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4.62 from 129 votes

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


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

For the Frosting

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


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