Gingerbread Cake

Name: Gingerbread Cake
Prep time: 20 min
Total time: 2 h
Yield: 12 serving(s)
Ingredients: 2 1/2 c. all-purpose flour; 2 tsp. baking powder; 2 tsp. ground ginger; 1 tsp. ground cinnamon; 1/2 tsp. ground cloves; 1/2 tsp. salt; 1/4 tsp. baking soda; 1 c. unsulphured molasses; 1 c. hot water; 1/2 c. butter, melted; 3/4 c. granulated sugar; 2 large eggs; 2 tsp. vanilla extract; Nonstick spray baking spray with flour; 8 oz. cream cheese, softened; 1 c. unsalted butter, softened; 5 c. powdered sugar; 2 tsp. grated lemon zest (from 1 lemon); Chopped candied ginger (optional); White or gold sparkling sugar (optional)

The lemon cream cheese frosting is delicious!

By Lauren Miyashrio; Recipe by Maggie ChaplainUpdated: Oct 31, 2023

2 Ratings

Jump to recipe

Will Dickey

Yields:

12 serving(s)

Prep Time:

20 mins

Total Time:

2 hrs

During cookie swap season, traditional gingerbread cookies tend to be the star. But what about gingerbread cake? Flavored with the classic combo of ginger, cinnamon, and cloves, and blanketed in a fluffy lemon-kissed cream cheese frosting, this cake also deserves a spot included with your Christmas desserts. It's made in a 13-by-9-inch baking pan which means it's super easy to transport to the Christmas potluck. And if that wasn't enough to entice you, this gingerbread cake is also speckled with sparkly, slightly spicy candied ginger for an extra flavor punch.

What are classic gingerbread ingredients?

Regardless of if you're making cookies, bread, or a Christmas cake, common spices include ground ginger, ground cinnamon, and ground cloves. You may see some recipes with nutmeg and allspice, too. Molasses is traditional and adds a robust and warm sweetness. Not a fan of molasses? Substitute it with sorghum syrup.

Why is my gingerbread cake dry?

Dry cake can be caused by a number of factors, but one of the most common is an oven that runs too hot. To avoid baking at a temperature five to even 50 degrees hotter than what the dial says (and therefore over-baking and drying out your cake), invest in an oven thermometer for an accurate read.

What flavor goes best with gingerbread?

Just about the best thing you can pair with gingerbread recipes is a thick, creamy, rich frosting. This cake's frosting is made from cream cheese, butter, and powdered sugar. The kicker? A little lemon zest mixed in. It adds a boost of brightness that delicious next to all the cozy spices of the gingerbread cake.

Does leftover gingerbread cake need to be refrigerated?

Because it's topped with cream cheese frosting, gingerbread cake should be refrigerated. It can sit out for about two hours, but after that, be sure to wrap up any leftovers and store them in the fridge for post-holiday snacking.

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Ingredients

For the Cake:

2 1/2 cups
all-purpose flour
2 tsp.
baking powder
2 tsp.
ground ginger
1 tsp.
ground cinnamon
1/2 tsp.
ground cloves
1/2 tsp.
salt
1/4 tsp.
baking soda
1 cup
unsulphured molasses
1 cup
hot water
1/2 cup
butter, melted
3/4 cup
granulated sugar
2
large eggs
2 tsp.
vanilla extract
Nonstick spray baking spray with flour

For the Frosting:

8 oz.
cream cheese, softened
1 cup
unsalted butter, softened
5 cups
powdered sugar
2 tsp.
grated lemon zest (from 1 lemon)
Chopped candied ginger (optional)
White or gold sparkling sugar (optional)

Directions

1. Step 1Preheat the oven to 350°F.
2. Step 2For the cake: In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, salt, and baking soda.
3. Step 3In a medium bowl, stir together the molasses and hot water until fully combined. Whisk in the butter, sugar, eggs, and vanilla until smooth. Pour the wet mixture into the dry mixture and whisk just until no dry streaks are left (do not over mix).
4. Step 4Spray a 13-by-9-inch cake pan with baking spray with flour. Pour the batter into the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan on a wire rack.
5. Step 5For the frosting: In a large bowl, combine the cream cheese and butter. Using a hand mixer (or a stand mixer fitted with a paddle attachment), beat until fully combined, about 1 minute. Gradually add the powdered sugar and beat until combined. Beat in the lemon zest and continue beating until light and fluffy, 1 minute more. Spread the frosting over the cooled cake. Top with candied ginger and sparkling sugar, if you like.