Name: Gingerbread Cake with Creamy Frosting
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 tablespoon ground ginger; 2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar, packed; 1 large egg; 1 cup molasses; 1 cup hot water; 8 oz (225g) cream cheese, softened; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 1 teaspoon vanilla extract

Moist, warmly spiced, and topped with a velvety-smooth cream cheese frosting, this gingerbread cake brings all the cozy flavors I crave during the holiday season—or anytime I want comfort in dessert form. The deep richness of molasses paired with fragrant spices makes every bite of this cake taste like a nostalgic hug.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 tablespoon ground ginger

1/2 teaspoon ground cloves

2 teaspoons ground cinnamon

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 large egg

1/2 cup brown sugar, packed

1 cup molasses

1 cup hot water

For the Frosting:

8 oz (225g) cream cheese, softened

1/2 cup unsalted butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

Directions

I preheat my oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.

In a medium bowl, I whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt.

In a large mixing bowl, I cream the butter and brown sugar until light and fluffy. Then I beat in the egg and mix in the molasses.

I gradually add the dry ingredients to the wet ingredients, alternating with hot water, and mix until smooth.

I pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Then I let the cake cool completely before frosting.

For the frosting, I beat the cream cheese and butter until creamy. Then I gradually add powdered sugar and mix in vanilla until the frosting is smooth.

I spread the frosting generously over the cooled cake, slice it, and serve.

Servings and timing

Servings: 12

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Calories per serving: 380 kcal

Variations

I sometimes swap the cream cheese frosting for whipped cream or a spiced glaze when I want something lighter.

For a more festive touch, I top the cake with crushed candied ginger or a sprinkle of cinnamon.

If I want to make it dairy-free, I use plant-based butter and dairy-free cream cheese.

When I bake for a crowd, I double the recipe and use two pans or a sheet pan for thinner slices.

I’ve also baked this in a bundt pan—it needs a little more time, but looks beautiful when sliced.

Storage/Reheating

I store leftover cake in an airtight container in the fridge for up to 5 days. The frosting stays firm and flavorful. If I want to enjoy a warm slice, I let it sit at room temperature for about 30 minutes or give it a very quick microwave zap (without frosting) and reapply a little chilled frosting afterward.

FAQs

How do I know when the gingerbread cake is done?

I test the center with a toothpick—if it comes out clean or with a few crumbs, it’s ready. The edges should pull slightly away from the pan.

Can I make this cake ahead of time?

Yes, I often bake the cake a day in advance and frost it the next day. It actually tastes even better after the flavors settle.

Can I freeze gingerbread cake?

Absolutely. I freeze the unfrosted cake wrapped tightly in plastic and foil for up to 2 months. I thaw it overnight in the fridge and frost before serving.

What can I substitute for molasses?

If I’m out of molasses, I use dark corn syrup or a mix of maple syrup and brown sugar. The flavor won’t be identical, but it still works well.

Can I use a different pan size?

Yes, I’ve baked this in a bundt pan or two round 9-inch pans. I just adjust the baking time and keep an eye on doneness with a toothpick test.

Conclusion

This gingerbread cake with creamy frosting is a timeless treat I keep coming back to. It’s packed with nostalgic spice, rich molasses depth, and topped with a luscious frosting that turns a humble cake into something special. Whether I’m baking for the holidays or just because I’m craving comfort, this cake always delivers.

Recipe: