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Irresistible Spiced Gingerbread Cake with Cinnamon Molasses Frosting

Irresistible Spiced Gingerbread Cake with Decadent Frosting

Experience the festive flavors of this Irresistible Spiced Gingerbread Cake with Cinnamon Molasses Frosting, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Sift for a lighter cake.
  • 2 teaspoons Ground Ginger Use fresh ginger for better flavor.
  • 2 teaspoons Cinnamon Don't skimp on this fragrant spice!
  • 1 cup Molasses Unsulfured molasses is best.
  • 1 cup Granulated Sugar Brown sugar can be used for moisture.
  • 1 teaspoon Baking Soda Acts as the leavening agent.
  • 2 large Eggs Adds richness.
  • 1/2 cup Unsalted Butter Melted.
For the Frosting
  • 8 ounces Cream Cheese At room temperature.
  • 2 cups Powdered Sugar Sift to prevent lumps.
  • 1 teaspoon Cinnamon Enhances frosting flavor.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Baking Pan
  • Parchment paper
  • Mixer

Method
 

How to Make Irresistible Spiced Gingerbread Cake
  1. Preheat your oven to 350°F (175°C). Grease or line a baking pan with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking soda, and granulated sugar until well blended.
  3. In another bowl, mix the molasses, eggs, melted unsalted butter, and warm water until smooth.
  4. Gently add the wet ingredients to the dry, stirring until just combined.
  5. Pour the batter into your prepared pan and bake for 30-35 minutes. Check for doneness with a toothpick.
  6. While the cake bakes, beat the cream cheese until smooth. Gradually mix in the powdered sugar and cinnamon.
  7. Once the cake has cooled on a wire rack, spread a generous layer of the frosting on top.

Notes

Store leftover cake in an airtight container. Keeps at room temperature for up to 3 days or refrigerated for up to a week.