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–+ servings
slice of gingerbread cake with cream cheese frosting.

Gingerbread Cake with Cream Cheese Frosting

Angelina Papanikolaou
This gingerbread cake with cream cheese frosting is a moist, spiced holiday dessert featuring flavors of ginger, cinnamon, and nutmeg. The fluffy cream cheese frosting complements the warmly spiced cake, making it a perfect choice for festive occasions. It's a visually appealing and flavorful treat ideal for the holiday season.
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Prep Time 20 minutes
Cook Time 40 minutes
cooling time 1 hour
Total Time 2 hours
Course Cake
Cuisine American
Servings 12 servings
Calories 1037 kcal

Equipment

  • 3 8-inch round cake pans
  • parchment paper
  • Stand mixer or hand mixer
  • Wire Rack
  • Saucepan
  • Sifter
  • Measuring Cup and Spoons

Ingredients 

  • 1 ½ cups butter
  • 1/2 cup molasses
  • 1/2 cup honey
  • 1 ½ cups light brown sugar
  • 3 eggs room temperature
  • 1 tbsp vanilla extract
  • 2 cups buttermilk room temperature
  • 4 ¼ cups flour
  • 3 tsp baking soda
  • 2 tbsp ground ginger
  • 4 ½ tsp cinnamon
  • ¾ tsp ground cloves
  • ½ tsp ground nutmeg
  • ½ tsp salt

Cinnamon Cream Cheese Frosting

  • 12 oz cream cheese room temperature
  • 6 oz butter room temperature
  • 6 cups powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 tsp cinnamon

Instructions 

  • Preheat oven to 350F. Grease and line 3 8-inch round cake pans with parchment paper.
  • Heat butter, molasses, and honey in a saucepan over medium-low heat. Remove from heat and beat in the sugar. Allow to cool for 10 minutes.
    1 ½ cups butter, 1/2 cup molasses, 1/2 cup honey, 1 ½ cups light brown sugar
  • Once the mixture has cooled, whisk in the eggs, vanilla, and buttermilk
    3 eggs, 1 tbsp vanilla extract, 2 cups buttermilk
  • Sift in the dry ingredients and mix until combined.
    4 ¼ cups flour, 3 tsp baking soda, 2 tbsp ground ginger, 4 ½ tsp cinnamon, ¾ tsp ground cloves, ½ tsp ground nutmeg, ½ tsp salt
  • Divide the batter evenly between the 3 cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  • Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • To make the frosting, beat the cream cheese and butter together until smooth in a stand mixer fitted with a paddle attachment or a hand mixer. Slowly add in the powdered sugar. Add the vanilla, salt, and cinnamon. Beat until light and fluffy.
    12 oz cream cheese, 6 oz butter, 6 cups powdered sugar, 1 tsp vanilla extract, ½ tsp salt, 1 tsp cinnamon
  • Place one cake layer on a serving platter. Spread a generous amount of frosting on top. Place the second cake layer on top of the frosting and spread a layer of frosting. Add the final cake layer and frost the top and sides of the cake with the remaining frosting.
  • Optional: Decorate top with crystalized ginger, sugared cranberries, or mini gingerbread cookies.

Notes

How to Store

Place it in an airtight container to avoid absorbing fridge odors and drying out. It can be stored for up to 5 days. Before serving, let the cake sit at room temperature briefly to enhance flavor and texture.

How to Freeze

Freeze the fully assembled cake by first setting the frosting in the freezer, uncovered, for 1-2 hours. Then, wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn, storing it for up to 3 months. Thaw in the refrigerator and then at room temperature before serving.

Preparing Cake Layers Ahead of Time

Bake and cool the cake layers, then wrap them in plastic wrap and refrigerate for up to 2 days, enhancing flavor and moisture. For longer storage, freeze the wrapped layers for up to a month. Thaw overnight in the refrigerator before frosting and assembling.

Gingerbread Cupcakes

Convert the recipe to cupcakes by filling liners two-thirds full and baking for 18-20 minutes. Cool in the pan, then on a wire rack before frosting. Yields about 24-30 cupcakes.

Gingerbread Sheet Cake

For a sheet cake, grease and line a 9x13-inch pan. Bake for 35-45 minutes. Cool in the pan, frost, and serve directly from the pan or on a platter.

Nutrition

Serving: 1sliceCalories: 1037kcalCarbohydrates: 148gProtein: 10gFat: 47gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 165mgSodium: 904mgPotassium: 433mgFiber: 2gSugar: 111gVitamin A: 1573IUVitamin C: 0.1mgCalcium: 161mgIron: 4mg
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