A warm, fragrant gingerbread cake is what my kitchen smells like from the first cold week of November straight through New Year’s Day. This one is soft and moist, dark with molasses, and spiced with ginger, cinnamon and cloves. It bakes in a simple 9×13 pan, so there is no layering, no leveling and no fuss, and it is topped with a thick, tangy cream cheese frosting that balances all that sweet spice.
In this post I will walk you through the ingredients, how to mix the batter, how to tell when the cake is done, how to frost it neatly, and how to dress it up for the holidays. I also share variations, a make ahead plan, common mistakes with fixes, and storage tips. The printable recipe card with exact measurements and estimated nutrition is at the bottom of the post.
Why This Gingerbread Cake Works
Many gingerbread cakes turn out dry or heavy, and the reason is almost always the same: too much flour and not enough moisture. This recipe uses a full cup of molasses and a cup of hot water, which creates a loose batter that bakes into a tender, almost pudding-soft crumb. The spices are generous without tasting harsh, and the cream cheese frosting adds the creamy tang that makes every bite feel finished.
- Rich molasses flavor. Unsulphured molasses gives the cake its deep color and old-fashioned taste.
- Soft, moist crumb. Hot water and baking soda bloom the batter and keep it tender for days.
- One bowl, one pan. A simple stir-together batter bakes in a 9×13 pan, which is perfect for parties and potlucks.
- Balanced sweetness. Tangy cream cheese frosting cuts through the spice and the molasses.
- Better the next day. The flavors deepen overnight, so you can bake it ahead.
If you love these flavors in a smaller format, my glazed gingerbread loaf is a great companion for coffee, and the classic gingerbread cookies are the cutout version of the same spice blend.
Ingredients You Will Need
Everything here is a pantry staple, and most of it you probably already own. The spices are the stars, so check that yours are fresh. If your ground ginger has been sitting in the cabinet since last Christmas, buy a new jar.
- All-purpose flour: 2 1/2 cups (315 g), spooned into the cup and leveled.
- Unsulphured molasses: 1 cup (340 g). Choose regular or mild molasses, not blackstrap, which tastes bitter.
- Butter: 1/2 cup (113 g), softened, for a tender crumb and buttery flavor.
- Brown sugar: 1/2 cup (100 g) packed, which adds moisture and a caramel note.
- Eggs: Two large eggs at room temperature.
- Hot water: 1 cup (240 ml), very hot from the kettle or tap, mixed with the baking soda.
- Spices: Ground ginger, cinnamon, cloves, nutmeg and a pinch of black pepper for gentle warmth.
- Cream cheese: 8 ounces (225 g), full fat and softened, for the frosting.
- Powdered sugar and vanilla: To sweeten and round out the frosting.
For the frosting, use the block style of cream cheese sold in foil, not the spreadable kind in a tub, which is too soft and can make the frosting runny.
How to Make Gingerbread Cake with Cream Cheese Frosting
Set the oven rack in the center position and heat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving a little overhang on the long sides so you can lift the cake out later if you like.
- Mix the dry ingredients. Whisk the flour, ginger, cinnamon, cloves, nutmeg, black pepper and salt in a medium bowl until evenly combined.
- Cream the butter and sugar. Beat the softened butter and brown sugar for 2 minutes, until fluffy and pale.
- Add the eggs and molasses. Beat in the eggs one at a time, then the molasses. The mixture may look curdled, and that is fine.
- Activate the soda. Stir the baking soda into the hot water until it dissolves.
- Combine. Add the dry ingredients and the hot water mixture to the bowl in alternating additions, starting and ending with the flour, and mix gently until just smooth. The batter will be thin.
- Bake. Pour the batter into the pan and bake for 35 to 40 minutes, until a toothpick in the center comes out clean and the top springs back when pressed.
- Cool completely. Let the cake cool in the pan on a wire rack for at least 1 hour before frosting.
- Make the frosting. Beat the cream cheese and butter until smooth, add the powdered sugar, vanilla and salt, and beat until fluffy. Spread over the cooled cake.
Do not be alarmed by how thin the batter looks. That is exactly what you want, and it is the reason the finished cake is so moist. Resist frosting while the cake is even slightly warm, because the frosting will melt and slide off.
Tips for the Best Gingerbread Cake
- Measure the flour carefully. Scooping straight from the bag can add up to an extra 1/2 cup, which makes a dry cake.
- Use room temperature eggs and butter. They blend smoothly and create an even crumb.
- Do not overmix. Stir until the flour disappears and then stop, so the cake stays tender.
- Check at 35 minutes. Ovens vary, and a few extra minutes can dry out the edges.
- Cool before frosting. A fully cooled cake gives you clean swirls and no melted frosting.
- Chill before slicing. Fifteen minutes in the refrigerator firms the frosting for neat squares.
Planning a full dessert table? This cake pairs beautifully with a plate of gingerbread crinkle cookies, and you can browse all of my easy dessert recipes for more ideas.
Easy Variations and Add-Ins
- Layer cake: Divide the batter between two greased 8-inch round pans and bake for 28 to 32 minutes. Fill and frost with a double batch of frosting.
- Candied ginger: Fold in 1/3 cup of finely chopped crystallized ginger for chewy, spicy bursts.
- Orange cream cheese frosting: Add 1 teaspoon of orange zest to the frosting for a bright note.
- Maple frosting: Swap the vanilla for 1 tablespoon of pure maple syrup.
- Cupcakes: Fill lined muffin cups two-thirds full and bake for 18 to 22 minutes.
- Plain and simple: Skip the frosting and dust the cake with powdered sugar, or serve it warm with whipped cream.
- Lighter frosting: Use half the frosting recipe for a thinner layer, or swap it for a simple vanilla glaze made with powdered sugar and milk.
How to Decorate for the Holidays
This cake looks lovely with almost no effort. For a Christmas table, press a few sugared cranberries and fresh rosemary sprigs into the frosting to make a tiny wreath on each square. For Thanksgiving, scatter toasted pecans over the top. A light dusting of cinnamon or a sprinkle of crushed gingersnap cookies adds texture and color.
If you are serving a crowd, cut the cake into 15 even squares before the party and arrange them on a platter. The frosting holds up well at room temperature for a couple of hours, but keep the platter away from the oven and any warm spots.
Make Ahead Plan
Gingerbread cake is one of the easiest desserts to plan around because it improves with time. Here is a schedule that keeps the holiday stress low.
| When | What to do | Why it helps |
|---|---|---|
| 2 to 3 days ahead | Bake the cake, cool it and wrap it tightly in the pan | The spices mellow and the crumb gets even softer |
| 1 day ahead | Make the frosting and refrigerate it in a covered container | Saves time on the day |
| 2 to 3 hours before serving | Bring the frosting to room temperature, beat briefly and frost the cake | Spreads smoothly without tearing the surface |
| 30 minutes before serving | Cut into squares and garnish | Neat slices and fresh garnish |
If you are baking with young helpers, give them the job of stirring the dry ingredients and decorating the finished squares. It is a fun, low-risk kitchen project for the weekend before the holidays.
Common Mistakes and How to Fix Them
| Problem | Likely cause | How to fix it |
|---|---|---|
| Dry, crumbly cake | Too much flour or overbaking | Spoon and level the flour and start checking at 35 minutes |
| Sunken center | Oven opened too early or too much baking soda | Wait until the last 10 minutes to check and level the soda |
| Bitter taste | Blackstrap molasses or old spices | Use regular unsulphured molasses and fresh spices |
| Runny frosting | Soft tub cream cheese or a warm cake | Use block cream cheese and cool the cake completely |
| Heavy texture | Overmixed batter | Stir only until the flour disappears |
Storage, Freezing and Food Safety
Because of the cream cheese frosting, this cake should be refrigerated once it has sat out for a couple of hours. The USDA explains the 2 hour rule clearly on its page about leftovers and food safety. Cover the pan tightly and refrigerate leftovers for up to 4 days, then let squares sit at room temperature for 20 minutes before serving for the best flavor and texture.
To freeze, chill the frosted cake until firm, cut it into squares and freeze them on a tray before wrapping each one. They keep for up to 2 months. Thaw overnight in the refrigerator. You can also freeze the unfrosted cake whole for up to 3 months and frost it after thawing.
Frequently Asked Questions
Can I make gingerbread cake ahead of time?
Yes. Bake the cake up to 3 days ahead and keep it wrapped in the pan. Frost it on the day you serve it for the freshest look.
What kind of molasses is best for gingerbread cake?
Use regular or mild unsulphured molasses. Blackstrap is too strong and bitter for this recipe.
Does gingerbread cake need to be refrigerated?
Once it is frosted with cream cheese frosting, refrigerate it if it will sit out longer than 2 hours. Bring it to room temperature before serving.
Can I bake this as a layer cake?
Yes. Divide the batter between two 8-inch round pans and bake for 28 to 32 minutes, then frost with a double batch of frosting.
Why is my gingerbread cake dry?
The usual causes are too much flour or too much time in the oven. Spoon and level the flour and check for doneness at 35 minutes.
Ready to bake? Here is the full printable gingerbread cake with cream cheese frosting recipe with exact measurements and estimated nutrition.
Gingerbread Cake with Cream Cheese Frosting
Ingredients
Method
- Heat the oven to 350°F (175°C). Grease a 9×13-inch pan and line it with parchment.
- Whisk the flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in a bowl.
- Beat the butter and brown sugar for 2 minutes until fluffy, then beat in the eggs one at a time and the molasses.
- Stir the baking soda into the hot water until dissolved.
- Add the dry ingredients and the hot water to the bowl in alternating additions and mix gently until smooth. The batter will be thin.
- Pour into the pan and bake for 35 to 40 minutes, until a toothpick comes out clean. Cool completely in the pan, about 1 hour.
- Beat the cream cheese and butter until smooth, then beat in the powdered sugar, vanilla and salt until fluffy.
- Spread the frosting over the cooled cake, chill for 15 minutes and cut into 15 squares.
Notes
I hope this spiced, tender cake finds a spot on your holiday table this year. If you bake it, please leave a comment and a star rating below and tell me how you decorated it. Happy baking, friends!
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