Print

Gingerbread Cake Recipe

Print Recipe

★★★★★

4.7 from 111 reviews

This classic gingerbread cake is a moist, warmly spiced dessert featuring a blend of ground ginger, cinnamon, cloves, and nutmeg. Topped with a luscious cinnamon molasses cream cheese frosting, it offers a perfect balance of sweet and spicy flavors ideal for holiday celebrations or cozy gatherings.

Ingredients

Scale

Cake

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 cup molasses
  • 1 cup hot water

Frosting

  • 1/2 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1/4 cup molasses
  • 1 teaspoon ground cinnamon
  • 4 cups powdered sugar
  • 1–2 tablespoons milk (if needed for consistency)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg until fully combined. Set aside.
  3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar and packed brown sugar until the mixture is light and fluffy, about a few minutes.
  4. Add Eggs: Incorporate the eggs one at a time into the creamed butter and sugars, beating well after each addition to ensure a smooth and homogenous batter.
  5. Add Molasses: Stir in the molasses thoroughly until the mixture is uniform in color and texture.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with hot water, beginning and ending with the dry ingredients. Mix gently and only until just combined to avoid toughening the cake.
  7. Pour Batter and Bake: Pour the batter evenly into the prepared 9×13-inch pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
  9. Prepare Frosting: In a large bowl, beat together the softened butter and cream cheese with an electric mixer until smooth and creamy.
  10. Add Flavor to Frosting: Mix in the molasses and ground cinnamon until fully incorporated.
  11. Incorporate Powdered Sugar: Gradually add the powdered sugar, continuing to beat until the frosting is smooth and fluffy. If too thick, add milk one tablespoon at a time to reach spreading consistency.
  12. Frost the Cake: Once the cake has cooled completely, spread the cinnamon molasses cream cheese frosting evenly over the top.
  13. Serve: Slice and serve this moist, spiced gingerbread cake with its rich, creamy frosting for a delightful treat.

Notes

  • Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
  • If you prefer a stronger spice flavor, increase ground ginger or cinnamon slightly.
  • For a dairy-free option, substitute butter and cream cheese with vegan alternatives.
  • This cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
  • You may add chopped nuts or crystallized ginger to the batter for extra texture and flavor.

Keywords: Gingerbread Cake, Spiced Cake, Molasses Cake, Cream Cheese Frosting, Holiday Cake, Christmas Dessert

Find it online: https://liamjayne.com/gingerbread-cake-recipe/