Gingerbread Cake with Cream Cheese Frosting

Gingerbread cake is the moment the holiday season really starts in my kitchen. This one is dark, sticky and incredibly moist, warmly spiced with ginger, cinnamon and cloves, with deep flavour from molasses. It's topped with a tangy cream cheese frosting that balances all that spice perfectly. It's a one-bowl cake that bakes in a single pan, which makes it the easiest holiday dessert you'll make all season.

Why you'll love this gingerbread cake

• Super moist and sticky, thanks to molasses and hot water.
• All the flavour of gingerbread cookies, with no rolling or cutting.
• One bowl, one pan.
• Gets better the next day, so it's perfect for making ahead.

Ingredients (one 9x13-inch / 23x33 cm pan, 16–20 squares)

For the cake

• 2 1/2 cups (315 g) all-purpose flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp ground ginger
• 2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 cup (113 g) unsalted butter, melted
• 1/2 cup (100 g) light brown sugar
• 3/4 cup (255 g) unsulphured molasses (not blackstrap)
• 2 large eggs, at room temperature
• 1 cup (240 ml) hot water

For the cream cheese frosting

• 8 oz (226 g) full-fat cream cheese, softened
• 4 tbsp (57 g) unsalted butter, softened
• 2 cups (240 g) powdered sugar
• 1 tsp vanilla extract
• Pinch of cinnamon

To decorate (optional): crystallised ginger, a dusting of cinnamon, or mini gingerbread cookies

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line a 9x13-inch pan.
2. Mix the dry ingredients. Whisk the flour, baking soda, salt and spices.
3. Mix the wet ingredients. In a large bowl, whisk the melted butter, brown sugar and molasses, then whisk in the eggs.
4. Combine. Add the dry ingredients and mix until almost combined, then slowly whisk in the hot water until the batter is smooth. It will be thin. That's right.
5. Bake for 30–35 minutes, until a skewer comes out clean.
6. Cool completely in the pan.
7. Frost. Beat the cream cheese and butter until smooth, then beat in the powdered sugar, vanilla and cinnamon. Spread over the cake and decorate.

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Alla's tips

• Use unsulphured (regular) molasses. Blackstrap is too bitter for cake.
• Don't panic about the thin batter. The hot water is what makes the cake so moist and tender.
• Grease your measuring cup before measuring molasses, and it'll slide right out.
• Fresh spices matter. Ground ginger loses its punch after about a year.
• Cool before frosting, or the cream cheese frosting will melt.
• Make it a day ahead. Gingerbread cake gets stickier and more flavourful overnight.

Variations

• Extra spicy: add 1 tbsp freshly grated ginger.
• Lemon glaze: swap the frosting for a simple lemon icing.
• Whipped cream: serve warm, unfrosted, with softly whipped cream.
• Loaf version: bake in two 9x5-inch loaf pans for 40–45 minutes.

Storage

Keep frosted cake in the fridge for up to 5 days. Unfrosted cake keeps at room temperature for 3 days. Freeze unfrosted for up to 3 months.

FAQ

Can I use blackstrap molasses? It's not recommended. It's very bitter and strong. Use regular unsulphured molasses.

What can I use instead of molasses? Dark treacle or golden syrup (the cake will be lighter in colour and flavour), or a mix of honey and dark brown sugar.

Why did my gingerbread cake sink? Usually it was underbaked, or the oven door was opened too early. Bake until a skewer comes out clean from the very centre.

Can I make it without frosting? Yes. Dust with powdered sugar or serve warm with whipped cream.

Can I make cupcakes? Yes. Bake in a lined muffin tin for 18–22 minutes.

How far ahead can I make it? Up to 2 days ahead. It actually tastes better the next day.

More holiday bakes

• Carrot Cake with Cream Cheese Frosting
• Pumpkin Loaf with Cream Cheese Frosting
• Cranberry Bliss Bars
• Russian Honey Cake

Hugs, Alla xox

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