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Gingerbread Cake with Cinnamon Molasses Cream Cheese Frosting

A delightful gingerbread cake with rich spices and a creamy, cinnamon-infused cream cheese frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Gingerbread Cake
  • 2 ¼ cups all-purpose flour Provides the cake's structural base.
  • 1 teaspoon baking soda Key for achieving that perfect rise.
  • 1 teaspoon ground cinnamon Infuses warmth and richness.
  • 1 teaspoon ground ginger Adds a zesty kick.
  • ½ teaspoon ground nutmeg A comforting spice that elevates flavor.
  • ½ teaspoon ground cloves Brings a depth of aroma.
  • ½ teaspoon salt Balances all the sweet and spiced flavors.
  • ½ cup unsalted butter (softened) Contributes to the cake's moistness.
  • ½ cup granulated sugar Adds sweetness.
  • ½ cup packed brown sugar Introduces a slight caramel flavor.
  • ½ cup unsulfured molasses Delivers rich, dark sweetness.
  • 1 large egg Essential for binding and moisture.
  • 1 cup buttermilk Ensures a tender cake crumb.
For the Cinnamon Molasses Cream Cheese Frosting
  • 8 oz cream cheese (softened) Offers a rich, tangy flavor.
  • ½ cup unsalted butter (softened) Adds creaminess and stability.
  • ¼ cup molasses Sweetens and deepens the flavor profile.
  • 1 teaspoon ground cinnamon Enhances the nostalgic notes of the cake.
  • 1 teaspoon vanilla extract Brings all the flavors together.
  • 3 cups powdered sugar Creates that luscious, thick frosting.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and flouring them, then line the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined. Set aside.
Baking the Cake
  1. In another bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes). Mix in the molasses until just incorporated.
  2. Add the egg to the butter and sugar mixture and beat until well combined. Gradually alternate adding the dry ingredients and buttermilk, starting and ending with the dry mixture. Mix until combined, being careful not to overmix.
  3. Evenly divide the batter between the prepared cake pans and bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool completely in the pans on a wire rack.
Frosting
  1. While cakes are cooling, prepare the frosting by beating together softened cream cheese and butter until smooth and creamy. Add molasses, cinnamon, and vanilla extract, mixing until combined. Gradually add powdered sugar, beating until thick and creamy.
Assembly
  1. Once the cakes are cooled, layer them, adding frosting between each layer. Frost the top and sides of the cake for a beautiful finish.
  2. Decorate with piped swirls and a dusting of cinnamon if desired.

Notes

Ensure room temperature ingredients for better blending. Measure flour correctly to avoid dense cake. Allow cooling time for better handling. Adjust frosting texture as necessary.