Gingerbread Cake with Cinnamon Molasses Frosting

1. Preheat oven to 350°F, grease a 5×9 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.