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–+ servings
Slice of gingerbread cake with icing and crumbled cookies on top.

Easy Gingerbread Cake Recipe

Julie Davis
This easy spiced Gingerbread Cake Recipe is topped with the dreamiest cinnamon cream cheese buttercream. The tender and moist cake is subtly sweet and captures the heart of holiday flavors we all love. Whether you're making it for a holiday gathering or sharing it with your family, you can't mess up this cake. This recipe has been tested, perfected, and results in perfectly fluffy holiday cake every time!
5 from 5 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Frosting 15 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 16 Servings
Calories 370 kcal

Equipment

Ingredients
  

Cake

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoon cinnamon
  • 2 teaspoons ginger
  • 1 teaspoon allspice
  • 1/2 teaspoon cloves
  • 3/4 cups brown sugar
  • 1/2 cup molasses
  • 1/2 cup canola oil
  • 1/2 cup milk
  • 3 large eggs
  • 2 teaspoons vanilla extract

Frosting

  • 1 stick butter softened
  • 4 ounces cream cheese 1/2 block, softened
  • 3 cups powdered sugar
  • 2 Tablespoons heavy cream
  • 1 teaspoon cinnamon

Instructions
 

Cake Instructions

  • Preheat the oven to 350 degrees F and spray a 9x13" cake pan with oil spray.
  • In a medium bowl, whisk together all of the dry ingredients and set aside.
  • Add the remaining cake ingredients to a separate large bowl and whisk them well until smooth and combined.
  • Fold the dry ingredients into the wet ingredients until just mixed together and fully incorporated.
  • Pour the cake batter into the pan and bake for 35-40 minutes, testing that a toothpick comes out clean.
  • Allow the cake to cool completely before frosting.

Frosting Instructions

  • Use a hand mixer to whip together the butter and cream cheese.
  • Slowly add in the powdered sugar and continue mixing until all the sugar has been incorporated.
  • Add the heavy cream and cinnamon, and mix until the frosting looks whippy.
  • Frost the top of the cake, slice, and serve.

Notes

  • Cover the cake tightly before storing.
  • Store the cake on the counter for up to 2 days, in the fridge for up to 5 days, or freeze the cake without icing for up to 3 months. 
  • The cake isn't super sweet, so if you're leaving off the icing, I suggest dusting it with powdered sugar for a little sweetness and garnish!
  • Crush up gingerbread cookies or gingersnap cookies and add them to the icing for some extra-delicious texture!

Nutrition

Serving: 1sliceCalories: 370kcal
Keyword Gingerbread Cake, Gingerbread Cake Recipe
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