Description
This Gingerbread Cake with Cinnamon Molasses Cream Cheese Frosting is a delightful holiday treat that will surely impress anyone who takes a bite.
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
- ¼ cup molasses
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Begin by preheating your oven to 350°F (175°C). While that’s heating up, take your three 8-inch cake pans and grease them with unsalted butter or a non-stick spray. For extra assurance, sprinkle some flour in the pans to prevent the cake from sticking. Lining the bottoms with parchment paper also helps in easy cake removal later.
- In a large mixing bowl, combine the all-purpose flour, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt. Whisk these dry ingredients together thoroughly. This ensures even distribution of the spices throughout the cake, contributing to a uniformly warm flavor profile that defines this gingerbread cake.
- In another bowl, beat together the softened unsalted butter, granulated sugar, and packed brown sugar. Use an electric mixer to achieve a light and fluffy consistency, which usually takes about 2–3 minutes. Once creamed, add the unsulfured molasses and mix until it is smooth and well incorporated.
- Add in the large egg, mixing until fully combined. It’s crucial to ensure that the egg is at room temperature for easier mixing. Lower your mixer speed and start alternating additions of the dry ingredient mix and the buttermilk, beginning and ending with the dry mixture. Mix just until combined to avoid overworking the batter — a common mistake that can lead to a dense cake.
- Divide the cake batter evenly among the prepared pans. Use a spatula to smooth the tops. Bake in the preheated oven for about 25–30 minutes. To test for doneness, insert a toothpick into the center of one of the layers. If it comes out clean or with a few moist crumbs, it’s ready to be removed. Cool the cakes in the pans for about 10 minutes before transferring them to wire racks to cool completely.
- While the cake layers cool, you can whip up the delightful frosting. In a mixing bowl, beat the softened cream cheese and butter together until you achieve a smooth and creamy consistency. Then, add the molasses, ground cinnamon, and vanilla extract, mixing everything together until well blend. Gradually add the powdered sugar, one cup at a time, mixing until the frosting reaches a thick, spreadable consistency. If it feels too soft, refrigerating it for a bit will help firm it up.
- Once your cake layers are completely cooled, it’s time to assemble. Place one layer on your serving plate and generously spread a layer of frosting on top. Repeat this for the second layer, topping it off with the final third layer. Frost the top and sides of the cake, creating a beautiful, smooth finish. If you want to elevate the presentation, decorate with piped frosting swirls and a sprinkle of cinnamon or brown sugar for an extra festive flair.
Notes
Ensure all ingredients are at room temperature for a better mixing result.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 220 mg
- Protein: 4 g