Gingerbread Cake with Cinnamon Molasses Frosting
This Gingerbread Cake with Cinnamon Molasses Frosting is a holiday favorite that combines the warmth of classic spices with a rich, tangy-sweet cream cheese frosting. Moist and tender thanks to buttermilk and molasses, it's perfect for festive gatherings or cozy winter desserts.
Ingredients
For the Cake:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ½ cup molasses
- 1 large egg
- 1 cup buttermilk
For the Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- ¼ cup molasses
- 1 teaspoon ground cinnamon
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In another bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add molasses and egg; mix until smooth.
- Alternate adding flour mixture and buttermilk, starting and ending with flour. Mix just until combined.
- Pour batter into the prepared pan and smooth the top.
- Bake 35–40 minutes, or until a toothpick comes out clean.
- Cool completely in pan on a wire rack.
- For the frosting, beat cream cheese and butter until smooth. Add molasses, cinnamon, and vanilla.
- Gradually beat in powdered sugar until fluffy.
- Frost the cooled cake and serve.
Notes
- Use fresh spices for best flavor.
- Unsulfured molasses is recommended for a balanced taste.
- Chill frosting briefly if too soft to spread.
- Store in fridge for up to 5 days or freeze for longer keeping.