Gingerbread cake with cream cheese frosting is a favorite classic dessert served for the holidays and especially Christmas. it’s easy to make and delicious. This gingerbread cake is filled with ginger, cinnamon, and pumping spice. It explodes with delicious flavors that are both tasty and nostalgia-filled. Topped with a rich cream cheese frosting, this gingerbread cake is a dessert that everyone will love.
When you think of gingerbread anything, you probably think of Christmas, but if you’re waiting for Christmas to roll around before enjoying those delicious flavors, you’re missing out! After all, gingerbread has pumpkin spice in it, and we all know pumpkin spice is the official flavor of fall, right?
I don’t know about you, but I’m not a fan of waiting. So as soon as the weather begins to get even a little bit cool, it’s time to bust out that pumpkin spice and get to cooking!
I make all kinds of gingerbread treats from cookies to bread pudding, and of course, cake! I can’t get enough of it and apparently, my family can’t either because they always eat whatever I make immediately.
One of my favorite recipes to make is this gingerbread cake. The spices of the cake pair perfectly with that rich, cream cheese frosting so well. It’s one of those desserts that just makes you feel all warm inside.
Cream Cheese Frosted Gingerbread Cake
This is one delicious cake, you guys. The gingerbread cake is loaded with ginger, cinnamon, pumpkin spice, and molasses, giving it a delicious, earthy flavor with a bite – the classic gingerbread flavor profile.
The cake is so soft and moist, it would be a joy to eat all on its own, but I’ve never been one to leave well enough alone. That’s why I finish it off with delicious cream cheese frosting to really give it a sweet pop. Those delicious spices marry so perfectly with the sweetness of the cream cheese frosting to create an explosion of flavor in every bite.
I love to make this cake whenever I can during the fall. I’ll make one and serve it for dessert that night, then we’ll all have leftover cake as an afternoon snack for a couple of days. It’s also perfect as a special dessert for get-togethers, and of course, it’s a classic holiday dessert. You really can’t go wrong with it!
Tips For The Best Gingerbread Cake
As far as homemade cakes go, this gingerbread cake is very easy. It only requires a few ingredients, and it’s a breeze to bring them all together. That being said, there are a few basic things you need to know to be sure your cake and frosting both come out as perfectly as possible. These are very simple tips, so be sure you read them over before baking the cake.
Cold Butter for the Cake
Be sure your butter is very cold when cutting it into your flour. This helps give the flour that crumbly texture, which will make it bake up so wonderfully. Take the butter out and cut it into little pieces and then place it back into the refrigerator for about a half-hour to get it nice and cold again. This helps ensure it is as cold as possible when you’re ready to use it.
Thoroughly Softened Butter and Cream Cheese for the Frosting
Unlike the cake, the frosting requires completely softened butter. The cream cheese should also be fully softened. When blending the two ingredients with other ingredients, fully softened is how you get a great, smooth consistency. If your butter and cream cheese aren’t fully softened, your frosting will be lumpy with chunks of butter and cream cheese in it.
Room Temperature Eggs
It’s always best to use room-temperature eggs when baking. Eggs are less viscous and incorporate more easily when at room temperature, which means they can do their job in the cake more easily. It might seem small, but you can actually taste the difference.
Cool that Cake!
Resist the temptation to frost your cake because it’s “cool enough”. If you want your frosting to stay pretty and stay on the cake, only frost the cake after it’s cooled completely. Even warm cake will cause the frosting to begin to melt and simply slide off the cake.
You shouldn’t change the cake recipe at all. All of the ingredients work together so wonderfully, and changing anything can throw off the balance. However, you can add some nuts to the batter if you like. Walnuts add a nice flavor and crunch.
While I think cream cheese frosting is the way to go for this recipe, some people really don’t like it. If that’s you, then feel free to use buttercream frosting. Buttercream and gingerbread cake make a nice combo, you’ll just miss out on that tanginess that comes with cream cheese frosting. And this cake is even delicious without any frosting at all.
Serving Gingerbread Cake
This gingerbread cake is perfect with a glass of milk or a cup of coffee. I don’t recommend adding any kind of whipped cream or other topping to it. Everything you need is right in the cake. All those delicious fall flavors in the cake and that cream cheese frosting work so well, there’s no need for anything else. You can serve it with a scoop of vanilla ice cream.
I love to serve this cake after dinner and afternoon snacks. At family gatherings, or bring it to parties, make it my potluck dish, and of course, set it out on our Christmas dinner table! It’s perfect for any occasion.
Storing Gingerbread Cake
This cake will keep well in the refrigerator in an air-tight container for about three days. However, without the frosting, this cake will keep for about a week or two in a cool place at room temperature. For longer storage, you can freeze this cake if left unfrosted for up to three months. Simply wrap it in cling wrap and then in foil and place it in the freezer.
Ingredients to Make Gingerbread Cake
For the Gingerbread Cake
- All purpose flour
- Baking Soda
- Ground Ginger
- Pumpkin Spice
- Corn Syrup
- Brown Sugar
- Large egg
For the Frosting
- Cream Cheese
- Powdered Sugar
(Actual measurements listed in the recipe card below.)
How to Make Gingerbread Cake with Cream Cheese Frosting
This is an easy gingerbread cake recipe and here are step-by-step instructions on how to make this deliciously moist snack cake.
For the Gingerbread Cake
Step 1 – Prep
Preheat the oven to 350 degrees and grease or spray a 8×8 baking dish, or square pan, with non-stick cooking spray and then line with parchment paper. Spray parchment paper.
Step 2 – Making the Batter
In a large bowl, or stand mixer, whisk flour, baking soda, ginger, cinnamon, pumpkin spice, and salt together. Set side. Using a small saucepan, heat molasses and corn syrup together just until lukewarm. In another small saucepan, heat milk and brown sugar just until sugar has melted and mixture is lukewarm.
While the milk mixture and the molasses are cooling, cut butter into flour mixture with a pastry cutter or a fork, and mix until mixture resembles fine crumbles. Add milk mixture into dry ingredients and stir until combined. Then add molasses mixture. Stir. Add egg and whisk until incorporated.
Step 3 – Baking the Cake
Pour into prepared pan and bake in a preheated oven for 40-45 minutes or until toothpick inserted comes out clean. Let cake cool completely in pan on a wire rack then remove from pan.
For the Frosting:
Step 1 – Making the Frosting
In a medium bowl, beat butter, and cream cheese together until light and fluffy. Add vanilla and powdered sugar. Beat until combined. Frost cake once cake has cooled completely. Add candy sprinkles, if desired.
Try This Gingerbread Cake Recipe Today
You can thank me later in the comments. It’s so, so good, and even though you have to warm a couple of ingredients on the stovetop for a minute or two as part of the process, it’s still relatively easy to make. The classic flavors of ginger, cinnamon, and pumpkin spice permeate this cake, and the sweet and tangy cream cheese frosting really brings it home. Once you try this recipe, I know it’s going to be one of your favorite fall and Christmas cakes to bake!
Looking for More Delicious Fall Recipes?
- Caramel Apple Pecan Sticky Buns
- Apple Spice Cake
- Gingerbread Bundt Cake
- Or, you can try these Apple Cinnamon Hand Pies from Deliciously Seasoned!
Gingerbread Cake with Cream Cheese Frosting
For The Gingerbread Cake
- 1½ cups flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1 tsp pumpkin spice
- ¼ teaspoon salt
- ½ cup butter, cold and cut into little pieces
- ½ cup molasses
- ½ cup corn syrup
- ½ cup brown sugar, packed
- 9 ounces milk
- 1 egg
For The Cream Cheese Frosting
- 8 ounces cream cheese
- ½ cup butter, room temperature
- 1 teaspoon vanilla
- 2 cups powdered sugar
- Preheat the oven to 350° and spray a 8×8 baking dish with non-stick cooking spray and then line with parchment paper. Spray parchment paper.
For The Gingerbread Cake
- In a medium bowl, whisk flour, baking soda, ginger, cinnamon, pumpkin spice, and salt together. Set aside.
- Using a small saucepan, heat molasses and corn syrup together just until lukewarm.
- In another small saucepan, heat milk and brown sugar just until sugar has melted and mixture is lukewarm.
- While the milk mixture and the molasses mixture are cooling, cut butter into flour mixture with a pastry cutter or a fork, and mix until mixture are fine crumbles.
- Add milk mixture into flour mixture and stir until combined. Then add molasses mixture. Stir.
- Add egg and whisk until incorporated.
- Pour into prepared pan and bake for 40-45 minutes or until toothpick inserted comes out clean.
- Let cake cool completely in pan then remove from pan.
For The Cream Cheese Frosting
- In a medium bowl, beat butter and cream cheese together until light and fluffy.
- Add vanilla and powdered sugar. Beat until smooth.
- Frost cake once cake has cooled completely.
Here are a few pics that are the perfect size for pinning to Pinterest.
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