Warm spices, deep molasses, and a soft, tender crumb make this Old Fashioned Gingerbread Cake one of those desserts that fills your whole home with the scent of winter comfort. The texture is plush, the flavor is bold without being heavy, and the cream cheese frosting adds the dreamiest sweet tang on top.
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I have made this version many times to get that perfect balance of spice and softness. It is the kind of cozy cake you bake when you want something nostalgic, easy, and impossible to resist. Let's get this warm, fragrant beauty into the oven.
Why You'll Love This Recipe
- Classic molasses and spice flavor that tastes like the holidays
- Thick, moist crumb that stays soft for days
- Simple pantry ingredients and an easy method
- Cream cheese frosting that turns every slice into pure comfort
- Perfect for gatherings and make ahead desserts
Old Fashioned Gingerbread Cake
Yield: 12 to 16 servings
Pan: 9 x 13 inch baking pan
Prep Time: 25 minutes
Bake Time: 35 to 45 minutes
Total Time: About 1 hour 15 minutes plus cooling
This Old Fashioned Gingerbread Cake brings together warm spices, a gentle sweetness, and a tender crumb that cuts cleanly into beautiful squares.
Ingredients
For the cake
- 1 cup salted butter, at room temperature
- ⅔ cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons white vinegar
- 2 ¾ cups all purpose flour
- 6 tablespoons cornstarch
- 1 ½ teaspoons baking soda
- 3 teaspoons ground cinnamon
- 2 teaspoons ground cloves
- 2 teaspoons ground ginger
- 1 teaspoon salt
- 1 cup whole milk
For the cream cheese frosting
- 8 ounces cream cheese, at room temperature
- 1 cup salted butter, at room temperature
- 2 ½ cups powdered sugar
- 1 tablespoon vanilla extract
- 2 tablespoons heavy cream
- ¼ teaspoon salt
Ingredient Notes and Helpful Tips
- Molasses: Choose unsulfured molasses for the classic gingerbread flavor. A helpful guide explaining molasses types can be found here: https://www.kingarthurbaking.com/blog/2018/12/18/what-is-molasses
- Butter: Salted butter adds depth. If using unsalted, add a pinch of extra salt.
- Spices: Fresh cinnamon, cloves, and ginger make a noticeable difference.
- Cornstarch: This lightens the texture and helps mimic cake flour.
How to Make Old Fashioned Gingerbread Cake
Prepare the pan and oven
- Preheat your oven to 350°F.
- For serving on a platter, line a 9 x 13 inch pan with parchment and leave overhang for lifting. If serving directly from the pan, lightly grease the bottom and sides with butter or baking spray.
Make the cake batter
- In a stand mixer with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar until combined and slightly lighter in color.
- Add the eggs and vanilla. Beat until the mixture becomes thicker and airy.
- With the mixer running, slowly stream in the molasses. Continue mixing for a couple of minutes until smooth.
- Add the vinegar and milk. Mix until combined. The mixture may look a bit uneven, which is completely fine.
- Turn off the mixer. Sift in the flour, cornstarch, baking soda, cinnamon, cloves, ginger, and salt.
- Mix on medium low speed just until everything comes together. Avoid overmixing so the crumb stays soft.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35 to 45 minutes, or until the center springs back gently and a toothpick comes out with a few moist crumbs.
- Let the cake cool completely in the pan.
Make the cream cheese frosting
- Place the softened cream cheese in a mixer and beat on high speed until smooth and airy.
- Reduce speed to medium high. Add the softened butter a few tablespoons at a time, letting each addition blend in before adding more. Whip until light.
- Add the salt, vanilla, and half of the powdered sugar. Mix until smooth.
- Add the remaining powdered sugar, then pour in the heavy cream. Whip on high until fluffy.
Frosting and finishing
- If serving on a platter, lift the cooled cake out using the parchment. Trim the edges with a serrated knife for a clean look.
- Spread a thick layer of frosting over the top, making soft swoops.
- Add sprinkles right before serving if you want a festive finish.
The contrast of the warm, spiced cake and cool cream cheese frosting always feels like a small celebration.
Variations
- Citrus twist: Add orange zest to the batter or frosting.
- Extra spice: Increase ground ginger by ½ teaspoon for a stronger kick.
- Maple frosting: Swap the heavy cream with 2 tablespoons of pure maple syrup.
Make Ahead and Storage
- The cake can be baked one day ahead and stored tightly wrapped at room temperature before frosting.
- Store frosted cake in the fridge for up to 4 days in an airtight container. Let slices sit at room temperature for 20 minutes before serving.
- The unfrosted cake freezes well for up to 3 months. Thaw overnight in the fridge, then bring to room temperature.
FAQs
Yes. A 9 inch square pan will give a thicker cake. Adjust baking time as needed.
Absolutely. A dusting of powdered sugar or a dollop of whipped cream works beautifully.
You can try dairy free butter and milk, though the flavor and texture will change slightly.
📖 Recipe
Old Fashioned Gingerbread Cake
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 14 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Warm spices, deep molasses, and a soft, tender crumb make this Old Fashioned Gingerbread Cake one of those desserts that fills your whole home with the scent of winter comfort.
Ingredients
- 1 cup salted butter, at room temperature
- ⅔ cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons white vinegar
- 2 ¾ cups all purpose flour
- 6 tablespoons cornstarch
- 1 ½ teaspoons baking soda
- 3 teaspoons ground cinnamon
- 2 teaspoons ground cloves
- 2 teaspoons ground ginger
- 1 teaspoon salt
- 1 cup whole milk
- 8 ounces cream cheese, at room temperature
- 1 cup salted butter, at room temperature
- 2 ½ cups powdered sugar
- 1 tablespoon vanilla extract
- 2 tablespoons heavy cream
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F.
- Line a 9 x 13 inch pan with parchment and leave overhang or grease if serving from the pan.
- In a stand mixer, beat the butter, granulated sugar, and brown sugar until combined and slightly lighter.
- Add the eggs and vanilla. Beat until thick and airy.
- Stream in the molasses slowly and mix until smooth.
- Add the vinegar and milk. Mix until combined (it may look uneven).
- Sift in the flour, cornstarch, baking soda, cinnamon, cloves, ginger, and salt.
- Mix on medium low just until combined. Avoid overmixing.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35 to 45 minutes, or until the center springs back and a toothpick comes out with moist crumbs.
- Let the cake cool completely in the pan.
- For frosting, beat softened cream cheese until smooth and airy.
- Gradually add butter, whipping until light.
- Add salt, vanilla, and half of the powdered sugar. Mix until smooth.
- Add remaining sugar and cream. Whip until fluffy.
- Lift cake using parchment if desired and trim edges.
- Spread thick frosting over the top and add sprinkles before serving if desired.
Notes
Store frosted cake in the fridge for up to 4 days. Let slices sit at room temperature before serving. Unfrosted cake can be frozen up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 32g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Serving Ideas
This cake is wonderful warm or room temperature. It pairs beautifully with hot tea, coffee, mulled cider, or a scoop of vanilla ice cream. Small squares also make a lovely addition to a winter dessert table.
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You may also like my Gingerbread Cinnamon Rolls.
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