Jumpstart your Holiday season with this decadent Gingerbread Cake with heavenly Molasses Cream Cheese Frosting. This has a hint of molasses that compliments well with the gingerbread. Smells great and tastes divine!
3 cups all-purpose flour
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp baking powder
1 tsp baking soda
1 cup butter, 2 sticks, room temperature
3/4 cup brown sugar
1 cup molasses
1 cup of water
2 8 oz pkg cream cheese
1 stick butter
1/4 cup molasses
2 tsp. vanilla extract
8 cups powdered sugar
2 tsp milk
How to make Gingerbread Cake with Molasses Cream Cheese Frosting
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Then, grease two 9-inch round cake pans and set aside.
Step 3: Add the flour, cinnamon, ginger, baking powder, and baking soda in a medium mixing bowl. Whisk until incorporated and set aside.
Step 4: Place the butter and brown sugar in a large mixing bowl. Beat until creamy.
Step 5: Beat in the molasses and eggs until mixed.
Step 6: Add the flour alternately with water into the wet ingredients. Mix on low every after each addition.
Step 7: Divide the batter into the prepared pans.
Step 8: Place inside the preheated oven and bake for about 35 minutes or until the toothpick inserted in the centre of the cake comes out clean.
Step 9: Remove from the oven and allow the cakes to cool on wire racks.
To make the Frosting:
Step 10: Add the cream cheese and butter in a medium mixing bowl. Beat until combined.
Step 11: Beat in the molasses and vanilla on low speed until incorporated.
Step 12: Stir in a small amount of powdered sugar at a time. A mix between each addition until incorporated.
Step 13: After 4 cups of powdered sugar have been added, add in a tsp of milk.
Step 14: Mix well until everything is combined.
Step 15: Frost the fully cooled cake.
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