Introduction

This Christmas Gingerbread Cake with Cream Cheese Icing is a festive treat perfect for holiday gatherings. Spiced with warm ginger and cinnamon, and topped with smooth cream cheese frosting, it offers a delightful balance of flavors and textures.

A small round cake with two visible layers covered in white frosting that is a bit thin, so the brown cake inside is partly seen. Around the base of the cake are gingerbread man cookies standing upright, evenly spaced and touching each other. On top of the cake, there are green and red star-shaped jelly candies, along with one gingerbread man cookie placed leaning near the center. More green and red star jelly candies are scattered at the base of the cake on a white plate. The background shows a green decorative Christmas tree with red dots, and the cake sits on a wooden board placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1½ teaspoons ground ginger
1½ teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon kosher salt
¾ cup unsulphured molasses
¾ cup hot water
½ cup unsalted butter, at room temperature
⅓ cup dark brown sugar, packed
1 large egg, at room temperature
1 teaspoon vanilla extract

Cream Cheese Icing:
½ cup unsalted butter, at room temperature
8 oz cream cheese, at room temperature
4 cups confectioners sugar
1 teaspoon vanilla extract

Optional garnishes: Purchased gingerbread cookies and assorted Christmas candies

Instructions

Step 1: Preheat the oven to 350°F. Grease and flour two 6-inch cake pans and set them aside.
Step 2: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
Step 3: In a small bowl, whisk together the hot water and molasses until combined. Set aside.
Step 4: In a large bowl, beat the butter on high speed with an electric mixer fitted with a paddle attachment until creamy, about one minute.
Step 5: Add the brown sugar and beat on high speed until well combined, scraping down the bowl as needed.
Step 6: Add the egg and vanilla extract, then beat on medium speed until fully incorporated.
Step 7: On low speed, add the dry ingredients in thirds, alternating with half of the molasses mixture, starting and ending with the dry ingredients. Mix just until combined, scraping the bowl as needed. Avoid overmixing.
Step 8: Divide the batter evenly between the prepared pans and bake on the bottom third rack for about 25 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
Step 9: Cool the cakes in the pans on a wire rack completely before frosting.
Step 10: For the icing, beat the cream cheese and butter together on medium speed until smooth and creamy with no lumps.
Step 11: Gradually add the confectioners sugar, one cup at a time, mixing well after each addition. Add vanilla extract and beat on high for about a minute until light and fluffy.
Step 12: If desired, level the cake tops by slicing off the dome with a serrated knife for a flat surface.
Step 13: Spread a tablespoon of icing on your serving plate to keep the cake from slipping. Place one cake layer top side down and brush off crumbs.
Step 14: Use an ice-cream scoop to add about four scoops of icing on top, smoothing it out and letting it extend over the edges slightly.
Step 15: Repeat with the second cake layer and add frosting to the top and sides of the cake.
Step 16: For a “naked” cake look, scrape away some icing from the sides and even out the top with a cake scraper or spatula.
Step 17: Optionally, garnish with gingerbread cookies or Christmas candies for a festive finish.

Tips & Variations

Use room temperature ingredients for a better cake texture – warm refrigerated eggs in warm water and soften butter or cream cheese briefly in the microwave if needed.
For precise icing techniques, consider watching online tutorials on creating flat cake layers or naked cakes.
This gingerbread cake is delicious even without the cream cheese icing if you prefer a simpler presentation.
Store-bought gingerbread cookies and candies make charming and easy decorations.

Storage

Store the frosted cake covered in the refrigerator due to the cream cheese icing. It will keep well for 3-4 days. Before serving, allow the cake to sit at room temperature for about 30 minutes for the best flavor and texture. Leftover cake can also be frozen, wrapped tightly, for up to one month.

How to Serve

A small two-layer cake with light brown cake layers and white frosting in between and on top. Around the side of the cake, gingerbread cookies shaped like little people are placed standing next to each other, slightly overlapping the white frosting. On top of the cake, there is one gingerbread cookie standing up near the back, surrounded by red and green star-shaped gummy candies. More red and green star gummies spill over the edge and onto the wooden board the cake is sitting on. The cake is on a white marbled surface with a green, shiny, decorative Christmas tree in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in a different size pan?

Yes, the batter is enough for two 6-inch cake pans or one 11×7-inch pan. Baking time will vary, so start checking for doneness earlier and adjust as needed.

Do I have to use cream cheese icing?

No, the gingerbread cake is flavorful on its own and delicious without icing. You can also try a simple dusting of powdered sugar or a glaze if you prefer.