Gingerbread Cake

Name: Gingerbread Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 1/3 cups All-purpose flour; 1 TBSP Ground ginger; 1 tsp Pumpkin pie spice; 2 tsp Ground cinnamon; 1/2 tsp Salt; 2 tsp Baking powder; 1/2 tsp Baking soda; 3/4 cup Unsalted butter; 2 TBSP Canola or vegetable oil; 3/4 cup Dark brown sugar, packed; 1/2 cup White granulated sugar; 1/2 cup Molasses (avoid blackstrap); 1 tsp Pure vanilla extract; 3 Large eggs, room temperature; 1/2 cup Buttermilk, room temperature; 4 oz Cream cheese, room temperature; 3 cups Powdered sugar; 1/4 tsp Ground cinnamon (for frosting); 1 tsp Pure vanilla extract (for frosting)

By:

Thomas

Published:

November 3, 2025

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This Gingerbread Cake is a true gem for those who love the sweet, spicy flavors of the holiday season. Imagine a beautifully baked cake, with its warm spices and rich molasses, inviting you to take a bite. As the aroma fills your kitchen, it brings back memories of cozy gatherings and festive cheer. A slice of this cake, particularly when topped with creamy cinnamon frosting, can make any ordinary day feel special. Whether you’re baking for a holiday celebration or just craving a slice of comfort, this recipe is perfect for sharing with family and friends. Let’s roll up our sleeves and get into the fun of baking together!

Why This Recipe Works

This Gingerbread Cake is a delightful balance of flavors and textures, creating a festive treat that’s perfect for the holiday season or any cozy gathering. The combination of warm spices, rich molasses, and fluffy buttermilk ensures an incredibly moist cake that stays delectable for days. The unique technique of browning butter adds depth to the flavor profile, enriching every bite.

Why You’ll Love This Gingerbread Cake

You’ll fall in love with this Gingerbread Cake because it encapsulates the warmth and nostalgia of holiday baking. With its inviting aroma and charming appearance, topped with creamy cinnamon frosting and decorated with playful gingerbread cookies, it serves not just as a dessert but as a centerpiece for your holiday celebrations.

Ingredients

3 1/3 cups All-purpose flour
1 TBSP Ground ginger
1 tsp Pumpkin pie spice
2 tsp Ground cinnamon
1/2 tsp Salt
2 tsp Baking powder
1/2 tsp Baking soda
3/4 cup Unsalted butter
2 TBSP Canola or vegetable oil
3/4 cup Dark brown sugar, packed
1/2 cup White granulated sugar
1/2 cup Molasses (avoid blackstrap)
1 tsp Pure vanilla extract
3 Large eggs, room temperature
1/2 cup Buttermilk, room temperature
4 oz Cream cheese, room temperature
3 cups Powdered sugar
1/4 tsp Ground cinnamon (for frosting)
1 tsp Pure vanilla extract (for frosting)

Preparing the Gingerbread Cake

Preheat Oven and Prepare the Pan

Start by preheating your oven to 350℉ (175℃). Spray a 9×9-inch pan with baking nonstick spray and line the bottom with parchment paper for easy removal.

Mix Dry Ingredients

In a medium bowl, combine the all-purpose flour, ground ginger, pumpkin pie spice, ground cinnamon, salt, baking powder, and baking soda. Set this aside and breathe in those wonderful scents!

Brown the Butter

Now for a fun step: browning the butter. In a large frying pan, add 3/4 cup of unsalted butter. Heat it over medium until melted, stirring occasionally as you notice the milk solids turning a lovely amber color. This step brings out incredible flavors, so don’t rush it! Once it’s ready, remove from heat and let it cool slightly.

Cream Butter and Sugars

In a mixing bowl, beat the browned butter, canola oil, dark brown sugar, and granulated sugar at high speed for 2 minutes. Make sure to scrape the bowl as needed to ensure everything blends nicely.

Combine Wet Ingredients

Add in the molasses and vanilla extract to the mixture. Mix until everything is combined, then incorporate the eggs one at a time, mixing on medium speed until smooth. Isn’t it already starting to smell amazing?

Combine Wet and Dry Ingredients

Now, it’s time to bring everything together. Add 1/3 of the dry mixture followed by half of the buttermilk, mixing on low speed. Repeat this step with another 1/3 of the dry ingredients and the remaining buttermilk. Finally, add the rest of the dry ingredients and mix just until incorporated. Be careful not to overmix; we want the cake to be light and fluffy!

Bake the Cake

Pour the batter into the prepared pan. Bake for 37-40 minutes or until a toothpick inserted into the center comes out clean. Once it’s done, let the cake sit in the pan for 10 minutes before transferring it to a cooling rack. Allow it to cool completely before frosting.

Preparing the Cinnamon Cream Cheese Frosting

Sift Powdered Sugar and Cinnamon

While the cake cools, let’s make that dreamy frosting! In a medium bowl, sift together the powdered sugar and ground cinnamon. Set this aside for now.

Beat Cream Cheese and Butter

In a new mixing bowl, beat the room temperature cream cheese and unsalted butter on high speed for about 3 minutes, until the mixture is light and airy. Don’t forget to scrape the bowl occasionally!

Incorporate Sugar

Next, add half of the sifted sugar mixture and mix on low speed until it’s well combined, repeating with the rest of the sugar mixture. Finally, mix in the vanilla extract until the frosting is creamy and smooth. It’s going to taste so good!

Frost the Cake

Now, you can spread that luscious cinnamon cream cheese frosting evenly over the cooled Gingerbread Cake. For a festive touch, feel free to top it with small gingerbread cookies. Isn’t it just adorable?

Serving Suggestions

Now you have a lovely Gingerbread Cake ready to shine. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling extra indulgent! Pairing it with a warm cup of spiced tea or a festive holiday beverage creates the ultimate cozy experience.

Tips for Success

Make sure all ingredients are at room temperature before you begin for optimal mixing.
Don’t skip the step of browning the butter; it enhances the flavor beautifully.
Be cautious not to overmix the batter to keep the cake light and fluffy.

Variations

If you’re feeling adventurous, here are some fun variations:
– For a chocolate twist, add 1/2 cup of cocoa powder to the dry ingredients.
– Incorporate chopped nuts or candied ginger for added texture.
– Substitute the frosting with a simple dusting of powdered sugar for a lighter option.

Storage Tips

To keep the leftover Gingerbread Cake nice and fresh, store it in an airtight container at room temperature for up to 3 days. Alternatively, refrigerate it for up to a week. If you want to save it for later, freeze slices wrapped in plastic wrap and aluminum foil for up to 3 months.

FAQs

1. Can I use whole wheat flour instead of all-purpose?
Yes, whole wheat flour can be used, but it may slightly alter the texture, making it denser.

2. How can I make this cake gluten-free?
Substitute the all-purpose flour with a gluten-free baking blend for better results.

3. Can I make this cake ahead of time?
Absolutely! The cake can be made a day in advance and frosted just before serving.

4. What is the best way to store leftover cake?
Keep the cake covered at room temperature for short term or refrigerate for longer freshness.

5. Can I freeze this gingerbread cake?
Yes, you can freeze the unfrosted cake for up to 3 months. Thaw it in the fridge overnight before serving.

This Gingerbread Cake is not just a recipe; it’s an experience filled with warmth and joy that invites everyone to gather around the table. Its rich flavor and sweet touch make it a celebration staple, whether you’re marking the holidays or simply enjoying a comforting treat on a chilly day. Ideal for sharing, this cake is sure to win hearts and satisfy sweet cravings alike. Enjoy baking, indulging, and creating cherished memories with each slice!