This gingerbread cake with cream cheese frosting is the kind of dessert that fills the whole house with the warm, spiced aroma of the holidays the moment it goes in the oven. The cake itself is dark, moist, and deeply flavored with molasses, cinnamon, ginger, and cloves, while the tangy cream cheese frosting on top cuts the sweetness with just the right amount of creamy contrast. It is festive enough for a special gathering, yet easy enough to whip up on an ordinary weekend when you simply need a little comfort.
What I love most about this recipe is how approachable it is. There are no fussy techniques, no stand mixer gymnastics, and no layer-cake stress. The batter comes together in a single bowl, the frosting takes just minutes, and the result looks and tastes like something far more complicated. And while gingerbread has a reputation as a strictly December treat, this cake is far too good to reserve for one month a year, so consider it a year-round invitation to bake something cozy.
Why You’ll Love This Recipe
The flavor alone is reason enough to fall for this cake. The combination of molasses, cinnamon, ginger, and cloves creates that unmistakable warm, spiced taste that feels like a hug in dessert form. Topped with tangy cream cheese frosting, every bite balances rich sweetness with a bright, creamy finish that keeps you coming back for more.
It is also genuinely easy to make. The cake batter mixes up in one bowl with no special equipment required, and the frosting whips together in just a few minutes. That means less cleanup, fewer dishes, and a much lower chance of anything going wrong, which makes this a great choice for beginner bakers and busy hosts alike.
Finally, it is a reliable crowd-pleaser. Whether you serve it at a holiday party, bring it to a potluck, or simply set it out for weekend coffee, this gingerbread cake disappears fast. It travels well in its pan, slices neatly into squares, and pairs beautifully with tea, coffee, or spiced cider.
Ingredients
For the cake, you will start with 1/2 cup of softened unsalted butter and 1/2 cup of brown sugar, which together lay down a rich, tender base. The star of the show is 1 cup of molasses, which gives gingerbread its signature dark color and deep, slightly bitter sweetness; unsulphured molasses is best here for a well-rounded flavor. A single large egg binds everything together, while 2 cups of all-purpose flour and 1 teaspoon of baking soda provide structure and lift.
The warm spice blend is what makes this cake sing: 1 teaspoon of ground cinnamon, 1 teaspoon of ground ginger, and 1/4 teaspoon of ground cloves, balanced by 1/2 teaspoon of salt. The final and slightly surprising ingredient is 1 cup of hot water, which thins the batter into a pourable consistency and yields an incredibly moist crumb.
For the cream cheese frosting, you will need 8 ounces of softened cream cheese and 1/2 cup of softened unsalted butter beaten until smooth, then sweetened with 2 cups of powdered sugar and brightened with 1 teaspoon of vanilla extract. Be sure both the cream cheese and butter are at room temperature before you begin, as this is the secret to a silky, lump-free frosting.
Step-by-Step Instructions
Begin by preheating your oven to 350°F (175°C) and preparing a 9×9-inch baking pan, either greasing it well or lining it with parchment paper so the cake lifts out cleanly. Getting the pan ready first means you can move straight from mixing to baking without the batter sitting around.
In a medium saucepan, melt the butter over low heat, then transfer it to a large mixing bowl. Stir in the brown sugar, molasses, and egg until the mixture is smooth and well combined. Working with melted butter here makes the batter come together quickly and keeps everything in a single bowl.
In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt so the spices and leavening are evenly distributed. Gradually add these dry ingredients to the wet mixture, stirring gently just until they begin to combine. Then pour in the hot water and mix until the batter is smooth and pourable; it will look thinner than a typical cake batter, and that is exactly what gives you a moist crumb.
Pour the batter into your prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Resist the urge to open the oven too early, and start checking around the 30-minute mark. Once baked, let the cake cool completely in the pan before you even think about frosting it, since warm cake will melt the cream cheese frosting.
While the cake cools, make the frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar one cup at a time, mixing until fully incorporated, then beat in the vanilla extract until the frosting is silky and spreadable.
Once the gingerbread cake is completely cool, spread the cream cheese frosting evenly over the top with an offset spatula or the back of a spoon. Slice into squares and serve. If your kitchen is warm and the frosting feels too soft to spread neatly, chill it for 20 to 30 minutes to firm it up first.
Tips for the Best Gingerbread Cake
The two things that make or break this cake are mixing and temperature. When you combine the wet and dry ingredients, stir just until they come together; overmixing develops the gluten and can leave you with a dense, tough crumb instead of the soft, moist texture you want. And always let the cake cool fully before frosting, because even slightly warm cake will cause that beautiful cream cheese frosting to slide right off.
For a flavor upgrade, try adding a dash of orange zest to the batter for a bright citrus note that complements the warm spices, or scatter chopped candied ginger or toasted pecans over the frosting for extra texture. If you enjoy this cozy spiced flavor, you will also love these gingerbread caramels, and for even more inspiration you can browse this roundup of the best Christmas dessert recipes to round out your holiday baking.
One more practical note: if your frosting ever becomes too soft while you work, a quick 20-minute rest in the refrigerator brings it right back to a spreadable consistency. Patience with temperature is truly the key to a picture-perfect finish.
Kitchen Gear for This Recipe
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Frequently Asked Questions
Can I make this cake ahead of time?
Yes. You can bake the cake a day or two in advance and frost it the day you plan to serve. Store the unfrosted cake tightly wrapped in plastic wrap at room temperature for up to two days.
How do I store leftovers?
Because of the cream cheese frosting, store leftover cake in the refrigerator in an airtight container. It stays fresh for three to four days.
Can I freeze it?
You can freeze the unfrosted cake for up to two months. Wrap it tightly in plastic wrap and foil, then thaw at room temperature before frosting and serving.
Why is my cake dense instead of light?
The most common cause is overmixing the batter. Stir just until the dry ingredients disappear into the wet, and remember that the batter should look thin once the hot water is added.
Can I bake this in a different pan?
A 9×9-inch pan is ideal, but you can use a similar-size square or round pan. Keep an eye on the bake time, adjusting up or down depending on the depth of the batter.
If you are looking to balance festive baking with lighter options, these healthy eating ideas are a great place to start. And when you bake this gingerbread cake, I would love to see how it turns out, so tag @thekitchensaid on Instagram and share your cozy, frosted creation.
Gingerbread Cake with Cream Cheese Frosting
American · Dessert
Cozy one-bowl gingerbread cake made with molasses and warm spices, topped with tangy cream cheese frosting. An easy, moist holiday dessert.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup hot water
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F (175C) and grease or line a 9x9-inch baking pan.
- Melt the butter, then stir together with brown sugar, molasses, and egg until smooth.
- Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt, then gradually add to the wet ingredients.
- Stir in the hot water until the batter is smooth, then pour into the pan and bake 30 to 35 minutes until a toothpick comes out clean. Cool completely.
- Beat cream cheese and butter until smooth, gradually add powdered sugar and vanilla, and beat until silky.
- Spread the frosting evenly over the cooled cake, slice, and serve.
Nutrition: 430 calories
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