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Gingerbread Cake

A piece of cake on a plate, with Bread
Delicious, rich, and moist, this bold and flavorful homemade gingerbread cake combines sugar and spice along with the irresistible taste of molasses before being iced with a made from scratch cream cheese frosting. A classic for holiday baking!
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Table of Contents
  1. GINGERBREAD CAKE INGREDIENTS
  2. How to Make this Gingerbread Cake Recipe
  3. JUMP TO RECIPE

This rich, dense, old-fashioned gingerbread cake is the perfect dessert for the holidays. This moist, delicious cake is baked from scratch with molasses, sugar, and spice then topped with a homemade cream cheese frosting.

Be sure to try our classic gingerbread fudge and these gingerbread cookies as well to satisfy your craving!

A piece of cake on a paper plate, with Bread and Cream

MORE GINGERBREAD RECIPES:
Soft Gingerbread Cookies | Gingerbread Truffles


GINGERBREAD CAKE INGREDIENTS

Text

You will need…

For the cake:

  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 cup salted butter, softened
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup molasses
  • 2 large eggs
  • 1 cup milk

For the frosting:

  • ½ cup salted butter, softened
  • 2 – 8 oz. packages cream cheese, softened
  • ⅓ cup molasses
  • 1 teaspoon ground cinnamon
  • 4-5 cups powdered sugar
  • ¼ cup heavy cream (or milk)
  • Gingersnaps and/or sprinkles for decorating (optional)

SUBSTITUTIONS AND ADDITIONS

PANS: I used 9-inch round pans for this recipe. For a taller cake, you could also use seven or eight in round pans.

FROSTING: You can skip the frosting if you prefer and serve with fresh homemade whipped cream if you’d prefer.

CARAMEL: Drizzle some rich, sweet caramel on top before serving.

ICE CREAM: I’ve even seen this cake served a scoop of vanilla ice cream. I don’t think you can ever go wrong with ice cream. 😉

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How to Make this Gingerbread Cake Recipe

For the cake:

STEP ONE: Preheat the oven to 350°F (325°F for dark/non-stick pans as seen here). Line the bottom of two 9” cake pans with parchment paper and spray the sides with non-stick cooking spray. Set aside.

STEP TWO: In a mixing bowl, whisk together flour, cinnamon, ginger, baking soda, and baking powder. Set aside.

Cream and Dessert

STEP THREE: Cream together butter and sugars in a large mixing bowl using a hand mixer.

STEP FOUR: Add eggs and beat until batter is fluffy.

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STEP FIVE: Beginning and ending with the milk, rotate adding the milk and flour mixture until fully combined and fluffy.

A cake with a dessert on a plate

STEP SIX: Divide batter between the two prepared cake pans.

STEP SEVEN: Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.

STEP EIGHT: Remove pans and cool for 10 minutes. Gently remove cakes from pans to cooling racks and cool completely.

For the frosting:

STEP ONE: Beat together softened cream cheese and butter until combined.

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STEP TWO: Add molasses and cinnamon and beat until fluffy.

STEP THREE: Add in 4 cups of powdered sugar and beat until smooth – mixture will be thick.

A cup, with Cream and Butter

STEP FOUR: Drizzle 1-2 tablespoons of heavy cream into frosting mixture while beating until frosting is fluffy and to a spreadable consistency. Add additional powdered sugar or cream to achieve desired consistency.

To assemble:

Bread

STEP ONE: Trim the top of each cake layer to remove any doming and form a flat surface.

STEP TWO: Mound about ½ cup of frosting onto the cake layer and spread smooth to the edges.

STEP THREE: Place the second cake layer top-side down on top of the filling. Press down gently to seal the layers together.

STEP FOUR: Mound another pile of frosting on top of the cake and use a spatula to spread it across the top and down the sides until the cake is fully frosted.

A piece of cake on a plate, with Cream and Butter

STEP FIVE: Decorate with gingersnaps and/or sprinkles. 

STEP SIX: Refrigerate or freeze until ready to serve.

STORAGE

IN THE FRIDGE: You can store covered in the fridge for up to a week.

IN THE FREEZER: You can store in a freezer safe container for up to a month. If you’re planning to freeze, I would suggest baking the cake layers and freezing and then preparing the frosting fresh before serving. When you’re ready to enjoy them, thaw the cake layers and then proceed with frosting and assembling instructions.

A piece of chocolate cake on a plate, with Whipped Cream

This classic gingerbread cake is a family favorite for the holidays. With a rich, moist batter and creamy, delicious frosting, this homemade dessert is perfect for serving at Christmas.

MORE RECIPES YOU’LL LOVE

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A piece of cake on a plate, with Bread

Gingerbread Cake

5 from 1 vote
Delicious, rich, and moist, this bold and flavorful homemade gingerbread cake combines sugar and spice along with the irresistible taste of molasses before being iced with a made from scratch cream cheese frosting. A classic for holiday baking!
Prep Time 50 minutes
Cook Time 30 minutes
Total Time 2 hours 20 minutes
Servings 12

Ingredients
  

Cake Batter Ingredients:

  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 cup salted butter softened
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup molasses
  • 2 large eggs
  • 1 cup milk

Frosting Ingredients:

  • 1/2 cup salted butter softened
  • 2 – 8 oz. packages cream cheese softened
  • cup molasses
  • 1 teaspoon ground cinnamon
  • 4-5 cups powdered sugar
  • 1/4 cup heavy cream or milk
  • Gingersnaps and/or sprinkles for decorating optional

Instructions
 

Cake Instructions:

  • Preheat the oven to 350°F (325°F for dark/non-stick pans as seen here). Line the bottom of two 9” cake pans with parchment paper and spray the sides with non-stick cooking spray. Set aside.
  • In a mixing bowl, whisk together flour, cinnamon, ginger, baking soda, and baking powder. Set aside.
  • Cream together butter and sugars in a large mixing bowl using a hand mixer.
  • Add eggs and beat until batter is fluffy.
  • Beginning and ending with the milk, rotate adding the milk and flour mixture until fully combined and fluffy.
  • Divide batter between the two prepared cake pans.
  • Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Remove pans and cool for 10 minutes. Gently remove cakes from pans to cooling racks and cool completely.

Frosting Instructions:

  • Beat together softened cream cheese and butter until combined.
  • Add molasses and cinnamon and beat until fluffy.
  • Add in 4 cups of powdered sugar and beat until smooth – mixture will be thick.
  • Drizzle 1-2 tablespoons of heavy cream into frosting mixture while beating until frosting is fluffy and to a spreadable consistency. Add additional powdered sugar or cream to achieve desired consistency.

Assembly Instructions:

  • Trim the top of each cake layer to remove any doming and form a flat surface.
  • Place the first cake layer top side up onto the serving platter.
  • Mound about ½ cup of frosting onto the cake layer and spread smooth to the edges.
  • Place the second cake layer top side down on top of the filling. Press down gently to seal the layers together.
  • Mound another pile of frosting on top of the cake and use a spatula to spread it across the top and down the sides until the cake is fully frosted.
  • Decorate with gingersnaps and/or sprinkles.
  • Refrigerate or freeze until ready to serve.

Nutrition

Calories: 755kcal | Carbohydrates: 112g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 118mg | Sodium: 485mg | Potassium: 687mg | Fiber: 1g | Sugar: 86g | Vitamin A: 1108IU | Calcium: 155mg | Iron: 4mg
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Proudly Prepared by the Spaceships Kitchen

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