Enhance your holiday season with this Gingerbread Spice Cake. Moist cake filled with warm spices and topped with sweet cream cheese frosting, is the perfect way to enjoy the season’s flavors.
Dive into the holidays with this delectable Gingerbread Spice Cake. Infused with molasses, ginger, cinnamon, nutmeg, and cloves, this cake is rich, moist, and fragrant, filling the kitchen with an irresistible aroma as it bakes. Its deep, spiced flavor pairs beautifully a light layer of cream cheese frosting tying everything together. You can even decorate with fresh rosemary sprigs to create a winter wonderland on top of your cake.
For more of my gingerbread recipes you have to check out my Gingerbread Cupcakes, Gingerbread Pancakes, and Classic Gingerbread Cookies.
Table of Contents
Recipe Ingredients
Molasses – This is a key ingredient to get classic gingerbread flavor in your cake.
Spices – I’ve used a classic mix of ground ginger, cinnamon, cloves, and nutmeg to spice up this cake. Feel free to adjust the amount or swap in your favorite warming spices to make it your own!
For a full list of ingredients and amounts, see the recipe card below.
Variations
Toppings – Add a little extra sparkle by topping your cake with candied ginger, chopped nuts, a light dusting of powdered sugar, a drizzle of caramel sauce, or a dollop of whipped cream for a light and creamy finish.
Spice Variation – Feel free to adjust the spice mix! Add a pinch of nutmeg or cardamom for extra warmth or use allspice for a unique twist on the classic gingerbread flavor.
How to Make Gingerbread Spice Cake
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line the bottom of three 9-inch round baking pans with parchment, then butter/flour the sides or spray with baking spray. Set aside.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand-held mixer), beat the butter until creamy, about 2 minutes. Add sugars and beat for 3–4 minutes or until light and fluffy, then add molasses and mix until the mixture is combined.
Step 3: With mixing speed on low, add egg yolks one at a time until incorporated, then add the vanilla.
Step 4: In a medium mixing bowl, whisk together the flour, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. With the mixing speed on low, alternate adding the dry ingredients and the buttermilk. Mix until just a few streaks of flour and buttermilk remain.
Step 5: In a small mixing bowl, beat the egg whites until stiff. Using a rubber spatula, fold the egg whites into the cake batter. Once incorporated, pour batter into the three prepared baking pans, dividing evenly. Smooth out the batter with a spatula.
Step 6: Place in the oven to bake for 22–26 minutes or until a cake tester inserted into the center comes out clean and the top springs back when touched.
Step 7: Remove from the oven and allow to cool for 15 minutes before inverting onto a wire rack to cool completely.
For the Frosting
Step 1: To prepare the cream cheese frosting, using the paddle attachment, cream the butter, vanilla, and salt for 2 minutes or until light and fluffy. With mixing speed on low, gradually add the powdered sugar and beat until it forms a thick paste. Add the cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP! Place in the refrigerator to chill until the cakes have completely cooled. Allow to stand at room temperature for 5 minutes before piping between the cake layers. The outside of the cake will require very little frosting as this is a “naked” style cake.
Step 2: Decorate with white and/or clear sprinkles and rosemary, if desired.
Expert Tips
Grease Parchment Paper – After lining the pans with parchment, grease the paper to help the cake release smoothly without sticking.
Don’t Overmix the Batter – Mix the ingredients until just combined. Overmixing can make the cake dense instead of light and tender.
FAQs
Use a cake tester or toothpick inserted into the center of the cake; it should come out clean when the cake is done.
If you’re out of molasses, try honey, maple syrup, dark corn syrup, or even dark brown sugar. The flavor will be a little different, but still so tasty!
Storage Information
STORE your gingerbread cake in an airtight container at room temperature for up to 3 days. For longer storage, FREEZE the unfrosted layers for up to 2 months. After the cake is entirely at room temperature, double-wrap it with plastic wrap or foil before freezing.
To REHEAT, thaw at room temperature or microwave for 10-15 seconds. Alternatively, you can warm it in the oven at 300°F (150°C) for about 10 minutes for a more evenly heated slice.
More Holiday Desserts to Try
Gingerbread Spice Cake Recipe
Ingredients
For the Cake
- 1 cup unsalted butter - room temperature
- 1 cup granulated sugar
- 1 cup brown sugar - packed
- 1 cup molasses - NOT blackstrap
- 4 large eggs - divided
- 1 tablespoon vanilla extract
- 3 cup all purpose flour
- 1 tbsp baking powder
- 1 1/4 tsp kosher sea salt
- 4 tsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 tsp ground nutmeg
- 1 1/4 cup buttermilk
For the Cream Cheese Frosting
- 3/4 cup unsalted butter - room temperature
- 1 tbsp vanilla extract
- 1/4 tsp kosher sea salt
- 4 1/2 cup powdered sugar
- 12 ounces original cream cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line the bottom of three 9-inch round baking pans with parchment, then butter/flour the sides or spray with baking spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand-held mixer), beat the butter until creamy, about 2 minutes. Add sugars and beat for 3–4 minutes or until light and fluffy, then add molasses and mix until combined.
- With mixing speed on low, add egg yolks one at a time until incorporated, then add the vanilla.
- In a medium mixing bowl, whisk together the flour, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. With the mixing speed on low, alternate adding the dry ingredients and the buttermilk. Mix until just a few streaks of flour and buttermilk remain.
- In a small mixing bowl, beat the egg whites until stiff. Using a rubber spatula, fold the egg whites into the cake batter. Once incorporated, pour batter into the three prepared baking pans, dividing evenly. Smooth out the batter with a spatula.
- Place in the oven to bake for 22–26 minutes or until a cake tester inserted into the center comes out clean and the top springs back when touched.
- Remove from the oven and allow to cool for 15 minutes before inverting onto a wire rack to cool completely.
For the Frosting
- o prepare the cream cheese frosting, using the paddle attachment, cream the butter, vanilla, and salt for 2 minutes or until light and fluffy. With mixing speed on low, gradually add the powdered sugar and beat until it forms a thick paste. Add the cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP! Place in the refrigerator to chill until the cakes have completely cooled. Allow to stand at room temperature for 5 minutes before piping between the cake layers. The outside of the cake will require very little frosting as this is a "naked" style cake.
- Decorate with white and/or clear sprinkles and rosemary, if desired.
Obsessed with this cake. I make it year round! Thank you for the recipe.