Print

Super Moist Old-Fashioned Gingerbread Cake with Cinnamon Cream Cheese Frosting

Close-up of a moist slice of dark brown gingerbread cake topped with thick cream cheese frosting.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake this easy, moist gingerbread cake featuring rich molasses and warm spices, topped with a simple cinnamon cream cheese frosting. This recipe is perfect for holiday gatherings.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 8-inch round cake pans.
  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 the softened butter and granulated sugar together until light and fluffy. Beat in the egg until combined.
  4. Mix in the molasses.
  5. In a separate small bowl, combine the boiling water and buttermilk.
  6. Alternate adding the dry ingredients and the liquid mixture to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined after each addition. Do not overmix.
  7. Pour the batter into your prepared pan(s).
  8. Bake for 30 to 35 minutes for a sheet cake, or 30 to 40 minutes for layer cakes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool completely on a wire rack before frosting.
  10. To make the frosting, beat the softened cream cheese and butter together until smooth.
  11. Gradually beat in the powdered sugar, cinnamon, and vanilla extract until the frosting is light and creamy.
  12. Spread the frosting evenly over the cooled cake.

Notes

  • For an extra moist cake, ensure your molasses is fresh.
  • You can make this cake one day ahead; store it covered at room temperature without frosting. Frost just before serving.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://flavorzine.com/easy-moist-gingerbread-cake-recipe/