I’m really excited to share this Gingerbread Cake with Molasses Recipe because it feels like a warm hug in dessert form. It combines the deep, rich flavor of molasses with classic gingerbread spices, creating a moist, tender cake that’s perfect for chilly afternoons or holiday gatherings. Whenever I bake this, the whole house fills with that amazing spicy-sweet aroma that just makes you want to curl up with a cup of tea and a good book.

This cake is one of those recipes that works beautifully for casual family dinners or fancy get-togethers alike. Plus, it’s surprisingly simple to make, even if you’re not typically a baker. Trust me, once you try this Gingerbread Cake with Molasses Recipe, it’ll become your go-to whenever you want something both classic and comforting.

Ingredients You’ll Need

Each ingredient in this Gingerbread Cake with Molasses Recipe plays a key role to bring that perfect balance of flavor and texture. Shopping tip: opt for unsulfured molasses for the richest taste, and don’t skip the spices—they make all the difference!

Granulated sugar: Adds sweetness and helps with the cake’s tender crumb.
Unsalted butter: Using room temperature butter helps everything blend smoothly.
Egg: Binds the cake together; lightly beaten is best for even mixing.
Unsweetened applesauce: Keeps the cake moist without adding extra fat.
Unsulfured molasses: This is the star ingredient that delivers that classic gingerbread depth.
Hot water: Helps dissolve the molasses and creates a lovely moistness.
All-purpose flour: The base of the cake’s structure.
Baking soda: Gives the cake lift and bounce.
Ground cinnamon: A warm, sweet spice essential to gingerbread.
Ground ginger: Delivers the signature zing in every bite.
Ground cloves: Adds a subtle spicy depth (be careful, a little goes a long way!).
Salt: Balances the sweetness and enhances all the flavors.
Crystallized ginger (optional): I love tossing this in for extra chewiness and bursts of spicy sweetness.
Whipped cream (optional): Perfect for dolloping on top to balance spices.
Caramel sauce (optional): Drizzle this over for a decadent touch your guests will adore.

Variations

One of the best things about this Gingerbread Cake with Molasses Recipe is how easy it is to make your own. I’ve played around with add-ins, and you can totally tailor it to your mood or dietary needs.

Gluten-Free Version: I swapped in a gluten-free flour blend once and didn’t notice much difference in texture, just make sure your baking soda is gluten free too.
Extra Spice Kick: Adding a pinch of ground cardamom or nutmeg really amps up the holiday vibe—perfect when I want a little extra warmth.
Chocolate Gingerbread: For a twist, fold in some mini chocolate chips—trust me, it’s a crowd-pleaser!
Vegan Adaptation: Use flax eggs instead of chicken eggs and coconut oil for butter. I tried this once for a vegan friend, and it turned out wonderfully moist.
Fruit Boost: Chopped dried pears or raisins can add a lovely chewy texture and natural sweetness.

How to Make Gingerbread Cake with Molasses Recipe

Step 1: Cream the Butter and Sugar

Start by beating your room temperature butter and granulated sugar together until the mixture is light and fluffy—this usually takes about 3-5 minutes if you’re using a mixer. This step is crucial because it helps create that tender crumb everyone loves. Don’t rush it or skip this; your cake will thank you!

Step 2: Add Wet Ingredients

Next, mix in the lightly beaten egg and the unsweetened applesauce. These provide moisture and a little lift. Follow this by stirring in your molasses—make sure it’s well combined. Finally, carefully pour in the hot water while stirring gently; it helps dissolve the molasses and gives the batter a lovely smooth consistency.

Step 3: Combine Dry Ingredients and Mix

In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Slowly add this dry mix into your wet ingredients, stirring just until blended. Overmixing can make your cake tough, so stop once everything is incorporated. If you’re using crystallized ginger, fold it in gently now for an extra spicy-sweet surprise.

Step 4: Bake to Perfection

Pour the batter into a greased or parchment-lined pan and bake at 350°F (175°C) for around 35-40 minutes. Start checking it at 35 minutes by inserting a toothpick—it should come out clean or with just a couple moist crumbs. Don’t overbake, as this cake is best when it stays soft and moist.

How to Serve Gingerbread Cake with Molasses Recipe

The image shows seven white bowls and an egg arranged on a white marbled surface. At the top left is a bowl filled with white, fluffy cream. Next to it on the right is a plate with a solid block of pale yellow butter. Below the cream, there is a small bowl full of dark brown sugar, and near it at the center is a brown egg. To the right of the egg is a small bowl filled with a dark liquid, likely vanilla extract. Below the sugar bowl is a larger bowl with white flour, and next to it on the right is a bowl with light yellow, crystallized ginger chunks. Between the egg and the flour is a tiny bowl holding light brown spice powder. The items are neatly placed and well-lit. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually serve this cake with a generous dollop of lightly sweetened whipped cream—it balances the spices beautifully. Sometimes, I drizzle caramel sauce over the top for an extra indulgent touch that my family loves, especially around the holidays. A sprinkle of finely chopped crystallized ginger on top adds not only flair but a little crunchy surprise too.

Side Dishes

This cake pairs wonderfully with a hot cup of chai tea or spiced coffee. If you’re feeling festive, a scoop of vanilla ice cream alongside really elevates the experience. For brunch, I’ve served it next to creamy yogurt and fresh fruit for a delightful contrast of flavors and textures.

Creative Ways to Present

For special occasions, I like to cut this cake into small squares and stack them in a jar layered with whipped cream and a drizzle of caramel—a quick trifle that’s always a hit. Another idea is to turn it into mini cupcakes topped with cream cheese frosting and a tiny piece of crystallized ginger for elegance and ease at holiday parties.

Make Ahead and Storage

Storing Leftovers

I store leftover Gingerbread Cake with Molasses in an airtight container at room temperature, and it usually stays moist and delicious for 3-4 days. If your kitchen’s on the warmer side, keeping it in the fridge wrapped well works too, though I always let it come to room temperature before eating so all those flavors can really shine.

Freezing

I’ve frozen slices of this cake wrapped tightly in plastic wrap and then foil, and they thaw beautifully. When you want some, just leave them in the fridge overnight or let them sit at room temperature for a couple of hours. This is a great way to have a sweet treat ready when unexpected guests drop by.

Reheating

To reheat, I pop a slice in the microwave for 15-20 seconds or warm it gently in a low oven wrapped in foil. Adding a little butter or cream on top before reheating keeps it extra moist and delicious. Just avoid overheating or it might dry out.

FAQs

Can I make this Gingerbread Cake with Molasses Recipe without molasses?

Molasses is essential to the flavor and texture of this cake, so I don’t recommend skipping it entirely. However, if you’re out of molasses, you could try dark corn syrup or honey as a last resort, but the flavor and texture won’t be quite the same. For best results, stick to molasses, preferably unsulfured for the purest taste.
How do I know when my gingerbread cake is done baking?

The best way is the classic toothpick test—insert a toothpick into the center of the cake, and if it comes out clean or with a few moist crumbs, it’s done. Be careful not to overbake, as gingerbread cake is best moist and tender, not dry.
Can I add nuts to this recipe?

Absolutely! Chopped walnuts or pecans work really well, adding a nice crunch and complementing the spices beautifully. Just fold them in with the dry ingredients, about ½ cup, for some extra texture.

Final Thoughts

This Gingerbread Cake with Molasses Recipe holds a special place in my kitchen because it brings together nostalgic flavors and simple ingredients in a way that’s both comforting and impressive. Whether you’re baking it for your family or as a gift, it’s one of those recipes that feels like an instant classic. I hope you enjoy making (and eating) it as much as I do—trust me, it’s worth every delicious bite!

Gingerbread Cake with Molasses Recipe