This moist gingerbread cake with cream cheese frosting is perfect for the holidays. Filled with ginger, cinnamon, brown sugar & molasses - it's packed with warm, cozy flavors. 

Gingerbread Cake with Cream Cheese Frosting

Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 15 -18 pieces
This moist Gingerbread Cake with Cream Cheese Frosting is perfect for the holidays. It’s packed with cozy favors like ginger, cinnamon, brown sugar, and molasses.

Ingredients

Gingerbread Cake

  • 1 cup molasses*
  • 3/4 cup boiling water
  • 3 cups all-purpose flour
  • 2 tsp ground ginger use 3 tsp for a stronger ginger flavor
  • 2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup vegetable oil canola works too
  • 3/4 cup packed brown sugar
  • 2 tsp vanilla extract
  • 2 large eggs

Cream Cheese Frosting

  • 1/2 cup unsalted butter softened
  • 8 oz brick-style cream cheese softened
  • 3 - 3.5 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1-2 tablespoons cream as needed
  • fresh cranberries and mint leaves for decoration (optional)

Instructions

Gingerbread Cake

  • Preheat the oven to 350F degrees. Grease and flour a 9x13 inch baking pan.
  • In a large measuring cup, gently stir together the molasses & boiling water.
  • In a medium bowl whisk together the flour, ginger, cinnamon, ground cloves, baking soda and salt.
  • Using an electric mixer beat together the oil, sugar, eggs and vanilla until evenly combined.
  • Then with the mixer on low speed, beat in about 1/3 of the flour mixture followed by about 1/3 of the hot water & molasses. Repeat until all the flour & molasses are mixed in. Turn off the mixer and scrape down the sides of the bowl as necessary.
  • Pour the batter into the prepared pan and bake for 32-37 minutes, or until the top is set and an inserted toothpick comes out clean.

Cream Cheese Frosting

  • In a large bowl beat together the butter and cream cheese until evenly combined.
  • Mix in the vanilla extract and salt.
  • Beat in the powdered sugar about 1 cup at a time until the desired sweetness level is reached. Then beat in 1-2 tablespoons of cream as needed. If the mixture is thin, you may not need to add any cream.
  • Frost the cooled cake. Then optionally decorate with cranberries and mint leaves.

Notes

  • *I don't recommend blackstrap because the flavor is too strong.
  • This cake is also a great recipe to make ahead. You can bake the cake and let it cool. Then wrap tightly in plastic wrap and freeze. The night before you'd like to serve, thaw the cake in the fridge. Then, frost the next day.
Nutrition Facts
Gingerbread Cake with Cream Cheese Frosting
Amount Per Serving (1 g)
Calories 598 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 7g44%
Polyunsaturated Fat 12g
Cholesterol 49mg16%
Sodium 297mg13%
Carbohydrates 103g34%
Fiber 1g4%
Sugar 85g94%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.