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Gingerbread Cake with Cinnamon Molasses Frosting

A moist, spiced gingerbread cake layered with a rich and tangy cinnamon molasses cream cheese frosting. The perfect festive dessert for the holiday season.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Holiday
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Gingerbread Cake
  • 3 cups all-purpose flour
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1 cup dark brown sugar packed
  • 1 cup unsulphured molasses
  • 3 large eggs at room temperature
  • 1 cup buttermilk at room temperature
  • 1 tsp vanilla extract
Cinnamon Molasses Frosting
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 2 tbsp unsulphured molasses
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 pinch salt

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Wire rack
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Whisk together flour, ginger, cinnamon, cloves, baking soda, and salt in a medium bowl.
  3. In a large bowl, beat softened butter and brown sugar until light and fluffy.
  4. Beat in the molasses until well combined.
  5. Add eggs one at a time, beating well after each, then stir in vanilla.
  6. Gradually add dry ingredients alternating with buttermilk, beginning and ending with flour mixture. Do not overmix.
  7. Divide batter between pans and bake for 30-35 minutes until a toothpick comes out clean.
  8. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  9. For frosting: Beat cream cheese and butter until smooth.
  10. Gradually beat in powdered sugar.
  11. Add molasses, cinnamon, vanilla, and salt; beat until fluffy.
  12. Once cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the entire cake.

Notes

For best flavor, bake the cake layers a day ahead and store them wrapped at room temperature. Ensure cake is completely cool before frosting to prevent melting.