There’s nothing quite like the warm, spiced aroma of a freshly baked Gingerbread Cake. Moist, tender, and perfectly sweetened with molasses, this cake is a cozy dessert that instantly fills your kitchen with holiday cheer. Topped with a rich cream cheese frosting, every bite offers a balance of warm spices and tangy sweetness that makes it an irresistible treat.
Perfect for Christmas gatherings, Thanksgiving desserts, or anytime you’re craving a slice of nostalgic comfort food, this gingerbread cake recipe is easy enough for beginner bakers yet impressive enough to be the star of any holiday table. Whether you serve it as a weeknight dessert, festive party food, or alongside your morning coffee, this cake delivers that unmistakable homemade magic.
Why You’ll Love This Recipe
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Moist & tender: Applesauce and molasses keep this cake soft and rich.
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Full of holiday flavor: Cinnamon, ginger, nutmeg, and cloves create the perfect spice blend.
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Crowd-pleasing dessert: The cream cheese frosting adds a tangy, sweet finish everyone loves.
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Easy to make: Simple steps and pantry staples make this beginner-friendly.
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Versatile: Enjoy it plain, frosted, or with a dusting of powdered sugar.
Ingredient Breakdown
For the Gingerbread Cake
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All-Purpose Flour: The foundation of the cake, giving it structure and softness.
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Salt: Enhances flavor and balances the sweetness.
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Baking Soda: Provides lift and keeps the cake fluffy.
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Ground Cinnamon: Adds warmth and depth to the spice blend.
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Ground Ginger: The star spice that gives gingerbread its signature flavor.
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Ground Cloves: A little goes a long way for earthy, aromatic notes.
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Nutmeg: Subtle spice that ties the blend together.
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Brown Sugar: Adds sweetness and moisture with a hint of molasses flavor.
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Butter: Creates richness and tenderness in the crumb.
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Egg: Helps bind everything together for structure.
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Molasses: Essential for authentic gingerbread flavor and deep color.
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Unsweetened Applesauce: Keeps the cake moist while reducing the need for extra fat.
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Hot Water: Ensures the batter is smooth and helps activate the leavening.
For the Cream Cheese Frosting
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Cream Cheese: Tangy and creamy, the perfect base for frosting.
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Unsalted Butter: Adds richness and creates a fluffy texture.
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Salt: Just a pinch enhances sweetness without being overpowering.
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Vanilla Extract: Rounds out the flavor with a hint of warmth.
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Powdered Sugar: Sweetens and thickens the frosting until it’s smooth and spreadable.
Pro Tips
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Use room temperature ingredients: This helps the batter and frosting mix evenly for a smooth texture.
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Don’t overmix the batter: Stir just until combined to avoid a dense cake.
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Check for doneness early: Start testing at 40 minutes with a toothpick—overbaking can dry it out.
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Cool completely before frosting: Frosting too soon can cause the cream cheese layer to melt.
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Spice to taste: Love bolder flavor? Increase the ginger and cinnamon slightly.
Ingredient Swaps or Variations
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Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
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Lighter Version: Replace half the butter with additional applesauce.
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Extra Spice: Add cardamom or allspice for a more complex flavor.
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Citrus Twist: Add orange zest to the frosting for a bright, festive note.
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Different Frosting: Swap the cream cheese frosting for whipped cream or a simple glaze.
Serving Suggestions
This gingerbread cake is delightful on its own, but frosting makes it extra indulgent. Serve slices with a drizzle of caramel sauce, a sprinkle of powdered sugar, or alongside fresh berries. Pair it with a hot cup of coffee, spiced tea, or even mulled for a cozy holiday dessert experience. For parties, cut the cake into smaller squares and serve on a platter with festive garnishes like sugared cranberries or cinnamon sticks.
Make Ahead + Storage Tips
This cake can be made a day ahead and stored unfrosted at room temperature, covered tightly. Once frosted, refrigerate leftovers in an airtight container for up to 4 days. Allow slices to sit at room temperature for 20 minutes before serving for the best texture. The cream cheese frosting makes freezing tricky, but you can freeze the unfrosted cake for up to 2 months. Simply wrap tightly in plastic wrap and foil, then thaw overnight in the refrigerator before frosting.
Cultural or Historical Notes
Gingerbread has been enjoyed for centuries, dating back to medieval Europe where it was often shaped into ornate cookies for special celebrations. In America, gingerbread became a staple during the holidays, thanks to its warming spices and comforting sweetness. This cake version offers all the traditional flavors in a soft, moist format that pairs perfectly with rich frosting. It’s a nostalgic dessert that brings warmth and history to every slice.
Frequently Asked Questions (FAQ)
Can I make this gingerbread cake without molasses?
Molasses is key for the classic flavor, but you can substitute dark brown sugar or honey in a pinch, though the taste will be slightly different.
Why did my cake sink in the middle?
This can happen if the batter was overmixed or the oven door was opened too early. Be sure to mix gently and avoid peeking until at least 35 minutes of baking.
Can I use store-bought cream cheese frosting?
Yes, but homemade frosting delivers a fresher, creamier taste that complements the spices beautifully.
How do I make this recipe dairy-free?
Swap butter with plant-based margarine and use a dairy-free cream cheese for the frosting. The results will still be delicious.
Is this cake suitable for kids?
Absolutely! It’s a family-friendly dessert with mild spices and sweet frosting that kids enjoy.
Gingerbread Cake with Cream Cheese Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour an 8×11-inch baking dish.
- In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, ginger, cloves, and nutmeg. Set aside.
- Cream together the brown sugar and butter until light and fluffy. Add the egg, molasses, and applesauce, mixing until combined.
- Gradually add the flour mixture to the molasses mixture in four intervals, stirring until combined after each addition. Stir in the hot water until fully incorporated.
- Pour the batter into the prepared baking dish. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- Beat softened cream cheese and butter until smooth. Add salt and vanilla extract. Gradually mix in powdered sugar until creamy.
- Spread frosting evenly over cooled cake. Store leftovers in the refrigerator.
