Gingerbread Cake – with Cream Cheese Frosting

This gingerbread cake has layers of moist gingerbread that’s perfectly spiced with hints of brown sugar and molasses. Then it’s frosted with cream cheese frosting and a drizzle of butterscotch sauce for the ultimate Christmas dessert. There’s no decorating skills required and it looks absolutely beautiful on your holiday table.

Ingredients:

Butterscotch Sauce

¼ cup unsalted butter (56 grams) cut into cubes

½ cup brown sugar (105 grams) packed

½ cup whipping cream (120 ml) around 35% MF

1 teaspoon vanilla extract

¼ teaspoon sea salt or any salt

Gingerbread Layer Cake

¾ cup molasses (180 ml) do not use blackstrap

½ cup boiling water (120 ml)

2 ¾ cup all-purpose flour (344 grams)

1 tablespoon ginger powder feel free to use 2 -2 ½ teaspoons for a less strong ginger flavor

2 teaspoons cinnamon

½ teaspoon nutmeg

¼ teaspoon ground cloves

1 teaspoon baking powder

¾ teaspoon baking soda

½ teaspoon salt

¾ cup unsalted butter (168 grams) melted

1 cup brown sugar (210 grams) packed

3 large eggs

2 teaspoons vanilla extract

¾ cup buttermilk (180 ml) see substitutions in notes

Cream Cheese Frosting

½ cup unsalted butter (112 grams) cut into cubes and softened slightly

8 ounces brick-style cream cheese (226 grams) be sure that it's full fat

2-3 cups powdered sugar (220 - 330 grams)

1 teaspoon vanilla extract

¼ teaspoon salt

1 tablespoon whipping cream (15 ml) if needed