Gingerbread Cake With Spiced Cream Cheese Frosting Recipe

Enjoy the warm tastes of the holiday season with our recipe for Gingerbread Cake with Spiced Cream Cheese Frosting.

This rich dessert combines the warmth of ginger, cinnamon, cloves, and nutmeg with the smoothness of cream cheese frosting. It’s great for holiday parties or just to satisfy your sweet taste.

Our simple recipe will always give you moist, tasty cake layers, and the fragrant spices will make every bite feel like a retro treat.

This tasty treat is sure to please your family and friends, no matter how much experience you have baking or how new you are to cooking.

Get ready for the tempting smell of freshly baked gingerbread to fill your home, and make memories with this classic dessert.


For the cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 3/4 cup buttermilk

For the frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Pinch of ground cloves
  • Pinch of ground nutmeg


Warm the oven up to 175°F (350°F). A 9×9-inch square baking pan should be greased and floured, or parchment paper should be used to cover it.

In a medium bowl, mix the flour, baking soda, ginger, cinnamon, cloves, and nutmeg with a whisk until everything is well mixed. Put away.

Mix the butter, white sugar, and brown sugar in a big bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Mix the molasses in until it’s all mixed in.

Add the dry ingredients to the wet ingredients one at a time, mixing in the buttermilk between each addition. Start with the dry ingredients and end with the buttermilk. Mix until everything is just mixed. Be careful not to mix too much.

When the baking pan is ready, pour the batter in and spread it out evenly. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean.

Let the cake cool all the way down in the pan on a wire rack after taking it out of the oven.

Get the icing ready while the cake cools. Cream cheese and butter should be mixed together in a big bowl until they are smooth and fluffy.

Add the vanilla extract, cinnamon, ginger, cloves, nutmeg, and powdered sugar one tablespoon at a time, beating well after each addition.

After the cake has cooled down all the way, cover the whole thing with the spicy cream cheese filling.

Cut the cake into pieces and serve. Have fun with your tasty Gingerbread Cake with Cream Cheese Frosting.


1. Is it necessary to use buttermilk in the cake batter?

  • Yes, buttermilk adds moisture and tenderness to the cake while also enhancing its flavor. If you don’t have buttermilk on hand, you can make a substitute by combining 1 tablespoon of lemon juice or vinegar with enough milk to make 1 cup. Let it sit for a few minutes before using it in the recipe.

2. Can I make the cream cheese frosting ahead of time?

  • Absolutely! The cream cheese frosting can be made in advance and stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to use it, let it come to room temperature and give it a quick stir to ensure a smooth consistency before frosting your cake.

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