Skip to Content

Gingerbread Cake With Cream Cheese Frosting

Gingerbread cake with cream cheese frosting is a rich and deep-flavored cake that is super simple to make.

Bring the holidays right to your table with this rich and decadent cake that is a delicious recipe and has the best flavor for the season.

Perfect For Holiday Parties

Gingerbread cake with frosting on a plate

I absolutely love the gingerbread flavors with cinnamon, ginger, and nutmeg around the holidays. It really adds so much to the mood of Christmas, and this gingerbread cake is loaded with holiday spices and molasses to make it a flavor-filled dessert.

And I love those flavors this time of year.

It’s a very deep and rich flavor, especially with the molasses cream cheese frosting.

Plus, when the holiday season rolls around, it’s perfect for taking to your favorite holiday party or bringing to a family gathering to serve after Christmas dinner.

When I started making the cake and pouring the molasses into the bowl, it brought me back to my childhood.

What Do I Need To Make The Gingerbread Cake?

  • Sugar
  • Molasses
  • Hot water
  • Egg
  • Butter
  • Flour
  • Salt
  • Baking Soda
  • Ginger
  • Cinnamon
  • Nutmeg
  • Cardamom (optional for a spicy gingerbread cake).
  • Star anise for adding to the top of the frosting for decoration (optional).

Cream cheese molasses frosting

  • Cream cheese
  • Butter
  • Molasses
  • Milk
  • Powdered sugar

Full recipe with measurements and instructions listed at the bottom of the post in the recipe card.

Gingergread cake with frosting on a plate

How Do I Make The Moist Cake?

  1. Pour the sugar and molasses into a medium bowl.
  2. Next, add the hot water, egg, and butter and mix well with an electric mixer.
  3. Add the flour, baking soda, and salt to the bowl and mix.
  4. Pour the spices into the batter and mix well.
  5. Pour into a greased and floured 8″ x 8″ cake pan.
  6. Bake for 50 minutes or until cake tester comes out clean.
  7. Frost the cake.

Step-By-Step Instructions

Sugar in a glass bowl

Start by adding the sugar to a medium bowl.

You can also use a stand mixer for this gingerbread cake recipe.

Sugar, molasses, butter, and egg in a glass bowl

Next, add the hot water, molasses, egg, and butter to the bowl. Mix everything together with an electric mixer on medium speed.

The butter will be in a few chunks, and that’s ok because once you add the flour, it will all blend well.

Flour in a bowl with molasses

Add the flour, baking soda, and salt to the bowl and mix until everything is well blended.

Spices for gingerbread cake in a bowl

Next, add the spices to the molasses mixture and mix well.

Cake batter in a glass bowl

Pour the cake batter into an 8″ x 8″ cake pan and bake for about 50 minutes or until the cake tester comes out clean.

Allow the cake to cool to room temperature before frosting.

How To Make The Cream Cheese Frosting

  1. Add the softened cream cheese and butter to a bowl and mix until the two are creamy.
  2. Next, add the powdered sugar and milk to the bowl.
  3. Finally, add the molasses and mix.
  4. Spread on the sweet and tangy cream cheese frosting on the cake.

If the frosting is too thick, add a teaspoon of milk and mix, and keep adding until it reaches the desired consistency.

If the frosting is too thin, go the other way and add a little bit of powdered sugar until it reaches the right consistency.

You can also leave the molasses out of the frosting and have cream cheese frosting on top. It’s a wonderful frosting for other desserts, as well. (Or, just you and a bowl and a spoon. No one will ever know).

Gingerbread cake slice on a plate

How To Store The Cake

Store the homemade gingerbread cake in an airtight container or cover with plastic wrap and keep refrigerated.

Can I Make A Layer Cake?

Yes, you can make a layer cake, but you will need to double the recipe. You will get delicious and moist layers. Double the cream cheese frosting recipe, as well to spread between the two layers. Gingerbread cake layers are always delish!

Can I Make Gingerbread Cupcakes With This Recipe?

Yes, you can easily make gingerbread cupcakes. Simply add the cake batter to a cupcake pan and bake. You can frost the cupcakes with the cream cheese frosting.

Can This Be Baked In A Loaf Pan?

Yes, but the bake time will be different.

Gingerbread Cake With Cream Cheese Frosting

This is the perfect cake with warm spices that is a wonderful holiday treat. Give the recipe a try, and I know you will love it.

If this is your first time making the cake, you will love how easy it is to put together.

Other Desserts You Will Love

Gingerbread cake with frosting on a plate

Gingerbread Cake with Frosting

Yield: 20 pieces
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Gingerbread cake with frosting is a rich and deep-flavored cake that is super simple to make. Bring the holidays right to your table with this rich and decadent cake. 

Ingredients

Cake

  • 1/3 cup sugar
  • 3/4 cup molasses
  • 3/4 hot water
  • 1 egg
  • 1/2 cup butter, softened
  • 2-1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Frosting

  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 1 Tablespoon molasses
  • 2-1/2 cups powdered sugar
  • 3-4 Tablespoon milk

Instructions

Cake

  1. Preheat oven to 325 degrees.
  2. Add the sugar, molasses, hot water, egg, and butter to a bowl. Mix well.
  3. Next, add all-purpose flour, baking soda, and salt to the wet ingredients and mix well.
  4. Add the ginger, cinnamon, and nutmeg and mix.
  5. Pour batter into an 8" x 8" greased and floured cake pan.
  6. Bake in the preheated oven for 50 minutes or until cake tester comes out clean.

Frosting

  1. Cream the butter and cream cheese together in a medium-sized bowl.
  2. Add the powdered sugar and milk and mix until well blended.
  3. Next, add the molasses and mix until well blended.
  4. Spread on top of the cake.

Notes

Add a small amount of milk to the frosting if it is too thick. You can also add more powdered sugar to the frosting if it is too runny.

Allow the cake to cool to room temperature before frosting.

If you want to make a gingerbread layer cake, you will need to double the cake recipe, as well as the cream cheese frosting recipe.

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 293Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 273mgCarbohydrates: 40gFiber: 1gSugar: 25gProtein: 3g

Makes 20 small pieces. Nutrition is approximate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Pineapple Dump Cake - Back To My Southern Roots

Monday 23rd of August 2021

[…] dump cake might just be the easiest dessert to make and it only requires three simple ingredients for a […]

Chocolate Poke Cake - Back To My Southern Roots

Friday 19th of February 2021

[…] the cake according to the directions. Once it’s finished baking, allow it to cool before poking the […]

Pound Cake with Sweetened Condensed Milk - Back To My Southern Roots

Monday 14th of December 2020

[…] for 60-70 minutes, or until the cake tester comes out […]

Brownie Cake - Back To My Southern Roots

Friday 10th of July 2020

[…] the brownie cake is done baking, allow it to cool for at least 20 minutes. The cake will pull away from the sides as […]

Old Fashioned Cream Cheese Pound Cake Recipe - Back To My Southern Roots

Friday 13th of December 2019

[…] classic pound cake recipe is dense, but […]

Skip to Recipe