This gingerbread spice cake blends warm holiday flavors with a rich, molasses-forward base, perfectly complemented by a creamy, lightly sweetened frosting.
Packed with wholesome spices like cinnamon and ginger, it delivers antioxidants and fiber while keeping saturated fat moderate.
Easy to bake and crowd-pleasing, this cake is ideal for cozy family gatherings, quick dessert prep, or festive celebrations any time of year.
Gingerbread Spice Cake
Equipment
- 1 × 9×9-inch baking pan
- 1 × Large mixing bowl
- 1 × Medium mixing bowl
- 1 × hand mixer or stand mixer
- 1 × spatula or wooden spoon
- 1 × Whisk
- 1 × skewer or toothpick
Ingredients
For the Cake:
- 8 tbsp unsalted butter room temperature
- ½ cup granulated sugar
- 2 large eggs
- 1 cup molasses
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 ½ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp kosher salt
- 1 cup brewed coffee
For the Frosting:
- 8 oz cream cheese room temperature
- 2 tbsp unsalted butter room temperature
- 1 ¼ cups sifted powdered sugar
- ¼ tsp kosher salt
- 1 –2 tbsp cognac optional or 1 tsp vanilla extract
Instructions
- Prepare the Baking Pan: Grease a 9×9-inch baking dish thoroughly with butter or a nonstick spray. For extra insurance against sticking, you can lightly dust the pan with flour after greasing. Set the pan aside while you prepare the batter. Preheating the oven to 350°F (175°C) before starting ensures that your cake bakes evenly from the moment it goes in.
- Cream Butter and Sugar: In a large mixing bowl, combine the room-temperature butter and granulated sugar. Using a hand mixer or stand mixer, beat on medium speed for 3–5 minutes until the mixture becomes pale, light, and fluffy. This process incorporates air into the batter, which will give the cake a tender and airy texture. Make sure to scrape the sides of the bowl occasionally to fully combine all ingredients.
- Incorporate Eggs and Molasses: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. The mixture should remain smooth and slightly glossy. Once the eggs are fully blended, pour in the molasses and vanilla extract. Beat the mixture until it becomes a uniform, thick, and rich batter with a deep brown color.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, cinnamon, ground ginger, ground cloves, and kosher salt. Sifting ensures that the spices are evenly distributed and prevents any lumps from forming in the batter.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed butter mixture on low speed. While mixing, slowly stream in the brewed coffee. This helps maintain a smooth, even batter without overmixing. Once all the dry ingredients and coffee are incorporated, gently fold the batter a few times by hand with a spatula to ensure uniform consistency without deflating the mixture.
- Transfer Batter to Pan: Pour the batter evenly into the prepared baking pan. Use a spatula to spread it smoothly, making sure the batter reaches all corners. This ensures even baking and a consistent texture throughout the cake.
- Bake the Cake: Place the pan in the preheated oven and bake for 40–50 minutes, or until the cake is domed on top and a skewer inserted in the center comes out mostly clean with only a few moist crumbs. Baking times may vary slightly depending on your oven, so begin checking at 40 minutes.
- Cool Completely: Once baked, remove the cake from the oven and allow it to cool in the pan for at least 10–15 minutes. Then transfer it to a wire rack or leave it in the pan, allowing it to cool completely for about 2 hours. Cooling fully before frosting is essential to prevent the cream cheese frosting from melting or sliding off.
- Prepare the Frosting: In a medium bowl, combine the room-temperature cream cheese and butter. Beat on medium speed for 2–3 minutes until smooth and creamy. Add the sifted powdered sugar, kosher salt, and cognac (or vanilla extract). Beat slowly at first to prevent powdered sugar from flying out of the bowl, then increase speed until fully incorporated. The frosting should be thick, silky, and spreadable.
- Frost the Cake: Once the cake is completely cool, use a spatula to spread the frosting evenly over the top. Start from the center and work your way to the edges, creating smooth, even coverage. You can add decorative touches like sugared cranberries or a light dusting of cinnamon if desired.
- Serve and Enjoy: Cut the cake into 12 equal squares and serve. This spiced gingerbread cake pairs beautifully with a hot cup of coffee or tea, making it a perfect dessert for holiday gatherings or cozy everyday treats. Store any leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness and texture.
Notes
- Make sure both butter and cream cheese are at room temperature to ensure smooth, creamy frosting.
- Allow the butter and sugar to cream for a full 3–5 minutes to achieve a light, airy cake texture.
- Brewed coffee enhances the depth of flavor in the cake; it doesn’t make the cake taste like coffee.
- Avoid overmixing the batter once dry ingredients are added—this keeps the cake tender and prevents it from becoming dense.
- Always allow the cake to cool completely before frosting to prevent melting and separation.
- Use fresh, high-quality spices for the most vibrant flavor, especially cinnamon, ginger, and cloves.
Chef’s Secrets for Moist Flavorful Cake
The key to this cake’s moist and flavorful profile lies in proper ingredient preparation and mixing technique.
Creaming the butter and sugar thoroughly incorporates air, which gives the cake its soft, tender crumb.
Adding brewed coffee to the batter intensifies the molasses and spice flavors without adding a strong coffee taste.
Folding the dry ingredients carefully ensures the cake remains light rather than dense.
Additionally, using room-temperature butter and cream cheese in the frosting guarantees a smooth, creamy topping that spreads easily and won’t separate.
Finally, allowing the cake to cool completely before frosting is essential for a professional finish and prevents frosting from melting.
Serving Suggestions for Holiday Gatherings
This gingerbread spice cake is versatile and works beautifully for both casual and festive occasions.
Serve it as a dessert after dinner with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
For a holiday touch, top with sugared cranberries or a sprinkle of cinnamon.
It also pairs wonderfully with warm beverages such as spiced chai, hot cocoa, or coffee.
Cut into squares for easy party servings or serve with a side of fresh fruit for a balanced presentation.
Storage Tips for Freshness Longevity
To maintain its soft texture and creamy frosting, store the cake in an airtight container in the refrigerator for up to four days.
For longer storage, the unfrosted cake can be wrapped tightly in plastic wrap and frozen for up to two months.
Thaw overnight in the refrigerator and then frost as usual. If the frosting softens too much after refrigeration, let it sit at room temperature for 10–15 minutes and then gently rewhip for a smooth texture.
Always keep the cake covered to prevent it from drying out or absorbing other odors from the fridge.
Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes! The cake can be baked a day or two in advance. Store it unfrosted in an airtight container at room temperature or in the fridge and frost just before serving for best results.
2. Can I substitute the molasses?
You can replace molasses with an equal amount of dark corn syrup or honey, but the flavor will be slightly different.
Molasses gives the classic deep, spiced taste that defines this gingerbread cake.
3. Can I make this cake gluten-free?
Yes, by using a gluten-free all-purpose flour blend in a 1:1 ratio. Ensure that the blend contains xanthan gum to help maintain structure. Baking times may vary slightly.
4. Can I make the frosting ahead of time?
Absolutely. The cream cheese frosting can be prepared a day ahead and stored in an airtight container in the refrigerator.
Rewhip briefly before spreading to restore its creamy texture.
5. How can I make the cake extra moist?
For added moisture, you can brush the cooled cake lightly with a simple syrup (equal parts sugar and water, heated until dissolved) before frosting.
Using full-fat cream cheese and butter also contributes to a rich, moist texture.
