Easy Gingerbread Cake Recipe - AfterCuriosity (2024)

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This Easy Gingerbread Cake Recipe is a rich and delicious cake recipe that’s loaded with warm spices, and candied ginger, and topped with a velvety cream cheese frosting. Perfect to make and share during the holiday season.

If you craving more easy and delicious gingerbread recipes, then be sure also to try making some Gingerbread Muffins, Gingerbread Whoopie Pies, and a Gingerbread Latte.

This delicious gingerbread recipe has always been special to me because growing up it was always around during the holidays.

My grandmother referred to it as spice cake and she would serve it with or without frosting. It would also sometimes make an appearance for breakfast along with a cup of coffee.

My mom continued the tradition by adding candied ginger to her version, but never with any frosting. Along the way, I decided to find my version of this traditional cake by topping it with a cream cheese frosting and sprinkling on a few fresh pomegranate arils.

Family and food are extremely important to me, it’s the reason why I’m a food blogger. With the year coming to an end, I’m making it a priority to continue making and sharing family food traditions in the new year.

Let’s get started!

Why You’ll Love This GingerbreadCake Recipe

• It’s fluffy and moist with great texture.
• The addition of candied ginger adds another delicious layer of flavor to the cake.
• Make it in a simple square baking dish! A one layer gingerbread cake with minimal cleanup.
• It’s topped with tangy cream cheese frosting that melts in your mouth.

Ingredients You’ll Need to Make the Best Gingerbread Cake

1. Sugar– Granulated sugar or cane sugar is needed to sweeten that gingerbread cake batter. You’ll only need ½ a cup in any brand that you prefer. Dark brown sugar could be used instead in the same unit of measure.
2. Butter– You’ll need half a cup of butter for the cake mixture and another half cup of softened (room temperature) butter for the frosting. You may use salted or unsalted, whichever you prefer.
3. Molasses– A key ingredient in most gingerbread recipes! Be sure to use unsulphured molasses and not blackstrap molasses. These two are not interchangeable as blackstrap molasses have a strong flavor that will be overpowering and not as sweet as unsulphured molasses. Today I’m using the Grandma’s brand which is easy to find at the grocery store in the aisle with the honey and syrup.
4. Egg– This cake only requires one large egg to help the cake batter to come together.
5. All-Purpose Flour– The star of the dry ingredients. Use plain all-purpose flour to give the cake structure and great texture. Try spooning the flour into the measuring cup and level it off or use a food scale to get an accurate measurement and ensure you don’t have too much flour.
6. Baking Soda– The magical ingredient that gives the cake great rise and makes it soft and fluffy. Be sure to check the date of the package before using it to make sure that it has not expired.
7. Salt– I love using kosher salt or baking salt when it comes to baking. It brings out the ingredient flavors and keeps the cake from tasting flat and bland.
8. Ground Cinnamon– A warm spice that adds a sweet and woodsy flavor with a slight citrus note.
9. Ground Ginger– Adds the intense ginger flavor that is the star of this gingerbread cake recipe.
10. Ground Cloves– An aromatic spice that brings a slightly sweet flavor and warmth to the gingerbread.
11. Ground Nutmeg– Gives the cake a woodsy and nutty flavor note.
12. Allspice– A spice blend that adds a little something extra to the mixture. You can omit this spice if needed, but if you have it in your spice cabinet, why not use it?
13. Candied Ginger– Finely chop the candied ginger to add to the cake mixture before baking. It adds another layer of gingerbread flavor to the cake and adds a nice sweet ginger bite to the cake.
14. Cream Cheese– Needed to make the creamy cream cheese frosting. The tangy cream cheese flavor pairs well with the sweet cake. Allow it to soften to room temperature a bit for easier mixing.
15. Powdered Sugar– Sweetens the cream cheese frosting and helps to thicken it.
16. Vanilla Extract– Flavors the cream cheese frosting. Be sure to use pure vanilla extract and not imitation.

See the recipe card below for exact ingredient quantities and instructions.

Step-By-Step Recipe Instructions

Begin the recipe by preheating the oven to 350 degrees F. and position the baking rack to the lower position of the oven. Line an 8×8-inch square baking pan with parchment paper. Set aside.

Using a stand mixer with a paddle attachment or hand electric mixer, add the butter and mix on medium speed until creamy and smooth. Add the granulated sugar and continue mixing until light and fluffy. Add molasses and a large egg and continue mixing.

In a separate small bowl, whisk together all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and allspice until combined.

Adjust the mixer on low speed and gradually add in the flour mixture until combined.

Turn the mixer off add in the candied ginger and slowly pour in the hot water. Turn the mixer back on low speed and mix until all of the wet ingredients come together with the dry ingredients, the batter will be slightly lumpy. Be careful not to overmix.

Pour the gingerbread cake mixture into the prepared baking pan. Place into the oven to bake for about 35 to 40 minutes, until a cake tester comes out with just a few moist crumbs and no wetness.

Carefully remove the cake from the oven. Allow it to cool still in the baking pan on a wire rack for 10 to 15 minutes before removing it from the pan and allowing it to continue cooling completely.

While the cake is cooling on the rack, go ahead and make the cream cheese frosting. Place the cream cheese in the stand mixer with a paddle attachment or a large bowl with a hand mixer. Mix the cream cheese for about 1 minute, until it’s smooth.

Add the butter and continue beating on medium speed for 1 minute, until thoroughly combined.

Turn the mixer on low and add the powdered sugar, vanilla extract, and salt. Continue mixing until the frosting is creamy and smooth.

Evenly spread the frosting all over the top of the cooled cake. Use as much or as little of the frosting as you prefer. Sprinkle the top with more chopped candied ginger and pomegranate arils. Cut the cake into squares and serve. Enjoy!

Storage

Storage. If you have any leftover gingerbread cake, then you may store it at room temperature in an airtight container or cover it tightly with plastic wrap or aluminum foil for up to 3 days.

Refrigerator. The ginger cake may be stored in the refrigerator instead for up to 1 week. If you decide to store the cake in the refrigerator, then you can allow it time to sit at room temperature before serving.

Freezer. This delicious cake without the frosting is perfect to freeze. Cover tightly with a double layer of aluminum foil or place in a freezer bag or freezer-safe container. Store in the freezer for up to 2 months. Allow the cake to thaw overnight in the refrigerator before adding the frosting on top of the cake to enjoy.

More Recipes You’ll Love

Have any comments, questions, or other delicious ways to enjoy this Old-Fashioned Gingerbread Cake? Please share them in the comments below!

📖 Recipe

Original post date 12/13/2017. Updated 12/04/2023.