Gingerbread Cake with Cream Cheese Frosting
This wholesome gingerbread cake recipe is topped with cinnamon-dusted cream cheese frosting. It’s the perfect holiday treat!
Updated by Kathryne Taylor on August 29, 2024
This is my kind of cake. The inside is naturally sweetened with honey and molasses, and spiced with my favorite warming spices. No mixer required!
Then I slathered the top with pillowy clouds of cream cheese frosting, because why not? It’s the holiday season. Let’s deck the halls. Bring on the cream cheese frosting. Sprinkle cinnamon on top.
I’ve received several requests for gingerbread cake over the years, and this one delivers. It’s more of a wholesome, hearty cake than a delicate bakery cake, but the frosting balances it all out.
I used my partner Frontier Co-op’s spices, which always smell and taste so fresh. Their Vietnamese cinnamon is sweet like snickerdoodles, rather than fiery like Red Hots.
Frontier Co-op gets their cinnamon from Northern Vietnam, where a community of farmers harvest cinnamon cut from the case of the tree to ensure a high concentration of oil (and flavor).
Combined with ground ginger, cloves and nutmeg, this cake is the perfect holiday treat. As always, please let me know how you like it in the comments!
Gingerbread Cake with Cream Cheese Frosting
This wholesome gingerbread cake is topped with rich cream cheese frosting. It’s the perfect holiday treat. Recipe yields 9 slices of cake.
Ingredients
Cake
- 1 ⅔ cups white whole wheat flour or regular whole wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon fine salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- 1 large egg
- ⅓ cup honey
- ⅓ cup molasses*
- ½ cup milk of choice
- 6 tablespoons (¾ stick) unsalted butter, melted
Cream cheese frosting
- 8 ounces cream cheese, softened to room temperature
- 2 tablespoons unsalted butter, softened to room temperature
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 9-inch square pan.
- In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, salt, cloves, nutmeg and baking soda.
- In a medium bowl, whisk the egg until lightly beaten. Add the honey and molasses and whisk until combined, then whisk in the milk and melted butter.
- Pour the wet mixture into the dry mixture and mix just until combined. Pour the batter into your prepared pan and bake for about 21 to 25 minutes, until the cake is golden brown and a toothpick inserted into the middle comes out clean.
- Place the cake on a cooling rack and let it cool completely. Wait to make the frosting until the cake has completely cooled.
- To prepare the frosting: In a medium mixing bowl or the bowl of a stand mixer, combine the softened cream cheese and butter. Using a hand mixer or a stand mixer (or your own strength), beat the cream cheese and butter together until fluffy. Add the powdered sugar and vanilla and stir with a spoon until it is incorporated (or else powdered sugar will fly everywhere), then whip the frosting until it’s nice and fluffy.
- Spread frosting evenly over the top of the cake. If desired, sift additional cinnamon on top. Then, slice it and serve. This cake is best stored in the refrigerator for up to 4 days.
Notes
*Molasses note: The strength of your molasses will determine how intensely flavored your cake is. I used regular (not blackstrap) molasses.
Make it gluten free: Based on similar cakes, I think you can substitute all-purpose gluten-free flour for the wheat flour.
Make cupcakes/muffins: I think you could make 1 dozen muffins out of this batter. Bake at 400 degrees Fahrenheit for around 14 to 18 minutes.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This post was created in partnership with Frontier Co-op and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
While I applaud your use of whole wheat flour, and molasses & honey instead of sugar, I wish you could make this lower in saturated fat. Twelve grams of SATURATED fat in ONE slice? Too much for me.
There is not a lot of fat in the cake itself, Jim ^^^ What if you left off the cream cheese icing or used reduced fat cream cheese or just added a dollop of yogurt? It sounds great and I love that it doesn’t use refined sugar! I will make this with a gluten free flour :) Thank you!
You’re right, Cecilia. Thank you.
My pleasure! Let me know how it is if you make it before I do!
I am sorry you feel that way Jim. One of those things about sweet treats for sure :)
Hi Kate – do you think this could be made in a bundt pan? Thanks!
Hi Corrie, I’m really not sure, since I rarely bake in bundt pans. You might compare the amount of flour used here to a bundt cake recipe that has worked well for you, to see if they are roughly comparable. Good luck!
Hi Kate! I’m writing from Berlin, Germany. We do not have molasses here – is there anything that you could think of that I could replace them with?
Yes! I am in Australia and want to know as well as this looks delicious. We have Golden Syrup which is similar or maybe we can use Maple Syrup?
Tammy, I’m in Australia and we do have molasses, it’s available in Coles, Woolworths, Health Food Shops, Organic Shops etc.
Golden Syrup is pure Sugar not a healthy substitute.
Maple Syrup is good but is much lighter in flavour.
Hey Joanna,
try Ruebenkraut, which should be available in dark and golden, the dark one being very intense. Grafschafter is a famous brand that makes the best.
Can I use Almond Flour instead of Whole Wheat Flour?
Thanks
Hi Dahlia, typically almond flour cannot be substituted 1:1 for regular flour without significantly altering the final product. Your best bet here would be a gluten-free all-purpose flour blend, such as Bob’s Red Mill’s.
Hi Kate. Was wondering if there would be any reason why I couldn’t freeze the cake before icing for 2 weeks?
Thanks again
Helen.
Hi Helen, I think that would be ok!
If I wanted to make this recipe vegan what would you suggest I use to replace the egg ? This looks so good cannot wait to make this . Thank you in advance.
Hi Michelle – I haven’t tried it yet, but you could try using a vegan flax egg. I know you can find these in the store in the health food section or baking section at most grocery stores. I hope this helps!
I made this yesterday with my two sons, ages 8 and 6. It was so yummy! Great recipe!! I will make this again. We all had second slices. I did double the recipe and baked it in a 9×13 pan for just over 20 minutes. I made 1-1/2 times the amount of frosting and it was the perfect amount. I also used half whole wheat and half all purpose flour. I would say to be sure not to over-bake this one. I probably baked mine a minute or two longer than necessary. It was still absolutely delicious but I guess I’ve bake enough cakes to know that a few minutes can make a big difference. Thank you:) Just to add, we were initially planning on making speculaas cookies for St. Nicholas day but by the end of a long day that seemed too fussy, so we switched to ginger cookies. Then I saw this recipe in my inbox and thought, hmmm, this sounds even better! So, Gingerbread Cake for St. Nicholas day and a new tradition is born! Happy Holidays!!
Happy Holidays, Chris! I am glad you came across this recipe too. It is a tasty one. Thank you for your detailed comment and for your star review!
Thanks for your comment! I was just wondering how to go about doubling it and was going to use a 9×13 pan! :)
Thank you yes that helped.
Welcome!
What a gorgeous cake! I wish I could find a vegan gingerbread cake. I’m sure there are plenty of substitutions you can make with this recipe–maybe even use vegan cream cheese for the frosting too!
Cassie, I like to use Kite Hill products when the recipe calls for yogurt, cream cheese, ricotta, etc. They are almond-based and are delicious!
Thank you! And yes, there are some vegan alternatives you could try based on your experience.
Sugar, spice, and frosting?! I’m in!
Great! Let me know what you think when you try it, Abby.
Great cake! The whole family enjoyed, thanks!
Love to hear that, Lisa!
Looks so delicious! I can’t wait to try it!
Let me know what you think, Lizzie!
You had me at no mixer…(and cream cheese frosting, but that was a given)!
Great!!
Well, I came here to tell you I recommended your cookbook in my article on which books to gift this holiday season, and was completed sidetracked by this salivating over this gorgeous cake. Imma make it for the in-laws. If you’d like to check out the article, published in the Singapore American Newspaper this month. Thanks for keeping me well fed this year! Happy Holidays!
Thank you, Laura!
Hi Kate!
Gingerbread is my favorite, and I am dying to make this. But my son is allergic to honey. What would be a good substitute?
Love your cookbook – use it all the time!
Thanks —-
Martha
Maple syrup will work!
Hello Kate,
Do you see any problem subbing WWPastry flour for the reg WW flour? Thank you.
I think it will work! Your cake might be a little delicate, but I don’t foresee any big problems.
Hi, regarding the powdered sugar for the frosting, can I use icing sugar or should I use regular table sugar? Many thanks!
Hi Cindy, you need to use fine/fluffy powdered sugar, not regular granulated sugar. Hope that helps.
This looks amazing!
Do you think there would be an issue if these were baked in muffin tins? The cook time would be less but other than that…?
I think that would work well!
Made this last night with blackstrap molasses. I didn’t make the frosting but added golden raisins. Perfect breakfast/snacking cake that way, especially since I’ve cut most of the white sugar and flour out of my diet.
I love it! Thanks for a great recipe!
I’d definitely make it again, might try olive oil instead of the butter next time and maybe add some bittersweet or unsweetened chocolate chunks instead of raisins.
Sounds delicious! You are welcome, Michelle. Thanks so much for your review :)
This looks so delicious! A different take on a classic holiday flavor…I’ll have to try it when I get home from college after finals :) I have a quick request… could you do a take on creme brulee for a recipe sometime?
Thanks so much for all your wonderful recipes…I cook for my family when I’m home, and I always use your recipes. Everyone loves them!
I will take note for a possible recipe in the future! You are welcome and best of luck with finals, Anna. :)
I followed the recipe as is and baked it for 21 minutes, while the cake was delicious it was dense and a bit dry. Any thoughts on what I could have done wrong?
Hi Merri, this cake is more hardy than fluffy-like-a-bakery cake. I think that’s just the nature of baked goods made with molasses.
I made 3 of these cakes for a party at work and there was not a piece left! Everyone loved it. Very moist, deeply flavored and not overly sweet (the cake). Great recipe.
Love, love! Thank you, Pattie for trying the recipe and for your review. I appreciate it!
this cake was great! Just an fyi to anyone who wants gluten-free cake, I used paleo baking flour by bob’s red mill (it’s a 1:1 ratio when substituting) and the cake came out more dense/less fluffy than normal cake but was still delicious! It also might’ve come out more dense than usual because I accidentally added a whole stick of butter instead of 3/4 stick. I used blackstrap molasses and it added a stronger flavor which we like.
I appreciate the note! I love hearing how gluten-free substitutes work for my readers. Thanks so much for your review, Jaimee.
I made this cake for a party and tragically forgot to buy the powdered sugar for the frosting. The cake itself however was delicious and ended up being a HUGE hit, so I can’t wait to make it again with the frosting!
Thank you, Kim for the review!
Hey Cookie and Kate!
We were going to make gingerbread and now that we saw this we are going to make this instead-YUM! Also many thanks for your new cookbook,we preordered a bunch for birthday presents and they were such a hit we ordered a bunch more for Christmas-that was easy shopping and everyone including us LOVE your book.Happy Holidays to you and pats to Cookie! Your forest friends in Ontario Canada,Marg Eric and wags from our pooches Phoebe and Rosie PoseyPS.We regularly make your rosemary shortbread both gluten free and regular and they are a total hit!Thanks for that too!!
Thanks so much for your support! I really appreciate it. Happy holidays!
Made the Gingerbread cake per recipe. Looked good, smelled good, but cake was very crumbly and a cut square did not hold it’s shape when plated. What went wrong, how can we make it moist and hardier?
Hi Karol, I’m sorry to hear that! I’m not sure why that happened, since I made this cake several times and never encountered those issues. How do you measure your flour? I use the spoon and swoop method—spoon the flour into the cups, then level with a knife. If you scooped flour directly into the cups, you can end up with a lot more flour, which might explain your issues.
This looks incredible. I can never resist cream cheese frosting! Definitely on my “to try” list (which is rapidly growing this holiday season).
Let me know how it goes, Katherine!
I made your chocolate chip cookies without the chocolate chips, subbing in raisins for a vegan guest. Next time I am going to sub in some oats and reduce the oil slightly. My son has eaten many a dry vegan cookie happily munched through several of these;his girlfriend was the vegan at the table.
Made this Christmas treat for my family last night, I was worried when the batter tasted extremely bitter, but after baking the cake it turned out DEVINE. It was not too sweet, but it was moist and seasoned deliciously, with a perfect frosting balance. This is a completely delicious recipe, thank you Kate! Will make this one a tradition.
You are welcome! I’m happy it turned out well for you, Lillian.
Kate, I made the gingerbread for Christmas and it is delish. Even better the next day as the flavors intensify. Nice that it is still healthier than most desserts too. I love that about all your baking recipes- so thank you! It was late last night, and I decided to cut one (or two) pieces of the gingerbread. Lily my mini doxie came a calling for crumbs… she loved it too. Thanks for another great recipe and enjoy the cocktail posts throughout the season as well.
Love to hear that, Jill! And you are very welcome. I thought it would be a fun change-up. I appreciate the review.
Made this cake tonight and it was a hit!! So yummy and delicious. The kids and the adults loved it! Thanks
Fantastic! Thank you, Lea. I appreciate the review!
Hi Kate (and Cookie),
I love your blog. I check it regularly and make your Healthy Granola all the time!
Your fan,
Karen
It’s a great one! Thanks for being an avid reader. :)
This cake is absolutely amazing and everyone who tried it agrees! I didn’t have ground ginger, so I substituted 2 Tbsp fresh ginger. It was so moist and delicious. I will be making this one again. Thanks Kate!
You’re welcome! Thank you, Angela.
OK seriously? This cake is SO delicious. I didn’t even make the frosting – just dusted the cake with powdered sugar & it was so great. I usually follow your recipes to a T because they are all awesome, but this time i happened to use regular AP flour, blackstrap molasses, and salted butter because it’s what I had, PLUS i was out of cloves. Ha! It was STILL great. My 2 year old gobbled it too! I was surprised by how perfect the texture of the cake was! Thank you so much for your recipes. I always look to your site first when we’re craving something specific or when I just want to try something new.
Thank you! I’m so glad you think so. I appreciate your review and for sharing.
My name is Ellie, I am ten years old.
I this so much!!!!! I have backed it for my family a few times and they loved it!!!! Me and my mom love to cook and we use you recipes a lot !! We love your food!
( your dog is so cute!! )
You’re sweet! Thank you, Ellie.
Out of honey, so substituted applesauce instead and everyone liked how it wasn’t that sweet (and also help justify consuming it for breakfast). (Also didn’t have cream cheese (this was for a spur-of-the-moment birthday cake), so didn’t make the frosting, and instead just added chocolate chips to the batter, which also worked out quite well!)
Thanks for sharing, Alison!
hi there, sorry but this cake was a disaster.
first of all the oven ..400 degrees?????why? the bottom was black and
hard, had to slice it off…was in for 19 min y the way, and a whole cup of cream cheese?????half was jus perfect…..may I ask didyou make this cake as printed…I truly doubt it…..cake was dry and rubbery.i might add I ve been baking all my life(60 years)soooo disappointed!
Yum. I added some oats and some crystallized ginger (I rinsed off the exterior sugar to reduce the sweetness a little), as well as a little black pepper. I did have to adjust the liquid amounts slightly but I already have to make a number of adjustments to adapt to baking at 7000 ft. so it was no big deal. I also left off the cream cheese frosting, even though I love it, to reduce the calorie count. It was quite tasty on its own, though I imagine a dollop of whipped cream would also be nice. I might decrease the honey next time since the crystallized ginger adds significant sweetness, but I loved the bite.
Thanks for sharing, Meg!
What was it that you sprinkled on top of the cream cheese frosting? Is it nutmeg or cinnamon?
I made this yesterday and was very disappointed because the cake was very dry and hard. What happened? The only thing I did differently was to use whole wheat flour (1 cup) and white flour (2/3 cup). Could this be the cause?
I like the taste but was very disappointed with the result.
I’m sorry you didn’t love it! I didn’t test it with that flour combination, but could be why. Sorry it didn’t turn out for you!
Oh no, it is not your fault. Most likely mine. i have a question. Is white whole wheat the same as whole wheat?
Really yummy cake! Smelled so good while it was baking; made my house feel like Christmas. I read some of the comments and used half whole wheat flour and half all-purpose and thought it came out well. Also used coconut milk as my milk of choice. I didn’t make the frosting because I really don’t like cream cheese, but I think I might try it next time because it did feel like it was missing a little sweetness (or vanilla ice cream is good too :))—but saying that, I did enjoy the cake a lot and liked that it wasn’t overly sweet by itself.
Also, not sure if I missed it, but I was wondering if I could make this with coconut oil instead of butter? Was hoping to try a dairy-free version (due to food allergy). If not coconut oil, do you have another dairy-free suggestion to replace the butter? Thank you! :)
I would like to try to make mini gf muffins using this recipe. Any guess how I would adjust the time (& temp?) baking them? Looks delish!
Thanks!
Hi! I haven’t tried it so I’m not quite sure, but you would likely cut the baking time in half, if not more. Keep your eye on it. Oven temp should be ok.
Thanks again, Kate, for another great recipe! Based on a few reviews regarding the texture of the cake, I played with the recipe and had great results.
To get a slightly fluffier, lifted cake, I did the following: (1) used 1/3 cup of maple syrup rather than honey; (2) used the whites of two medium eggs and beat them to peaks, folding them into the batter last (I included the one yolk as was directed for the one large egg). For my “milk of choice” I used full-fat coconut. I served the cake without the icing but instead with whipped cream (sweetened with maple sugar), along with cooked apple and cranberry, and a drizzle of maple syrup.
The result was a moist, fluffy cake – not too sweet. I will definitely make this cake again in the same way, perhaps with a bit more maple syrup and upping the spices (ginger, specifically – simply to my taste).
Thank you for sharing your approach, Erika!
Loved the spice level but it came out rather intensely dry
Hi Sam, I’m sorry to hear that! How long did you bake it for and what size pan did you use?
I live in Australia and find measuring the butter in tablespoons or sticks a bit hit and miss,much easier to use scales.What does a stick weigh?will make this cake when I work out how to calculate the butter.
Hi Marianne! You can find weight measurements for butter and a ton of other ingredients on King Arthur Flour’s website. Hope that helps!
Gingerbread cake (no icing) delicious! substituted 1/3 cup almond flour for part and 2 tablespoons coconut oil for part fat. Definitely will make again.
Do you think I could bake this in a loaf pan? I understand that the cooking time would be different, but should I change the temperature too? Thanks!
Hi! I haven’t tried it. Baking time would vary as you stated, but I wouldn’t change the temperature. Let me know how it turns out.
Thank you so much for a healthy alternative to gingerbread cake! Today I made them into muffins and got 10 (might’ve overfilled the tins slightly). Sprinkled some turbinado sugar on top before baking for 15 min and used maple syrup instead of honey. Even without the frosting they are delicious! Keep up the great work <3
Hi Kate
Luv your baking recipes too!
Do you have a Gingerbread Loaf or Muffins recipe?
If not, could I use this Gingerbread Cake recipe and bake in a 12 cup muffin pan and/or a 9×5 Loaf pan.
Thanks so much!
I don’t, but that is an idea! I haven’t tried it, but if you do let me know how it goes.
Delicious recipe. I love that you used whole wheat flour instead of all-purpose flour or maida. This makes all the difference in creating a hearty and light dessert.