If you’re anything like me and find yourself craving that perfect cozy dessert during the colder months, this Gingerbread Cake with Molasses Recipe is a total game-changer. It’s rich, warmly spiced, and has this moist, tender crumb that just melts in your mouth — all thanks to the magic of molasses and a blend of aromatic spices. Plus, it’s one of those recipes that feels just as special for a casual afternoon treat as it does for holiday guests.

What I love most is how approachable it is; you don’t need fancy ingredients or complicated steps to get a cake that tastes way more gourmet than it looks. If you’ve been looking for a recipe that brings those nostalgic gingerbread flavors but with a soft, almost pudding-like texture, you’ve got to try this Gingerbread Cake with Molasses Recipe. Trust me, the aroma alone will have you hooked before you even take a bite!

Ingredients You’ll Need

Every ingredient here plays an important role in building those classic gingerbread flavors with moistness and depth. I always recommend using the freshest spices you have because those aromas can fade quickly on your spice rack.

Granulated sugar: Balances the deep, robust flavors in the cake and helps create a slight crust on top when baked.
Unsalted butter: Using unsalted lets you control the salt level; make sure it’s softened for smooth mixing.
Egg: Adds richness and structure to the cake.
Unsweetened applesauce: This keeps the cake wonderfully moist without adding extra fat.
Unsulfured molasses: The star of this recipe — it provides that deep, bittersweet sweetness and the classic gingerbread color. Make sure it’s unsulfured for the best flavor.
Hot water: Helps dissolve the molasses and hydrate the dry ingredients for a tender crumb.
All-purpose flour: The base for the cake’s structure.
Baking soda: Gives the cake a nice rise while reacting with the molasses.
Ground cinnamon: Warm and sweet, cinnamon rounds out the spice profile beautifully.
Ground ginger: Essential for that signature gingerbread zing.
Ground cloves: Intense and aromatic, but a little goes a long way.
Salt: Enhances all the flavors and balances sweetness.
Crystallized ginger (optional): Adds a delightful chewy texture and an extra punch of spice.
Whipped cream and caramel sauce (optional toppings): These give the cake an indulgent finish, perfect if you’re serving it for a special occasion.

Variations

Over time, I’ve tweaked this Gingerbread Cake with Molasses Recipe a few ways depending on what I have on hand or the vibe I’m going for. Feel free to make it your own — it’s a super forgiving recipe.

Gluten-free version: I swapped in a gluten-free all-purpose blend once, and it worked well, just watch for doneness as it can bake quicker.
Vegan adaptation: I’ve replaced the egg with a flax egg and the butter with coconut oil — it’s surprisingly moist and tasty.
Extra molasses kick: I sometimes add a tablespoon more molasses for a bolder, richer flavor that’s almost like eating gingerbread candy.
Add nuts or dried fruit: Chopped walnuts or raisins mixed into the batter can add extra texture and complexity.

How to Make Gingerbread Cake with Molasses Recipe

Step 1: Cream Butter and Sugar Until Light and Fluffy

Start by creaming your softened butter and granulated sugar together until they form a pale, fluffy mixture — this usually takes about 3 to 5 minutes with a hand or stand mixer. This step is key for a tender crumb, so don’t rush it! Once creamed, slowly beat in your lightly beaten egg, making sure it’s fully incorporated before moving on.

Step 2: Stir in Applesauce and Molasses

Next, stir in the unsweetened applesauce and molasses. I find using room temperature applesauce helps keep everything combining smoothly. Your batter will start looking quite dark and glossy — that’s exactly what you want!

Step 3: Mix Dry Ingredients Separately

In a separate bowl, whisk together your all-purpose flour, baking soda, cinnamon, ginger, cloves, and salt thoroughly. This ensures the spices and leavening agent are evenly distributed, so you avoid pockets of clumped soda or uneven spice. If you’re adding crystallized ginger, mix it here now.

Step 4: Combine Dry Ingredients and Hot Water with Wet Mixture

Alternate adding the dry ingredients and hot water into your wet mixture, beginning and ending with the dry. Mixing the hot water with the molasses really helps dissolve it and keeps your batter smooth, which translates to a moist cake. Be gentle when folding — you want everything combined but don’t overmix or your cake will be tough.

Step 5: Bake Until a Toothpick Comes Out Clean

Pour the batter into a greased 9×13-inch pan or similar size and bake in a preheated 350°F (175°C) oven for about 35 to 40 minutes. Start checking around 30 minutes, because ovens vary. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

How to Serve Gingerbread Cake with Molasses Recipe

The image shows seven white bowls and one brown egg arranged neatly on a white marbled surface. Starting from top left, there is a white bowl filled with a creamy, whipped white substance with a soft texture. To its right, a solid pale yellow block of butter rests on a white plate. Below the butter, a dark brown liquid fills a small white bowl. At the bottom right, a white dish holds many pale, translucent yellow candied ginger pieces coated lightly in sugar. At the bottom left, a white bowl is heaped with fine white flour. Above it, a small white bowl contains coarse dark brown sugar. To the right of the sugar is a smaller white bowl with light brown granulated spice, and in the center lies a single smooth brown egg. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping slices of this cake with a dollop of freshly whipped cream and a drizzle of caramel sauce — it adds a creamy, sweet contrast that brightens up the warm spices beautifully. Sometimes I sprinkle extra finely chopped crystallized ginger for a bit of chew and spice on top too.

Side Dishes

Serve alongside a cup of strong black coffee or chai tea to complement the ginger and molasses. For a more festive touch, a scoop of vanilla ice cream on the side never hurts either — especially when the cake is still slightly warm.

Creative Ways to Present

For holidays, I’ve turned this Gingerbread Cake with Molasses Recipe into a layered dessert by slicing it horizontally and adding spiced cream cheese frosting in between. You can also cut it into small squares, top with cream and candied ginger, and serve them as bite-sized treats at parties — always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap the cake tightly in plastic wrap and keep it in an airtight container in the fridge. It stays moist and flavorful for about 4-5 days — though it rarely lasts that long in my house!

Freezing

I’ve frozen slices wrapped individually in plastic wrap and foil for up to two months. When ready to eat, just thaw overnight in the fridge. The texture stays lovely, and the flavors develop even more after a little resting time.

Reheating

To warm up leftovers, I pop a slice in the microwave for about 20-30 seconds or warm it in a low oven wrapped in foil. This helps restore that moist, just-baked feel, especially if you add a bit of fresh whipped cream on top.

FAQs

Can I substitute molasses with honey or maple syrup in this Gingerbread Cake with Molasses Recipe?

Molasses has a unique robust and slightly bitter flavor profile that honey or maple syrup can’t quite replicate. While you can experiment with those, expect the cake’s taste and color to change. I’d recommend sticking to molasses for the authentic gingerbread experience, but if you must substitute, use a darker honey or robust maple syrup and slightly reduce other sweeteners.
Is it necessary to use hot water in the recipe?

Yes, the hot water helps dissolve the molasses evenly and creates a smooth batter, which contributes to the cake’s moist texture. Using cold water might make the batter lumpy or less cohesive, so I recommend following this step for the best results.
Can I make this Gingerbread Cake gluten-free?

Absolutely! I’ve had great success swapping all-purpose flour with a gluten-free flour blend designed for baking. Just keep an eye on the baking time, as gluten-free cakes sometimes cook faster. Adding a bit of xanthan gum if your blend doesn’t have it can help with texture.
How do I store leftover cake to keep it fresh longer?

Wrap the cake tightly in plastic wrap and store it in an airtight container in the refrigerator. This keeps the cake moist and prevents it from absorbing other fridge odors. For longer storage, freezing is a great option as well.
What toppings pair best with Gingerbread Cake with Molasses Recipe?

Whipped cream and caramel sauce are my go-to toppings because their creamy, sweet flavors complement the warm spices perfectly. You can also try cream cheese frosting or a simple dusting of powdered sugar for a lighter touch.

Final Thoughts

This Gingerbread Cake with Molasses Recipe has become one of my favorite go-to cakes when I want something that’s both nostalgic and comforting without being fussy. Sharing it with friends and family during the holidays or on chilly weekends just feels right — like wrapping up in a cozy blanket made of spices and molasses! I hope you enjoy baking and savoring it as much as I do. Next time you want a dessert that’s equal parts simple and unforgettable, you know what to reach for.