Description
This soft and spiced gingerbread cake is topped with a rich molasses cream cheese frosting, making it a perfect holiday dessert with deep, warm flavors.
Ingredients
Units
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 eggs
- 3/4 cup molasses
- 1 cup buttermilk
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/4 cup molasses
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- In a bowl, mix flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and salt.
- In another bowl, cream butter and brown sugar until fluffy. Add eggs one at a time.
- Mix in molasses, then slowly add dry ingredients, alternating with buttermilk.
- Pour into the baking dish and bake for 35-40 minutes. Let cool.
- For the frosting, beat cream cheese and butter until smooth. Add molasses, vanilla, and powdered sugar.
- Spread frosting over the cooled cake and serve.
Notes
Add a dusting of cinnamon or cocoa powder for extra flair.
