Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Gingerbread Cake

Review Recipe
a close up shot of a slice of Gingerbread Cake on a plate
This flavorful homemade gingerbread cake combines warm spices along with the irresistible taste of molasses before being iced with a made-from-scratch cream cheese frosting.
Jump to Recipe
Table of Contents
  1. Gingerbread Cake Ingredients
  2. How to Make this Gingerbread Cake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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

a close up shot of a slice of Gingerbread Cake on a plate

Gingerbread Cake Ingredients

Gingerbread Cake raw ingredients that are labeled

You’ll 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
  • 2 large eggs
  • 1 cup of molasses
  • 1 cup milk

For the Frosting

  • ½ cup salted butter, softened
  • 2 (8-ounce) 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

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

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

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). Line the bottom of two 9-inch cake pans with parchment paper and spray the sides with non-stick cooking spray. Set aside.

OUR RECIPE DEVELOPER SAYS

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

STEP TWO: In a medium bowl, whisk together the flour, cinnamon, ginger, baking soda, and baking powder. Set dry ingredients aside.

flour, cinnamon, ginger, baking soda, baking powder whisked together

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

butter and sugar creamed together

STEP FOUR: Add the eggs and beat until the cake batter is fluffy. Add the molasses and beat with a mixer until fully incorporated.

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

milk and flour mixture rotated and combined

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

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

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.

both cake baked for 20 to 25 minutes

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

For the Frosting

STEP ONE: In a medium mixing bowl, beat together the softened cream cheese and butter until combined.

PRO TIP:

Make sure your cream cheese is at room temperature so that you don’t have any lumps in your creamy frosting.

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

molasses an cinnamon added to the milk mixture

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

powdered sugar added to the molasses mixture

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

Cake Assembly

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 first cake layer and spread it smoothly to the edges.

frosting mounted onto the cake layer

STEP THREE: Place the second cake layer top-side down on top of the frosting. 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.

using spatula frost the top and down the sides

STEP FIVE: Decorate with gingersnaps and/or sprinkles. 

STEP SIX: Refrigerate the ginger cake or freeze it until ready to serve.

How To Serve

This perfect cake would be delicious any time of year and especially during the holiday season. Serve it with a scoop of vanilla ice cream and a warm mug of homemade hot chocolate.

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

Storage

IN THE FRIDGE: You can store this flavorful gingerbread cake covered with plastic wrap in the fridge for up to a week.

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

a close up shot of Gingerbread Cake with a couple of slices on a cake stand

This classic moist 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.

FREQUENTLY ASKED QUESTIONS

Can I freeze this gingerbread cake?

This great recipe can be frozen for up to a month. We recommend that you freeze the unfrosted cake layers and frost the cake when you are ready to serve it.

Can I use store-bought frosting in this recipe?

For our easy recipe, you could use store-bought frosting and then add molasses and cinnamon to give it the gingerbread flavor.

What kind of molasses should I use for this recipe?

You will want to use unsulphured molasses, which is made from ripe sugar cane and does not have any additives. It is generally the kind you will find at the grocery store and is different from blackstrap molasses.

More Recipes You’ll Love

Get Recipes on Pinterest

get recipes on pinterest
get digital lazy cookbooks
a close up shot of a slice of Gingerbread Cake on a plate

Gingerbread Cake

5 from 1 vote
This flavorful homemade gingerbread cake combines warm spices along with the irresistible taste of molasses before being iced with a made-from-scratch cream cheese frosting.
Prep Time 50 minutes
Cook Time 30 minutes
Total Time 2 hours 20 minutes
Servings 12

Ingredients
  

Gingerbread 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

Frosting

  • ½ cup salted butter, softened
  • 16 ounces cream cheese, softened (two 8-ounce packages)
  • cup molasses
  • 1 teaspoon ground cinnamon
  • 4 to 5 cups powdered sugar
  • ¼ cup heavy cream, or milk
  • Gingersnaps and/or sprinkles for decorating, optional

Instructions
 

Cake

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

Frosting

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

Assembly

  • 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 it smoothly 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.

Notes

  • I used 9-inch round pans for this gingerbread recipe. For a taller cake, you could also use seven or eight-inch round pans.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
  • Make sure your cream cheese is at room temperature so that you don’t have any lumps in your creamy frosting.

Nutrition

Calories: 823kcal | Carbohydrates: 113g | Protein: 8g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 521mg | Potassium: 719mg | Fiber: 1g | Sugar: 87g | Vitamin A: 1363IU | Vitamin C: 0.05mg | Calcium: 176mg | Iron: 4mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

get recipes on facebook

Proudly Prepared by the Spaceships Kitchen

You May Also Like

get digital lazy cookbooks

Reader Interactions

Comments

    Leave a Comment

    Recipe Rating




    Comments

16108

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤

close up shot of Mongolian beef and noodle in a pan