Irresistibly Frosted Gingerbread Cake: Your Easy One-Bowl Holiday Baking Sensation
Embrace the festive spirit with this absolutely irresistible frosted gingerbread cake, a single-layer snack cake generously adorned with a perfectly tangy cream cheese frosting! This recipe redefines simplicity: the entire gingerbread cake batter comes together effortlessly in just one bowl, and you won’t even need a stand mixer for the cake itself. The result is a wonderfully soft, moist cake, bursting with the comforting essence of all your favorite warm holiday spices. It’s truly the perfect treat to share, or simply to savor by yourself, during the most wonderful time of the year.
There’s something magical about gingerbread during the holidays. From its cozy aroma filling the kitchen to its uniquely spiced flavor, it instantly transports you to a festive wonderland. My love for gingerbread knows no bounds, whether it’s classic gingerbread cookies, delightful frosted gingerbread cookies, or a quick gingerbread mug cake. This frosted gingerbread cake recipe takes that holiday obsession to a new level, offering a simple yet profoundly satisfying dessert experience.
Just like all the recipes I develop, this gingerbread cake is crafted to be wonderfully easy to whip up, yet it presents beautifully, making it ideal for holiday gatherings or a special family treat. The rich, deep flavor of the gingerbread comes from a generous blend of molasses and an array of aromatic spices, creating a comforting taste that’s unmistakably festive. And the best part? The cake itself requires no electric mixer, simplifying your baking process significantly!
To elevate this humble snack cake, I’ve crowned it with a luxurious, fluffy cream cheese frosting. This tangy topping, inspired by the frosting from my popular peppermint bark brownies, perfectly complements the warmth of the gingerbread. The combination creates an incredibly soft, moist, and flavorful cake that offers a delightful and fun twist on how to enjoy gingerbread throughout the holiday season. Get ready to impress your taste buds and your guests with this effortlessly elegant dessert!
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Why You’ll Adore This Easy Gingerbread Cake!
This frosted gingerbread cake isn’t just another holiday dessert; it’s a celebration of convenience, flavor, and festive charm. Here’s why it’s destined to become your new favorite holiday bake:
- Effortlessly Simple to Make: Forget about hauling out heavy equipment or extensive cleanup. The gingerbread cake batter is genuinely a one-bowl wonder, requiring nothing more than a whisk and a little stirring. This means less mess and more time to enjoy the delightful aromas wafting from your oven. While the frosting benefits from a handheld or stand mixer for ultimate fluffiness, the cake base remains delightfully fuss-free, making it perfect for bakers of all skill levels.
- Bursting with Rich Holiday Flavor: Prepare your senses for an explosion of classic Christmas tastes! This cake boasts a symphony of warm spices—cinnamon, ginger, allspice, nutmeg, and cloves—perfectly balanced with the deep, caramel notes of molasses and the subtle sweetness of brown sugar. Each bite delivers that authentic gingerbread warmth that is synonymous with the festive season, creating a truly comforting and memorable dessert experience.
- A Joy to Decorate for Festive Occasions: What truly sets this snack cake apart is its incredible versatility for decorating! It’s a blank canvas for your holiday creativity. I personally love to bring out all the festive Christmas sprinkles, edible glitter, and charming holiday-themed decorations to make it extra special. Whether you prefer a minimalist dusting of powdered sugar or an extravagant array of edible embellishments, this cake is designed to look as impressive as it tastes, making it a wonderful centerpiece for any holiday table.
Gather Your Essential Ingredients
Creating this magnificent frosted gingerbread cake starts with a selection of quality ingredients. Each component plays a crucial role in developing the cake’s signature texture and unforgettable holiday flavor. Here’s a closer look at what you’ll need:
- Unsalted Butter: For the cake itself, we’re utilizing melted unsalted butter. This is key to achieving that incredibly soft, moist texture without the need for creaming butter and sugar, which means no stand mixer is required! I consistently opt for high-quality European butter, known for its higher butterfat content, which imparts a richer flavor and superior texture to the finished cake.
- Warm Spices: The heart of our gingerbread flavor comes from a carefully selected blend of ground cinnamon, ginger, allspice, nutmeg, and cloves. These aromatic spices are non-negotiable for capturing that authentic, comforting gingerbread essence. Don’t be tempted to skip any; their harmonious combination is what creates the cake’s signature warm, slightly peppery, and sweet profile.
- Brown Sugar: I’ve chosen light brown sugar for this recipe, primarily because it’s a pantry staple for me. Using brown sugar instead of granulated white sugar is vital as it not only adds a deeper, more complex caramel note but also contributes significantly to the cake’s moistness and chewy texture. Dark brown sugar can also be used for an even richer flavor.
- Molasses: The distinctive, robust flavor of gingerbread hinges on the right type of molasses. For this cake, I recommend unsulphured mild molasses (like the Grandma’s brand). It’s sweeter and less intense than blackstrap molasses, which can be quite strong and potentially overpowering in a delicate cake like this. Sulphured molasses has a slightly chemical taste, so unsulphured is always preferred for baking.
- Cream Cheese: For the wonderfully tangy cream cheese frosting, full-fat cream cheese is essential. Its rich, creamy texture provides the perfect balance to the sweet, spiced cake. Whenever possible, use brick-style cream cheese. Cream cheese sold in tubs tends to have a higher moisture content, which can lead to a runny frosting that won’t hold its shape as beautifully.
- All-Purpose Flour: The foundation of our cake’s structure. Measure it accurately, preferably with a kitchen scale, to avoid a dense or dry cake.
- Large Egg: Acts as a binder and helps create a tender crumb. Ensure it’s at room temperature for better emulsification with other ingredients.
- Vanilla Extract: A splash of vanilla enhances all the other flavors, adding a subtle depth and sweetness.
- Baking Soda: Our leavening agent, which reacts with the acidic molasses and brown sugar to give the cake its lift and tender crumb.
- Kosher Salt: Balances the sweetness and enhances the overall flavor profile. Use fine salt if you don’t have kosher, but halve the amount.
- Hot Water: Crucial for thinning the thick molasses, ensuring it incorporates smoothly into the batter and creates a loose, moist cake.
Simple Substitutions & Creative Additions
While this recipe is perfect as written, there’s always room for a little customization to suit your preferences or what you have on hand. Here are a few ideas to get you started:
- Brown Sugar: If you desire an even deeper, more pronounced caramel flavor in your gingerbread, feel free to swap out the light brown sugar for an equal amount of dark brown sugar. This will slightly intensify the richness and moisture of the cake.
- Molasses: For my friends across the pond in the UK, black treacle is an excellent substitute for unsulphured molasses. It offers a similar depth of flavor and consistency, ensuring your gingerbread cake maintains its authentic taste.
- Add Citrus Zest: For a brighter, more complex flavor profile, consider adding 1-2 teaspoons of finely grated orange or lemon zest to the cake batter. Citrus notes pair beautifully with gingerbread spices.
- Dried Fruit: Fold in ½ cup of finely chopped candied ginger, raisins, or dried cranberries into the batter for added texture and bursts of flavor.
- Nutty Crunch: For a delightful crunch, sprinkle ½ cup of chopped pecans or walnuts on top of the frosting, or gently fold them into the cake batter before baking.
Step-by-Step Guide: Crafting Your Perfect Gingerbread Cake
Creating this delightful frosted gingerbread cake is a straightforward and enjoyable process. Follow these detailed steps to ensure a moist, flavorful cake and a luscious cream cheese frosting every time.
- Step 1: Begin by preheating your oven to 350ºFahrenheit (175ºC). Take a 9×9 inch square baking pan and prepare it by greasing it lightly, then lining it with parchment paper, leaving an overhang on two sides to easily lift the cake later. In a large mixing bowl, vigorously whisk together the light brown sugar and the room-temperature egg for about a minute. Continue whisking until the mixture becomes smooth, slightly pale, and noticeably thicker. This aeration contributes to the cake’s tender crumb.
- Step 2: In a separate large jug or a medium-sized bowl, combine the thick unsulphured molasses with the hot water. Whisk these two ingredients together thoroughly until the molasses is completely dissolved and the mixture is smooth and uniform. The hot water helps to thin the molasses, making it much easier to incorporate into the batter without clumping, which is essential for an evenly textured cake.
- Step 3: Return to your main mixing bowl with the egg and sugar mixture. Add the melted butter, the kosher salt, and the vanilla extract. Whisk everything together until the ingredients are fully combined and the mixture is smooth and glossy. Ensure there are no streaks of butter remaining, as this will help with even distribution of flavor and moisture.
- Step 4: Now, it’s time to incorporate the dry ingredients. Add the all-purpose flour, baking soda, and all the wonderful spices (ground ginger, cinnamon, allspice, nutmeg, and cloves) directly into the wet mixture. Using a rubber spatula, gently fold the dry ingredients into the wet until *just* combined. Be careful not to overmix, as this can lead to a tough cake. Once the flour streaks are mostly gone, pour in the hot molasses mixture. Continue whisking until the batter is smooth and uniform. Don’t be alarmed; this will be a pretty loose cake batter, which contributes to its incredible moistness!
- Step 5: Carefully pour the gingerbread batter into your prepared 9×9 inch pan. Use an offset spatula or the back of a spoon to gently spread the batter evenly across the pan. Place the pan in your preheated oven and bake for 25-35 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out with just a few moist crumbs attached, or clean. Avoid overbaking, as this can lead to a dry cake. Once baked, remove from the oven and let the cake cool completely in the pan on a wire rack. Patience here is key!
- Step 6: Once your gingerbread cake has cooled down entirely to room temperature (this is critical!), it’s time to prepare the luscious cream cheese frosting. In a large mixing bowl, using either a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the room-temperature unsalted butter with the full-fat cream cheese. Beat for about 1-2 minutes until the mixture is beautifully smooth and creamy, with no lumps. Then, add the confectioners’ sugar and a pinch of salt. Continue beating for another minute or until the frosting is light, fluffy, and spreadable. Carefully lift the cooled cake out of the pan using the parchment paper overhangs, place it on a serving platter, and generously spread the tangy cream cheese frosting over the top. Now, all that’s left is to slice and enjoy this festive delight!
My Essential Baking Tips for Gingerbread Cake Perfection
Achieving a perfectly moist and flavorful gingerbread cake is simple when you keep these key baking tips in mind:
- Embrace Your Kitchen Scale: I cannot stress enough the importance of using a kitchen scale, especially for measuring flour. Volume measurements (cups) can vary wildly, leading to inconsistent results. If you accidentally add too much flour to this cake, it will inevitably turn out dry and dense instead of wonderfully soft and tender. Weighing your ingredients ensures accuracy and a consistently perfect bake.
- The Molasses Hot Water Trick: Molasses is naturally a very thick and viscous ingredient. Incorporating hot water with the molasses is a crucial step that helps thin it out, allowing it to mix seamlessly and evenly with the rest of the ingredients. Skipping this step can result in unevenly mixed batter and a less uniform cake texture, so don’t underestimate its importance!
- Cool Down Completely: This might be the most challenging tip for eager bakers, but it’s absolutely vital: ensure your gingerbread cake has cooled *completely* before you even think about applying the frosting. I know the wait can be annoying when you’re craving that deliciousness, but if you frost a warm cake, the cream cheese frosting will melt right off, turning into a messy puddle rather than a beautiful, creamy topping.
- Handling Tub-Style Cream Cheese: If brick-style cream cheese isn’t available and you’re working with cream cheese from a tub (which tends to be softer and have higher moisture content), there’s a trick! Make sure to use it straight from the fridge, thoroughly chilled. Using cold cream cheese will help prevent your frosting from becoming overly runny, giving you a better chance at achieving that firm, spreadable consistency.
- Room Temperature Ingredients: Beyond just the egg for the cake and cream cheese/butter for the frosting, having all your ingredients at room temperature (unless specified otherwise, like cold tub cream cheese) ensures they emulsify smoothly. This creates a cohesive batter and a uniform, tender crumb in your cake. Pull out your butter, eggs, and cream cheese at least 1-2 hours before you plan to bake.
- Don’t Overmix: After adding the dry ingredients, fold them into the wet ingredients until *just* combined. Overmixing develops the gluten in the flour, leading to a tough and chewy cake rather than a tender one. A few small lumps of flour are better than an overmixed batter.
- Pan Preparation is Key: Properly greasing and lining your baking pan with parchment paper ensures that your beautiful gingerbread cake releases easily and cleanly once baked. This prevents sticking and preserves the integrity of your cake.
Delightful Serving Suggestions
This frosted gingerbread cake is a showstopper on its own, but here are a few ideas to make it even more special:
- Elegant Cranberry Garnish: For an extra touch of festive elegance, consider decorating the top of your cake with a sprinkling of glistening sugared cranberries. You can easily adapt the sugared cranberry recipe from my cranberry lemon bread to add a beautiful, tangy contrast and a pop of color to your gingerbread masterpiece.
- Serve it Simply: If you’re short on time or prefer a less decadent treat, this easy gingerbread cake is absolutely delicious served plain. A simple dusting of powdered sugar on top makes for an understated yet charming presentation that lets the cake’s rich flavors shine through without the need for frosting.
- A Scoop of Ice Cream: Pair a warm slice of gingerbread cake with a scoop of vanilla bean ice cream or a dollop of whipped cream for a classic dessert experience. The cool creaminess provides a wonderful contrast to the warm spices.
- Coffee or Tea Companion: This cake is the perfect accompaniment to a hot cup of coffee, a spiced chai latte, or your favorite holiday tea. It’s an ideal treat for an afternoon pick-me-up or a cozy evening indulgence.
Storage & Freezing Instructions
Proper storage ensures your delicious frosted gingerbread cake remains fresh and enjoyable for as long as possible. Here’s how to keep it at its best:
Storage: Once frosted, the cream cheese frosting requires refrigeration. Keep the entire frosted cake in an airtight container in the refrigerator for up to 4-5 days. This will prevent it from drying out and absorb any unwanted odors from the fridge. If you’ve opted to keep the cake unfrosted, it can be kept covered or wrapped tightly in plastic wrap at room temperature for 4-5 days. Always ensure it’s well-sealed to maintain its moisture.
Freezing: This gingerbread cake freezes beautifully, both frosted and unfrosted! To freeze the cake, first ensure it’s completely cooled. If frosted, you might want to freeze it uncovered for about an hour until the frosting is firm, then wrap it tightly in several layers of plastic wrap, followed by aluminum foil. If unfrosted, simply wrap it tightly in plastic wrap. Then, place the well-wrapped cake in a freezer-safe ziploc bag or an airtight container to protect it from freezer burn. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy, let the cake thaw overnight in the refrigerator. If unfrosted, you can then frost it before serving. Bring it to room temperature for the best texture and flavor before indulging.
Discover More Festive Christmas Recipes!
If you’re still in the mood for holiday baking or simply looking for more delicious treats to add to your repertoire, explore some of these other fantastic Christmas-themed recipes:
- Peppermint Bark Brownies
- Christmas Cookie Fudge
- No Spread Sugar Cookies
- Peppermint Bark Cookies
If you’ve made this incredibly delicious Frosted Gingerbread Cake, I would be absolutely thrilled to hear about your experience! Make sure to leave a ⭐️ rating and a thoughtful review below to share your feedback. Your ratings and comments help other bakers discover and enjoy these recipes. I genuinely love seeing your culinary creations, so please tag me on Instagram @alpineella so I can admire what you’ve baked! You can also follow along on Pinterest, Facebook, and TikTok for more baking inspiration and behind-the-scenes glimpses. Happy baking!
Recipe
Frosted Gingerbread Cake with Cream Cheese Icing
Ella Gilbert
Pin Recipe
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Equipment
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1 9×9 baking pan
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Large mixing bowl
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Whisk
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Rubber spatula
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Handheld or stand mixer (for frosting)
Ingredients
Gingerbread Bars
- ½ cup unsalted butter melted
- ½ cup light brown sugar
- ½ cup unsulphured molasses
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- ¾ cup hot water
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Cream Cheese Frosting
- 3 oz full fat cream cheese room temperature
- ¼ cup unsalted butter room temperature
- 2 ½ cups confectioners’ sugar
- pinch salt
Instructions
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Preheat your oven to 350°Fahrenheit/175°Celsius. Grease and line a 9×9 baking pan with parchment paper, leaving an overhang on two sides for easy removal, and set aside.
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In a large bowl, whisk together the light brown sugar with the egg for 1 minute until the mixture is thick, smooth, and slightly lightened in color.½ cup light brown sugar, 1 large egg
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Pour in the melted butter, kosher salt, and vanilla extract into the sugar-egg mixture. Whisk everything thoroughly to combine until the mixture is smooth and glossy.½ cup unsalted butter, 2 teaspoons vanilla extract, 1 teaspoon kosher salt
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In a separate jug or medium bowl, whisk the molasses with the hot water until smooth and fully combined. This step helps to thin the molasses for easier integration.½ cup unsulphured molasses, ¾ cup hot water
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Add the dry ingredients (all-purpose flour, baking soda, ground ginger, cinnamon, allspice, nutmeg, and cloves) to the main bowl. Using a rubber spatula, gently fold until there are just a few streaks of flour remaining. Then, pour in the hot molasses mixture and whisk until the batter is completely smooth and uniform. The batter will be quite loose in consistency.2 teaspoons ground ginger, 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, 2 cups all purpose flour, 1 teaspoon baking soda
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Pour the loose cake batter into your prepared pan. Use an offset spatula or the back of a spoon to ensure the batter is spread evenly. Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached. Let the cake cool completely in the pan on a wire rack.
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Once the gingerbread cake has cooled completely (this is important!), prepare the cream cheese frosting. In a large mixing bowl with a handheld electric mixer, or in a stand mixer fitted with the paddle attachment, beat the room-temperature unsalted butter and full-fat cream cheese together for about 1-2 minutes until smooth and lump-free.3 oz full fat cream cheese, ¼ cup unsalted butter
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Add the confectioners’ sugar and a pinch of salt to the butter and cream cheese mixture. Beat again for about 1 minute until the frosting is light, fluffy, and perfectly spreadable.2 ½ cups confectioners’ sugar, pinch salt
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Once the cake is fully cooled, gently lift it out of the pan using the parchment paper. Spread the luscious cream cheese frosting evenly over the top. Add festive sprinkles or other decorations if you wish! Slice and enjoy your homemade frosted gingerbread cake.
Notes
Room Temperature: For best results, I ensure that all of my cold ingredients (butter, eggs, cream cheese) are at room temperature before I begin the recipe. This allows for better emulsification and a smoother batter/frosting. Pull out your ingredients about 2 hours before you plan to start baking.
Salt: If you don’t have kosher salt readily available, you can substitute with fine table salt. However, fine salt is much saltier by volume, so you should halve the amount called for in the recipe. As a general guide, 1 teaspoon of Diamond Crystal kosher salt is equivalent to about ½ teaspoon of fine salt. Please note, I specifically use Diamond Crystal Kosher Salt in my recipes, not Morton Salt, which is a coarse kosher salt and significantly saltier.
Butter: For an exceptionally rich and creamy bake, I consistently use European-style butter in my recipes, such as Kerrygold. This type of butter has a higher fat content compared to American-style butter, contributing to a superior flavor and texture in your finished gingerbread cake.
Molasses: To achieve the perfect balance of sweetness and deep, warm flavor, use a mild, unsulphured molasses. My preferred brand is Grandma’s molasses. If you’re baking in the UK, black treacle is the ideal substitute for molasses.
Storage: For optimal freshness and to keep the cream cheese frosting stable, store the frosted cake in an airtight container in the fridge for up to 5 days.
Nutrition