Description
Warm and spiced with rich holiday flavors, this Gingerbread Cake is topped with a creamy Cinnamon Molasses Frosting. Perfect for gatherings or a cozy dessert night, it’s the ultimate festive treat!
Ingredients
Units
Scale
For the Gingerbread Cake:
- 2 1/2 cups (315g) all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) dark brown sugar, packed
- 2 large eggs, room temperature
- 1/2 cup (120ml) molasses
- 1/2 cup (120ml) milk, room temperature
- 1/2 cup (120ml) hot water
For the Cinnamon Molasses Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 3 cups (375g) powdered sugar
- 2 tbsp (30ml) molasses
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
Step 1: Make the Gingerbread Cake
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan with parchment paper.
- In a medium bowl, whisk flour, baking soda, baking powder, salt, and spices.
- In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy. Add eggs one at a time, mixing well. Stir in molasses.
- Alternate adding dry ingredients and milk, starting and ending with dry. Stir in hot water until smooth.
- Pour batter into the pan. Bake for 35-40 minutes, until a toothpick inserted comes out clean. Cool completely.
Step 2: Make the Frosting
- Beat cream cheese and butter until smooth. Add molasses, cinnamon, and vanilla; mix well.
- Gradually beat in powdered sugar until fluffy.
Step 3: Frost the Cake
- Spread frosting over the cooled cake. Decorate with cinnamon or sprinkles.
- Slice and enjoy!
Notes
- For extra depth, consider adding a pinch of cardamom or orange zest to the batter.
- Store leftovers in the refrigerator for up to 4 days.
