Description
This Gingerbread Cake with Cinnamon Molasses Cream Cheese Frosting is a delightful treat that will bring the holiday spirit into your home.
Ingredients
Scale
- 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 packed brown sugar
- ½ cup unsulfured molasses
- 1 large egg
- 1 cup buttermilk
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened (for frosting)
- ¼ cup molasses (for frosting)
- 1 teaspoon ground cinnamon (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 3 cups powdered sugar (for frosting)
Instructions
- Begin by preheating your oven to 350°F (175°C). Prepare the three 8-inch round cake pans by greasing and lightly flouring them. Additionally, cut out and fit parchment paper at the bottom of each pan to ensure easy removal of the cakes once they are baked.
- In a large mixing bowl, sift together the all-purpose flour, baking soda, and spices: ground cinnamon, ginger, nutmeg, cloves, and salt. Whisk these ingredients together until they are well combined and set aside.
- In another bowl, take the softened unsalted butter and combine it with granulated sugar and brown sugar. Beat the mixture using an electric mixer on medium speed until it becomes light and fluffy.
- Once your butter and sugar are fluffy, add in the unsulfured molasses and continue mixing until the ingredients blend smoothly. Next, add the egg, mixing until fully incorporated.
- Lower the mixer speed and begin adding your previously mixed dry ingredients in parts, alternating with the buttermilk for a smoother blend.
- Evenly distribute the batter among the three prepared pans, smoothing the tops with a spatula. Place them in the preheated oven and bake for 25-30 minutes.
- As the cakes cool, you can prepare the frosting. In a clean bowl, beat together cream cheese and softened butter until you achieve a smooth consistency. Gradually incorporate the powdered sugar until the frosting is thick and spreadable.
- Once the cake layers are completely cool, it’s time to assemble. Place one layer on your serving plate and generously spread frosting on top. Repeat with the remaining layers before frosting the top and sides of the cake.
Notes
Always use unsulfured molasses for a balanced sweetness that’s not too overwhelming. The frosted cake can be stored in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
Nutrition
- Calories: 420 kcal
- Sodium: 220 mg
- Protein: 4 g