Welcome to the ultimate guide for baking the most incredibly moist and flavorful **Gingerbread Cake** you’ll ever experience! As the holiday season approaches, there’s a unique magic that gingerbread brings – a comforting aroma of warm spices filling your home, instantly transporting you to cherished festive memories. This isn’t just any gingerbread cake; it’s a meticulously crafted single-layer masterpiece, elegantly crowned with a luscious cinnamon cream cheese frosting and charming gingerbread cookie decorations. Designed to be both a showstopper and surprisingly simple to prepare, this recipe is your secret weapon for any holiday gathering, guaranteed to impress every guest with its tender texture and unforgettable taste.
Our gingerbread cake recipe strikes the perfect balance of robust, warm spices – ginger, cinnamon, and a hint of pumpkin pie spice – creating a truly authentic and deeply satisfying gingerbread flavor. Each bite reveals a cake that is exceptionally tender, wonderfully moist, and utterly irresistible, ensuring your guests will be clamoring for more until the last crumb is gone. The playful gingerbread cookies adorning the top not only enhance the festive aesthetic but also add a delightful textural contrast, making this dessert a charming standout amongst all your holiday treats. Forget complicated, multi-tiered creations; this one-layer wonder proves that elegance and deliciousness can be effortlessly achieved, even amidst the busiest holiday schedules.
Looking for more delightful cake recipes to expand your baking repertoire? Be sure to explore our Banana Snack Cake for a comforting classic, the vibrant and celebratory Funfetti Cake, and the indulgent S’mores Cake for a unique twist on a campfire favorite.
Why This Gingerbread Cake Recipe is a Holiday Must-Make
There are countless reasons to fall in love with this gingerbread cake, making it an essential addition to your holiday baking traditions. We’ve fine-tuned every element to ensure an exceptional baking and eating experience:
- Unforgettable Gingerbread Flavor: This cake isn’t shy about its gingerbread identity. It boasts a rich, complex gingerbread flavor derived from a generous blend of spices including ground ginger, cinnamon, and a touch of pumpkin pie spice. Each ingredient is carefully measured to evoke the warm, comforting essence of the holiday season, delivering a taste that feels both traditional and wonderfully vibrant.
- Effortlessly Easy & Single-Layer Perfection: Who needs stress during the holidays? This recipe is designed for simplicity. Being a one-layer cake means less fuss with stacking and leveling, making it an ideal choice for bakers of all skill levels. It’s a quick and straightforward process that won’t monopolize your precious holiday time, allowing you to enjoy the festive season without sacrificing homemade deliciousness.
- Irresistible Cinnamon Cream Cheese Frosting: What could be a more perfect partner to spiced gingerbread than a tangy, sweet, and incredibly creamy cinnamon cream cheese frosting? This frosting is more than just a topping; it’s an integral part of the cake’s flavor profile. The subtle tang of cream cheese cuts through the sweetness, while a whisper of cinnamon beautifully echoes the cake’s spices, creating a harmonious balance that you won’t be able to resist. It’s light, fluffy, and spreads like a dream, sealing in the cake’s moisture and adding an extra layer of decadence.
- Perfectly Moist and Tender Crumb: No dry cakes here! Our recipe utilizes a combination of butter, oil, and buttermilk, along with carefully balanced wet and dry ingredients, to achieve a remarkably tender and moist crumb that practically melts in your mouth. This isn’t just a cake; it’s an experience, ensuring every slice is as delightful as the first.
- Festive & Photo-Ready Presentation: Adorned with charming gingerbread cookies, this cake transforms into a delightful centerpiece for any holiday dessert table. Its rustic elegance and festive decorations make it visually appealing and ready for any celebration, ensuring it stands out from other holiday sweets.
Essential Ingredient Notes for Your Best Gingerbread Cake
Achieving baking perfection often comes down to understanding your ingredients. While a full list can be found in the recipe card below, here are some crucial notes and tips for selecting and preparing your ingredients to ensure the most delicious gingerbread cake:
- Unsalted Butter (for Browning): This recipe calls for browning butter for both the cake and the frosting, which adds an incredible depth of nutty, caramel-like flavor. Using unsalted butter gives you precise control over the salt content in your final product. If you decide to skip the browning step (though we highly recommend it!), remember to pull your unsalted butter out of the refrigerator at least 2 hours before baking to allow it to reach room temperature. Room temperature butter creams more smoothly with sugar, creating a light, airy base for your cake.
- Buttermilk: Buttermilk is a key player in achieving a moist and tender crumb. Its acidity reacts with baking soda to create leavening, while also breaking down gluten strands, resulting in a softer texture. Just like butter and eggs, bring your buttermilk to room temperature for at least 2 hours before mixing. Cold buttermilk can cause the batter to seize, leading to an inconsistent texture.
- Large Eggs: Eggs contribute to the cake’s structure, richness, and moisture. Always use large eggs for consistent results unless otherwise specified. For optimal emulsification with the butter and sugar, ensuring a smooth, uniform batter, make sure your eggs are also at room temperature. Take them out of the fridge at least 2 hours prior to baking.
- Powdered Sugar (for Frosting): For a truly silky-smooth, lump-free cinnamon cream cheese frosting, sifting your powdered sugar is non-negotiable. Powdered sugar can clump easily, and sifting removes these lumps, ensuring a uniform texture that will spread beautifully over your cake without any grittiness.
- Cream Cheese (for Frosting): The star of our frosting, cream cheese, must be at room temperature. Cold cream cheese will be difficult to beat smoothly and can result in a lumpy frosting. Allow it to soften on your counter for at least 2 hours before you plan to make the frosting. This ensures it creams seamlessly with the butter.
- Molasses: The distinct, deep flavor of gingerbread largely comes from molasses. It’s crucial to use regular (unsulphured) molasses for this recipe, not blackstrap molasses. Blackstrap molasses has a much stronger, more bitter, and less sweet flavor profile that can overpower the delicate balance of spices in this cake, leading to a less enjoyable outcome. Look for light or dark molasses for the best results.
Clever Ingredient Substitutions for Your Gingerbread Cake
Baking should be adaptable! While the original recipe offers the best results, here are some thoughtful substitutions to cater to various dietary needs or ingredient availability:
- Dairy-Free Options: For those with dairy sensitivities or preferences, this recipe can be successfully adapted. You can substitute dairy-free butter alternatives (ensure they are suitable for baking) and use your favorite dairy-free cream cheese and buttermilk substitutes. Many plant-based milks can be curdled with a tablespoon of vinegar or lemon juice per cup to create a dairy-free “buttermilk.” Ensure your chosen substitutes are at room temperature as specified.
- Gluten-Free Adaptation: While this recipe has not been officially tested with gluten-free flour, many readers have success by substituting a 1:1 gluten-free baking flour blend. Look for blends that specifically state they can be used cup-for-cup in traditional recipes and contain xanthan gum. The texture might vary slightly, but the delicious flavor should remain. If you try it, we’d love to hear your feedback!
- Homemade Buttermilk Substitute: If you don’t have buttermilk on hand, don’t fret! You can easily make your own. Simply measure 1 cup of regular milk (dairy or non-dairy), add 1 tablespoon of white vinegar or lemon juice, and let it sit for 5-10 minutes. The milk will slightly curdle and thicken, mimicking the acidity and texture of true buttermilk. Be sure to use this room temperature for the best results.
Step-by-Step Instructions: Crafting Your Perfect Gingerbread Cake Layer
Creating this delicious gingerbread cake is a rewarding process. Follow these detailed steps to bake the perfect cake layer. You can use either a stand mixer fitted with a paddle attachment or a reliable hand mixer for these steps.
STEP 1: Begin by Browning the Butter. In a large, light-bottomed frying pan or saucepan, melt both the butter intended for the cake batter and the butter for the frosting over medium heat. Keep a close eye on it, stirring occasionally with a heat-proof spatula. The butter will first melt, then foam, and eventually, milk solids at the bottom of the pan will turn amber or golden brown, emitting a wonderfully nutty aroma. This process typically takes about 5-8 minutes. Once browned, immediately remove the pan from the heat. Carefully divide the browned butter evenly into two separate heat-proof bowls – one for the cake and one for the frosting – and allow both batches to cool completely to room temperature. This step is crucial for flavor development.
STEP 2: Prepare Your Baking Pan. While the butter cools, preheat your oven to 350°F (175°C). Take a 9×9 inch square baking pan and generously spray it with a nonstick baking spray that contains flour (or grease and flour it traditionally). To ensure easy removal, line the bottom of the pan with a piece of parchment paper cut to fit perfectly, then spray the parchment paper again. This double layer of nonstick protection is key to a smooth release.
STEP 3: Assemble the Dry Ingredients. In a medium-sized bowl, whisk together the all-purpose flour, ground ginger, pumpkin pie spice, ground cinnamon, salt, baking powder, and baking soda. Whisk thoroughly for about 30 seconds to ensure all the leavening agents and spices are evenly distributed. Set this bowl aside for later use.
STEP 4: Cream Butter, Oil, and Sugars. In a large mixing bowl (using either your stand mixer or a hand mixer), combine the cooled browned butter (the portion designated for the cake), vegetable or canola oil, packed dark brown sugar, and white granulated sugar. Beat these ingredients together on high speed for a full 2 minutes until the mixture is light, fluffy, and well combined. Pause occasionally to scrape down the sides of the bowl with a rubber spatula, ensuring everything is incorporated evenly.
STEP 5: Incorporate Wet Ingredients. Reduce the mixer speed to medium. Add the molasses and vanilla extract to the creamed butter mixture and mix until just combined, about 30 seconds. Scrape down the bowl once more. Then, add the room temperature large eggs, one at a time, mixing on medium speed after each addition until fully incorporated and the mixture appears smooth and emulsified. Avoid overmixing at this stage.
STEP 6: Alternate Dry and Wet Additions. With the mixer on low speed, begin adding the dry ingredient mixture and the room temperature buttermilk in alternating additions, starting and ending with the dry ingredients. Add approximately one-third of the dry mixture, mix until just combined. Then, add half of the buttermilk, mix until just combined. Repeat with another third of the dry mixture, the remaining buttermilk, and finally, the last third of the dry mixture. Mix on low speed only until the flour streaks disappear. Overmixing at this stage can lead to a tough cake.
STEP 7: Bake the Gingerbread Cake. Carefully pour the prepared cake batter into your greased and parchment-lined 9×9 inch pan. Gently spread the batter evenly using a spatula. Bake for 37-40 minutes. The cake is done when a wooden toothpick or cake tester inserted into the very center comes out clean or with only a few moist crumbs attached. Avoid opening the oven door too frequently during baking to prevent the cake from sinking.
STEP 8: Cool Properly. Once baked, remove the cake from the oven. Allow the cake to cool in its hot pan for exactly 10 minutes. This crucial resting period allows the cake to set fully and makes it easier to handle. After 10 minutes, carefully invert the cake onto a wire rack, remove the parchment paper, and let it cool completely to room temperature before attempting to frost it. A warm cake will melt your beautiful frosting!
Step-by-Step Instructions: Whipping Up Cinnamon Cream Cheese Frosting
This cinnamon cream cheese frosting is the ideal complement to our gingerbread cake – rich, tangy, and subtly spiced. Here’s how to create this delectable topping:
STEP 1: Sift Dry Ingredients. In a medium bowl, combine the powdered sugar and ground cinnamon. Use a fine-mesh sieve to sift these two ingredients together. This step is essential for preventing lumps in your frosting and ensuring a perfectly smooth, creamy texture. Set the sifted mixture aside.
STEP 2: Cream Butter and Cream Cheese. In a separate large mixing bowl, using an electric mixer (stand or hand), beat the cooled browned butter (the portion designated for the frosting) and the room temperature cream cheese together on high speed for 3 minutes. Beat until the mixture is exceptionally light, fluffy, and completely smooth. Be sure to stop and scrape down the sides and bottom of the bowl frequently with a rubber spatula to ensure everything is evenly combined.
STEP 3: Mix in Sugar and Vanilla. With the mixer on low speed, add half of the sifted powdered sugar and cinnamon mixture to the creamed butter and cream cheese. Mix until just combined, then add the remaining half of the powdered sugar mixture and continue mixing on low speed until fully incorporated. Finally, add the pure vanilla extract. Increase the mixer speed to high and beat for another 1-2 minutes until the frosting is wonderfully creamy, airy, and light. Again, scrape the bowl thoroughly to ensure all ingredients are perfectly blended and no pockets of unmixed sugar remain.
STEP 4: Frost and Decorate. Once the cake is completely cooled and your frosting is ready, generously spread the cinnamon cream cheese frosting evenly over the top of the single-layer gingerbread cake using an offset spatula or a knife. For a truly festive touch, consider decorating the top with small gingerbread men cookies, a sprinkle of extra cinnamon, or even some candied ginger. Serve immediately and enjoy!
Expert Baking Tips for Gingerbread Cake Success
Even seasoned bakers can benefit from a few extra pointers. Here are some expert tips to ensure your gingerbread cake turns out perfectly every time:
- Accurate Flour Measurement is Key: Improper flour measurement is a common culprit for dry cakes. Always use the “spoon and level” method: gently spoon flour into your measuring cup until it overflows, then level it off with the back of a knife without packing it down. If you scoop directly from the bag, you risk compacting the flour, which means you’ll add too much, leading to a dense and dry cake. For ultimate precision, use a kitchen scale to measure flour by weight (typically 1 cup of all-purpose flour is about 120-125 grams).
- Ensure Easy Cake Release: A well-prepped pan is your best friend. First, generously spray your 9×9 inch baking pan with a high-quality nonstick baking spray (preferably one that contains flour). Next, cut a piece of parchment paper to fit the bottom of the pan precisely and lay it in. Finally, spray the parchment paper again. This creates a foolproof nonstick barrier, guaranteeing your beautiful cake releases effortlessly without sticking or tearing. Be thorough with your spraying, as any missed spots can cause the cake to cling.
- Adjustments for High Altitudes: Baking at high altitudes (typically above 3,500 feet or 1,000 meters) can affect baked goods due to lower atmospheric pressure and decreased moisture. To counteract this, add an extra 2-3 tablespoons of all-purpose flour to your cake batter. This helps strengthen the cake’s structure, preventing it from collapsing or becoming too crumbly. You may also need to slightly increase liquids or decrease baking soda/powder, but extra flour is a good starting point for this recipe.
- Room Temperature Ingredients are Non-Negotiable: We’ve emphasized this throughout, but it bears repeating! For all dairy products (butter, cream cheese, buttermilk) and eggs, bringing them to room temperature for at least 2 hours before baking is critical. Room temperature ingredients emulsify more effectively, creating a smooth, homogenous batter and frosting. This leads to a finer crumb in the cake and a creamier, lump-free frosting.
- Do Not Overmix the Batter: Once you add the dry ingredients to the wet, mix only until the streaks of flour just disappear. Overmixing develops gluten, which can make your gingerbread cake tough and chewy instead of tender and moist. A few small lumps are perfectly fine; resist the urge to keep mixing.
- Oven Temperature Accuracy: An accurate oven temperature is vital for consistent baking results. Consider using an oven thermometer to verify your oven’s internal temperature, as many home ovens can run hotter or colder than their display indicates. Calibrating your oven can prevent under-baked or over-baked cakes.
Frequently Asked Questions (FAQ) About Gingerbread Cake
Can the cake layer be prepared in advance?
Absolutely! Preparing the cake layer ahead of time is a fantastic way to streamline your holiday baking. Once the cake layer has completely cooled on the wire rack, wrap it very tightly in several layers of plastic wrap to prevent it from drying out. You can then store it at room temperature for up to 2 days, or freeze it for up to 30 days. If frozen, transfer it to the refrigerator the night before you plan to decorate, then let it sit at room temperature for about an hour before frosting to ensure it’s perfectly soft and ready.
Can I use a different size cake pan for this recipe?
Yes, you can certainly adapt the recipe to different pan sizes, though baking times may vary slightly. An 8×8 inch square pan will result in a slightly thicker, taller cake, which might require an extra few minutes of baking time. A 9-inch round cake pan will also work wonderfully; it will be a bit thicker than if baked in a 9-inch square pan, and you might notice the baking time extending by about 5-7 minutes. Always check for doneness with a toothpick inserted into the center.
Is it possible to transform this recipe into cupcakes?
Indeed! This versatile gingerbread cake batter is perfect for making cupcakes. This recipe will yield approximately 12 delightful gingerbread cupcakes. Simply line a 12-cup muffin tin with paper liners, fill each liner about two-thirds full with batter, and bake for approximately 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The cinnamon cream cheese frosting is also perfect for piping onto cupcakes!
Exciting Recipe Variations to Customize Your Gingerbread Cake
Feeling creative? This gingerbread cake is a wonderful canvas for your culinary imagination. Here are a couple of delicious variations to try:
- No Brown Butter Option: While browned butter adds incredible depth, if you’re short on time or prefer a simpler approach, you can skip the browning step. Simply use room temperature unsalted butter for both the cake and the frosting. The cake will still be delicious and moist, just with a slightly less complex, nutty undertone. Ensure the butter is truly softened to room temperature for best results.
- Amplify the Cinnamon Flavor: For cinnamon enthusiasts, feel free to increase the amount of ground cinnamon in the cream cheese frosting. Start by adding an extra 1/4 to 1/2 teaspoon and taste as you go, until you achieve your desired intensity. This will give the frosting a bolder, spicier kick that beautifully complements the gingerbread.
- Add Candied Ginger: Incorporate finely chopped candied ginger into the cake batter for bursts of spicy-sweetness and a delightful chewy texture. About 1/2 cup would be a fantastic addition.
- Orange Zest Infusion: Add the zest of one orange to both the cake batter and the frosting for a bright, citrusy note that beautifully complements the warm spices of the gingerbread. Orange and ginger are a classic pairing!
Special Tools for Effortless Gingerbread Cake Baking
Having the right tools can make all the difference in your baking journey. These specific items will help you achieve perfect results with this gingerbread cake:
- 9×9 Inch Metal Square Pan: For optimal and even heat distribution, we highly recommend using high-quality metal square pans. Metal conducts heat more efficiently than glass, which can lead to uneven baking and sometimes a slightly tougher crust. Avoid glass pans for this recipe.
- Parchment Paper Sheets: Say goodbye to struggling with rolls of parchment paper! Using pre-cut parchment paper sheets (like these) makes lining your baking pans incredibly easy and mess-free. It’s a simple convenience that saves time and frustration.
- Nonstick Baking Spray with Flour: To guarantee your cake releases perfectly every single time, opt for a nonstick spray that contains flour. This provides an extra layer of protection compared to plain cooking spray, ensuring a pristine cake every time.
- Offset Spatula: This handy tool is a game-changer for frosting and spreading fillings. An offset spatula allows you to spread frosting smoothly and evenly over your cake, reaching all edges with ease, without your knuckles dragging through the icing.
Storing and Freezing Your Gingerbread Cake
To keep your gingerbread cake fresh and delicious for as long as possible, follow these storage guidelines:
Store the frosted gingerbread cake in an airtight container, such as a cake carrier, at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The cream cheese frosting is best kept chilled, so refrigerating is often preferred for longer freshness.
For longer storage, you can easily freeze individual slices of the gingerbread cake. Once the cake has been cut, place each slice in an airtight container or wrap them individually in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 30 days. To enjoy, thaw slices overnight in the refrigerator or at room temperature for a few hours before serving.
Other Festive Holiday Dessert Recipes To Try
Elevate your holiday table with more delightful treats! Explore these festive recipes:
- Pecan Pie Cinnamon Rolls – A sweet and nutty twist on a breakfast classic.
- Pumpkin Cheesecake – Rich, creamy, and spiced, perfect for autumn celebrations.
- Pumpkin Pie Cookie Bars – All the flavors of pumpkin pie in an easy-to-eat bar format.
- Apple Cider Cinnamon Rolls – A cozy and fragrant treat, infused with the taste of fall.
- Caramel Apple Cheesecake Bars – Indulgent layers of cheesecake, apple, and luscious caramel.
We hope you adore this gingerbread cake as much as we do! If you loved this recipe, please leave a STAR REVIEW to share your feedback. Don’t forget to tag us on Instagram @stephaniesweettreats with your beautiful creations. For more baking inspiration and ideas, be sure to follow us on Pinterest. Happy baking!
Gingerbread Cake
Print Recipe
Pin Recipe
Leave a Review
Ingredients
Gingerbread Cake
- 3 1/3 cups All-purpose flour
- 1 TBSP Ground ginger
- 1 tsp Pumpkin pie spice
- 2 tsp Ground cinnamon
- 1/2 tsp Salt
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 3/4 cup Unsalted butter
- 2 TBSP Oil, canola or vegetable
- 3/4 cup Brown sugar, packed dark brown
- 1/2 cup White granulated sugar
- 1/2 cup Molasses, Don’t use blackstrap
- 1 tsp Pure vanilla extract
- 3 Large eggs, room temperature
- 1/2 cup Buttermilk, room temperature
Cinnamon Cream Cheese Frosting
- 4 oz Cream cheese, room temperature
- 3/4 cup Unsalted butter
- 3 cups Powdered sugar
- 1/4 tsp Ground cinnamon
- 1 tsp Pure vanilla extract
Instructions
Gingerbread Cake
- In a large frying pan, add both the butter for the cake, and the butter for frosting in the pan. Heat on medium heat, until butter melt. Then, occasionally stir until milk deposits form and it turns amber in color. Split the butter in half and cool completely.
- Preheat the oven to 350℉. Spray a 9X9-inch pan with baking nonstick spray. Line the bottom of the pan with parchment paper. Spray again.
- In a medium bowl, mix the flour, ginger, pumpkin pie spice, cinnamon, salt, baking powder, and baking soda. Set aside.
- Using a mixer, beat the butter, oil, brown sugar, and sugar on high speed for 2 minutes. Scrape the bowl using a rubber spatula.
- Add in molasses and vanilla on medium speed until combined. Scrape the bowl and add in the eggs. Mix on medium speed until smooth.
- Add 1/3rd of the dry ingredients and half of the buttermilk and mix on low speed. Add another 1/3rd of the dry ingredients and the rest of the buttermilk. Then, finish with the rest of the dry ingredients.
- Pour the batter into the pan. Bake for 37-40 minutes until a toothpick inserted comes out clean.
- Let the cake sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool the cake completely before decorating.
Cinnamon Cream Cheese Frosting
- In a medium bowl, sift the powdered sugar and cinnamon together. Set aside.
- Using a mixer, beat the butter and cream cheese on high speed for 3 minutes. Scrape the bowl.
- Add in half of the powdered sugar and mix on low until combined. Repeat with the rest of the powdered sugar. Add in the vanilla and mix on high speed until creamy. Make sure to scrape the bowl so everything is mixed together.
- Spread the frosting over the cake. Optional: Top with little gingerbread men.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Carbohydrates: 69g,
Protein: 4g,
Fat: 22g,
Saturated Fat: 13g,
Polyunsaturated Fat: 1g,
Monounsaturated Fat: 6g,
Trans Fat: 1g,
Cholesterol: 54mg,
Sodium: 200mg,
Potassium: 227mg,
Fiber: 1g,
Sugar: 25g,
Vitamin A: 641IU,
Vitamin C: 0.04mg,
Calcium: 88mg,
Iron: 2mg