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Moist Gingerbread Cake with Molasses Cream Cheese Frosting

Close-up of a moist slice of gingerbread cake with creamy frosting, showing the rich texture and layers.
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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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  • 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
  • 1/2 cup (1 stick) 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
  • 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.
  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. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, 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 and vanilla extract.
  12. Gradually add the powdered sugar, mixing until smooth and creamy.
  13. Once the cake is completely cool, spread the frosting evenly over the top.

Notes

  • For a layer cake, bake the batter in two 8-inch round cake pans for 25-30 minutes. Cool completely before frosting.
  • This cake can be baked up to 2 days in advance and stored, unfrosted, at room temperature. Frost just before serving.
  • Ensure your buttermilk is at room temperature for best results.

Nutrition

Find it online: https://mdlatdmm.com/gingerbread-cake-moist-holiday-dessert/