There’s something about the cozy aroma of gingerbread baking that just feels like a warm holiday hug! This Gingerbread Cake with Cream Cheese Frosting is the ultimate festive dessert. The rich, spiced cake is perfectly paired with a creamy, tangy frosting that balances the sweetness. Whether you’re making it for a special holiday gathering or just because you need some extra comfort in your day, this cake hits all the right notes.
If you’ve been searching for a dessert that’s as stunning as it is simple to make, this gingerbread cake is ready to be your go-to. Plus, who says gingerbread is only for the holidays? This beauty deserves a year-round place at the table!
Why You’ll Love This Recipe
- Warm and Comforting: The cinnamon, ginger, and molasses combine to create a flavor that feels like a big cozy hug.
- Easy to Make: No fussy techniques here! The cake batter comes together in one bowl, and the frosting whips up in minutes.
- Crowd-Pleaser: Perfect for holiday parties or just a weekend treat, this cake is always a hit!
Ingredients Breakdown
For the Gingerbread Cake:
- 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
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Pro Tips:
- Molasses: Unsulphured molasses is best for this cake. It has the perfect richness without being too overpowering.
- Cream Cheese: Be sure to let your cream cheese come to room temperature before making the frosting to ensure a super smooth texture!
Step-by-Step Instructions
For the Gingerbread Cake:
- Preheat the oven: Set your oven to 350°F (175°C). Grease a 9×9 inch baking pan or line with parchment paper for easy removal.
- Melt butter and mix: In a medium saucepan, melt the butter over low heat. Transfer the melted butter to a large mixing bowl and stir in the brown sugar, molasses, and egg until well combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- Combine & add water: Gradually add the dry ingredients to the wet ingredients, stirring gently. Pour in the hot water and mix until the batter is smooth.
- Bake: Pour the batter into your prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely before frosting.
For the Cream Cheese 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.
- Add the vanilla extract and beat until everything is combined and the frosting is smooth.
- Once the gingerbread cake is completely cool, spread the cream cheese frosting evenly over the top.
Chef’s Tips and Tricks
- Don’t overmix: When combining the wet and dry ingredients, stir just until combined. You don’t want a dense cake.
- Chill your frosting: If your frosting becomes too soft to spread, pop it in the fridge for 20-30 minutes to firm it up a bit.
Recipe Variations and Serving Suggestions
- Add a dash of orange zest to the batter for a bright citrusy pop that complements the spices perfectly.
- Sprinkle some chopped candied ginger on top for added texture, or even some crushed pecans or walnuts for extra crunch.
- This cake pairs beautifully with a warm cup of tea or spiced cider!
FAQs
Can I make this cake ahead of time?
Absolutely! You can bake the cake in advance and frost it the day you’re serving it. Store the unfrosted cake at room temperature wrapped tightly in plastic wrap for up to 2 days.
How do I store any leftovers?
Store leftover cake in the refrigerator thanks to that cream cheese frosting. It should stay fresh for 3-4 days in an airtight container.
Can I freeze it?
You can freeze the unfrosted cake for up to 2 months. Just wrap it tightly in plastic wrap and foil. Thaw it at room temperature before frosting and serving.
Recipe Card
Gingerbread Cake with Cream Cheese Frosting
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 9
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
Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- Melt butter and mix it with brown sugar, molasses, and egg.
- Whisk dry ingredients, then combine with wet ingredients. Add in hot water and mix until smooth.
- Pour batter into prepared pan and bake for 30-35 minutes until a toothpick comes out clean. Cool completely.
- For the frosting: Beat cream cheese and butter until smooth. Slowly add powdered sugar and vanilla. Spread over cooled cake and serve.
I can’t wait for you to try this Gingerbread Cake with Cream Cheese Frosting! Whether it’s a holiday dessert or you just need a pick-me-up, this cake is sure to be a hit. If you make it, let me know how it turns out in the comments below or tag me on social media! Here’s to festive and
