Get ready to fill your home with the most inviting aromas and indulge in a truly comforting dessert! This Gingerbread Cake is a moist, richly spiced cake that captures all the warmth and coziness of the holiday season. Topped with a luscious, tangy cream cheese frosting, it’s an easy-to-bake treat that’s perfect for festive gatherings, a cozy afternoon coffee, or simply whenever you crave a slice of pure comfort.
Why I Love This Recipe
Gingerbread holds a special place in my heart, and this cake recipe perfectly embodies everything I love about it. What makes it a favorite is its incredible moisture and tender crumb, achieved with molasses and applesauce, combined with a robust blend of warming spices. The generous amounts of cinnamon, ginger, cloves, and nutmeg create that unmistakable aromatic profile that instantly evokes holiday cheer. And that tangy cream cheese frosting? It’s the perfect creamy counterpoint to the deep, spiced flavor of the cake. It’s surprisingly easy to mix up and bake, yielding a truly impressive and utterly delicious dessert that everyone will adore.
Ingredients
Here’s what you’ll need to create this moist, spiced, and utterly delicious Gingerbread Cake:
Gingerbread Cake:
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 ½ teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¾ cup brown sugar (packed)
- ½ cup butter, softened (1 stick, unsalted recommended)
- 1 egg, large
- 1 cup molasses (unsulphured, regular or dark)
- ½ cup unsweetened applesauce
- 1 cup hot water
Cream Cheese Frosting:
- 1 (8 oz) package cream cheese, softened
- 6 tablespoons unsalted butter, softened
- Pinch of salt
- 1 teaspoon vanilla extract
- 2 ½ cups powdered sugar (confectioners’ sugar)
Swaps and Notes
- Molasses: Use unsulphured molasses (regular or dark). Avoid blackstrap molasses, as it can be too bitter for baking.
- Unsweetened Applesauce: This adds moisture and natural sweetness while reducing the need for excess fat.
- Hot Water: This helps bloom the spices and cocoa (if using a different recipe for chocolate gingerbread) and contributes to the cake’s moist texture.
- Spices: The combination of cinnamon, ginger, cloves, and nutmeg is classic gingerbread. You can adjust amounts to your preference or add a tiny pinch of allspice.
- Brown Sugar: Packed brown sugar adds moisture and a deeper, caramel-like flavor.
- Butter (Cake & Frosting): Unsalted butter, softened to room temperature, is crucial for both the cake’s texture and the frosting’s creaminess.
- Eggs: Large eggs, at room temperature, incorporate best into the batter.
- Cream Cheese (Frosting): Ensure it’s softened to room temperature for a smooth, lump-free frosting. Full-fat cream cheese is recommended for richness.
- Powdered Sugar (Frosting): Adjust the amount to your desired sweetness and consistency.
- Vanilla Extract (Frosting): Pure vanilla extract is recommended.
- Optional Garnish: A dusting of ground cinnamon, candied ginger pieces, or a few festive sprinkles.
Instructions
Let’s bake and frost this delicious Gingerbread Cake!
- Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Generously grease and flour an 8×11-inch baking dish (or a 9×13-inch pan, adjusting baking time slightly if thinner). This helps prevent sticking and ensures easy removal of the cake.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking soda, ground cinnamon, ground ginger, ground cloves, and ground nutmeg. Whisk until all dry ingredients are well combined and no lumps remain. Set this fragrant mixture aside.
- Cream Butter & Sugar (Wet Ingredients – Stage 1): In a large mixing bowl (or the bowl of a stand mixer with a paddle attachment), cream together the brown sugar and softened butter until the mixture is light and fluffy. This usually takes 2-3 minutes. Add in the large egg, molasses, and unsweetened applesauce, and mix until all these wet ingredients are thoroughly combined. Scrape down the sides of the bowl as needed.
- Combine Wet & Dry Ingredients: Gradually add the dry flour mixture to the molasses mixture in four intervals, mixing on low speed (or stirring gently by hand) just until combined after each addition. Be careful not to overmix the batter.
- Add Hot Water: Once the flour mixture is incorporated, stir in the hot water until it is fully incorporated into the batter. The batter will be thin and runny – this is normal for gingerbread cake!
- Bake: Pour the prepared batter evenly into the greased and floured baking dish. Bake for 40-45 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean (no wet batter attached). The cake should be golden brown around the edges and spring back lightly when touched.
- Cool Cake Completely: Remove the cake from the oven and let it cool completely in the baking dish on a wire rack. Patience is key here—you want that frosting to be on a beautifully cool cake to prevent it from melting!
- Prepare Cream Cheese Frosting: While the cake cools, prepare the luscious cream cheese frosting. In a medium mixing bowl (or the bowl of an electric mixer), beat the softened cream cheese and 6 tablespoons of softened unsalted butter until the mixture is completely smooth and creamy. Add in the pinch of salt and 1 teaspoon of vanilla extract. Gradually mix in the 2 ½ cups of powdered sugar in four intervals, beating on low speed until combined after each addition, then increasing to medium-high speed until the frosting is light, fluffy, and smooth.
- Frost & Serve: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the gingerbread cake using an offset spatula or knife. Store any leftovers in the refrigerator.
Tips for Success
- Room Temperature Ingredients: Ensure your butter, egg, and cream cheese (for frosting) are at room temperature. This is crucial for a smooth cake batter and lump-free, creamy frosting.
- Measure Flour Correctly: Spoon and level your flour (don’t scoop directly from the bag) to avoid adding too much, which can result in a dry cake.
- Don’t Overmix: Overmixing the cake batter (especially after adding flour) develops gluten, which can lead to a tough cake. Mix only until just combined.
- Hot Water Matters: The hot water helps to “bloom” the spices and thin the batter to the right consistency, contributing to the moist crumb.
- Cool Cake Completely Before Frosting: This is vital! Frosting a warm cake will cause the frosting to melt and slide right off.
- Adjust Frosting Consistency: If your frosting is too thick, add a tiny bit more milk (1 tsp at a time). If too thin, add more powdered sugar.
Serving Suggestions and Pairings
This Gingerbread Cake is a fantastic dessert on its own, perfect for any fall or holiday gathering:
- Coffee or Tea: A warm cup of coffee or tea is the perfect accompaniment to the spiced cake.
- Whipped Cream: While it has frosting, a dollop of extra whipped cream on the side is always a welcome addition.
- Vanilla Ice Cream: Serve a warm slice with a scoop of vanilla ice cream for a delightful contrast.
- Holiday Dessert Table: A beautiful and fitting addition to Thanksgiving, Christmas, or other festive meals.
- For other comforting and spiced fall treats, you might also enjoy our Sweet Potato Honey Bun Cake or These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat.
Storage and Leftover Tips
This Gingerbread Cake stores well, making it great for make-ahead desserts!
- Refrigeration (Frosted): Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Cream cheese frosting needs to be refrigerated.
- Room Temperature (Unfrosted): If you prefer to store it unfrosted, the cake (wrapped tightly in plastic wrap) can stay at room temperature for up to 2-3 days. Frost just before serving.
- Freezing (Unfrosted Cake): The baked and cooled gingerbread cake (without frosting) freezes beautifully. Wrap the entire cake or individual slices tightly in plastic wrap, then again in aluminum foil. Store in a freezer-safe bag for up to 2-3 months. Thaw in the refrigerator overnight before frosting and serving.
- Freezing (Frosted Cake): You can freeze frosted cake for up to 1 month. Freeze uncovered until solid, then wrap well. Thaw in the refrigerator. Note that the frosting texture might be slightly softer after thawing.
More Recipes You Will Love
If you loved the warm, spiced, and comforting nature of this Gingerbread Cake, you’ll definitely want to explore some of our other fantastic fall-themed and dessert recipes:
- For a delightful no-bake fall treat, check out This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat.
- If you’re a fan of classic comfort desserts, our Apple Crisp is always a winner!
- And for another wonderful baked good that uses fruit, don’t miss This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas!
- Finally, for a delicious and comforting loaf cake with a hint of spice, check out our Cinnamon Sugar Loaf!
Final Thoughts
This Gingerbread Cake with Cream Cheese Frosting recipe is a brilliant solution for bringing true warmth, incredible flavor, and deeply comforting festive cheer to your table. It’s perfect for holidays, cozy evenings, or simply when you’re craving that nostalgic taste of homemade goodness. Its moist crumb and perfectly spiced flavor are pure perfection.
Give this recipe a try and let the delicious aromas fill your kitchen! What’s your favorite holiday dessert to bake? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy baking!
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