Thanksgiving Gingerbread Cake

This hearty Thanksgiving Gingerbread Cake with Cinnamon Molasses Frosting conjures images of cozy evenings, crackling fireplaces, and warm spices filling your home. Forget bland, dry gingerbread imposters. This deeply flavorful, moist treat will become a cherished tradition in your household.

I first made this cake for a family gathering three years ago, and now my relatives specifically request it every Thanksgiving. The rich molasses aroma that fills the kitchen while baking brings everyone together even before the first slice is served.

Ingredients

• All purpose flour provides the perfect structure without becoming heavy
• Baking soda and baking powder work together for ideal rise and texture
• Ground cinnamon brings warmth and familiar comfort to every bite
• Ground ginger offers that signature spicy kick that defines good gingerbread
• Ground cloves add depth and complexity to the spice profile
• Ground nutmeg contributes a subtle earthy note that rounds out the flavor
• Unsalted butter allows you to control the salt level precisely
• Granulated sugar provides straightforward sweetness that balances the spices
• Dark brown sugar adds moisture and deep caramel notes from the molasses content
• Large eggs bind everything together and provide structure
• Molasses gives that classic rich flavor and beautiful deep color
• Hot water activates the leavening agents and creates steam for moisture
• Buttermilk tenderizes the crumb and adds subtle tanginess

• Unsalted butter creates the creamy base for perfect spreadability
• Powdered sugar provides sweetness and structure to hold its shape
• Molasses deepens the flavor and ties the frosting to the cake
• Ground cinnamon echoes the cake spices and adds visual interest
• Milk adjusts consistency for your preferred spreading texture
• Vanilla extract brightens all the other flavors

Step-by-Step Instructions

Preheat and Prepare

Heat your oven to 350°F and prepare your baking pan. Use a 9×13 inch pan greased thoroughly with either baking spray containing flour or traditional butter and flour. Be meticulous about covering all surfaces including corners to prevent sticking. This preparation step makes the difference between a beautiful presentation and a crumbled mess.

Combine Dry Ingredients

Whisk the flour, baking soda, baking powder, and all spices together in a large bowl. Take your time with this step to ensure the leavening agents and spices distribute evenly throughout the flour. This prevents unpleasant pockets of baking soda or concentrated spice in the finished cake. The whisking also aerates the flour slightly for a lighter texture.

Cream Butter and Sugars

Beat the softened butter with both sugars in a stand mixer or with a hand mixer until the mixture becomes notably lighter in both color and texture. This typically requires 3 to 5 minutes of mixing at medium high speed. The sugar crystals create tiny air pockets in the butter that expand during baking giving the cake its tender crumb. The transformation should be visible with the mixture becoming fluffy and almost mousse like.

Add Eggs

Incorporate eggs one at a time, beating well after each addition. Each egg needs to fully disappear into the batter before adding the next. This gradual addition creates an emulsion that holds air and prevents the mixture from separating. You should see the batter become even more voluminous and silky with each addition.

Incorporate Molasses

Pour in the molasses gradually while mixing continuously. The batter will transform dramatically, becoming darker with a glossy appearance and releasing that distinctive rich aroma. The molasses contributes not just flavor but also moisture and acidity that will react with the leavening agents.

Combine Wet and Dry Ingredients

Alternate adding the dry ingredients mixture with the hot water and buttermilk. Begin and end with dry ingredients, mixing just until combined after each addition. The alternating method prevents lumps and maintains the air incorporated during creaming. The hot water activates the leavening agents while the buttermilk tenderizes the gluten. Stop mixing as soon as the last streaks of flour disappear to avoid developing too much gluten.

Pour into Pan

Transfer the completed batter to your prepared pan and spread it evenly to the corners using a spatula. The batter should level itself mostly but helping it reach the edges ensures even baking. Tap the pan gently on the counter a few times to release any large air bubbles that could create holes in your cake.

Bookmark

The molasses is truly the star ingredient here. I remember my grandmother always keeping a jar of it in her pantry, explaining how it was once considered a treasured sweetener before refined sugar became widely available. Now I keep that tradition alive, and the deep, complex sweetness it brings to this cake makes it irreplaceable.

Storage Solutions

This gingerbread cake actually improves with time as the flavors meld and deepen. Store it covered at room temperature for up to three days without any noticeable decrease in quality. In fact, many people prefer it on day two when the spices have had time to permeate every crumb and the frosting has slightly soaked into the top layer. For longer storage, refrigerate for up to a week in an airtight container. The cake may firm up slightly when chilled, so allow it to come to room temperature before serving for the best texture experience.

Clever Substitutions

This recipe offers plenty of flexibility for dietary needs or pantry limitations. For a dairy free version, substitute the butter with solid coconut oil or vegan butter in equal amounts. The buttermilk can be replaced with any plant based milk mixed with a tablespoon of lemon juice or vinegar. Gluten sensitive guests will appreciate using a one to one gluten free flour blend in place of all purpose flour. For those avoiding refined sugar, coconut sugar works beautifully in the cake itself though the frosting texture will change significantly without powdered sugar.

Serving Suggestions

Transform this humble gingerbread cake into a showstopping dessert by serving it with complementary accompaniments. A dollop of lightly sweetened whipped cream adds a cloud like contrast to the dense, moist cake. Thinly sliced poached pears arranged on top create an elegant presentation perfect for holiday dinners. For a truly indulgent experience, serve it slightly warm with a scoop of vanilla bean ice cream that melts into the spiced crumb. During apple season, a spoonful of homemade applesauce alongside each slice creates a delightful pairing that enhances the spice notes.

Recipe Q&A

→ Can I make this gingerbread cake ahead of time?

Yes, this gingerbread cake actually improves with time! You can bake it 1-2 days before serving as the flavors deepen and meld. Store it covered at room temperature or refrigerate if frosted. Just bring to room temperature before serving.

→ What can I substitute for buttermilk?

If you don't have buttermilk, you can make a substitute by adding 1 teaspoon of lemon juice or white vinegar to 1/4 cup of regular milk. Let it sit for 5-10 minutes before using. Plain yogurt thinned with a little milk also works well.

→ How do I know when the gingerbread cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). The edges will pull slightly away from the pan, and the top should spring back when lightly touched.

→ Can I freeze this gingerbread cake?

Absolutely! The unfrosted cake freezes beautifully for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

→ What kind of molasses should I use?

This cake works best with dark molasses (sometimes labeled as robust or full-flavor) for its rich flavor. Avoid blackstrap molasses as it can be too bitter and overpowering. Light molasses can work but will produce a milder flavor.

→ Can I turn this into cupcakes instead of a cake?

Yes! This batter works well as cupcakes. Fill lined muffin tins about 2/3 full and reduce the baking time to approximately 18-22 minutes. This recipe should yield about 24 cupcakes.