Gingerbread Cake

This Gingerbread Cake is a holiday treat you’ll want to bake all season. An easy, moist gingerbread cake is topped with an incredible brown sugar cream cheese frosting. It’s easy, perfect for sharing, and tastes like Christmas!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 411kcal

Author Deborah Harroun

Ingredients

Cake:

3 cups all-purpose flour
2 1/2 teaspoons baking powder
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter melted
1/2 cup oil
1 cup unsulphured molasses
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water

Frosting:

8 oz cream cheese at room temperature
1/2 cup butter at room temperature
3/4 cup brown sugar
2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Instructions

Preheat the oven to 350ºF. Spray a 9x13-inch baking dish with nonstick cooking spray, or line with parchment paper.
In a bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, salt, and baking soda. Set aside.
3 cups all-purpose flour, 2 1/2 teaspoons baking powder, 3 teaspoons ground ginger, 2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon salt, 1/4 teaspoon baking soda
In another large bowl, combine the granulated sugar, brown sugar, melted butter, and oil. Whisk to combine.
1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup butter, 1/2 cup oil
Add the molasses and whisk until combined.
1 cup unsulphured molasses
Add the eggs and vanilla extract and mix.
2 large eggs, 2 teaspoons vanilla extract
Add the dry ingredients to the mixture and use a spatula to stir together. It will be thick.
Pour in the boiling water and mix until combined.
1 cup boiling water
Pour the batter into the prepared baking dish.
Transfer to the oven and bake until a tester inserted in the middle comes out clean, about 30 to 35 minutes.
Cool the cake completely.
Once cool, make the frosting by beating together the cream cheese and the butter until light and fluffy.
8 oz cream cheese, 1/2 cup butter
Add the brown sugar and continue to beat for several minutes, until the sugar is dissolved.
3/4 cup brown sugar
Start adding in the powdered sugar about 1/4 cup at a time, mixing until fully combined. Beat in the vanilla, cinnamon, and salt.
2 cups powdered sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt
Spread the frosting over the cooled cake.

Notes

Store the cake covered in the refrigerator. Serve the cake cold or at room temperature.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition