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Spiced Gingerbread Cake with Cream Cheese Frosting Recipe

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4.2 from 13 reviews

  • Author: Sara
  • Total Time: 3 hours 55 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Spiced Gingerbread Cake is a moist, warmly spiced dessert perfect for cozy gatherings and holidays. Featuring classic gingerbread flavors from ginger, cinnamon, and cloves combined with rich molasses, the cake is topped with a smooth, creamy cream cheese frosting infused with subtle spices. It’s baked to perfection in one pan and garnished optionally with festive sprinkles or sugared cranberries, delivering a nostalgic and indulgent treat.

Ingredients

Cake

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground ginger
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup (180ml or 225g) unsulphured or dark molasses (do not use blackstrap; Grandma’s brand preferred)
  • 3/4 cup (180ml) hot water (about 100°F / 38°C)
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract

Frosting

  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 2 tablespoons (28g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (210g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • Small pinch each of ground cinnamon, ground ginger, and ground cloves

Optional Garnishes

  • Sprinkles
  • Sugared cranberries

Instructions

  1. Prepare the baking pan and oven: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9-inch springform pan, 9-inch square pan, or 11×7-inch rectangular pan to prevent sticking, then set it aside.
  2. Mix dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until evenly combined. Set this mixture aside for later.
  3. Combine molasses and water: In a separate bowl or liquid measuring cup, whisk the molasses and hot water together until smooth and combined.
  4. Cream butter and sugar, then mix batter: Using a handheld or stand mixer fitted with the paddle attachment, beat the softened butter on high speed until creamy and smooth, about 1 minute. Add the brown sugar and continue beating on high for 2 minutes until well creamed. Scrape down the sides and bottom of the bowl with a spatula. On medium-high speed, beat in the egg and vanilla extract until fully incorporated, scraping the bowl as needed. Reduce mixer speed to low and add the dry ingredients in three parts, alternating with the molasses and water mixture, beginning and ending with the dry ingredients. Mix each addition just until combined to avoid over-mixing. Finish by whisking lightly by hand to remove any large lumps (small lumps are fine). The batter will be slightly thick.
  5. Bake the cake: Pour the batter into the prepared pan, spreading evenly. Bake in the preheated oven for about 35 minutes or until the cake is set and a toothpick inserted in the center comes out clean with only a few moist crumbs. Avoid overbaking to keep the cake moist.
  6. Cool the cake: Remove the cake from the oven and place it, still in the pan, on a wire rack. Allow it to cool completely before frosting to ensure the frosting does not melt.
  7. Prepare the frosting: In a large mixing bowl, beat the softened cream cheese and butter on medium-high speed until creamy and free of lumps, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and a small pinch each of cinnamon, ginger, and cloves. Beat on low speed for 20 seconds, then increase to high and mix until the frosting is smooth, creamy, and well incorporated. Taste and adjust sweetness with a pinch of salt if needed.
  8. Frost the cake: Spread the cream cheese frosting evenly over the cooled cake’s top. If you have extra frosting, spread it around the sides for a polished look. Optionally garnish with festive sprinkles or sugared cranberries to add color and texture.
  9. Serve: Slice the cake into 8 servings and enjoy immediately at room temperature for best flavor and texture.
  10. Store leftovers: Cover any leftover cake tightly and store it in the refrigerator for up to 5 days. Bring to room temperature before serving for optimal cream cheese frosting texture.

Notes

  • Ensure the cake is completely cooled before frosting to prevent the frosting from melting and sliding off.
  • Do not use blackstrap molasses, as it is too strong and bitter; prefer unsulphured or dark molasses such as Grandma’s brand.
  • For even mixing, add the dry ingredients in portions alternating with the wet to avoid overworking the batter.
  • If frosting tastes too sweet, add a small pinch of salt to balance flavors.
  • Use room temperature ingredients (butter, egg, cream cheese) to achieve smooth batters and frostings.
  • Optional garnishes like sprinkles or sugared cranberries add festive appeal but can be omitted if desired.
  • This cake is best enjoyed within 5 days when stored properly refrigerated.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/spiced-gingerbread-cake-with-cream-cheese-frosting-recipe/