Enjoy a slice of this luscious Gingerbread Cake. With the perfect combination of flavors, topped with a cream cheese frosting, it is pure heaven in each bite.

I’m all about gingerbread recipes around here. If you don’t believe me search gingerbread in the search bar and see how many delicious treats come up.

As soon as I made this Gingerbread Cake for my family, we all knew it needed to be added to our holiday baking routine. We all love the cookies, cakes, and bars during the holiday season and anytime I can make it gingerbread flavor, I’m all about it.

What I really love about this is the flavor isn’t too overwhelming. It’s like the perfect combo of fluffy, smooth cream cheese frosting and a nice gingerbread spiced cake.

Obviously we wanted to do a little more than the traditional and add our own flair with the frosting, but you can easily just dust this with some powdered sugar and it would be just as tasty.

This Gingerbread Cake is the one cake that you will want to bring to all you holiday gatherings, it does not disappoint in the least. We always get asked the recipe so I’m finally sharing it.

So if you are looking for that perfect tasty treat to add to your dessert table, then this cake is absolutely what you’ve been looking for.

Some of our other favorite cake recipes we have on our site include: Burnt Almond Torte, Flourless Chocolate Cake and Red Velvet Ricotta Cake.

WHY THIS RECIPE WORKS:

It comes together with minimal baking ingredients and maximum flavor.
Super easy to customize and make even more perfect/
Serves a crowd.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

All-purpose flour
Baking soda
Baking powder
Cinnamon (ground)
Ginger (ground)
Cloves (ground)
Nutmeg (ground)
Fine sea salt
Unsalted butter
Vegetable oil
Granulated sugar
Eggs
Molasses
Boiling water
Cream cheese
Powdered sugar
Vanilla extract

HOW TO MAKE GINGERBREAD CAKE, STEP BY STEP:

Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray, and set aside.
In a large bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt, set aside.
In the body of a stand mixer with the paddle attachment, cream the butter, oil, and sugar together until smooth. Add in the eggs one at a time, mixing the first fully before adding the next. Stir in the molasses.
Add the flour mixture in 3 batches, and scrape down the sides as needed.
Stir in the water until combined. Pour into the baking dish and smooth out the top.
Bake for 35-40 minutes until a toothpick inserted into the center comes out clean. Let cool completely.
While the cake is cooling, make the frosting by creaming the cream cheese and butter together until smooth.
Add the powdered sugar a little at a time until fully mixed in. Stir in the vanilla and salt. Whip on medium-high speed for 3 minutes until light and fluffy.
Frost the cake once it has cooled, and serve immediately.

WHAT OTHER TOPPINGS CAN I ADD?

We like these with sprinkles or by itself, but you can also add other things like:

Chopped nuts
Ground cinnamon
Ground nutmeg
Caramel sauce
Powdered sugar
Vanilla sauce
Ice cream

WHAT OTHER SPICES CAN I USE?

If you don’t want to use our spices, you can use pumpkin pie spice. It’s similar but not the same as gingerbread if you’re in a pinch.

CAN I MAKE THIS WITH DIFFERENT FROSTING?

Yes, if you want to use a different frosting on this cake, I’d try a whipped cream, vanilla buttercream, or praline frosting. Or if you want a naked cake just dust it with some powdered sugar.

HOW TO STORE:

Since this cake has cream cheese in the frosting, the cake needs to be kept in the refrigerator. However, this cake is best served at room temperature. So, remove the cake from the refrigerator to let it warm to room temp before serving.

This cake can keep for up to a week in the refrigerator.

Additionally, you can freeze cake for up to 3 months. Individual slices can be frozen, or the entire cake. Slices should be wrapped in plastic wrap if possible before being put in a freezer safe container for up to 3 months.

The whole cake needs to be covered in plastic wrap and then a layer of foil before freezing.

To defrost, remove to the refrigerator overnight until thawed, then let slices come to room temperature before serving.

TIPS AND TRICKS:

You can swap out the frosting choices, see a few ideas above.
Above, we discussed freezing cake and the suggested tips on doing so.
If you don’t have gingerbread spices, you can use pumpkin pie spices. They’re similar when in a pinch.
This cake should be kept in the refrigerator because of the cream cheese frosting. But don’t forget to let it come to room temperature before serving.
There are other toppings and garnishes that you can use to see some of my suggestions above.
When choosing ingredients, use a light molasses like the Grandma’s brand. Avoid other types of molasses because they’ll be overwhelming.

Looking for that new holiday cake to make that will be the hit of the party? Then make a Gingerbread Cake for everyone to rant and rave over!

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If you’ve tried this GINGERBREAD CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Gingerbread Cake