If you’re looking for a festive centerpiece that fills your home with warm holiday scents and a burst of cozy flavors, this Christmas Gingerbread Cake with Cream Cheese Frosting Recipe is an absolute must-try. It’s a perfect combination of rich molasses-spiced cake paired with a tangy, creamy frosting that keeps every bite moist and indulgent. Whether you’re baking for a big family gathering or craving a sweet seasonal treat, this recipe delivers that joyful Christmas spirit right on your plate.
Ingredients You’ll Need
This Christmas Gingerbread Cake with Cream Cheese Frosting Recipe calls for straightforward ingredients that come together to create something magical. Each ingredient plays an essential role in building flavor, contributing moisture, or lending that tender crumb that gingerbread fans adore.
- All-purpose flour (2 1/2 cups): The base that provides structure to the cake while keeping it light.
- Ground ginger (2 tsp): Offers the signature warming spice that defines gingerbread.
- Ground cinnamon (1 1/2 tsp): Adds sweetness and depth to the spice blend.
- Ground cloves (1/4 tsp): Delivers a subtle sharpness that balances the sweetness.
- Freshly grated or ground nutmeg (1/4 tsp): Brings a nutty aroma that’s perfect for the holidays.
- Baking soda (1 1/2 tsp): The leavening agent that makes your cake rise beautifully.
- Fine sea salt (1/2 tsp): Enhances all the other flavors perfectly.
- Unsalted butter (1/2 cup, softened): Adds richness and tenderness to the cake’s crumb.
- Vegetable or canola oil (1/2 cup): Keeps the cake moist and soft.
- Dark brown sugar (3/4 cup, packed): Gives a deep caramel note that complements the molasses.
- Granulated sugar (1/2 cup): Balances the flavors with added sweetness.
- Large eggs (3, room temperature): Bind everything together for a perfect texture.
- Unsulphured molasses (1 cup): The heart of gingerbread’s flavor, bringing robust sweetness and moisture.
- Whole milk (1 cup, room temperature): Contributes to that tender crumb and adds moisture.
- Strong brewed coffee (1/2 cup, cooled): Intensifies the spice flavors and adds complexity.
- Pure vanilla extract (2 tsp): Rounds out the flavor with a sweet, fragrant touch.
- Optional: Finely grated orange zest: Adds a fresh citrus aroma that brightens each bite.
- Cream cheese (8 oz, softened): For the frosting’s rich and tangy foundation.
- Unsalted butter (1/2 cup, softened): Merged with cream cheese for smooth, creamy frosting.
- Powdered sugar (3 cups, sifted): Sweetens and thickens the frosting to perfect spreadability.
- Pure vanilla extract (1 1/2 tsp): Enhances the frosting’s flavor.
- Heavy cream or milk (1-2 tbsp): Adjusts the frosting to the ideal creamy consistency.
- Pinch of fine sea salt: Balances sweetness and elevates the frosting’s flavor.
- Optional toppings: Crushed gingerbread cookies, festive sprinkles, chopped candied ginger, orange zest, or a light dusting of powdered sugar to add texture and holiday cheer.
How to Make Christmas Gingerbread Cake with Cream Cheese Frosting Recipe
Step 1: Prepare the Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease your baking pans—either a 9×13-inch pan or two 8-inch round pans—with butter or nonstick spray, line the bottom with parchment paper, and lightly grease the paper too. Finally, dust the pans with flour, gently tapping out any excess to ensure your cake releases easily after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until everything is well combined. Setting these dry spices together early lets the flavors meld, and ensures even distribution throughout your cake.
Step 3: Cream Butter, Oil, and Sugars
Using a mixer on medium speed, beat softened butter and vegetable oil until smooth and slightly creamy. Add the dark brown and granulated sugars, continuing to beat until the mixture lightens and becomes fluffy. This step creates the perfect fluffy base that traps air, which helps the cake rise beautifully.
Step 4: Add Eggs, Vanilla, and Molasses
Add eggs one at a time, beating thoroughly after each addition to create a smooth, well-emulsified mixture. Blend in the vanilla extract next, then slowly add molasses on low speed to avoid splashing, increasing the speed once combined. Scrape the bowl down to ensure everything is perfectly mixed.
Step 5: Combine Wet Liquids and Alternate Adding Dry Ingredients
Mix milk and cooled brewed coffee, adding the optional orange zest if you like a subtle citrus brightness. On low mixer speed, alternately add the dry ingredient mixture and the milk-coffee blend in thirds, starting and ending with dry. Mix just until combined after each addition to keep the cake tender and moist.
Step 6: Bake the Cake
Pour your batter into prepared pans and smooth the surface. Bake 32-38 minutes for a 9×13 pan or 25-30 minutes for two 8-inch pans. Your cake is ready when its top springs back lightly and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Be careful not to overbake because moist gingerbread is what dreams are made of.
Step 7: Cool Completely
Let the cake cool in the pan for 15-20 minutes, then flip out onto a wire rack to cool fully. If you’re working with layers, level rounded tops for even stacking. Cooling fully before frosting is a must to keep your cream cheese frosting from sliding off.
Step 8: Prepare the Cream Cheese Frosting
Beat cream cheese and softened butter together until smooth and creamy. Add vanilla and a pinch of salt, then slowly incorporate sifted powdered sugar. Adjust the consistency with a little cream or milk if needed. Beat until fluffy and spreadable, tasting and tweaking salt for perfect balance.
Step 9: Frost Your Cake
If you opted for a single-layer cake, spread frosting evenly on top, then decorate as you like. For layered cakes, sandwich with frosting, apply a crumb coat, chill, and add a thick finish coat before garnishing. Chill before slicing for neat, silky pieces that melt in your mouth.
How to Serve Christmas Gingerbread Cake with Cream Cheese Frosting Recipe
Garnishes
Enhance your cake’s festive charm with crushed gingerbread cookies or speculoos crumbs that add crunch, sprinkles to brighten the look, finely chopped candied ginger for a spicy kick, or fresh orange zest to elevate that citrus twist. A dusting of powdered sugar can mimic fresh snow, making the cake even more picture-perfect.
Side Dishes
Serve this gingerbread cake alongside spiced whipped cream or vanilla bean ice cream for a cool contrast. A warm cup of mulled cider or rich coffee makes a perfect companion, complementing the deep spice notes. Fresh fruit like sliced pears or pomegranate seeds also add a delightful burst of freshness.
Creative Ways to Present
For a truly show-stopping dessert, cut the cake into squares and layer them in parfait glasses with alternating frosting and seasonal fruits for an elegant parfait. Or create mini cupcakes using this batter and frost with cream cheese topping, then decorate with tiny festive sprinkles for party favors everyone will love.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Christmas Gingerbread Cake with Cream Cheese Frosting refrigerated, tightly covered to maintain moisture and prevent the frosting from drying out. The cake stays fresh for about 4 to 5 days, making it perfect to bake ahead for holiday meals or special gatherings.
Freezing
If you want to prepare in advance, unfrosted cake layers freeze wonderfully. Wrap them tightly in plastic wrap and place in a freezer bag; they’ll keep for up to two months. Thaw overnight in the refrigerator before frosting to preserve the best texture and flavor.
Reheating
To enjoy the best tenderness, bring refrigerated cake slices to room temperature for about 20 minutes before serving. Avoid microwaving frosted cake to keep the cream cheese frosting intact. If reheating unfrosted cake, a quick warm-up in a low oven wrapped in foil will revive its softness.
FAQs
Can I make this Christmas Gingerbread Cake with Cream Cheese Frosting Recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a high-quality gluten-free blend designed for baking. Just make sure it contains xanthan gum or a similar binder to ensure your cake holds together well. The flavor remains just as delicious!
Is molasses necessary in this recipe?
Molasses is key to achieving that authentic gingerbread flavor and the moist, dark crumb. While you could experiment with honey or maple syrup, molasses provides a unique depth and a slightly smoky sweetness that’s hard to replicate.
Can I make the frosting dairy-free?
To adapt the cream cheese frosting for dairy-free diets, use dairy-free cream cheese and vegan butter alternatives. The texture might be slightly different, but with proper chilling, it will still spread beautifully and taste fantastic.
How do I avoid a dry cake?
The combination of oil and butter, plus careful mixing and monitoring baking time, helps keep this cake moist. Don’t overbake—start checking for doneness a few minutes before the timer. Using room temperature ingredients also ensures a smooth, tender crumb.
Can I add nuts or dried fruit?
Definitely! Chopped walnuts or pecans add lovely texture, and dried cranberries or raisins bring extra festive sweetness. Fold them into the batter gently during the last mixing step to distribute evenly without overworking the batter.
Final Thoughts
This Christmas Gingerbread Cake with Cream Cheese Frosting Recipe truly brings holiday warmth and joy to your table. It’s a delightfully spiced, moist cake paired with luscious frosting that’s sure to be a family favorite year after year. Give it a try and watch your kitchen fill with holiday magic and smiles!
Print
Christmas Gingerbread Cake with Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 9×13-inch cake or 2 8-inch round cakes (approximately 10-12 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Christmas Gingerbread Cake is a moist and warmly spiced treat perfect for the holiday season. Featuring a rich blend of ginger, cinnamon, cloves, and nutmeg, combined with the deep sweetness of molasses, this cake boasts a tender crumb and a luscious cream cheese frosting. Whether baked in a 9×13-inch pan or as layered rounds, it’s ideal for festive gatherings and decorated with crushed gingerbread cookies, sprinkles, and candied ginger for extra holiday cheer.
Ingredients
For the Cake:
- 2 1/2 cups (310 g) all-purpose flour, spooned and leveled
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp freshly grated nutmeg or 1/2 tsp ground nutmeg
- 1 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup (115 g) unsalted butter, softened to room temperature
- 1/2 cup (120 ml) vegetable oil (or canola oil)
- 3/4 cup (150 g) packed dark brown sugar
- 1/2 cup (100 g) granulated sugar
- 3 large eggs, at room temperature
- 1 cup (240 ml) unsulphured molasses (not blackstrap)
- 1 cup (240 ml) whole milk, at room temperature
- 1/2 cup (120 ml) strong brewed coffee, cooled to room temperature
- 2 tsp pure vanilla extract
- Optional: zest of 1 orange, finely grated
For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, full-fat brick style, softened
- 1/2 cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 1 1/2 tsp pure vanilla extract
- 1–2 tbsp heavy cream or milk, as needed for consistency
- Pinch of fine sea salt, to taste
Optional Toppings and Decorations:
- Crushed gingerbread cookies or speculoos
- Festive sprinkles
- Candied ginger, finely chopped
- Orange zest
- A light dusting of powdered sugar
Instructions
- Prepare the pan and oven: Preheat the oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan or two 8-inch (20 cm) round cake pans with butter or nonstick spray. Line the bottom(s) with parchment paper and lightly grease the paper as well, then dust lightly with flour and tap out excess for easy cake release.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and sea salt until well combined. Set aside.
- Cream butter, oil, and sugars: In a large mixing bowl, beat the softened butter and vegetable oil together on medium speed until smooth and slightly creamy, approximately 1–2 minutes. Add both sugars and beat until lightened in color and fluffy, about 3 minutes. Scrape down the bowl as needed.
- Add eggs, vanilla, and molasses: Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Pour in molasses and beat starting on low speed to avoid splashing, then increase to medium until smooth and uniform. Scrape down the bowl thoroughly.
- Combine the wet liquids: Stir together the whole milk and cooled brewed coffee in a separate small bowl or measuring cup. Add optional orange zest here or incorporate later.
- Alternate adding dry and liquid mixtures: With the mixer on low, add one-third of the dry ingredients, mixing just until nearly combined. Add half of the milk-coffee mixture, mix gently. Repeat adding another third of dry, the remaining milk-coffee, and finish with the last third of dry. Avoid overmixing to ensure a tender cake. Fold in any remaining orange zest by hand.
- Bake the cake: Pour batter into the prepared pan(s) and smooth top. Bake 32–38 minutes for a 9×13-inch pan or 25–30 minutes for two 8-inch rounds. The cake is done when it springs back lightly, a toothpick comes out with a few moist crumbs, and edges pull slightly from the pan. Avoid overbaking to keep moist.
- Cool completely: Cool cakes in the pan on a wire rack for 15–20 minutes. For layered cakes, run a knife around edges and invert onto rack to cool completely before frosting.
- Make the cream cheese frosting: Beat together cream cheese and butter on medium speed until smooth and lump-free, about 2–3 minutes. Add vanilla and salt and combine. Gradually add powdered sugar in increments, beating until fully incorporated. Adjust consistency with cream or milk if needed. Beat 1–2 extra minutes until fluffy. Taste and adjust salt to balance sweetness.
- Frost a single-layer cake: Spread the frosting evenly over the cooled cake’s top using an offset spatula. Decorate with optional toppings like crushed cookies or sprinkles.
- Frost layered cakes: Level domed tops if necessary. Place one cake layer cut side up on a plate, spread one-third of frosting evenly. Stack the second layer cut side down. Apply a crumb coat and chill 15–20 minutes. Spread a thicker final layer of frosting over cake, then decorate as desired.
- Chill, slice, and serve: Refrigerate the frosted cake for 30–45 minutes for clean slicing. Use a sharp knife, wiping between cuts. Serve slightly chilled or at cool room temperature for best flavor and texture.
- Storage: Store frosted cake covered in the refrigerator up to 4–5 days, bringing to room temperature before serving. Unfrosted layers can be wrapped tightly and frozen up to 2 months; thaw in refrigerator before frosting.
Notes
- Use unsulphured molasses for best flavor; avoid blackstrap as it is too bitter.
- Make sure all wet ingredients and eggs are at room temperature for proper mixing and texture.
- Do not overmix batter once dry ingredients are added to prevent tough cake texture.
- Be careful not to overbake the cake to keep it moist and tender.
- Frost cake only when completely cooled to prevent melting.
- Freeze unfrosted layers for convenient storage and future use.
- Adjust frosting consistency with heavy cream or powdered sugar to achieve desired spreadability.
