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–+ servings
Close up square image of cake on white plate.
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Gingerbread Cake

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.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 15 servings
Calories: 635kcal
Author: Tornadough Alli

Ingredients

  • 3 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¾ teaspoon ground cloves
  • ¾ teaspoon ground nutmeg
  • ½ teaspoon fine sea salt
  • ½ cup unsalted butter softened
  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup molasses
  • 1 cup boiling water

For the frosting:

  • 8 ounces cream cheese softened
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon fine sea salt

Instructions

  • Preheat the oven to 350°F. Spray a 9x13 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.

Notes

  1. You can swap out the frosting choices, see a few ideas above. 
  2. Above, we discussed freezing cake and the suggested tips on doing so. 
  3. If you don't have gingerbread spices, you can use pumpkin pie spices. They're similar when in a pinch.
  4. 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.
  5. There are other toppings and garnishes that you can use to see some of my suggestions above.
  6. When choosing ingredients, use a light molasses like the Grandma’s brand. Avoid other types of molasses because they'll be overwhelming. 

Nutrition

Calories: 635kcal | Carbohydrates: 84g | Protein: 5g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 338mg | Potassium: 427mg | Fiber: 1g | Sugar: 62g | Vitamin A: 819IU | Vitamin C: 0.01mg | Calcium: 91mg | Iron: 3mg