This Holiday Gingerbread Cake recipe makes a delightful Christmas dessert that captures the cozy essence of the season. The warmth of ginger, cinnamon, nutmeg, and molasses creates a rich, aromatic flavor, while the tangy cream cheese icing perfectly complements the cake.
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Ingredients
This cake consists of two main elements:
- Spicy gingerbread cake
- Tangy cream cheese frosting
Gingerbread cake ingredients
Gather the following ingredients to make the gingerbread cake recipe:
- All-purpose flour - if necessary, sift flour to remove any lumps
- Baking soda
- Spices - ground ginger, ground cinnamon and ground nutmeg
- Brown sugar - use light or dark brown sugar
- Unsalted butter - softened
- Molasses - use regular molasses and not blackstrap molasses (blackstrap molasses is too powerful a flavor for this cake)
- Water - use warm water to mix together with the molasses
- Egg - bring to room temperature before starting recipe
See recipe card for quantities.
Cream cheese frosting and filling
- Cream cheese - use full-fat and bring to room temperature before starting recipe
- Unsalted butter - softened
- Powdered sugar - sift powdered sugar to remove any lumps
- Milk - to thin frosting to desired consistency. May substitute with water.
- Ground cinnamon - optional to add a bit more spice to the frosting
See recipe card for quantities.
Instructions
Gingerbread cake instructions
1 - Grease two 6" round baking pans or line bottoms with parchment paper.
2 - Sift together flour, ginger, cinnamon, nutmeg and baking soda. Set aside.
3 - Whisk together hot water and molasses until well combined. Set aside.
4 - Place brown sugar and softened butter in a bowl. Mix until light and fluffy (2 - 3 minutes). Add egg to bowl and mix until well combined.
5 - Add ⅓ of the dry ingredients (flour, baking soda and spices) to mixing bowl. Mix on low speed until just combined.
6 - Add half of the molasses/water. Mix on low speed until combined. Add the second ⅓ of dry ingredients to mixing bowl. Mix until combined. Add remaining molasses/water. Mix on low speed until combined.
7 - Add remaining dry ingredients. Mix on low speed until combined.
8 - Divide batter evenly between cake pans. Bake for 25 - 30 minutes at 350℉. Cake will be well risen and a toothpick inserted into the center will come out clean.
9 - Remove cake from oven and place on a wire rack to cool completely. Once cooled, gently unmold it from the cake pans. Slice the dome off both cakes and discard (or use for cake pops, snacking on, etc...). Then, slice each cake in half to create a total of four layers.
Cream cheese filling instructions
1 - Place cream cheese and butter in a mixing bowl. Mix on medium speed until no lumps remain.
2 - Add powdered sugar and ground cinnamon (optional). Begin mixing on low speed and gradually increase speed to medium-high. Continue to mix for 3 to 4 minutes.
Assembly instructions
1 - Place one layer of cake on a serving platter and spread a generous amount of cream cheese filling over the top. Repeat for next two layers.
2 - Add top cake layer and spread cream cheese filling over top. Using an offset spatula, create a swirl effect. Decorate as desired.
Decorating
Let your imagination run wild when decorating this festive gingerbread cake! Consider these options:
- Gingerbread Cookie Garnish: Top the cake with holiday-themed gingerbread cookies.
- Candied Ginger Pieces: For an extra pop of ginger flavor, sprinkle candied ginger pieces on top for a touch of sparkle and texture.
- Sugared Cranberries and Fresh Rosemary: Add a some color with sugared cranberries and fresh rosemary sprigs. The cranberries add a tart contrast, and the rosemary gives a festive touch..
Equipment
I recommend the following equipment to make this recipe:
- Two 6" round cake pans
- Hand mixer or stand mixer
- Bowls, measure cups and spoons
- Rubber spatula and offset metal spatula
- Pastry bag (optional)
Storage
Place the gingerbread cake in an airtight container and store in your refrigerator for up to 3 days. When ready to serve, remove from refrigerator approximately 1 hour before serving.
FAQ
Why do we serve gingerbread at Christmas?
More holiday dessert recipes
Looking for more treats to add to your holiday dessert table? Check out these:
Seasons greetings! I hope you enjoy this Holiday Gingerbread Cake as much as my family and friends do.
📋 Recipe
Holiday Gingerbread Cake
Equipment
- 2 Cake Pans 6" round pans
- 1 Stand Mixer or hand mixer
- Bowls, measuring cups and spoons
- 1 Rubber spatula
- 1 Offset spatula
- 1 Pastry bag optional
Ingredients
Gingerbread Cake
- 2 Cups All Purpose flour
- 2 teaspoons Ground ginger
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- 1 teaspoon Baking soda
- ¾ Cup Hot water
- ¾ Cup Molasses
- ½ Cup Unsalted butter softened
- ⅓ Cup Brown sugar light or dark
- 1 Large Egg room temperature
Cream Cheese Frosting and Filling
- 8 Ounces Cream cheese Full fat, softened
- ½ Cup Unsalted butter softened
- 4 Cups Powdered sugar
- ¼ teaspoon Ground cinnamon optional
Instructions
Gingerbread Cake
- Preheat oven to 350℉ (180℃)
- Grease two 6" round baking pans or line bottoms with parchment paper.
- Sift together flour, ginger, cinnamon, nutmeg and baking soda. Set aside.2 Cups All Purpose flour, 2 teaspoons Ground ginger, ½ teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg, 1 teaspoon Baking soda
- Whisk together hot water and molasses until well combined. Set aside.¾ Cup Hot water, ¾ Cup Molasses
- Place brown sugar and softened butter in the bowl of a stand mixer (note: a hand mixer may also be used). Using the paddle attachment, begin mixing together butter and sugar until well combined (approximately 2 minutes)⅓ Cup Brown sugar, ½ Cup Unsalted butter
- Add egg to mixing bowl. Mix on medium speed until well combined.1 Large Egg
- Add ⅓ of the dry ingredients (flour, baking soda and spices) to mixing bowl. Mix on low speed until just combined.
- Add half of the molasses/water. Mix on low speed until combined.
- Add the second ⅓ of dry ingredients to mixing bowl. Mix on low speed until combined.
- Add remaining molasses/water. Mix on low speed until combined.
- Add remaining dry ingredients. Mix on low speed until combined.
- Divide batter evenly between cake pans.
- Bake for 25 - 30 minutes. Cake will be well risen and a toothpick inserted into the center will come out clean.
- Remove cake from oven and place on a wire rack to cool completely. Unmold from cake pans once cooled.
- Slice the dome off of both cakes and discard (or use for cake pops, snacking on, etc...). Then, slice each cake in half to create a total of four layers.
Cream Cheese Frosting and Filling
- Place softened cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment (a hand mixer may also be used).8 Ounces Cream cheese, ½ Cup Unsalted butter
- Mix cream cheese and butter on medium speed until no lumps remain.
- Add powdered sugar and ground cinnamon (optional). Begin mixing on low speed and gradually increase speed to medium-high. Continue to mix for 3 to 4 minutes.4 Cups Powdered sugar, ¼ teaspoon Ground cinnamon
- Note: if you prefer a softer icing add 1 - 2 teaspoons milk or water.
Cake Assembly
- Place one layer of cake on a serving platter and spread a generous amount of cream cheese filling over the top.
- Place another layer of cake on top of the cream cheese filling, then spread a generous layer of filling over it. Repeat spreading cream cheese filling with the remaining two layers.
- Decorate as desired (e.g. add candied cranberries, decorated cookies, toasted nuts, etc...)
Video
Notes
- Storage - Place cake in an airtight container and store in the refrigerator for up to 3 days. When ready to serve, remove from the refrigerator approximately 1 hour before serving.
Barbie R. says
Yummy! Pure holiday magic! I love the mix of festive colors and flavors—perfect for bringing extra cheer to any holiday gathering.