Description
Gingerbread Cake is a moist, spiced cake with a deep brown crumb and a generous layer of tangy cream cheese frosting—perfect for cozy gatherings and holiday dessert tables. I love making it with rich molasses, warm spices, and fresh ginger for an added kick of warmth. This is a simple recipe that delivers nostalgia and comfort in every bite. Some call it “old-fashioned ginger cake” or “snow-frosted spice cake,” especially when topped with stabilized frosting for special events. I’ve tested versions both with sour cream and buttermilk, and both work beautifully depending on the richness you prefer. Among spiced cake options, Gingerbread Cake stands out for its unbeatable balance of flavor, incredibly soft crumb, and lasting freshness—it absolutely deserves a spot in your seasonal recipe collection.
Ingredients
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
3/4 cup unsalted butter, softened
3/4 cup brown sugar, packed
2 large eggs
1 cup molasses
1 cup buttermilk
1 tablespoon freshly grated ginger
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan thoroughly.
2. In a bowl, sift together the flour, salt, ginger, cinnamon, cloves, nutmeg, and baking soda.
3. In a separate large bowl, cream the softened butter and brown sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each. Stir in the molasses, fresh ginger, and vanilla extract.
5. Add the flour mixture in three parts, alternating with buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined.
6. Pour the batter into the prepared pan and smooth the top with a spoon or spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out mostly clean. Let cool completely in the pan.
8. For the frosting, beat cream cheese and butter until smooth and fluffy. Add powdered sugar gradually, then mix in vanilla.
9. Spread frosting over the cooled cake in soft, swooping strokes. Dust with grated nutmeg or shaved chocolate if desired.
10. Slice with a warm knife for clean cuts and serve on simple plates to let the cake shine.
Notes
Use fresh ginger for the best flavor depth—it gives warmth that powdered ginger alone can’t provide.
Don’t overmix the batter—stir gently to keep the crumb tender and soft.
Always let the cake cool completely before frosting to prevent melting or sliding.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 280mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: gingerbread cake, holiday cake, molasses cake, cream cheese frosting, spiced cake