Been looking for this cake for a long time, and finally got the recipe! The frosting is unreal

Gingerbread Cake with Cinnamon Molasses Frosting is a delightful dessert that perfectly captures the warm and cozy flavors of winter. This classic cake has a rich and spiced gingerbread base, topped with a creamy and luscious cinnamon molasses frosting. The combination of these flavors creates a truly delicious treat that will surely be a hit at any holiday gathering or special occasion.

When serving this delectable Gingerbread Cake, it pairs exceptionally well with a dollop of whipped cream or a scoop of homemade vanilla ice cream. The creaminess of these sides beautifully complements the robust and slightly sweet flavors of the cake. For an extra touch, you can also garnish each slice with a sprinkle of cinnamon or a drizzle of caramel sauce. Whether enjoyed on its own or accompanied by these delightful sides, this cake is sure to bring joy and warmth to any gathering.

Ingredients:

1.5 cups all-purpose flour
9 ounces milk
½ cup cold, cubed butter
½ cup molasses
½ cup corn syrup
½ cup packed brown sugar
1 egg
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice

For the Cinnamon Molasses Frosting:
1.5 cups powdered sugar
4 ounces cream cheese
¼ cup softened butter
3 teaspoon molasses
½ teaspoon vanilla
¼ teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F, grease a 5x9 baking pan, and line with parchment paper.

2. In a bowl, whisk together flour, baking soda, ginger, cinnamon, and pumpkin pie spice.

3. Heat milk and brown sugar until sugar melts and it's lukewarm. Heat molasses and corn syrup until lukewarm in another pan.

4. Cut cold butter into small pieces, add to flour mixture, and blend until crumbly.

5. Mix lukewarm milk mixture into flour mixture, then add molasses mixture. Stir.

6. Add egg and whisk until fully incorporated. Pour into the prepared pan and bake for 45 minutes or until a toothpick comes out clean.

7. Cool completely in the pan. Once cooled, wrap in foil for a day for a sticky top. Store in an airtight container.

8. Prepare the frosting: In a bowl, beat cream cheese and softened butter until creamy. Add vanilla and cinnamon, mix well. Slowly add powdered sugar and beat until creamy. Blend in molasses. Refrigerate until chilled, then frost the cake once it has rested overnight.