Gingerbread cake with cream cheese frosting
Moist, dark gingerbread cake with molasses, fresh-tasting spices and a tangy cream cheese frosting. One bowl, baked in a 9x9-inch pan.
13% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 38 min
- Resting
- 1 hr
- Serves
- 9
- Calories
- 445
- Protein
- 4 g
- Per serving
- $0.90
Why this recipe works
Gingerbread cake is the soft, spiced cousin of gingerbread cookies: dark with molasses, warm with ginger and cinnamon, and easy to make in one bowl. It's lovely plain, but a layer of cream cheese frosting balances the spice.
- Hot water loosens the thick molasses so it mixes into a smooth batter, and the extra moisture keeps the cake soft for days.
- Using regular unsulphured molasses rather than blackstrap gives deep flavor without bitterness.
- Mixing just until the flour disappears keeps the crumb tender; overbeating makes gingerbread rise then sink in the middle.
Ingredients
For the cake
For the frosting
You will need
- 9x9-inch metal baking pan
- Parchment paper
- Large mixing bowl
- Hand mixer for the frosting
Method
Tap a step number to mark it done.
Prep
Heat the oven to 350°F. Grease a 9x9-inch metal pan and line it with a parchment sling. Whisk the flour, baking soda, salt and spices in a bowl.
Mix the wet ingredients
In a large bowl, whisk the melted butter, brown sugar and egg until smooth, then whisk in the molasses and hot water.
Combine
Add the flour mixture and whisk gently just until no dry flour remains. The batter will be thin.
Bake
Pour into the pan and bake for 35 to 40 minutes, until the top springs back when pressed and a toothpick in the center comes out with a few moist crumbs.
Cool
Cool in the pan on a rack for at least 1 hour, until completely cool, before frosting.
Frost and serve
Beat the cream cheese, butter, powdered sugar and vanilla until smooth and fluffy. Spread over the cooled cake and cut into 9 squares.
Techniques in this recipe
Wet batter: bake a few minutes more A few moist crumbs: done Is it baked yet?
A toothpick in the center should come out with a few moist crumbs, not wet batter. Check early: ovens vary, and overbaking dries things out fast.
Read the full guide
Cook's notes
- A glass pan bakes more slowly; add about 5 minutes and check with a toothpick.
- Gingerbread tastes even better the next day, once the spices settle. Store frosted cake covered in the fridge for up to 4 days.
- Measure molasses in a cup lightly greased with oil and it will slide right out.
Nutrition per serving
445 calories
$0.90 estimated cost per serving
Where the calories come from
| Protein | 4% of calories | 4 g |
|---|---|---|
| Carbs | 60% of calories | 68 g |
| Fat | 36% of calories | 18 g |
| Fiber | 1 g | |
| Sodium | 370 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What kind of molasses is best for gingerbread cake?
Regular unsulphured molasses, sometimes labeled mild or original. Blackstrap molasses is too bitter and strong for cake.
Why did my gingerbread cake sink in the middle?
It was usually underbaked or the batter was overmixed. Bake until the center springs back, and stir the flour in only until it disappears.
Can I make gingerbread cake without frosting?
Yes. Serve it warm with whipped cream, a dusting of powdered sugar or a spoonful of lemon curd instead.
