Gingerbread Cake with Molasses Cream Cheese Frosting

Course Cake, Desserts, Holiday Desserts
Author Terri


For the Cake

  • 3 cups all purpose flour
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp ground ginger
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup butter, 2 sticks, room temperature
  • 3/4 cup brown sugar
  • 1 cup molasses
  • 2 eggs
  • 1 cup water

For the Frosting

  • 2 8 oz pkg cream cheese
  • 1 stick butter
  • 1/4 cup molasses
  • 2 tsp. vanilla extract
  • 8 cups powdered sugar
  • 2 tsp milk


  1. Preheat oven to 350° and grease (2) 9 inch round cake pans. Set aside.
  2. In a medium mixing bowl, whisk flour, cinnamon, ginger, baking powder, baking soda together. Set aside.
  3. In a large mixing bowl, beat butter and brown sugar together until creamy.
  4. Add molasses and eggs. Beat until well combined.
  5. Alternate flour and water into the wet ingredients making sure to mix well, on low, between each addition.
  6. Pour into prepared cake pans.
  7. Bake for 35 minutes or until a toothpick inserted comes out clean.
  8. Cool on a wire rack.

For the Frosting

  1. In a medium mixing bowl, beat cream cheese with butter until combined.
  2. Add molasses and vanilla. Beat on low until well combined.
  3. Add a little powdered sugar at a time. Mix until each addition is well combined.
  4. Add 1 teaspoon of milk after 4 cups of powdered sugar have been added.
  5. Finish mixing in the powdered sugar and the remaining teaspoon of milk.
  6. Frost cake once it has cool completely.

Recipe Notes

Cake adapted from Better Homes and Garden
Frosting mostly adapted from Gimme Some Oven