This moist, spiced one-layer gingerbread cake topped with tangy cream cheese frosting is an ideal dessert for Christmas and the holiday season.
This gingerbread cake is easy to prepare, exceptionally tender and full of warm spice notes. It bakes into a wonderfully moist crumb and is especially festive when finished with cream cheese frosting and a sprinkle of chopped crystallized ginger.
How to Make It
The cake comes together quickly. If you can’t bake and frost on the same day, bake the cake one day and make the frosting the next. Keep the unfrosted cake covered at room temperature until you’re ready to finish it.
Below is a summary of ingredients and steps. The full, detailed recipe is included in the recipe card further down the page.
Ingredients Overview
- All-purpose flour (or a mix of all-purpose and whole wheat pastry flour)
- Ground ginger, cinnamon and cloves for warm spice
- Baking soda and salt
- Unsalted butter, softened
- Dark molasses and brown sugar for depth and sweetness
- Large egg
- Chai tea (or use boiling water or brewed coffee instead)
Steps Overview
- Preheat the oven and position a rack in the center. Butter an 8×8-inch pan lightly and line it with parchment, leaving an overhang on two opposite sides to lift the cake out easily.
- Steep a chai tea bag in ¾ cup of boiling water and set aside to cool slightly.
- Sift together the flour, baking soda, ginger, cinnamon, cloves and salt in a medium bowl and set aside.
- Cream the butter and brown sugar in a mixer until light and fluffy.
- Scrape the bowl, add the egg and beat until combined, then slowly add the molasses while mixing.
- Add half the dry ingredients and mix until just combined. Scrape the bowl and add the remaining dry ingredients.
- Slowly stir in the chai tea until the batter is smooth.
- Pour batter into the prepared pan and bake 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for about 10 minutes, then lift with the parchment and finish cooling on a wire rack. Remove the parchment once cooled and transfer to a serving plate.
Tip: To make measuring molasses easier, rub a drop of oil inside the measuring cup before pouring the molasses; it will slide out easily.
How to Make the Cream Cheese Frosting
The cake is delicious without frosting, but a lemony cream cheese frosting adds a bright, tangy contrast that pairs beautifully with the spices. Finely chopped crystallized ginger sprinkled on top adds an optional, festive kick.
Frosting Ingredients
- Regular brick-style cream cheese, softened
- Unsalted butter, softened
- Fresh lemon juice and lemon zest
- Pure vanilla extract
- Icing (powdered) sugar
- Chopped crystallized ginger for garnish (optional)
Frosting Steps
- Beat cream cheese and butter in a mixer on medium-high until smooth.
- Add lemon juice, lemon zest and vanilla and beat briefly to combine.
- On the lowest speed, add powdered sugar one cup at a time until you reach your desired consistency (about 2½ cups is typical).
- Spread frosting over the cooled cake and top with chopped crystallized ginger if desired.
Serving Suggestions
Serve slices with a cup of tea or coffee. The cake works well as a dessert or as part of a holiday brunch spread.
Storage Instructions
Store leftover frosted cake in the refrigerator for up to one week. To freeze the cake without frosting, wrap it tightly in plastic wrap and foil and freeze for up to three months. Thaw overnight in the refrigerator and frost if desired.
More Gingerbread Recipes
If you enjoy gingerbread, try muffins or a bundt-style gingerbread for another festive option. These variations are perfect for breakfasts, brunches or special holiday desserts.
Enjoy!
More Christmas and Holiday Season Recipes
- Chewy ginger cookies
- Pistachio and cranberry biscotti
- Chocolate cinnamon swirl bundt cake
- Plum upside-down cake
- Date and walnut coffee cake
Gingerbread Cake with Cream Cheese Frosting Recipe
Ingredients
For the Classic Gingerbread Cake
- 1-¾ cups all-purpose flour
- 1-½ teaspoons baking soda
- 2¼ teaspoons ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¼ cup plus 1 tablespoon unsalted butter, softened
- ⅓ cup brown sugar
- 1 large egg
- ¾ cup dark molasses
- ¾ cup chai tea (steeped)
For the Cream Cheese Frosting
- ½ package regular cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 2 teaspoons lemon juice
- 2 teaspoons lemon zest
- ¼ teaspoon pure vanilla extract
- 2½ cups icing (powdered) sugar
Garnish
- 2 tablespoons chopped crystallized ginger (optional)
Instructions
For the Classic Gingerbread Cake
- Preheat oven to 350°F (175°C).
- Butter an 8×8-inch pan and line with parchment, leaving an overhang on two opposite sides; butter the parchment lightly.
- Steep 1 chai tea bag in ¾ cup boiling water; set aside to cool.
- Sift the flour, baking soda, ginger, cinnamon, cloves and salt into a bowl and set aside.
- Cream the butter, then add the brown sugar and beat until light and fluffy.
- Scrape the bowl, add the egg and beat until combined. Slowly add the molasses while mixing.
- Add half the dry ingredients and mix until just combined, then add the remaining dry ingredients and mix again.
- Slowly pour in the chai tea and stir until incorporated.
- Pour batter into the prepared pan and bake 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then lift the cake out using the parchment and finish cooling on a wire rack.
For the Cream Cheese Frosting
- Beat the cream cheese and butter on medium-high until smooth.
- Add lemon juice, lemon zest and vanilla and beat 1 minute more.
- On the lowest speed, add powdered sugar one cup at a time until you reach the desired consistency (about 2½ cups).
- Frost the cooled cake and top with chopped crystallized ginger if desired.
Notes
- Rub a drop of oil inside the measuring cup before adding molasses to make pouring easier.
- You can substitute boiled water or brewed coffee for the chai tea—use the same volume (¾ cup).