Gingerbread Cake Recipe

Nothing says cozy quite like the warm, spicy aroma of a homemade gingerbread cake. Perfect for the holidays or any time you’re craving a comforting treat, this gingerbread cake recipe is moist, flavorful, and perfectly spiced. Topped with a rich cinnamon cream cheese frosting, this cake offers a delightful balance of sweet and spicy. Whether you’re new to baking or a seasoned pro, this recipe is easy to follow and sure to impress.

Why You’ll Love This Gingerbread Cake

This gingerbread cake is ideal for holiday gatherings, potlucks, or as a cozy dessert for family meals. The combination of rich molasses, warming spices like cinnamon and ginger, and a fluffy, tangy frosting makes it a standout dessert. Plus, the cake stays moist thanks to the addition of applesauce and vegetable oil, making it just as delicious the next day!

Ingredients for Gingerbread Cake

To make this scrumptious gingerbread cake, you’ll need a variety of pantry staples and a few key spices. Here’s what you’ll need:

For the Gingerbread Cake:

• 2 ½ cups all-purpose flour (300g)
• 1 ½ teaspoons baking soda (6g)
• 2 teaspoons ground cinnamon (4g)
• 2 teaspoons ground ginger (4g)
• ½ teaspoon nutmeg (1g)
• ¼ teaspoon ground cloves (0.5g)
• ½ teaspoon salt (2g)
• 1 cup molasses (340g)
• ½ cup unsalted butter, melted (113g)
• ⅔ cup granulated sugar (134g)
• ½ cup applesauce (120g)
• 1 large egg (50g)
• 2 teaspoons vanilla extract (10ml)
• ½ cup vegetable oil (120ml)
• ½ cup whole milk (120ml)

For the Cinnamon Cream Cheese Frosting:

• 12 oz cream cheese, room temperature (340g)
• ¾ cup unsalted butter, room temperature (170g)
• 3 tablespoons pure maple syrup (45ml)
• 2 teaspoons vanilla extract (10ml)
• 1 teaspoon ground cinnamon (2g)
• 6 cups powdered sugar (720g)

this RECIPE

Kitchen Equipment You’ll Need

• Two 8-inch round cake pans
• Mixing bowls (one large, one medium)
• Hand mixer or stand mixer
• Rubber spatula
• Whisk
• Measuring cups and spoons
• Cooling rack
• Offset spatula (for frosting)

How to Make Gingerbread Cake

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Grease two 8-inch cake pans and set them aside. This ensures your cake layers will come out smoothly and maintain their shape.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt. Set this mixture aside for now.

Step 3: Combine Wet Ingredients

In a separate large bowl, combine the molasses, melted butter, and granulated sugar. Mix until the sugar is fully dissolved into the molasses and butter.

Next, add the applesauce, egg, and vanilla extract. Beat the mixture until everything is well combined. This mixture should be smooth and slightly thick.

Step 4: Add Dry Ingredients to Wet

Slowly incorporate the dry ingredients into the wet ingredients, alternating with the vegetable oil and whole milk. Start by adding one-third of the dry mixture, then half of the oil and milk. Repeat this process, ending with the dry mixture. Mix gently to avoid overbeating.

Step 5: Bake the Cake

Pour the batter evenly into the two prepared cake pans. Bake in your preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Once done, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

How to Make Cinnamon Cream Cheese Frosting

Step 1: Cream Butter and Cream Cheese

In a large bowl, use a hand or stand mixer to cream together the room temperature cream cheese and butter until the mixture is smooth and fluffy. This should take about 2-3 minutes on medium speed.

Step 2: Add Flavorings

Add the maple syrup, vanilla extract, and ground cinnamon to the cream cheese mixture. Beat until combined.

Step 3: Incorporate Powdered Sugar

Gradually add the powdered sugar, about one cup at a time, beating on low speed until all the sugar is incorporated. Once the sugar is mixed in, increase the mixer speed to high and beat until the frosting is smooth and fluffy.

Assembling the Gingerbread Cake

Step 1: Layer the Cake

Place one cake layer on your serving platter. Spread a thick layer of cinnamon cream cheese frosting evenly on top. Gently place the second cake layer on top, ensuring it is centered.

Step 2: Crumb Coat

Apply a thin layer of frosting to the top and sides of the cake as a crumb coat. This helps trap any loose crumbs before the final frosting layer. Place the cake in the freezer for about 10 minutes to set the crumb coat.

Step 3: Final Frosting

Once the crumb coat is firm, apply a thick, even layer of frosting all around the cake. Smooth it out with an offset spatula for a clean, polished finish.

Common Mistakes to Avoid

• Overmixing the batter: This can cause the cake to become dense. Mix until just combined for a light, fluffy texture.
• Skipping the crumb coat: This step helps ensure a smooth finish by preventing crumbs from mixing with your final layer of frosting.
• Not allowing the cake to cool completely: Frosting a warm cake can cause the frosting to melt, leading to a messy, uneven appearance.

Gingerbread Cake Variations

• Add a citrus twist: Mix some orange zest into the batter for a bright, fresh flavor that complements the warm spices.
• Spice it up: If you love a strong ginger flavor, consider adding a teaspoon of freshly grated ginger to the batter.
• For a dairy-free version: Substitute the butter in the cake and frosting with vegan butter, and use a plant-based milk like almond or oat milk.

Serving and Presentation Tips

• Garnish with a dusting of powdered sugar or a sprinkle of cinnamon on top for a festive touch.
• Decorate with fresh berries or candied ginger slices for added color and flavor.
• Slice the cake into even portions using a warm knife for a clean cut.

Storing and Reheating Gingerbread Cake

To store any leftover gingerbread cake, place it in an airtight container and refrigerate for up to 5 days. You can also freeze the cake for up to 3 months. Be sure to wrap it tightly in plastic wrap before freezing. When ready to serve, thaw the cake overnight in the fridge.

If you’d like to warm a slice before eating, microwave it for about 15-20 seconds.

FAQ on Gingerbread Cake

1. Can I make this cake ahead of time?

Yes! You can bake the cake layers in advance and store them in the fridge for up to 2 days or freeze them for longer storage. Assemble and frost the cake just before serving.

2. What can I use instead of molasses?

If you don’t have molasses, you can substitute it with dark corn syrup, honey, or maple syrup. However, this will slightly change the flavor.

3. How do I make sure the cake stays moist?

The applesauce and vegetable oil in this recipe help keep the cake moist. Be sure not to overbake the cake, as that can dry it out.

Gingerbread Cake Recipe Tips

• Room temperature ingredients: For a smoother batter and frosting, make sure all ingredients like eggs, butter, and cream cheese are at room temperature.
• Chilling the cake: Chilling the cake between frosting layers helps keep the cake stable and ensures a clean final presentation.

Conclusion

This gingerbread cake is the perfect dessert for any occasion, but especially during the cozy winter months. Its rich, spiced flavors combined with the creamy cinnamon cream cheese frosting make it a standout treat that will leave everyone asking for seconds. Whether you’re serving it for a holiday gathering or just enjoying a slice with a warm cup of tea, this cake is sure to impress.

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