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Gingerbread Cake
This Gingerbread Cake is moist, packed with warm spices, and perfect for holiday celebrations. Its easy preparation makes it a festive favorite!
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This old-fashioned Gingerbread Cake is soft, moist, and packed with warm spices that scream holiday flavor. It’s the perfect dessert for chilly days and special gatherings. The rich molasses and festive spices make each bite absolutely irresistible. Plus, it's super simple to whip up for any occasion!
Follow the easy guide below to make this delicious cake. We’ve included step-by-step photos and directions to help you along the way. Don’t miss the pro tips, tricks, and answers to frequently asked recipe questions!
More Recipes ⭐ Gingerbread Truffles | Oatmeal Cake | Pumpkin Coffee Cake
This Ginger Cake recipe takes just under an hour to make, perfect for a quick dessert that feels homemade. With rich molasses, cinnamon, and ginger, it brings that cozy holiday flavor everyone loves. It's great for family gatherings, potlucks, or even as a festive treat for a special dinner. The warm spices and moist texture make it a dessert everyone will want to try!
Ingredients
What you'll need to make this Gingerbread Cake recipe:
For The Cake:
- 3 cups of all-purpose flour
- 1 teaspoon of ground cinnamon
- 1 tablespoon of ground ginger
- 2 teaspoons of baking soda
- ½ teaspoon of baking powder
- 1 cup of salted butter, softened
- ½ cup of granulated sugar
- ½ cup of packed light brown sugar
- 2 large eggs
- 1 cup of molasses
- 1 cup of milk
For The Frosting:
- 2 (8-ounce) packages of cream cheese, softened
- ½ cup of salted butter, softened
- ⅓ cup of molasses
- 1 teaspoon of ground cinnamon
- 4-5 cups of powdered sugar
- ¼ cup of heavy cream (or milk)
- Gingersnaps and/or sprinkles for decorating (optional)
Substitutions and Additions
Personalize your Gingerbread recipe by swapping out ingredients and adding delicious extras! These simple changes can make your cake uniquely yours. Here are some top substitutions and additions:
Add Citrus: Add fresh orange zest for a bright, zesty kick to complement the warm spices in your Gingerbread Cake. These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this gingerbread.
Substitute Molasses: Use maple syrup or honey for a sweeter twist in your Gingerbread Cake.
Substitute Flour: Swap all-purpose flour with whole wheat flour for a heartier texture in your cake.
Add Nuts: Mix in chopped walnuts or pecans for added crunch and flavor to each bite.
How to Make Gingerbread Cake
Follow along with our pictures and step-by-step instructions to make this Gingerbread Cake perfectly. Don’t forget to check out the tips and tricks below for the best results. Let’s get started!
For The Cake
STEP ONE: Preheat the oven to 350°F (325°F for dark/non-stick pans). Line the bottom of two 9-inch cake pans with parchment paper and spray the sides with non-stick cooking spray. Set aside.
Pro Tip
I used 9-inch round pans for this gingerbread recipe. For a taller cake, you could also use seven or eight-inch round pans.
STEP TWO: In a medium bowl, whisk together the flour, cinnamon, ginger, baking soda, and baking powder. Set dry ingredients aside.
STEP THREE: Cream together the butter and sugars in a large bowl using a hand mixer.
STEP FOUR: Add the eggs and beat until the cake batter is fluffy. Add the molasses and beat with a mixer until fully incorporated.
STEP FIVE: Beginning and ending with the milk, alternate adding the milk and flour mixture until fully combined and fluffy.
STEP SIX: Divide batter between the two prepared cake pans.
STEP SEVEN: Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Pro Tip
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
STEP EIGHT: Remove pans and cool for ten minutes. Gently remove the cakes from the pans to cooling racks and let the cake cool completely.
For The Frosting
STEP ONE: In a medium mixing bowl, beat together the softened cream cheese and butter until combined.
Pro Tip
Make sure your cream cheese is at room temperature so that you don’t have any lumps in your creamy frosting.
STEP TWO: Add the molasses and cinnamon and beat until fluffy.
STEP THREE: Add in four cups of powdered sugar and beat until smooth. The mixture will be thick.
STEP FOUR: Drizzle one to two tablespoons of heavy cream into the frosting mixture while beating until the frosting is fluffy and has a spreadable consistency.
Add additional powdered sugar or cream as needed to achieve the desired consistency.
Cake Assembly
FIRST STEP: Trim the top of each cake layer to remove any doming and form a flat surface.
SECOND STEP: Mound about ½ cup of frosting onto the first cake layer and spread it smoothly to the edges.
THIRD STEP: Place the second cake layer top-side down on top of the frosting. Press down gently to seal the layers together.
FOURTH STEP: Mound another pile of frosting on top of the cake and use a spatula to spread it across the top and down the sides until the cake is fully frosted.
FIFTH STEP: Decorate with gingersnaps and/or sprinkles.
SIXTH STEP: Refrigerate the ginger cake or freeze it until ready to serve.
How To Serve Gingerbread Cake
This Gingerbread Cake is versatile and perfect for all kinds of occasions. Whether for the holidays or a cozy gathering, this cake fits right in. Here are some fun ways to serve it:
Holiday Parties: Gingerbread Cake is a holiday classic that everyone loves. Its warm spices make it a perfect treat for Christmas gatherings. Pair it with hot chocolate or festive eggnog for extra cheer.
Family Dinners: Serve this cake after a big family dinner to bring everyone together. Kids and adults alike will enjoy its comforting flavors. Complement it with vanilla ice cream or warm apple cider.
Winter Potlucks: This cake is a crowd-pleaser for winter potlucks or office parties. It’s easy to slice and share. Pair it with spiced cranberry punch or a bowl of whipped cream for extra fun!
Why You'll Love this Recipe for Gingerbread Cake
Gingerbread Cake recipes are more than just a holiday classic—it's a reader favorite for so many delightful reasons:
A Festive Classic: This cake brings the warm, spiced flavors of ginger, cinnamon, and molasses that feel like a cozy holiday embrace. Each bite is a comforting reminder of holiday traditions.
Perfect Texture: This ginger dessert is soft and moist, creating a perfect balance with the deep, rich flavor. It’s ideal for anyone craving the perfect balance of sweet and spice.
Holiday Favorite: Gingerbread Cake is a must-have for holiday celebrations, from Christmas parties to cozy winter evenings. Its flavors fit perfectly with festive gatherings.
This cake isn’t just delicious—it’s a slice of holiday cheer that everyone will love!
Recipe FAQ
How can I tell when my Gingerbread Cake is done?
Insert a toothpick into the center. If it comes out clean, your cake is fully baked and ready.
Can I use a different baking pan for Gingerbread Cake?
Yes! A square or round 9-inch pan works well. Just adjust the baking time accordingly for even results.
How long should I let Gingerbread Cake cool before serving?
Allow the cake to cool for at least 10 minutes in the pan before transferring it to a wire rack.
Why is my Gingerbread Cake dry?
Overmixing the batter or baking too long can cause dryness. Mix just until combined and check baking time closely.
Serving FAQ
Should I serve Gingerbread Cake warm or cold?
Gingerbread Cake tastes great warm or at room temperature. Serve warm for a cozy holiday feel.
Can I serve Gingerbread Cake with frosting?
Yes! A simple cream cheese frosting or whipped cream complements the spiced flavors perfectly.
How should I present Gingerbread Cake for a party?
Slice the cake into squares or individual servings for easy party sharing and a festive presentation.
Is Gingerbread Cake suitable for special occasions?
Absolutely! Gingerbread Cake is perfect for holiday parties, winter celebrations, or cozy family gatherings.
Storage FAQ
Follow the directions, tips, and tricks below for the best way to store your Gingerbread Cake. From making ahead to reheating leftovers, weve got you covered!
Can I make Gingerbread Cake ahead of time?
Yes, you can bake the cake a day in advance. Just wrap it tightly in plastic wrap and store it at room temperature.
How do I store leftover Gingerbread Cake?
Store any leftover cake in an airtight container at room temperature for up to three days.
Can I freeze Gingerbread Cake?
Yes, wrap the cake tightly in plastic wrap and freeze it for up to one month.
How do I reheat frozen Gingerbread Cake?
Thaw the cake overnight in the fridge. Reheat in the oven at 350°F for 10 minutes until warmed.
Gingerbread Cake
This Gingerbread Cake is moist, packed with warm spices, and perfect for holiday celebrations. Its easy preparation makes it a festive favorite!
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
Gingerbread Cake
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 cup salted butter (softened)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 cup molasses
- 2 large eggs
- 1 cup milk
Frosting
- 16 ounces cream cheese (softened (two 8-ounce packages))
- ½ cup salted butter (softened)
- ⅓ cup molasses
- 1 teaspoon ground cinnamon
- 4 to 5 cups powdered sugar
- ¼ cup heavy cream (or milk)
- Gingersnaps and/or sprinkles for decorating (optional)
DIRECTIONS
Cake
- Preheat the oven to 350°F (325°F for dark/non-stick pans). Line the bottom of two 9-inch cake pans with parchment paper and spray the sides with non-stick cooking spray. Set aside.
- In a mixing bowl, whisk together the flour, cinnamon, ginger, baking soda, and baking powder. Set aside.
- Cream together the butter and sugars in a large mixing bowl using a hand mixer.
- Add the eggs and beat until the batter is fluffy.
- Add the molasses and beat with a mixer until fully incorporated.
- Beginning and ending with the milk, alternate adding the milk and flour mixture until fully combined and fluffy.
- Divide batter between the two prepared cake pans.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Remove the pans and cool for 10 minutes. Gently remove cakes from pans to cooling racks and cool completely.
Frosting
- Beat together the softened cream cheese and butter until combined.
- Add the molasses and cinnamon and beat until fluffy.
- Add in 4 cups of powdered sugar and beat until smooth. The mixture will be thick.
- Drizzle 1 to 2 tablespoons of heavy cream into the frosting mixture while beating until the frosting is fluffy and has a spreadable consistency. Add additional powdered sugar or cream to achieve the desired consistency.
Assembly
- Trim the top of each cake layer to remove any doming and form a flat surface.
- Place the first cake layer top side up onto the serving platter.
- Mound about ½ cup of frosting onto the cake layer and spread it smoothly to the edges.
- Place the second cake layer top side down on top of the filling. Press down gently to seal the layers together.
- Mound another pile of frosting on top of the cake and use a spatula to spread it across the top and down the sides until the cake is fully frosted.
- Decorate with gingersnaps and/or sprinkles.
- Refrigerate or freeze until ready to serve.
Notes
- I used 9-inch round pans for this gingerbread recipe. For a taller cake, you could also use seven or eight-inch round pans.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
- Make sure your cream cheese is at room temperature so that you don’t have any lumps in your creamy frosting.
Nutrition
Calories: 823kcal | Carbohydrates: 113g | Protein: 8g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 521mg | Potassium: 719mg | Fiber: 1g | Sugar: 87g | Vitamin A: 1363IU | Vitamin C: 0.05mg | Calcium: 176mg | Iron: 4mg
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