Begin by placing softened unsalted butter in a mixing bowl. Using an electric mixer, cream the butter on medium speed for about 2-3 minutes until it becomes light and fluffy.

Gradually sift in powdered sugar, about one cup at a time, while continuing to mix on low speed to minimize mess. Blend for an additional 2-3 minutes until the mixture is smooth and free of lumps.

Next, pour in the molasses, which adds richness and that signature depth of flavor to your frosting. Mix on medium speed for 1-2 minutes.

Sprinkle in the ground cinnamon, stirring the mixture on low speed until thoroughly combined, enhancing the warm spice notes.

Add milk slowly, one tablespoon at a time. Mix after each addition until the desired thickness is reached.

Finally, add a splash of vanilla extract and mix for an additional minute on medium speed, ensuring everything is well blended.

Once your gingerbread cake has completely cooled, use a spatula to frost the top evenly with your prepared frosting.