A moist, warmly spiced gingerbread cake topped with creamy, velvety frosting. Perfect for holidays or whenever you’re craving a comforting dessert.

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

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Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt.
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg and mix in molasses.
Gradually add the dry ingredients to the wet ingredients, alternating with hot water, mixing until smooth.
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.
For the frosting, beat the cream cheese and butter until creamy. Gradually add powdered sugar and mix in vanilla until smooth.
Spread the frosting over the cooled cake, slice, and serve.

Swap frosting with whipped cream or spiced glaze for a lighter version.

Top with crushed candied ginger or cinnamon for a festive look.

Use plant-based butter and dairy-free cream cheese for a dairy-free option.

Double the recipe for larger crowds using two pans or a sheet pan.

Can also be baked in a bundt pan; increase baking time accordingly.

Store in fridge for up to 5 days in an airtight container.

To reheat, let sit at room temperature or microwave briefly without frosting.