Gingerbread Cake with Cinnamon Molasses Frosting
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 cup buttermilk
For the Cinnamon Molasses Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/4 cup molasses
- 1 teaspoon ground cinnamon
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the molasses and egg to the butter mixture and mix until combined.
5. Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely in the pan on a wire rack.
9. For the frosting, beat together the cream cheese and butter until smooth.
10. Add molasses, cinnamon, and vanilla extract and mix well.
11. Gradually add powdered sugar, beating until fluffy and spreadable.
12. Spread the frosting evenly over the cooled cake.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 420 kcal | Servings: 8 servings
Tips:
Use fresh spices for a more vibrant gingerbread flavor.
Chill the frosting slightly if it becomes too soft to spread easily.