SPREAD LOVE

Short, Catchy Intro

So you are craving something cozy, spicy, and slightly show-offy but refuse to spend all afternoon in the kitchen? Same. This gingerbread cake is basically holiday vibes in cake form. It smells like a warm hug, tastes like nostalgia, and looks impressive even if you forget how to make a swirl pattern. Let us bake something that makes people go wow without requiring a culinary PhD.

Why This Recipe is Awesome

This cake hits all the sweet spots. It has deep molasses flavor, warm spices, and a creamy cinnamon molasses frosting that refuses to be boring. It is forgiving, which means even if you sing along to the radio and forget a minute here and there, the cake forgives you. Also, adding a little gin flavoring extract gives a subtle botanical note that sounds fancy but costs you zero dignity.

Oh and did I mention it stores well? Make it ahead, chill it, and pretend you are a planning wizard at the holiday party. If you like other easy crowd pleasers, FYI check out this Bang Bang Chicken recipe for round two of impressing people.

Ingredients You’ll Need

2 ½ cups (300g) all-purpose flour, sifted
1 ½ teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon fine sea salt
¾ cup (170g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
½ cup (100g) packed light brown sugar
2 large eggs, at room temperature
½ cup (120ml) unsulphured molasses (not blackstrap)
2 teaspoons high-quality gin flavoring extract (non-alcohol alternative)
1 cup (240ml) buttermilk, at room temperature
8 ounces (226g) full-fat cream cheese, softened to room temperature
½ cup (113g) unsalted butter, softened to room temperature
4-5 cups (480-600g) powdered sugar (confectioners’ sugar), sifted
2 tablespoons unsulphured molasses
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
Pinch of salt
(Optional) ½ teaspoon gin flavoring extract (non-alcohol alternative, for frosting)
(Optional) Candied ginger pieces, for garnish
(Optional) Cinnamon sticks, for garnish
(Optional) Orange zest or thinly sliced candied oranges, for garnish
(Optional) A dusting of powdered sugar, for garnish

Feel free to make sarcastic faces at the ingredient list but follow it mostly. Trust me.

Step-by-Step Instructions

Get Organized and Preheat Oven
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans thoroughly and line the bottoms with parchment paper circles. Measure out all your ingredients, ensuring butter, eggs, and buttermilk are at room temperature.
Whisk Dry Ingredients for Cake
In a medium bowl, whisk together the sifted all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and sea salt. Set this bowl aside.
Cream Wet Ingredients for Cake
In a large mixing bowl, using an electric mixer with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed until light, fluffy, and pale in color about 3 to 5 minutes. Scrape down the sides of the bowl.
Incorporate Eggs
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition until fully incorporated.
Add Molasses and Gin Flavoring Extract
Pour in the unsulphured molasses and the gin flavoring extract. Beat on medium speed until well combined.
Combine Dry and Wet Ingredients
With the mixer on low speed, gradually add the dry ingredients to the wet, alternating with the buttermilk. Begin and end with the dry ingredients, mixing only until just combined. Do not overmix.
Bake the Cake Layers
Divide the batter evenly between your two prepared 9-inch cake pans and gently level the tops. Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool Cake Layers
Once baked, remove cakes from the oven and let them cool in their pans on a wire rack for 10 to 15 minutes. Then carefully invert the cakes onto the wire rack, remove the pans, and peel off the parchment paper. Let them cool completely to room temperature before frosting.
Prepare Frosting Base
In a large mixing bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until completely smooth and free of lumps about 2 to 3 minutes. Ensure both are at room temperature.
Add Powdered Sugar to Frosting
Reduce the mixer speed to low. Gradually add the sifted powdered sugar, about 1 cup at a time, beating until fully incorporated before adding more. Scrape down the sides of the bowl frequently. Adjust sugar quantity based on desired sweetness and consistency.
Flavor the Frosting
Once all the sugar is incorporated, beat in the molasses, ground cinnamon, and pure vanilla extract. Beat on medium-high speed for another 1 to 2 minutes until the frosting is light, fluffy, and smooth.
Optional Gin Flavoring for Frosting
If desired, add ½ teaspoon of gin flavoring extract to the frosting for an extra subtle botanical kick. Taste and adjust for sweetness or spice, and consistency add milk or cream if too thick, more powdered sugar if too thin.
Ensure Cake is Completely Cool
Before assembling, ensure your cake layers are completely cool. You can chill them in the refrigerator for 30 minutes to an hour if short on time, for easier handling.
Level Cake Layers (Optional)
If your cake layers have domed tops, use a serrated knife or cake leveler to carefully trim them for flat surfaces, which results in a neater cake.
Assemble the Cake
Place one cake layer on your serving plate or cake stand. Spoon about 1 to 1 ½ cups of the Cinnamon Molasses Frosting onto the top and spread it evenly to the edges. Carefully place the second cake layer on top, aligning it.
Apply Crumb Coat
Apply a thin crumb coat of frosting all over the top and sides of the cake. This layer traps loose crumbs. Chill the cake in the refrigerator for 15 to 20 minutes, or until the crumb coat is firm.
Final Frosting Layer
Once the crumb coat is firm, apply the remaining frosting generously to the top and sides of the cake. Use an offset spatula to smooth the frosting or create decorative swirls.
Decorate and Garnish
Decorate your cake with optional garnishes such as candied ginger pieces, cinnamon sticks, orange zest, thinly sliced candied oranges, or a light dusting of powdered sugar for a festive touch.

Common Mistakes to Avoid

Skipping the preheat. Seriously, do not skip preheat. The oven waits for no one.
Overmixing the batter. You want combined not martial-arts smooth. Overmix and you get a dense cake.
Frosting a warm cake. Melted frosting is a sad, drippy sight. Chill the layers first.
Using blackstrap molasses. That stuff is too intense. Use unsulphured molasses for a rich but balanced flavor.
Forgetting to line the pans. Parchment paper saves lives and cake bottoms. Trust the paper.
Trying to fix consistency with too much liquid. Add powdered sugar slowly. It is easier to loosen frosting than to thicken it back up.

Alternatives & Substitutions

No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes. Works like a charm.
Out of gin flavoring extract? Use 1 teaspoon almond extract for a different but nice twist, IMO. Use less though it can be intense.
Want a vegan version? Swap butter for vegan margarine, use flax eggs, and pick a vegan cream cheese for the frosting. Texture changes but still cozy.
No cream cheese? Use all butter frosting for a lighter tang, but you will miss that creamy depth.
Don’t like candied ginger? Toasted nuts or a simple sprinkle of cinnamon sugar make great alternatives.

Mix and match substitutions depending on pantry life. Keep flavors bold enough to stand up to the molasses.

FAQ (Frequently Asked Questions)

Q. Can I use margarine instead of butter?
A. Well technically yes, but why hurt your soul like that? Margarine works in a pinch but butter gives flavor and texture that margarine just cannot match.

Q. Can I make this a single layer or cupcakes instead?
A. Sure. Bake in a 9 by 13 pan and check at 25 to 30 minutes or make cupcakes and bake about 18 to 22 minutes. Keep an eye on them.

Q. Can I freeze the cake?
A. You bet. Freeze unfrosted layers wrapped tightly for up to two months. Thaw in the fridge before frosting. Frosted cake also freezes but texture can shift a bit.

Q. Is the gin extract alcoholic?
A. No. The gin flavoring extract I recommend is a non alcoholic alternative. It adds that botanical hint without tipsy guests at dessert.

Q. How do I fix a too sweet frosting?
A. Add a pinch of salt or a tiny squeeze of lemon juice to cut some sweetness. Taste gradually and adjust.

Q. Can I make the frosting ahead?
A. Yes. Make it up to two days ahead and keep it refrigerated. Bring to room temperature and rewhip slightly before using.

Q. How do I keep the cake moist?
A. Do not overbake and wrap leftovers tightly. A small piece of bread in the container helps keep moisture but I never judge if you just eat it faster.

Final Thoughts

This gingerbread cake is a festive crowd pleaser and a little bit naughty in the best way. It brings comfort, spice, and a frosting that keeps you coming back for just one more forkful. Pro tip chill the cake briefly between layers for cleaner frosting lines. Now go impress someone or just yourself with this cake. You deserve a slice.

Conclusion

If you want to peek at other takes on this classic, here are a couple of great references that inspired some ideas for garnish and frosting tweaks. Check out this version at Gingerbread Cake with Cinnamon Molasses Frosting – Great Grub and this spin on the idea at Gingerbread Cake with Cinnamon Molasses Frosting.

Happy baking and may your kitchen smell like holidays and triumph.