Moist Gingerbread Cake with Creamy Molasses Frosting
A soft, spiced gingerbread cake topped with silky molasses frosting. Perfect for holiday gatherings and winter celebrations. Easy and delicious!
Ingredients
For the Gingerbread Cake
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ½ cup cold butter, cubed
- ½ cup molasses
- ½ cup corn syrup
- ½ cup packed dark brown sugar
- 9 ounces whole milk
- 1 large egg
For the Molasses Frosting
- 4 ounces cream cheese, softened
- ¼ cup butter, softened
- ½ cups powdered sugar
- 2 tsp molasses
- ¼ tsp cinnamon
Instructions
1. Prepare the Cake
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish with nonstick spray.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, and pumpkin pie spice.
- In a small saucepan, warm the milk and brown sugar just until the sugar melts. Remove from heat.
- In another saucepan, heat molasses and corn syrup until lukewarm.
- Cut the cold butter into the dry ingredients using a pastry blender until crumbly.
- Pour the warm milk mixture into the flour mixture and stir just until combined.
- Add the molasses mixture and mix until smooth.
- Whisk in the egg until fully incorporated.
- Transfer batter to the prepared baking dish and bake for 45 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely before frosting.
2. Make the Molasses Frosting
- Beat softened cream cheese and butter until creamy.
- Mix in vanilla and cinnamon.
- Gradually add powdered sugar, beating until smooth.
- Finally, mix in the molasses until fully blended.
3. Assemble
- Spread the frosting evenly over the cooled cake.
- Slice and enjoy!
Notes
- Allow the cake to cool completely before adding frosting.
- Adjust spice levels based on preference.
- Add extra powdered sugar if you prefer a sweeter, thicker frosting.
- Store leftovers in the refrigerator for freshness.