Gingerbread Cake With Cream Cheese Frosting (Easy Christmas Sheet Cake)
When the weather turns cold, I want my kitchen to smell like gingerbread. This gingerbread cake does exactly that. It’s soft, moist and full of warm molasses, ginger and cinnamon.
It’s a simple sheet cake made in one 9×13 pan. The batter comes together in a couple of bowls, and hot water keeps the cake extra tender. On top goes a thick layer of tangy cream cheese frosting.
Every Christmas season I bake this for get-togethers because it feeds a crowd and travels well. It tastes like a soft gingerbread cookie in cake form.
Why You’ll Love This Gingerbread Cake
- Super moist. Molasses and hot water keep it soft for days.
- Warm spices. Ginger, cinnamon and cloves in every bite.
- Easy sheet cake. No layers, no stacking, no stress.
- Feeds a crowd. Makes 16 generous squares.
- Tangy frosting. Cream cheese balances the spice perfectly.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.
- Molasses: Use unsulphured molasses. Blackstrap is too bitter for this cake.
- Spices: Ground ginger, cinnamon and a pinch of cloves.
- Butter and brown sugar: For rich, caramel-like flavor.
- Hot water: It thins the batter and makes the cake extra moist.
- Cream cheese frosting: Cream cheese, butter, powdered sugar, vanilla and a little cinnamon.
How to Make Gingerbread Cake
- Prep. Heat the oven to 350°F (175°C) and grease a 9×13-inch pan.
- Mix wet ingredients. Whisk the melted butter, brown sugar, molasses and eggs.
- Add dry and water. Stir in the flour mixture, then whisk in the hot water.
- Bake. Bake 30 to 35 minutes, then cool completely.
- Frost. Beat the frosting until fluffy and spread it over the cake.
My Tips for the Best Gingerbread Cake
- Don’t worry about the thin batter. That’s what makes it so moist.
- Grease the measuring cup before adding molasses so it slides right out.
- Check the cake early. Overbaking dries it out.
- Make sure the cream cheese and butter are soft for lump-free frosting.
Variations to Try
- Lemon glaze: Swap the frosting for a simple lemon glaze.
- Extra ginger: Fold in 1/2 cup chopped crystallized ginger.
- Cupcakes: Bake in lined muffin cups for 18 to 20 minutes.
- Classic style: Skip the frosting and serve warm with whipped cream.
Make-Ahead, Storage and Reheating
- Make ahead: Bake the cake 1 day ahead, keep covered and frost the next day.
- Storage: Keep frosted cake covered in the fridge for up to 5 days.
- Freeze: Freeze the unfrosted cake, well wrapped, up to 3 months.
What to Serve With It
Serve this cake with hot coffee or a mug of spiced cocoa. For a full gingerbread spread, add a plate of my Soft Gingerbread Cookies to the dessert table.
Frequently Asked Questions
Can I use blackstrap molasses? I don’t recommend it. It’s very strong and bitter. Use regular unsulphured molasses.
Why did my cake sink? It was likely underbaked or the oven door was opened too early. Bake until a toothpick comes out clean.
Can I bake it in a different pan? Yes. Two 8-inch round pans take about 25 to 30 minutes.
Does it need to be refrigerated? Yes, once frosted, because of the cream cheese frosting.
One Last Thing
This gingerbread cake with cream cheese frosting is cozy, simple and so festive. If you bake it, please leave a comment and a star rating below. And save it to your Christmas baking board on Pinterest!
Gingerbread Cake With Cream Cheese Frosting
Ingredients
Gingerbread cake:
- 2 1/2 cups all-purpose flour spooned and leveled
- 1 1/2 tsp baking soda
- 1 tbsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter 1 stick, melted
- 1/2 cup packed light brown sugar
- 1 cup unsulphured molasses not blackstrap
- 2 large eggs room temperature
- 1 cup hot water
Cream cheese frosting:
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 1/2 cups powdered sugar
- 1 tsp pure vanilla extract
- 1/4 tsp ground cinnamon
Instructions
- Heat the oven to 350°F (175°C). Grease a 9×13-inch pan.
- Whisk the flour, baking soda, ginger, cinnamon, cloves and salt in a bowl.
- In a large bowl, whisk the melted butter, brown sugar and molasses. Whisk in the eggs.
- Stir in the dry ingredients, then slowly whisk in the hot water until the batter is smooth. It will be thin.
- Pour into the pan and bake for 30 to 35 minutes, until a toothpick in the center comes out clean. Cool completely, about 1 hour.
- Beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla and cinnamon and beat until fluffy. Spread over the cooled cake and cut into squares.
Notes
Storage: Keep frosted cake covered in the fridge for up to 5 days.
Freeze: Freeze unfrosted cake, well wrapped, up to 3 months.
Variations: Use a simple lemon glaze instead of frosting, add 1/2 cup chopped crystallized ginger, or serve unfrosted with whipped cream.
