Gingerbread Cake with Irresistible Frosting

This Gingerbread Cake with Irresistible Frosting is everything I want in a holiday dessert—moist, perfectly spiced, and crowned with a luscious cream cheese frosting that I can’t resist tasting by the spoonful. It’s the kind of cake that makes the kitchen smell like Christmas, and every bite feels like comfort and celebration.

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 tsp baking soda

1/2 tsp salt

2 tsp ground ginger

1 1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp nutmeg

1/2 cup (115 g) unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 large egg

1 cup molasses

1 cup hot water

For the frosting:

8 oz (225 g) cream cheese, softened

1/4 cup (60 g) unsalted butter, softened

2 cups powdered sugar

1 tsp vanilla extract

Directions

I preheat the oven to 350°F (175°C) and grease or line a 9×13-inch baking dish.

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

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

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

I pour the batter into the prepared pan and bake for 35–40 minutes, checking doneness with a toothpick.

Once baked, I let the cake cool completely.

For the frosting, I beat cream cheese and butter until creamy, then add powdered sugar and vanilla until fluffy.

I spread the frosting generously over the cooled cake before slicing.

Servings and timing

This recipe serves 12 people. It takes about 15 minutes to prepare, 40 minutes to bake, and around 55 minutes total. Each serving is approximately 320 kcal.

Variations

I sometimes add a little orange zest to the batter for a citrusy note.

If I want extra warmth, I double the ground ginger.

For a festive touch, I sprinkle the frosted cake with crushed gingersnaps or candied ginger.

I can bake this in two round pans to make a layered cake instead of a sheet cake.

Storage/Reheating

I store the cake covered in the refrigerator for up to 4 days since the frosting is cream cheese-based. If I want to enjoy it warm, I let a slice sit at room temperature for about 20 minutes or microwave it for 10–15 seconds. Unfrosted cake can be frozen for up to 2 months, tightly wrapped.

FAQs

Can I make this cake ahead of time?

Yes, I often bake the cake a day ahead, keep it covered, and then frost it just before serving.

Can I use blackstrap molasses?

I prefer using regular unsulfured molasses. Blackstrap molasses is more bitter and can overpower the cake.

Can I use a different frosting?

Yes, I sometimes swap the cream cheese frosting for whipped cream or a simple glaze if I want something lighter.

Can I make this cake gluten-free?

I can use a 1:1 gluten-free baking flour blend in place of all-purpose flour, and the results are still delicious.

How do I keep the cake extra moist?

I avoid overbaking and make sure to measure flour correctly by spooning and leveling. The hot water and molasses also help lock in moisture.

Conclusion

This gingerbread cake with cream cheese frosting is a holiday staple in my kitchen. The aroma, flavor, and texture make it irresistible every time I bake it. Whether I serve it for a festive dinner or enjoy a slice with coffee, it never disappoints.

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