Description
Warm and spiced gingerbread cake topped with tangy cream cheese frosting.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup molasses
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
- In a separate bowl, cream together sugar and butter until light and fluffy. Beat in molasses, buttermilk, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cake cool completely in pan before frosting.
- For the Cream Cheese Frosting: In a large bowl, beat together cream cheese and butter until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla extract.
- Frost cooled cake with cream cheese frosting.
Notes
- For a richer flavor, use dark molasses.
- Adjust the amount of spices to your liking.
- Store frosted cake in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 40g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg