Moist Gingerbread Cake: 1 Cozy Holiday Recipe

There’s just something magical about holiday baking, isn’t there? The whole house fills with these warm, comforting smells, and it instantly feels cozier. This year, I wanted to share a recipe that truly captures that feeling: a perfectly moist gingerbread cake topped with the most incredible molasses cream cheese frosting. It’s like a warm hug in dessert form! I remember when I first started cooking, thinking it was all too complicated. But discovering simple joys like this cake, made from scratch with just a few everyday ingredients, completely changed my perspective. It taught me that amazing food doesn’t need to be fussy, and this gingerbread cake is proof of that pure joy I talk about!

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Why You’ll Love This Gingerbread Cake

Seriously, this cake is a keeper! Here’s why it’s going to be your go-to:

• Incredibly Moist: It stays perfectly tender and won’t dry out, thanks to that lovely molasses and buttermilk.
• Warm Spice Heaven: The blend of ginger, cinnamon, and cloves is just pure cozy perfection.
• Super Easy to Make: You don’t need to be a pro baker for this one – it comes together really quickly!
• That Frosting! The tangy cream cheese frosting with a hint of molasses is just dreamy.
• Perfect for Holidays: It’s the ultimate holiday dessert and a must-have winter dessert idea.
• Great for Make-Ahead: Bake it a day or two in advance – it’s even better that way!

Gather Your Ingredients for the Perfect Gingerbread Cake

Alright, let’s get our kitchen prepped! To make this amazing gingerbread cake, you’ll need a few pantry staples and a couple of special things that make all the difference.

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger (this is key for that ginger punch!)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup (that’s 2 sticks!) unsalted butter, make sure it’s softened
• 1 cup granulated sugar
• 1 cup packed dark brown sugar (gives it that deep color and flavor!)
• 2 large eggs
• 1 cup unsulfured molasses (the star of the show!)
• 1 cup buttermilk (for ultimate moisture!)

For the Frosting:

• 8 ounces cream cheese, also softened
• 1/2 cup (1 stick) unsalted butter, softened again
• 1/2 cup unsulfured molasses (yes, more delicious molasses!)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 cups powdered sugar (for that smooth, creamy finish)

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How to Make a Moist Gingerbread Cake

Okay, let’s get down to business and make this glorious gingerbread cake! Trust me, it’s easier than you think, and the results are SO worth it. Remember how I learned to bake bread? This is that same kind of satisfaction, but in cake form! We’re going to build up all that amazing flavor and texture step by step.

Preparing the Gingerbread Cake Batter

First things first, get that oven preheating to 350°F (175°C). And then, grab your biggest mixing bowl. We’re going to cream the softened butter with both the granulated and dark brown sugars until it’s nice and fluffy – think light and airy, like catching clouds! Then, we’ll add the eggs one at a time, making sure each one is mixed in before adding the next. Stir in that wonderful molasses; it’s the heart of our gingerbread. Whisk your dry ingredients together in a separate bowl: flour, baking soda, all those cozy spices, and salt. Now for the magic trick: we’ll alternate adding the dry ingredients and the buttermilk to our butter mixture. Start and end with the dry stuff. Just mix until it’s *barely* combined – seriously, don’t overmix, or your cake might get tough. We want tender!

Baking and Cooling Your Gingerbread Cake

Once your batter is all mixed, pour it into your greased and floured 9×13 inch pan, spreading it out nice and even. Pop it into that preheated oven for about 30 to 35 minutes. You’ll know it’s ready when a wooden skewer inserted right into the center comes out clean. Let the cake cool in the pan for about 10 minutes; this helps it set up. Then, carefully flip it out onto a wire rack to cool completely. That’s super important before we get to the frosting!

Crafting the Perfect Molasses Cream Cheese Frosting

Now for the grand finale that takes this gingerbread cake from amazing to absolutely unforgettable: the frosting! We’re making a cream cheese frosting, but with a twist – that gorgeous, deep flavor of molasses. It’s so good, you might be tempted to eat it with a spoon! This is where the magic really happens, just like how a good chocolate frosting can totally elevate everything. We’re talking rich, tangy, and perfectly sweet.

First off, make sure your cream cheese and butter for the frosting are nice and soft. In a big bowl, beat them together until they’re super smooth and creamy. Seriously, no lumps allowed! Then, stir in that half cup of molasses – it’s going to turn everything a beautiful caramel color. Add in the vanilla extract and that little pinch of salt to balance everything out. Now, start adding the powdered sugar, maybe a cup at a time, mixing until it’s all incorporated and the frosting is looking wonderfully smooth and spreadable. If it seems a little too thick, a tiny splash of milk or even a little more molasses can help. If it’s too thin, just add a bit more powdered sugar. You want it to be perfectly spreadable, not runny!

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Tips for the Best Gingerbread Cake

Okay, so you want your gingerbread cake to be absolutely perfect, right? I’ve learned a few tricks over the years that make all the difference. First off, for that super smooth frosting, make sure your cream cheese and butter are truly softened – I usually set them out for at least an hour. It really stops you from getting lumpy frosting, which is just no fun! And for the cake itself, don’t be shy with those spices! Grinding them fresh (if you can!) really amps up the flavor, but good quality ground spices are totally fine too. Just make sure you measure them accurately because they’re the heart of this cake. If you’re worried about it drying out (though this recipe is pretty foolproof for moisture!), a tiny tiny splash more buttermilk in the batter won’t hurt, but really, the molasses and brown sugar do most of the work keeping it wonderfully moist.

Make-Ahead Holiday Cake and Storage

One of the best things about this gingerbread cake? It’s totally a make-ahead holiday cake! Honestly, it tastes even better after a day or so, letting all those warm spices really meld together. Once it’s completely cool, just tuck it into an airtight container. You can store it right on the counter at room temperature for up to 3 days, which is perfect for busy holiday weeks. If you need to make it even further ahead, you can totally freeze it! Just wrap it well in plastic wrap, then a layer of foil, and it should be good for about a month. Just give it a little time to thaw on the counter when you’re ready to frost and serve.

Frequently Asked Questions about Gingerbread Cake

Got questions about whipping up this cozy gingerbread cake? I’ve got answers! It’s one of those recipes that just feels right, and I love helping you make it perfectly.

Gingerbread Cake Substitutions

If you’re out of buttermilk, you can easily make a substitute by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes. For the molasses, while unsulfured is best for that classic flavor, you could try blackstrap in a pinch, but it will be more bitter. And always use the dark brown sugar for the best moisture and flavor!

Gingerbread Cake Variations

Oh, you can totally get creative with this one! For a fun twist, try adding about 1/2 cup of chopped pecans or walnuts to the batter – they add a nice little crunch. Chocolate chips are also a fantastic addition! And remember, if you prefer a layer cake, you can easily divide this batter between two 8-inch rounds instead of a 9×13 pan.

Estimated Nutritional Information

Just a heads-up, these numbers are estimates and can change depending on the exact brands of ingredients you use and how generous your servings are! We’re looking at about 450 calories per slice, with around 20g of fat, 70g of carbohydrates, and 60g of sugar. Protein is about 4g, and sodium is roughly 250mg. Your actual values might be a little different, but it gives you a good idea!

Share Your Gingerbread Cake Creations!

I just love seeing what you all create in your kitchens! Did you make this gingerbread cake? Tell me what you thought in the comments below, or even better, share a picture on my Facebook page! I can’t wait to see your cozy baking creations!

Moist Gingerbread Cake with Molasses Cream Cheese Frosting

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A warmly spiced, moist gingerbread cake topped with a rich molasses cream cheese frosting, perfect for holiday gatherings.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 35 min
• Total Time: 55 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• For the Cake:
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 2 large eggs
• 1 cup unsulfured molasses
• 1 cup buttermilk
• For the Frosting:
• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup unsulfured molasses
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 cups powdered sugar

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the molasses.
5. In a small bowl, whisk together the buttermilk.
6. Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
7. Pour the batter into the prepared baking pan and spread evenly.
8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
10. While the cake cools, prepare the frosting. In a large bowl, beat the softened cream cheese and butter until smooth.
11. Beat in the molasses, vanilla extract, and salt.
12. Gradually add the powdered sugar, beating until the frosting is smooth and creamy.
13. Once the cake is completely cool, spread the frosting evenly over the top.

Notes

• For a layer cake option, divide the batter between two 8-inch round cake pans and bake for 25-30 minutes.
• This cake can be made ahead and stored in an airtight container at room temperature for up to 3 days.
• Ensure your butter and cream cheese are at room temperature for the smoothest frosting.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 60g
• Sodium: 250mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 80mg