Gingerbread cake

This is the Old Spice mainly man of the cake world. Moist, dark and spicy.

Recipe from Sweet Kat's Kitchen

Cake
3 c. all-purpose flour
1 tsp. baking soda
1 T. ground ginger
1 ½ tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. salt
¾ c. (1 ½ sticks) butter, melted and cooled
1 c. light molasses
1 c. packed light brown sugar
1 ½ c. buttermilk
3 lg. eggs, room temperature

Cream Cheese Frosting
1 (8 oz.) pkg. cream cheese, softened
1 (3 oz.) pkg. cream cheese, softened
1 c. (2 sticks) butter, softened
1 T. vanilla extract
5 c. confectioners’ sugar, sifted
Garnish: ground cinnamon, optional


Preheat oven to 350ºF. Grease and flour 3 (8-inch) or 2 (9-inch) round cake pans or spray with nonstick baking spray containing flour. Sift together the flour, baking soda, ginger, cinnamon, nutmeg and salt. Set aside. In large mixing bowl, beat the melted butter, molasses, brown sugar, buttermilk and eggs on medium speed until creamy. Reduce the mixer speed to low and add the flour mixture by thirds. Mix just enough to blend the batter after each addition. Divide the batter evenly between the prepared pans and tap pans once on counter to remove air bubbles. Bake for 25-35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans on wire rack for 10 minutes. Remove the pans and place cakes on wire racks to cool completely. Frosting: In large mixing bowl, beat the cream cheese, butter and vanilla extract on medium speed until soft and light. Reduce the mixer speed to low and gradually beat in the confectioners’ sugar. Once all the sugar is incorporated increase mixer speed to medium and beat for 5 minutes. To complete cake: Spread the frosting between layers and on top and sides of cake. Store in the refrigerator. Bring to room temperature before serving and sprinkle ground cinnamon over the top of the cake if using.