This classic Gingerbread Cake with Cream Cheese Frosting is the perfect holiday dessert. It will remind you of the time-honored gingerbread cake that Grandma made.
This delectable cake is bursting with flavor from molasses, cinnamon, ginger, cloves, and nutmeg. It is elegant and simple for your holiday meal or your office potluck.
Are the holidays keeping you super busy? It seems like right after Halloween, things begin to ramp up. Are you invited to several holiday parties, or have you been asked to bring something for a potluck? This tasty cake quickly comes together, and it is delicious and pretty with its silky cream cheese frosting. In a hurry? Bake the cake one day and frost it the following day. If you like this recipe, try gingersnap cookies and soft ginger cookies.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Spices: ground cinnamon, ginger, cloves, and nutmeg. If desired, you can add a pinch or two of allspice.
- Butter: unsalted. If using salted butter, reduce the added salt to 1/4 teaspoon.
- Molasses: use unsulphured light molasses. This molasses works best in this recipe.
- Unsweetened applesauce: If using sweetened applesauce, remove a tablespoon from the brown sugar measurement before adding it to the cake.
- Cream cheese: full-fat, please, and not whipped
How to Make Gingerbread Cake
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, whisk the flour, salt, baking soda, cinnamon, ginger, cloves, and nutmeg in a medium bowl. Set that aside for a few minutes.
Cream the brown sugar and butter using a stand or handheld mixer. Then, stir in the egg, molasses, and applesauce with a spoon. Stir the flour mixture into the molasses mixture, working in increments. Stir in the hot water and blend just until smooth. Pour it into a well-greased floured pan and bake. Completely cool the cake before frosting.
Beat the cream cheese and butter until smooth and creamy. Mix in a pinch of salt and the vanilla extract. Add powdered sugar in four increments, mixing well between each. Frost the cooled cake and store the leftovers in the refrigerator.
Preparation Tips
- Grease and flour your pan well. I use Baker’s Joy spray, which combines baking spray with flour.
- I use my mixer to cream the butter and the sugar for the cake and the entire frosting recipe. However, I stir the rest of the cake together by hand.
- Check the cake at forty minutes. Insert a toothpick in the center of the cake. If the toothpick comes out clean, remove the cake from the oven.
- Allow the cake to cool fully before frosting. Remove it from the hot oven and place the baking dish on a cooking rack so the cooler air will flow underneath.
Store and Freeze
Store the cake covered in the fridge for 5-7 days. For best results, eat it sooner rather than later, as it will start to dry out. To freeze, wrap the dish in two layers of plastic wrap, followed by a layer of aluminum foil. Freeze for up to three months. Thaw and store in the fridge.
More Cake Recipes
Gingerbread Cake with Cream Cheese Frosting
Ingredients
Gingerbread Cake
- 2 ½ cups all purpose flour
- ½ teaspoon salt
- 1½ teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¾ cup brown sugar
- ½ cup unsalted butter softened
- 1 egg
- 1 cup molasses
- ½ cup unsweeted applesauce
- 1 cup hot water
Cream Cheese Frosting
- 1 box 8 ounces cream cheese softened
- 6 tablespoons softened unsalted butter
- 1 pinch of salt
- 1 teaspoon vanilla extract
- 2 ½ cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Grease and flour 8×11 inch baking dish.
- In a medium bowl whisk together the flour, salt, baking soda, cinnamon, ginger, cloves and nutmeg; set aside.
- Using mixer cream brown sugar and butter. Stir in egg, molasses and applesauce. Add the flour mixture to the molasses mixture in four intervals; stirring just until combined after each interval. Stir in hot water and mix just until combined. Pour in baking dish.
- Bake for 40-45 minutes or until toothpick inserted in center comes out clean. Cool completely.
- Beat cream cheese and butter until smooth and creamy. Mix in salt and vanilla. Add powdered sugar in 4 intervals mixing well between each interval. Frost cooled cake and store leftovers in refrigerator.
Notes
- Grease and flour your pan well. I use Baker’s Joy spray, which combines baking spray with flour.
- I use my mixer to cream the butter and the sugar for the cake and the entire frosting recipe. However, I stir the rest of the cake together by hand.
- Check the cake at forty minutes. Insert a toothpick in the center of the cake. If the toothpick comes out clean, remove the cake from the oven.
- Allow the cake to cool fully before frosting. Remove it from the hot oven and place the baking dish on a cooking rack so the cooler air will flow underneath.
Nutrition
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Sophia
I like how easy and pretty this cake is, perfect for holiday dinners and last-minute potlucks. The tip about baking it a day ahead is so helpful—I can enjoy the party stress-free! I can’t wait to make this and share it with my family and friends!
Beth Pierce
Thanks, Sophia! Enjoy!