image shows several square pieces of brown cake with a rough texture, each topped with a thick, creamy, light beige frosting layer. On top of each frosted piece is a small gingerbread man cookie decorated with three small white dots as buttons. The cakes are arranged closely together on a piece of brown parchment paper that lies on a white marbled surface. In the foreground, part of another frosted cake with a gingerbread cookie is slightly blurry, and there is also one gingerbread cookie without frosting lying flat on the parchment paper. A small red and white mushroom-shaped decoration is partially visible to the right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free blend designed for baking, but be sure it contains xanthan gum for structure. Baking times may vary slightly.

Is it possible to freeze this cake?

Yes, you can freeze the unfrosted cake in an airtight container or wrapped tightly in plastic wrap for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.