If you’re on the hunt for a festive dessert that wraps up all the cozy flavors of the season, look no further than this Christmas Gingerbread Cake with Cream Cheese Frosting Recipe. This cake is a spectacular celebration of warm spices like ginger, cinnamon, and cloves, combined with the rich molasses sweetness and a hint of aromatic orange zest. Topped with a silky smooth cream cheese frosting, it’s the perfect centerpiece for holiday gatherings or a cozy night in with loved ones. You’ll love how each bite delivers a tender crumb paired with a luscious, tangy frosting that feels like a big holiday hug in every forkful.
Ingredients You’ll Need
This Christmas Gingerbread Cake with Cream Cheese Frosting Recipe comes together beautifully with straightforward, pantry-friendly ingredients that each play a vital role. From the fragrant blend of spices that provide signature warmth, to the molasses that gives the cake its deep, luscious flavor and color, each item is essential for crafting this festive wonder.
- All-purpose flour (2 1/2 cups): The foundation of the cake, providing structure and tenderness.
- Ground ginger (2 tsp): Brings the essential gingerbread warmth and zing.
- Ground cinnamon (1 1/2 tsp): Adds sweet, woodsy spice that’s holiday magic in every bite.
- Ground cloves (1/4 tsp): Imparts a subtle, fragrant depth.
- Freshly grated nutmeg (1/4 tsp): Offers a gentle, nutty spice that enhances all other flavors.
- Baking soda (1 1/2 tsp): Helps the cake rise and stay light.
- Fine sea salt (1/2 tsp): Balances sweetness and enhances the aromatic spices.
- Unsalted butter (1/2 cup, softened): Provides richness and moisture for a tender crumb.
- Vegetable oil (1/2 cup): Keeps the cake moist and soft.
- Dark brown sugar (3/4 cup): Adds deep molasses flavor and moisture.
- Granulated sugar (1/2 cup): Sweetens and lightens the batter.
- Eggs (3 large): Bind the ingredients and add to the cake’s fluffy texture.
- Unsulphured molasses (1 cup): The heart of gingerbread flavor and rich color.
- Whole milk (1 cup): Softens and balances the batter.
- Strong brewed coffee (1/2 cup, cooled): Enhances and deepens the molasses and spice notes.
- Pure vanilla extract (2 tsp): Adds warmth and rounds out the flavors.
- Optional orange zest: Lifts the cake with a fresh, citrus aroma.
- Cream cheese (8 oz, softened): The star in the frosting, bringing tangy creaminess.
- Unsalted butter (1/2 cup, softened): Gives the frosting a smooth, rich texture.
- Powdered sugar (3 cups, sifted): Sweetens and thickens the frosting.
- Heavy cream or milk (1–2 tbsp): Adjusts frosting consistency for spreading perfection.
- Pinch of fine sea salt: Balances the sweetness in the frosting.
- Optional toppings: Crushed gingerbread cookies, festive sprinkles, candied ginger, and orange zest for that extra holiday sparkle.
How to Make Christmas Gingerbread Cake with Cream Cheese Frosting Recipe
Step 1: Prepare Your Pan and Oven
Start by setting your oven to a cozy 350°F (175°C) and prepping your baking pans. Greasing and lining them with parchment ensures your gingerbread cake releases effortlessly later on. Don’t forget to dust the pans with a little flour—this extra step helps your cake maintain its perfect shape without sticking.
Step 2: Combine Dry Ingredients
Whisking together the flour and all the warming spices (ginger, cinnamon, cloves, nutmeg), along with baking soda and salt, ensures every bite gets an even distribution of that quintessential gingerbread flavor. Setting this bowl aside keeps things neat until you blend it with the wet ingredients.
Step 3: Cream Butter, Oil, and Sugars
Next up, beat softened butter with vegetable oil until creamy and smooth. Adding both dark brown sugar and granulated sugar creates a lovely blend of sweetness and moisture, resulting in a cake that’s rich but tender. Take your time here until the mix’s light, fluffy texture shines through.
Step 4: Add Eggs, Vanilla, and Molasses
To bring the batter to life, introduce your eggs one at a time, beating well after each so everything combines beautifully. The vanilla extract adds a sweet aromatic hint, and the molasses—carefully folded in on low speed to avoid splashes—creates that deep, dark, and flavorful foundation of this Christmas gingerbread cake.
Step 5: Mix Milk and Brewed Coffee
This might be a bit unexpected, but brewed coffee magnifies the richness of molasses and spices. Mixing it with milk creates a luscious liquid that you’ll alternate adding with the dry ingredients for perfect moisture balance. Don’t forget to stir in orange zest here if you’re using it—a little citrus brightness lifts the flavor complexity.
Step 6: Alternate Adding Dry and Wet Mixtures
Keep your mixer on low as you alternately blend in thirds of the dry ingredients and halves of the milk-coffee mixture. This careful folding technique prevents overmixing, which can make the cake tough. The goal is a smooth, tender batter with no flour lumps.
Step 7: Bake Until Perfect
Pour that glorious batter into your prepared pans and smooth the surface. Bake for about 32–38 minutes if you use a 9×13-inch pan, or 25–30 minutes for two 8-inch rounds. The smell wafting through your kitchen is already a holiday gift, but be sure to test with a toothpick—the cake should come out mostly clean with a few moist crumbs for ultimate moistness.
Step 8: Cool Before Frosting
Patience here rewards you tenfold. Let the cake cool 15–20 minutes in the pan, then transfer to a wire rack to cool completely. If you frost too soon, the cream cheese frosting risks melting and sliding off, so this step is crucial for a flawless finish.
Step 9: Make the Cream Cheese Frosting
Beat softened cream cheese and butter until perfectly smooth, then add vanilla and salt for flavor balance. Gradually incorporate sifted powdered sugar, adjusting thickness with a touch of cream or milk, to create a luscious, fluffy frosting that clings beautifully to every crumb and bite.
Step 10: Frost Your Christmas Gingerbread Cake with Cream Cheese Frosting Recipe
Whether you’re working with a single 9×13 cake or layering two 8-inch rounds, spread that dreamy frosting generously. Add a decorative swirl or smooth it neatly to match your festive vibe. Sprinkle crushed gingerbread cookies, candied ginger, sprinkles, or orange zest to add texture and extra holiday flair.
How to Serve Christmas Gingerbread Cake with Cream Cheese Frosting Recipe
Garnishes
Enhance your Christmas Gingerbread Cake with Cream Cheese Frosting Recipe by adding a sprinkle of crushed gingerbread cookies or a dusting of powdered sugar for a snow-kissed effect. Candy bits of crystallized ginger or fresh orange zest bring a pop of color and complementary flavors that elevate every slice.
Side Dishes
This spiced cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For beverage companions, consider hot mulled cider, spiced tea, or a rich cup of coffee to echo the depths of the gingerbread and cream cheese frosting.
Creative Ways to Present
Try serving individual slices on pretty holiday plates with small sprigs of fresh rosemary or cinnamon sticks for garnish—it adds a festive touch and lovely aroma. You might even cut the cake into mini squares for elegant party platters or layer it in trifles with whipped cream and cranberries for a fun, modern twist.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Christmas Gingerbread Cake with Cream Cheese Frosting Recipe fresh by covering it tightly in the refrigerator. The frosting will stay luscious and firm for up to 4–5 days. Bringing slices to room temperature about 20 minutes before serving ensures they’re soft and flavorful.
Freezing
If you want to prep in advance, unfrosted cake layers freeze wonderfully when wrapped tightly in plastic. They’ll keep for up to 2 months. When ready to enjoy, thaw them overnight in the refrigerator, then frost and decorate as usual for freshly baked joy.
Reheating
Although the cake is delightful served chilled or at room temperature, if you prefer a warm bite, gently reheat unfrosted slices in a low oven wrapped in foil for 10–15 minutes. Avoid reheating the frosted cake directly to prevent the cream cheese frosting from melting.
FAQs
Can I use blackstrap molasses instead of unsulphured molasses?
Blackstrap molasses has a stronger, more bitter flavor which can overpower the cake. Unsulphured molasses is sweeter and more balanced, making it the ideal choice for the perfect Christmas Gingerbread Cake with Cream Cheese Frosting Recipe.
What can I substitute for brewed coffee in this recipe?
You can use strong black tea or additional milk as a substitute for the brewed coffee. The coffee deepens the spice flavors, but the cake will still be delicious without it.
How do I make sure my cake stays moist?
Be careful not to overbake; remove the cake when a toothpick shows just a few moist crumbs. Also, combining butter and oil in the batter helps lock in moisture, creating that tender crumb we all love.
Can I prepare the frosting ahead of time?
Yes! The cream cheese frosting can be made up to 2 days in advance and kept refrigerated in an airtight container. Bring it to room temperature and re-whip before spreading for best texture.
Is it necessary to cool the cake completely before frosting?
Absolutely. Frosting a warm cake causes the cream cheese frosting to melt and slide off, so patience is key to a beautiful, seamless finish.
Final Thoughts
This Christmas Gingerbread Cake with Cream Cheese Frosting Recipe is a true holiday treasure that fills your kitchen with warmth and your heart with joy. From the fragrant spices to the creamy frosting, it’s a celebration of classic flavors that everyone will adore. Give it a go this season—you might just find your new favorite festive dessert to share over laughter, stories, and cozy moments.
Print
Christmas Gingerbread Cake with Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 to 16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Christmas Gingerbread Cake is a moist, richly spiced cake perfect for the holiday season. Infused with warm spices like ginger, cinnamon, cloves, and nutmeg, and sweetened with molasses and brown sugar, it is topped with a smooth, tangy cream cheese frosting. Whether baked as a sheet cake or layered rounds, it’s a festive treat garnished with optional toppings like crushed gingerbread cookies, candied ginger, or orange zest.
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 your oven to 350°F (175°C). Grease a 9×13-inch baking pan or two 8-inch round cake pans with butter or nonstick spray, then line the bottoms with parchment paper. Lightly grease the parchment paper and dust the pans with flour, tapping out any excess to ensure easy cake release after baking.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and sea salt until fully combined. Set this mixture aside.
- Cream butter, oil, and sugars: Using a hand or stand mixer with a paddle attachment, beat the softened butter and vegetable oil on medium speed for 1 to 2 minutes until smooth and creamy. Gradually add the dark brown sugar and granulated sugar, beating on medium speed until the mixture lightens in color and becomes fluffy, about 3 minutes. Scrape down the bowl as needed.
- Add eggs, vanilla, and molasses: Add eggs one at a time to the butter mixture, beating well after each addition to incorporate fully. Mix in the vanilla extract. Pour in the molasses and beat first on low speed to prevent splashing, then increase to medium speed until smooth and uniform, scraping down the bowl to blend everything evenly.
- Combine wet liquids: In a separate bowl or large measuring cup, stir together the whole milk and cooled brewed coffee. If using, add the grated orange zest either to this liquid mixture or fold it into the batter later for a subtle citrus aroma.
- Alternate adding dry and liquid mixtures: With the mixer on low speed, add one-third of the dry ingredients to the molasses mixture, mixing just until almost combined. Add half of the milk-coffee mixture and mix on low until incorporated. Repeat these steps with the next third of dry ingredients, remaining milk-coffee mixture, and finally the last third of dry ingredients. Stop mixing as soon as the batter is smooth without overmixing, which keeps the cake tender. If you haven’t yet added the orange zest, gently fold it in by hand now.
- Bake the cake: Pour the batter evenly into the prepared pan(s) and smooth the top with a spatula. Bake a 9×13-inch pan for 32 to 38 minutes, or two 8-inch pans for 25 to 30 minutes. The cake is done when it springs back lightly to touch, a toothpick inserted into the center comes out mostly clean with a few moist crumbs, and the edges slightly pull away from the pan. Avoid overbaking to maintain moisture.
- Cool completely: Place pan(s) on a wire rack and cool in the pan for 15 to 20 minutes. For layered cakes, run a knife around the edges, invert the cakes onto the rack, peel off parchment, and cool fully. The cake must be cooled completely before frosting to prevent melting.
- Make the cream cheese frosting: In a large bowl, beat together the softened cream cheese and butter on medium speed until smooth and lump-free, about 2 to 3 minutes. Add vanilla extract and a pinch of salt, mixing to combine. Gradually add sifted powdered sugar, 1 cup at a time, beating on low then medium speed. Check consistency after 2 to 3 cups of sugar; add 1 tablespoon cream or milk if too thick, or more powdered sugar if too thin. Beat 1 to 2 minutes until fluffy and spreadable. Adjust salt to balance sweetness.
- Frost the cake: For a single-layer sheet cake, spread frosting evenly with an offset spatula and decorate with crushed cookies, sprinkles, candied ginger, or powdered sugar as desired. For layered cakes, level domed tops, place one layer cut side up, spread 1/3 frosting evenly, then add second layer cut side down. Apply a crumb coat layer and chill 15 to 20 minutes. Finish with an even thicker layer of frosting all over and decorate as preferred.
- Chill, slice and serve: Refrigerate the frosted cake for 30 to 45 minutes for easier slicing. Use a sharp knife wiped between slices for neat servings. Serve slightly chilled or at cool room temperature for best flavor and texture.
- Store the cake: Keep the frosted cake covered in the refrigerator for up to 4 to 5 days, bringing slices to room temperature before serving. Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge before frosting.
Notes
- Use unsulphured molasses, not blackstrap, for optimal flavor and moisture.
- Be careful not to overmix the batter to keep the cake tender.
- The coffee enhances the spice flavors without making the cake taste like coffee.
- The cake is best when moist; avoid overbaking as gingerbread can dry out quickly.
- Ensure the cake is fully cooled before frosting to prevent melting and sliding of the frosting.
- Optional orange zest adds a lovely citrus aroma balancing the warm spices.
- For easier slicing, refrigerate the frosted cake before cutting.
- Store leftovers well wrapped and refrigerated to maintain freshness.
