Go Back
+ servings

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!
Prep Time 50 mins
Cook Time 30 mins
Cooling 1 hr
Total Time 2 hrs 20 mins
Course Dessert
Cuisine American
Servings 12
Calories 755 kcal


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


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 1/2 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.


Calories: 755kcalCarbohydrates: 112gProtein: 6gFat: 33gSaturated Fat: 20gCholesterol: 118mgSodium: 485mgPotassium: 687mgFiber: 1gSugar: 86gVitamin A: 1108IUCalcium: 155mgIron: 4mg