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Gingerbread Molasses Spice Cake
Sarah namedy

Gingerbread Molasses Spice Cake

This festive Gingerbread Molasses Spice Cake features warm holiday spices, rich molasses flavor, and layers of brown sugar buttercream finished with a caramel drip and adorable gingerbread cookie garnish.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Holiday Baking
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 420 g all-purpose flour
  • 8 g ground ginger
  • 6 g ground cinnamon
  • 2 g ground cloves
  • 2 g ground nutmeg
  • 2 g baking soda
  • 8 g baking powder
  • 2 g fine salt
  • 227 g unsalted butter, softened
  • 220 g packed light brown sugar
  • 135 g granulated sugar
  • 3 large eggs, room temperature
  • 7 ml vanilla extract
  • 280 g unsulphured molasses
  • 320 ml buttermilk, room temperature
  • 300 g unsalted butter, room temperature (for brown sugar buttercream)
  • 120 g packed light brown sugar (for buttercream)
  • 560 g powdered sugar, sifted
  • 45–60 ml heavy cream, as needed
  • 7 ml vanilla extract (for buttercream)
  • 1 pinch fine salt (for buttercream)
  • 135 g granulated sugar (for caramel drip)
  • 57 g unsalted butter, cut into pieces (for caramel drip)
  • 80 ml heavy cream, room temperature (for caramel drip)
  • 1 pinch fine salt (for caramel drip)
  • 3 ml vanilla extract (for caramel drip)
  • mini gingerbread people cookies (for garnish)
  • royal icing, optional, for detailing

Equipment

  • stand mixer with paddle attachment
  • Mixing bowls
  • Whisk
  • four 15 cm round cake pans
  • Spatula
  • Saucepan
  • cooling racks
  • offset spatula

Method
 

  1. Preheat oven to 175°C. Grease four 15 cm round cake pans, line the bases with parchment, and lightly dust the sides with flour.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
  3. In a stand mixer, beat softened butter, brown sugar, and granulated sugar for 3 minutes until pale and fluffy.
  4. Mix in eggs one at a time, scraping the bowl after each addition. Blend in vanilla extract and molasses until smooth.
  5. With mixer on low, alternate adding dry ingredients and buttermilk in three additions, starting and ending with dry mixture. Mix until just combined.
  6. Divide batter evenly among prepared pans (about 400 g each). Bake for 20–24 minutes or until a toothpick comes out clean. Cool completely on wire racks.
  7. To make the buttercream: beat butter and brown sugar for 4 minutes until glossy. Gradually add powdered sugar, then vanilla, salt, and cream. Whip until fluffy.
  8. To make caramel drip: caramelize sugar until amber, stir in butter, then cream carefully. Add salt and vanilla, and cool until thick yet pourable.
  9. Level cake tops if needed. Stack layers with about 180 ml buttercream between each. Apply a thin crumb coat and refrigerate 20 minutes.
  10. Apply a smooth second layer of buttercream. Drizzle cooled caramel along the top edge for drip effect.
  11. Pipe buttercream dots and arrange mini gingerbread cookies on top. Decorate with royal icing if desired. Chill 15 minutes before slicing.

Notes

For best flavor, bake the cake layers a day ahead and refrigerate overnight. This allows the spices and molasses to deepen. Serve slightly chilled or at room temperature. Leftovers can be stored covered for up to 4 days.