Gingerbread Cake with Cinnamon Molasses Frosting

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A warm and cozy treat with the nostalgic flavors of ginger, molasses, and sweet spices—topped with a creamy, spiced frosting that melts in your mouth. This Gingerbread Cake is the perfect dessert for holidays, fall evenings, or any time you crave something soul-soothing and comforting.

Gingerbread Cake Ingredients:

  • 2 ½ cups all-purpose flour

  • 1 tsp baking soda

  • 1 ½ tsp ground ginger

  • 1 tsp ground cinnamon

  • ¼ tsp ground cloves

  • ¼ tsp nutmeg

  • ½ tsp salt

  • ½ cup unsalted butter, softened

  • ½ cup brown sugar

  • 2 large eggs

  • ¾ cup molasses

  • 1 cup buttermilk (or milk + 1 tbsp vinegar)

  • 1 tsp vanilla extract

  • Cinnamon Molasses Frosting:

    • ½ cup (1 stick) unsalted butter, softened

    • 4 oz cream cheese, softened

    • 1 tbsp molasses

    • 1 tsp ground cinnamon

    • ½ tsp vanilla extract

    • 2–3 cups powdered sugar (adjust for consistency)

    • Pinch of salt

    • Frosting Instructions:

      1. Beat butter and cream cheese together until smooth.

      2. Add molasses, cinnamon, vanilla, and salt—mix well.

      3. Gradually beat in powdered sugar until desired consistency is reached.

      4. Spread generously over the cooled cake.

        Tips:

        • Sprinkle with a bit of cinnamon sugar or crushed gingersnaps for texture.

        • Store leftovers covered in the fridge for up to 4 days.

        Would you like a version of this recipe as cupcakes or a layered cake?

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