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Moist Gingerbread Cake with Molasses Cream Cheese Frosting

A slice of rich chocolate Gingerbread cake with chocolate frosting on a dark plate.
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A warmly spiced, moist gingerbread cake topped with a rich molasses cream cheese frosting, perfect for holiday gatherings.

Ingredients

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  • For the Cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 2 large eggs
  • 1 cup unsulfured molasses
  • 1 cup buttermilk
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup unsulfured molasses
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the molasses.
  5. In a small bowl, whisk together the buttermilk.
  6. Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  10. While the cake cools, prepare the frosting. In a large bowl, beat the softened cream cheese and butter until smooth.
  11. Beat in the molasses, vanilla extract, and salt.
  12. Gradually add the powdered sugar, beating until the frosting is smooth and creamy.
  13. Once the cake is completely cool, spread the frosting evenly over the top.

Notes

  • For a layer cake option, divide the batter between two 8-inch round cake pans and bake for 25-30 minutes.
  • This cake can be made ahead and stored in an airtight container at room temperature for up to 3 days.
  • Ensure your butter and cream cheese are at room temperature for the smoothest frosting.

Nutrition

Find it online: https://www.purecookingjoy.com/gingerbread-cake-molasses-cream-cheese-frosting/

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