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Gingerbread Cake with Cinnamon Molasses Cream Cheese Frosting

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This moist and tender gingerbread cake is packed with warm holiday spices and layered with a rich cinnamon molasses cream cheese frosting. Perfect for Christmas, Thanksgiving, or any cozy winter celebration, it’s a festive dessert everyone will love.

Ingredients

Scale
  • 2 ¼ cupsall-purpose flour
  • 1 teaspoonbaking soda
  • 1 teaspoonground cinnamon
  • 1 teaspoonground ginger
  • ½ teaspoonground nutmeg
  • ½ teaspoonground cloves
  • ½ teaspoonsalt
  • ½ cupunsalted butter, softened
  • ½ cupgranulated sugar
  • ½ cuppacked brown sugar
  • ½ cupunsulfured molasses
  • 1large egg
  • 1 cupbuttermilk
  • 8 ozcream cheese, softened
  • ½ cupunsalted butter, softened
  • ¼ cupmolasses
  • 1 teaspoonground cinnamon
  • 1 teaspoonvanilla extract
  • 3 cupspowdered sugar

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  3. In another bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes). Add molasses and mix until smooth.
  4. Beat in the egg until fully combined. Reduce speed to low and alternately add the dry ingredients and buttermilk, starting and ending with the dry mix. Mix until just combined.
  5. Divide the batter evenly between the pans. Smooth the tops and bake for 25–30 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes in pans, then transfer to wire racks to cool completely.
  6. To make the frosting, beat cream cheese and butter until smooth. Add molasses, cinnamon, and vanilla. Mix well.
  7. Gradually add powdered sugar, 1 cup at a time, until the frosting is thick and spreadable. Chill if needed.
  8. Place one cake layer on a serving plate and spread frosting on top. Repeat with remaining layers. Frost the top and sides.
  9. Decorate with piped frosting swirls and a sprinkle of cinnamon or brown sugar, if desired.
  10. Let the cake come to room temperature before slicing and serving.

Notes

Use unsulfured molasses for balanced flavor.
Ensure spices are fresh for the best taste.
Store covered in the fridge for up to 5 days or freeze unfrosted layers for up to 2 months.
Fold in whipped cream to lighten the frosting if preferred.

Nutrition

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