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Extra Moist Old-Fashioned Gingerbread Cake with Cinnamon Cream Cheese Frosting

Close-up of a moist slice of dark gingerbread cake topped with thick, light-colored frosting.
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Make this easy, old-fashioned gingerbread cake for a moist and tender holiday dessert. It features warm spices and is topped with a simple cinnamon cream cheese frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 cup unsulfured molasses
  • 1/2 cup boiling water
  • 1/2 cup buttermilk
  • 1 cup powdered sugar (for frosting)
  • 4 ounces cream cheese, softened (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)
  • 1/4 teaspoon ground cinnamon (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the egg until just combined.
  5. Stir in the molasses until fully incorporated into the butter mixture.
  6. In a separate small bowl, whisk together the boiling water and buttermilk.
  7. Alternate adding the dry ingredients and the buttermilk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  8. Pour the batter evenly into the prepared baking pan.
  9. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool completely in the pan on a wire rack.
  11. Prepare the frosting: In a bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and cinnamon. Beat until the frosting is light and creamy.
  12. Spread the cinnamon cream cheese frosting evenly over the cooled cake.
  13. Cut into squares and serve.

Notes

  • For a richer flavor, substitute 1/4 cup of the all-purpose flour with cake flour.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This cake freezes well before frosting; wrap tightly in plastic wrap and foil.

Nutrition

Find it online: https://kingscook.com/easy-moist-old-fashioned-gingerbread-cake/