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Gingerbread Cake with Cinnamon Molasses Frosting

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This gingerbread cake is moist, spiced, and perfectly festive for the holiday season. Topped with a creamy cinnamon molasses frosting, it’s a show-stopping dessert that combines warm gingerbread flavors with a sweet and slightly tangy frosting. Perfect for Christmas gatherings or cozy winter evenings.

Ingredients

Scale

For the gingerbread cake:

  • 2 1/2 cups (310 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (115 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (120 ml) molasses
  • 1/2 cup (120 ml) brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240 ml) buttermilk

For the cinnamon molasses frosting:

  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar
  • 1 tablespoon molasses
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

For garnish (optional):

  • Crushed gingerbread cookies or cinnamon sticks
  • Sprinkle of ground cinnamon

Instructions

  1. Preheat the oven:
    • Preheat your oven to 175°C (350°F). Grease and line a 9×13-inch baking pan with parchment paper.
  2. Prepare the dry ingredients:
    • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
  3. Cream the butter and sugars:
    • In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
  4. Add the wet ingredients:
    • Beat in the eggs one at a time, followed by the molasses and vanilla extract, until fully combined.
  5. Combine wet and dry ingredients:
    • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
  6. Bake the cake:
    • Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
  7. Prepare the frosting:
    • In a large bowl, beat the cream cheese and butter together until smooth. Add the molasses, cinnamon, and vanilla extract, and mix well.
    • Gradually add the powdered sugar, one cup at a time, beating until the frosting is creamy and spreadable.
  8. Assemble the cake:
    • Once the cake is completely cool, spread the frosting evenly over the top. Garnish with crushed gingerbread cookies, a sprinkle of cinnamon, or cinnamon sticks if desired.
  9. Serve:
    • Slice into squares and serve at room temperature.

Notes

  • If you don’t have buttermilk, make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
  • This cake can be made a day in advance and stored in the refrigerator. Let it come to room temperature before serving.
  • For an extra festive touch, top with small gingerbread man cookies or a drizzle of caramel sauce.

Find it online: https://ukfinda.com/gingerbread-cake-with-cinnamon-molasses-frosting/